This quick and easy Broccoli Cheddar Soup is bursting with flavors from fresh broccoli, carrots, onions, garlic and sharp cheddar. Skip Panera and make this mouthwatering good soup in the confines of your own kitchen where you control the ingredients. This family favorite soup is on the table in about 30 minutes making it doable on weeknights.
How to make Broccoli Cheddar Soup
Start by melting the butter in a Dutch Oven or heavy stockpot. Then add the onion and cook until they are soft and lightly browned on the edges. Then reduce the heat to low and add the garlic cooking for 1 minute while stirring. Now sprinkle in the flour and continue cooking for 2 minutes while stirring constantly. Stir in the vegetable broth, salt, black pepper, and nutmeg.
Bring the soup to a low boil and then reduce to a simmer. Stir often to make sure that it does not burn to the bottom. Add the carrots and simmer for about 10 minutes. Then add the broccoli and simmer for another 10 minutes or until the carrots and broccoli are tender. Now remove from the heat and stir the cheese in a little at a time alternating with the heavy cream. If desired garnish with a little more shredded cheddar and bacon crumbles.
Recipe notes and helpful tips
- For aesthetic purposes peel the carrots and bring out that beautiful orange color.
- Chop the broccoli florets into small bite size pieces so they fit nicely on a soup spoon.
- I like to use sharp cheddar but any cheddar will work however do not use pre-shredded cheese. Pre-shredded cheese contains additives that may prevent the cheese from melting well.
- Add the cheese slowly stirring after each small handful.
- If a thicker smoother consistency is desired remove a couple of cups of the hot soup and use an immersion blender to puree it. You can also puree the whole pot with an immersion blender if you prefer a completely creamy soup.
- If you don’t have an immersion blender you can use a traditional blender. Just remember to remove the blender cap on the lid to let the heat escape.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the micro wave at a reduced power.
- To freeze store in heavy duty freezer bags. Freeze for up to 3 months. Defrost in the refrigerator overnight. Reheat over very low heat stirring frequently to prevent curdling of the cream.
Why won’t my cheese melt in my Broccoli Cheddar Soup?
Always use freshy grated cheese. Pre-shredded cheese has additives like anticaking agents and this prevents the cheese from melting smoothly. So grab that box grater and shred that cheddar. Remove the soup from the heat before adding the cheese and the cream. Add the cheese in small amounts alternating with the cream while stirring.
More soup recipes you will love!
Quick and Easy Broccoli Cheddar Soup
Ingredients
- 4 tablespoon butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- ¼ cup flour
- 3 cups chicken broth or vegetable broth
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon ground nutmeg optional but strongly suggested if you like nutmeg
- 2 carrots peeled and chopped
- 3 cup broccoli florets
- 2 cups sharp cheddar
- 1 cup heavy cream
- 1/4 cup cooked bacon crumbled
Instructions
- Melt the butter in a large Dutch Oven or heavy stockpot over medium heat. Add the onion and cook until soft and lightly browned on the edges. Reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly.
- Sprinkle in the flour and continue cooking for 2 minutes while stirring constantly. Stir in the vegetable broth, salt, black pepper, and nutmeg.
- Bring the soup to a low boil and then reduce to a simmer. Stir often to make sure that it does not burn to the bottom. Add the carrots and simmer for about 10 minutes. Add the broccoli and simmer for another 10 minutes or until the carrots and broccoli are tender.
- Remove from the heat and stir the cheese in a little at a time alternating with the heavy cream. If desired garnish with a little more shredded cheddar and if desired bacon crumbles.
Notes
- For aesthetic purposes peel the carrots and bring out that beautiful orange color.
- Chop the broccoli florets into small bite size pieces so they fit nicely on a soup spoon.
- I like to use sharp cheddar but any cheddar will work however do not use pre-shredded cheese. Pre-shredded cheese contains additives that may prevent the cheese from melting well.
- Add the cheese slowly stirring after each small handful.
- If a thicker smoother consistency is desired remove a couple of cups of the hot soup and use an immersion blender to puree it. You can also puree the whole pot with an immersion blender if you prefer a completely creamy soup.
- If you don't have an immersion blender you can use a traditional blender. Just remember to remove the blender cap on the lid to let the heat escape.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the micro wave at a reduced power.
- To freeze store in heavy duty freezer bags. Freeze for up to 3 months. Defrost in the refrigerator overnight. Reheat over very low heat stirring frequently to prevent curdling of the cream.
Nutrition
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This post was originally published September 18, 2017 and was republished January 24, 2022 with a new and improved recipe, new photos, and new content.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
laura
This was absolutely delicious. Broccoli and cheddar is such a winning combination.
Briana Baker
My 1 year old is obsessed with broccoli! I am going to make this for her!
Marysa
This was so tasty, and it wasn’t difficult to make. It is so nice to have some soup recipes for these cold, rainy days we have had lately.
Tami Creates
I lovelovelove broccoli cheddar soup and this was so good! Even my picky sister liked it. I will make this again and again.
Catalina
This broccoli soup was so rich and hearty! My family loved it and they can’t wait for me to make it again.
Susan
I love Panera, but I don’t love the Panera price tag. We will have broccoli, carrots, and garlic coming from the garden very soon – and I can’t wait to make this recipe! I love making restaurant “copycat” recipes, and this one looks and sounds amazing.
Beth Pierce
Thanks Susan! Enjoy!!
Melanie Edjourian
I do like the sound of this. I do love cheesy foods and broccoli works well with these. I bet this is a great comforting dish.
Richelle Milar
That looks absolutely delicious and tasty! I would really love to try this recipe!
Katie C
I have been craving soup with these rainy days and this recipe looks perfect! I love the easy ingredient list too. Will definitely be trying this!
Beth Pierce
Thanks Katie! Enjoy!!
Tasheena
This recipe was perfect for the rainy weekend we had. I love broccoli and cheddar soup and this was better than Panera’s.
Mitch
I am bookmarking this recipe. There is so much more in the soup than I would have thought, bacon, carrots, etc. It must be absolutely delicious! Now I have to unbox my Dutch oven, but it will be well worth it!
Beth Pierce
Thanks Mitch! I hope you enjoy it as much as we do!
Amber Myers
This is one of my fave soups but I have never tried to make it at home. I really should! It seems easy enough.
Forever My Little Moon
This soup was so good! My daughter made it for me and we enjoyed it together. I always get this when I go to Panera but now I can make it at home. Thanks for sharing your recipe!
Neely Moldovan
Creamy soups are actually my favorite! I love a good hearty soup!