Go Back

creamy Broccoli Cheddar Soup

This creamy Broccoli Cheddar Soup is packed with tender broccoli, carrots, onion, and sharp cheddar cheese in a rich, comforting broth. It is an easy broccoli cheddar soup made in one pot and is perfect for a cozy lunch, weeknight dinner, or a homemade version inspired by broccoli cheddar soup Panera.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh broccoli florets chopped
  • 1 cup shredded carrots
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups chicken or vegetable broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese freshly shredded
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Method
 

  1. Wash and chop the broccoli into small florets. Dice the onion and prepare the carrots and garlic.
  2. Melt the butter in a large pot over medium heat.
  3. Add the onion and carrots. Cook for 4–5 minutes until they begin to soften.
  4. Add the minced garlic and cook for 30 seconds.
  5. Sprinkle the flour over the vegetables and stir continuously for about 1 minute.
  6. Slowly pour in the broth while whisking to prevent lumps.
  7. Stir in the milk and heavy cream.
  8. Add the broccoli, salt, pepper, paprika, garlic powder, and onion powder.
  9. Bring the soup to a gentle simmer and cook for 12–15 minutes, until the broccoli is tender.
  10. Reduce the heat to low and gradually stir in the shredded cheddar cheese.
  11. Stir until the cheese has completely melted and the soup is smooth and creamy.
  12. Taste and adjust the seasoning if needed. Serve warm with your favorite toppings or crusty bread.

Notes

Freshly shredded sharp cheddar melts more smoothly than pre-shredded cheese.
Do not boil the soup after adding the cheddar, as high heat can cause the cheese to separate.
Frozen broccoli can be used instead of fresh.
For a smoother soup, partially blend with an immersion blender while leaving some broccoli pieces whole.
Use vegetable broth for a vegetarian version.