This homemade broccoli cheddar soup is both delicious and easy to make!
It has a rich and cheesy flavor, and it is ready in just 30 minutes, making the perfect weeknight dinner.
Serve it with a chunk of crusty bread for dipping.
Broccoli Cheddar Soup Recipe
If you enjoy Panera’s broccoli cheddar soup, you will love this homemade version.
- Classic comfort food, creamy, cheesy, and hearty.
- It’s made with simple, easy ingredients you likely have on hand.
- This soup recipe can be adapted to your preference or needs.
- It’s a budget-friendly meal, and perfect as a meatless choice.
Broccoli –This recipe uses fresh broccoli florets to add flavor and texture to the soup. Frozen broccoli florets may also be used (without thawing). For added texture, set aside a portion of the cooked broccoli before pureeing the soup.
Cheese – This recipe uses 3 kinds of cheese: cream cheese for creaminess, sharp cheddar, and parmesan for flavor. Using pre-shredded cheese is not recommended because it doesn’t melt as well.
Soup Base – The soup base is made with broth, cream, and a little cornstarch to thicken it. The broccoli is blended for texture and to thicken the soup a bit further.
How to Make Broccoli Cheddar Soup
The best homemade broccoli cheese soup needs just a few fresh ingredients!
- Sauté onions and garlic in a pot per the recipe below.
- Add broccoli, broth, and seasonings. Simmer until tender.
- Remove some of the broccoli, chop, and set aside. Blend the remaining soup.
- Stir in cream and cream cheese, then add in cheeses and chopped broccoli.
Tips & Variations
- I prefer the flavor of chicken stock, but vegetable broth will work too.
- Substitute the cheese for your favorite; we love sharp cheddar. A milder cheese will result in less cheesy flavor.
- You can add a diced potato, cauliflower, or asparagus along with the broccoli.
- For a lighter version, you can use evaporated milk instead of cream. Regular milk may need extra cornstarch to thicken the soup. For an extra creamy option, use heavy cream.
- Serve this soup in a bread bowl for a fun and yummy presentation.
Leftover Broccoli Cheese Soup
Keep this broccoli cheddar soup in the fridge for up to 4 days. To reheat, microwave, stirring occasionally, or heat on the stove over medium-low.
Avoid the freezer with this soup. Diary doesn’t tend to freeze well, and it can sometimes become grainy, or the texture can change slightly.
More Great Soups
Broccoli Cheddar Soup
- 1 tablespoon butter
- 1 small onion diced
- 1 clove garlic minced
- 4 cups broccoli florets fresh or frozen
- 2 cups chicken broth
- ½ teaspoon thyme
- salt & pepper to taste
- 1 ½ cups light cream or evaporated milk
- 1 tablespoon cornstarch
- 4 ounces cream cheese room temperature
- 2 cups sharp cheddar cheese shredded
- ⅓ cup fresh parmesan cheese shredded
- In a saucepan, sauté onion and garlic in butter over medium heat until tender.
- Add broccoli, chicken broth, thyme, salt, and pepper. Bring to a boil, reduce heat and simmer until the broccoli is tender, about 6 minutes. Add cream cheese and cook for 2 minutes more to soften.
- Remove 1 cup of the cooked broccoli, chop it coarsely and set it aside. Use an immersion blender to blend the remaining soup.
- In a separate bowl, mix together cream and cornstarch.
- Bring the soup to a boil and whisk in the cream mixture. Simmer until thickened (about 3-4 minutes).
- Remove from heat and stir in 1 ¾ cups of cheddar cheese, all of the parmesan cheese, and the reserved chopped vegetables.
- Garnish with additional cheese and serve immediately.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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