There’s nothing quite like a steaming bowl of broccoli cheddar soup, especially on a chilly day. If you’re searching for a comforting recipe that hits all the right notes, this homemade soup is the perfect choice.
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Broccoli Cheddar Soup Recipe
Broccoli cheddar soup is a classic American comfort food. It brings together fresh, tender broccoli, sharp cheddar cheese, and a creamy soup base into one dish. It’s famous for its rich, creamy, cheesy, and velvety texture.

Many people first fall in love with it at restaurants like Panera Bread, but making it at home is surprisingly simple and lets you load up on your favorite ingredients. You can whip it up in just about 30 minutes with just a few pantry staples and plenty of cheese.
Broccoli cheddar soup can be enjoyed with crusty sourdough, crispy garlic bread, or a fluffy bread bowl for those who want a Panera Bread-style experience. Grilled cheese sandwiches and buttery croutons are also popular choices.
Hearty accompaniments like oven-baked potatoes, steamed rice, or a side of simple pasta can make it a more filling meal. For a lighter touch, try fresh green salad, roasted vegetables, or a crunchy coleslaw.
Here’s how to make the broccoli cheddar soup:

Broccoli Cheddar Soup
Nutrition
Ingredients
- 4 cups fresh broccoli florets or frozen, thawed
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chicken or vegetable broth
- 2 cups shredded sharp cheddar cheese
- 1 cup milk whole or 2%
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and pepper to taste
- Optional: pinch of nutmeg or smoked paprika for extra flavor
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook until translucent (about 3-4 minutes). Add garlic and cook for 1 minute more.
- Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Slowly whisk in the broth, making sure no lumps form. Bring to a simmer.
- Add broccoli florets and simmer for about 10-15 minutes until broccoli is tender.
- For a creamier texture, use an immersion blender to blend part of the soup, leaving some broccoli chunks for texture.
- Stir in the milk and shredded cheddar cheese. Cook on low heat, stirring until cheese is melted and soup is smooth. Do not boil after adding cheese.
- Add salt, pepper, and optional spices to taste.
Notes
- For a dairy-free version, use dairy-free cheese and milk alternatives.
- Use frozen broccoli if fresh isn’t available; thaw before use.
- For extra creaminess, add 1/4 cup heavy cream or cream cheese.
- Serve with crusty bread or crackers.
Variations
From this recipe, you can create your own broccoli cheddar soup versions. Here are some ideas to try at home:
- Vegan Soup skips the dairy and uses plant-based milk and vegan cheese for a creamy, cheese-inspired flavor that’s entirely plant-based.
- Spicy Jalapeño Broccoli Cheddar features diced jalapeños or a dash of cayenne pepper for a welcome kick that warms you from the inside out.
- Low-Carb Version replaces the flour with cauliflower or pureed broccoli stems, making it lighter without sacrificing creaminess.

- Extra Veggie Broccoli Cheddar adds carrots, leeks, or even a handful of spinach to boost the veggie content and add vibrant color to the soup.
- Gluten-Free Version uses gluten-free flour or cornstarch as a thickener, making the soup safe for those with gluten sensitivities.
- Broccoli Cheddar Soup with Ham or Bacon incorporates chopped ham or crispy bacon for delicious savory depth and extra protein.
- Roasted Garlic Broccoli Cheddar blends in sweet roasted garlic cloves, bringing a subtle, caramelized flavor to the classic soup base.