Creamy Broccoli Cheddar Soup – The Chunky Chef

This comforting broccoli cheddar soup is bursting with flavor, uses simple ingredients, and comes together super quickly in about 30 minutes!

You don’t have to make a special trip to the restaurant for this creamy, rich broccoli cheddar soup. It’s a breeze to whip up right on your stovetop in just about half an hour! The flavors are warm, cheesy, and just right for a cozy meal any night of the week.

Broccoli Cheddar Soup

I’ve been fiddling with this broccoli cheddar soup recipe forever like years of tasty experiments in my kitchen. So many bowls later, I can confidently say this one is the winner. It’s satisfyingly creamy, perfectly thick, and packs just the right blend of smooth and chunky with that rich broccoli cheddar flavor you love. Seriously, it’s a total crowd-pleaser you can’t go wrong with!

This recipe is inspired by the famous Panera Bread version, but honestly, it’s been years since I ate theirs, so I can’t say if this is exactly the same. What I *do* know is it tastes amazing every single time.

What Makes It Special

This creamy broccoli cheddar soup is a fast, satisfying weeknight meal that’s rich in flavor but made from simple pantry ingredients.

• Ready in about 30 minutes and made in one pot on the stovetop minimal hands-on time and easy cleanup.
• Thick, velvety texture from a classic roux and real shredded cheddar (shredding from a block gives the best melt).
• Versatile you can make it on the stovetop, in the slow cooker, or in the Instant Pot; it’s also easy to make ahead or freeze (leave out the dairy before freezing).
• Family- and crowd-friendly: hearty enough for a main meal, great for lunches, and pairs perfectly with crusty bread, salads, or sliders.
• Customizable adjust thickness with cornstarch or extra cheese, swap broths to make it vegetarian-friendly, or add bacon or ham for extra smoky flavor.

Ingredients You’ll Need

• 1 Tbsp butter
• 1 medium yellow onion, finely chopped
• 1/4 cup salted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups half and half
• 12 oz fresh broccoli (I use a 12 oz bag of florets), roughly chopped
• 2 carrots, peeled and chopped
• 1/2 tsp kosher salt
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp dry mustard (can substitute with about 1/2 tsp regular mustard)
• 1/4 tsp black pepper
• 2 cups cheddar cheese

How to Make It

1. Melt 1 Tbsp butter in a Dutch oven over medium heat; add finely chopped onion and cook until translucent and soft, about 2–3 minutes.
2. Add 1/4 cup butter; once melted whisk in 1/4 cup all-purpose flour and cook, stirring, about 1 minute to form a roux.
3. Slowly pour in about half the chicken broth while whisking to avoid lumps, then add the remaining broth and the half and half, whisking as you pour.
4. Cook and whisk the mixture until it thickens and is smooth, about 1–2 minutes.
5. Add chopped broccoli and carrots and the paprika, garlic powder, dry mustard, salt, and pepper; reduce heat to low or medium-low and simmer gently 10–15 minutes until vegetables are tender, adding a splash of broth or half and half if too thick.

6. Blend the soup to desired consistency using an immersion blender or in batches in a regular blender.

   

7. Stir in shredded cheddar in handfuls, stirring after each addition until fully melted; taste and adjust seasoning as needed.
8. For slow cooker: add onions, broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to the slow cooker (skip the butter).
9. Whisk the flour into the chicken broth until smooth in a separate bowl, pour into the slow cooker, and mix well.
10. Cover and cook on LOW 6–8 hours or HIGH 3–4 hours.
11. About 30 minutes before the end of cooking, stir in the half and half and cheese, cover, and cook until the cheese has melted.
12. Blend the slow cooker soup to your preferred texture.
13. For Instant Pot: use Sauté, melt butter, and cook onions until softened.
14. Add remaining butter and flour, whisk and cook about 1 minute to form a roux.
15. Add broccoli, carrots, spices, and pour in the chicken broth.
16. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
17. Allow pressure to release naturally, then stir in half and half and cheese until melted.
18. Blend the Instant Pot soup to desired consistency.

Expert Tips for Best Results

This broccoli cheddar soup thickens up nicely thanks to the roux made from butter and flour, but if you want it even heartier, there are a few easy tricks to boost that thickness.

1. Stir up a paste using equal parts butter and flour, then whisk that into your soup for extra body.

2. Mix some cornstarch with cold water or broth until smooth, then add it to the pot to thicken things up nicely.
3. Add a little more cheese it melts in beautifully and makes the soup extra rich and creamy.

No pressure if you prefer chunky soup pureeing is totally optional here! But if you want a smooth, velvety texture, you’ve got options. My go-to is an immersion blender because you can blend right in the pot easy cleanup! Or, carefully transfer the soup in batches to a regular blender, just watch out since it will be hot.

PRO TIPS FOR MAKING BROCCOLI CHEDDAR SOUP:

1. Chop your broccoli into small florets to make sure they cook through and get nice and tender.
2. If you’re short on time, pop the broccoli and carrots in the microwave to par-cook them quickly before adding to the soup.
3. To keep your soup silky and avoid any graininess, add the cheese slowly one handful at a time and mix well with the heat off.
4. For the best melt and flavor, shred your own cheese from a block instead of using pre-shredded cheese. It really makes a difference!
5. This broccoli cheddar soup is fantastic. Perfect comfort food combos!

6. I like topping mine with a sprinkle of black pepper, extra shredded cheddar, and a handful of crunchy croutons for a little fun texture. Croutons in soup? Totally delicious!

OTHER GREAT SOUP RECIPES:

Broccoli cheddar soup is a meal all on its own, but it’s even better with some tasty sides. Serve with crusty artisan bread to soak up every last bit, or a crisp Caesar salad for some fresh greens. If you want to add protein, my favorite ham and cheese sliders pair perfectly. A simple green salad or garlic bread also makes a nice match.

Mix-Ins and Substitutions

Want to switch things up? Try adding some cooked bacon bits for smoky goodness or toss in a little diced ham for a hearty twist. For a lighter version, swap out half and half for whole milk or use vegetable broth instead of chicken broth to make it vegetarian-friendly. You can also mix in some shredded Monterey Jack or a bit of Parmesan along with the cheddar for melty, complex flavor.

Storing, Freezing, and Reheating

If you’re lucky enough to have leftovers (they don’t stick around long at my house), this broccoli cheddar soup will keep in your fridge for up to 3 days perfect for quick lunches or dinners later in the week.

You sure can freeze it! Just make it without the dairy since milk and cheese can separate in the freezer. When you reheat your frozen soup, stir in fresh half and half and cheese for that creamy finish.

Keep your leftover broccoli cheddar soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove or in the microwave, stirring occasionally. If it’s gotten a bit too thick, just stir in a splash of broth or half and half to bring it back to your perfect creamy texture.

This broccoli cheddar soup is perfect for making ahead! You can prep the soup up to the point before adding the cheese and dairy, then refrigerate it for up to 2 days. When you’re ready to eat, simply reheat on the stove and stir in the cheese and half and half last for that fresh, cheesy finish.

Frequently Asked Questions

• Can I use frozen broccoli? Yes! Frozen broccoli works well just thaw it and drain any excess water before adding to prevent thinning out the soup.
• Is it okay to substitute cheddar cheese? Absolutely. Sharp or mild cheddar both work, but avoid pre-shredded if you can for better melting. You can also mix in other cheeses for different flavors.
• Can I make this dairy-free? You can try using coconut milk or a dairy-free cream substitute and vegan cheese, though it will change the taste and texture somewhat.
• How do I reheat leftover soup without it separating? Reheat slowly over low heat, stirring often. Adding a splash of broth or cream while warming helps keep it smooth.
• What’s the best way to store leftover soup? Use airtight containers in the fridge for up to 3 days or freeze (without dairy) for up to 3 months.