This homemade Broccoli Cheddar Soup is the ultimate comfort in a bowl—better than Panera’s😏. Rich, creamy, and packed with the goodness of fresh broccoli and sharp cheddar cheese, it’s a family favorite that warms you up from the inside out.
Perfect for chilly days or whenever you need a quick and satisfying meal, this soup comes together easily with simple ingredients. Serve it with a slice of crusty bread for dipping, and you’ve got a cozy meal that everyone will love.
What You’ll Need
- Unsalted Butter: Used to sauté the vegetables, adding richness and flavor.
- Yellow Onion: Provides a sweet, savory base that deepens the soup's flavor.
- Celery: Adds a subtle crunch and earthy flavor.
- Carrot: Adds sweetness and a touch of color to balance the flavors.
- Garlic: Enhances the savory depth with its aromatic, slightly spicy flavor.
- All-Purpose Flour: Used to thicken the soup, creating a smooth and creamy texture.
- Water: Serves as the liquid base for the soup.
- Chicken Bouillon: Used in place of chicken broth in this recipe, it adds a concentrated, savory chicken flavor, enhancing the soup’s depth and richness. The bouillon provides enough seasoning on its own, so no additional salt is needed. 👉 I used Knorr Granulated Chicken Bouillon.
- Broccoli Florets: The star ingredient, providing the classic broccoli flavor and texture.
- Salt: Enhances all the flavors in the soup.
- Freshly Ground Black Pepper: Adds a subtle heat and depth to the soup.
- Nutmeg: Adds a warm, subtle spice that complements the creamy base.
- Heavy Cream: Creates a rich, velvety texture, making the soup luxurious and smooth.
- Shredded Sharp Cheddar Cheese: Melts into the soup, adding bold, cheesy flavor and creaminess.
📝Note: In this Broccoli Cheddar Soup recipe, you can use low-sodium chicken broth instead of water. Adjust or omit the chicken bouillon to prevent the soup from becoming too salty, and season with salt as needed.
How to Make Broccoli Cheddar Soup
Note: The full instructions are provided in the recipe card below.
- Sauté Vegetables: In a large soup pot, melt the butter over medium heat. Add the onion, celery, and carrots—season with chicken bouillon, pepper and nutmeg. Cook, stirring occasionally, for about 5 to 6 minutes, until the vegetables are softened.
- Add Garlic and Flour: Add garlic, cook briefly, then stir in flour and cook for 1 minute.
- Incorporate Liquid: Add the water while whisking constantly, then broccoli and bring to a gentle boil.
- Simmer: Reduce heat, cover, and simmer for 10 minutes.
- Finish with Cream and Cheese: Stir in cream, simmer, and melt in cheese.
- Taste and Serve: Adjust seasoning as needed, then serve.
Camila's Tips
- Add a Crunch: Top with crispy bacon bits or toasted croutons for added texture.
- Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for a subtle kick.
- Vegetarian Option: Replace chicken bouillon with vegetable bouillon for a vegetarian version.
- Blending Option: For a smoother texture, blend part or all of the soup with an immersion blender before adding the cheese.
See More Soup Recipes
📖 Recipe
Broccoli Cheddar Soup
This homemade Broccoli Cheddar Soup is the ultimate comfort in a bowl—better than Panera’s😏. Rich, creamy, and packed with the goodness of fresh broccoli and sharp cheddar cheese, it’s a family favorite that warms you up from the inside out.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion , shredded or finely chopped
- 1 medium carrot , shredded or finely chopped
- 1 celery stalk , shredded or finely chopped
- 3 cloves garlic , minced
- ¼ cup all-purpose flour
- 4 cups water
- ½ lb (about 4 cups) broccoli florets , cut into bite-sized pieces
- 1 tablespoon knorr Granulated Chicken Bouillon
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly grated nutmeg
- 8 oz (1 cup) heavy cream
- 8 oz (2 cups) freshly shredded sharp cheddar cheese, plus more for serving if desired
Instructions
- In a large soup pot, melt the butter over medium heat. Add the onion, celery, and carrots—season with chicken bouillon, pepper and nutmeg. Cook, stirring occasionally, for about 5 to 6 minutes, until the vegetables are softened.
- Add the garlic and cook for 1 minute more. Stir in the flour and cook, stirring constantly, for 1 minute.
- Add the water while whisking constantly, then add the broccoli and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes.
- Stir in the cream and bring the soup back to a simmer, uncovered. Gradually add the cheese, stirring until completely melted.
- Taste and adjust seasoning if necessary. Ladle the soup into bowls and top with more cheese, if desired.
Notes
How to Store & Reheat
This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup over low heat on the stove, stirring occasionally. Avoid boiling, as high heat can cause the dairy to separate.
How to Freeze
Freezing is not recommended due to the dairy content, which may result in a grainy texture when thawed.
Nutrition Facts
Broccoli Cheddar Soup
Amount per Serving
Calories
398
% Daily Value*
Fat
34
g
52
%
Saturated Fat
21
g
131
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
101
mg
34
%
Sodium
486
mg
21
%
Potassium
263
mg
8
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
12
g
24
%
Vitamin A
3106
IU
62
%
Vitamin C
36
mg
44
%
Calcium
330
mg
33
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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