Winter is made for rich, creamy, comforting soups — and this Broccoli Cheese Soup is one of my absolute favorites. It’s made with real ingredients you can feel good about: freshly shredded sharp cheddar (both white and orange), plenty of fresh broccoli and carrots, and silky half‑and‑half for richness without the heaviness of full cream.
This homemade broccoli cheese soup is soul-warming, budget‑friendly, and tastes so much better than Panera’s… plus it comes together in under 45 minutes!
Tips for the Best Broccoli Cheese Soup
- Prep ahead for an easy dinner. Shred your cheese and chop your veggies earlier in the day to make the evening rush effortless.
- Matchstick carrots work great. They’re a time‑saver, but grating two large carrots gives you the perfect cup — and I love the smaller pieces.
- Trim the broccoli how you like it. I usually remove and discard the thick stems, but you can absolutely use them if you prefer.
- Skip pre‑shredded cheese. Freshly grated cheese melts beautifully without the anti‑caking agents that make bagged cheese grainy.
- Use a mix of white and orange cheddar. I grate 8 oz of each (sharp white + extra‑sharp orange) and the flavor combo is incredible.
- Warm your half‑and‑half. A quick 2 minutes in the microwave keeps it from cooling down the pot and helps the cheese melt smoothly without separating.
- Prefer a smooth soup? Use an immersion blender at the end, or carefully blend in batches. If using a traditional blender, remove the vent cap and cover with a towel to let steam escape safely.
- Taste and adjust. A final pinch of salt and pepper always brings everything together.
Ingredients:
- 5 Tbsp butter
- 1/2 cup finely diced onion, (I like sweet or yellow)
- 2 tsp finely minced garlic, (I use the garlic press)
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 3 cups broccoli florets, cut in to small pieces
- 1 cup shredded carrot
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp dry mustard powder
- 1/8 tsp ground nutmeg
- 2 cups half-and-half, warmed in the microwave for 2 minutes on high
- 8oz extra-sharp orange cheddar cheese, grated (do NOT use pre-grated)
- 8oz sharp white cheddar cheese, grated (do NOT use pre-grated)
Instructions:
- In a large non-stick stock pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes. Add the garlic and cook an additional minute.
- Sprinkle in the flour and cook for an additional 2 minutes, stirring constantly. (The mixture will be thick.)
- Whisk in the chicken stock until the flour has dissolved.
- Stir in the broccoli florets, shredded carrot, salt, pepper, mustard powder and nutmeg and allow the mixture to simmer over medium-high heat for about 15-20 minutes.
- Stir in the half and half and the grated cheese. Bring to a simmer for 2-3 minutes (still on medium-high heat) until everything is melted and well combined.
- Serve immediately with crusty bread and garnish with extra cheese if desired!
The Best Broccoli Cheese Soup
EQUIPMENT (Amazon Associate Links)
Ingredients
- 5 Tbsp butter
- 1/2 cup finely diced onion (I like sweet or yellow)
- 2 tsp finely minced garlic (I use the garlic press)
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 3 cups broccoli florets (cut in to small pieces)
- 1 cup shredded carrot
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp dry mustard powder
- 1/8 tsp ground nutmeg
- 2 cups half-and-half (warmed in the microwave for 2 minutes on high)
- 8 oz grated extra-sharp cheddar cheese (do NOT use pre-grated)
- 8 oz grated sharp white cheddar cheese (do NOT use pre-grated)
Instructions
- In a large non-stick stock pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes. Add the garlic and cook an additional minute.
- Sprinkle in the flour and cook for an additional 2 minutes, stirring constantly. (The mixture will be thick.)
- Whisk in the chicken stock until the flour has dissolved.
- Stir in the broccoli florets, shredded carrot, salt, pepper, mustard powder and nutmeg and allow the mixture to simmer over medium-high heat for about 15-20 minutes.
- Stir in the half and half and the grated cheese. Bring to a simmer for 2-3 minutes (still on medium-high heat) until everything is melted and well combined.
- Serve immediately with crusty bread and garnish with extra cheese if desired!
Notes
- Prep ahead for an easy dinner. Shred your cheese and chop your veggies earlier in the day to make the evening rush effortless.
- Matchstick carrots work great. They’re a time‑saver, but grating two large carrots gives you the perfect cup — and I love the smaller pieces.
- Trim the broccoli how you like it. I usually remove and discard the thick stems, but you can absolutely use them if you prefer.
- Skip pre‑shredded cheese. Freshly grated cheese melts beautifully without the anti‑caking agents that make bagged cheese grainy.
- Use a mix of white and orange cheddar. I grate 8 oz of each (sharp white + extra‑sharp orange) and the flavor combo is incredible.
- Warm your half‑and‑half. A quick 2 minutes in the microwave keeps it from cooling down the pot and helps the cheese melt smoothly without separating.
- Prefer a smooth soup? Use an immersion blender at the end, or carefully blend in batches. If using a traditional blender, remove the vent cap and cover with a towel to let steam escape safely.
- Taste and adjust. A final pinch of salt and pepper always brings everything together.
Broccoli Cheese Soup FAQs
Can I use pre‑shredded cheese in Broccoli Cheese Soup?
Freshly grated cheese melts smoother and prevents graininess. Pre‑shredded cheese contains anti‑caking agents that keep it from melting well.
How do I keep my Broccoli Cheese Soup from separating?
Warm the half‑and‑half before adding it, keep the heat at medium to medium‑low, and add the cheese gradually. These steps help everything melt smoothly.
Can I make this soup vegetarian?
Yes — simply swap the chicken broth for vegetable broth. The flavor stays rich and cozy.
How do I thicken Broccoli Cheese Soup?
The flour‑and‑butter roux thickens it naturally, but you can simmer a few extra minutes or blend part of the soup for a thicker texture.
Can I freeze Broccoli Cheese Soup?
Dairy‑based soups don’t freeze well because the texture can separate. It’s best enjoyed fresh or refrigerated for up to 3–4 days.
Can I blend the soup to make it smooth?
Absolutely. Use an immersion blender at the end, or carefully blend in batches. Just be sure to vent the lid so steam can escape safely.
Looking for other delicious soup recipes? Try this Easy Potato Bacon Cheese Corn Chowder or one of my Olive Garden Copycats: Zuppa Toscana or Chicken Gnocchi.
Better than Panera!!!!!