Broccoli Cheddar Soup

Filled with tender chunks of broccoli, tons of sharp cheese, and a rich creamy broth, this easy recipe for Broccoli Cheddar Soup is made in one pot and ready in less than 30 minutes.

Looking for an Instant Pot version of this soup? Try my ultra-rich and creamy recipe for Instant Pot Broccoli Cheddar Soup.

Like many of you, I love many of Panera's dishes. But my wallet does NOT appreciate the cost.

From Copycat Panera Greek Salad to Instant Pot Egg Bites to Puff Pastry Egg Tarts to this Broccoli Cheddar Soup, I have made it my mission to recreate some of our favorite Panera recipes into easy recipes made with wholesome ingredients that we can all enjoy at home!

This recipe for Broccoli Cheddar Soup is a great example of just how easy it can be to create restaurant favorites at home.

Made in one pot, in less than 30 minutes, this Broccoli Cheese Soup is creamy, cheesy, and filled with tender broccoli and carrots--just like Panera's Broccoli Cheddar Soup. Unlike Panera, this recipe for Broccoli Cheddar Soup is much lower in fat and calories. But I promise it is still super creamy and downright delicious.

Notes on Ingredients

This Broccoli Cheese Soup is kept lower in fat and lighter in calories yet sacrifices none of the delicious flavors. I use JUST enough butter and evaporated milk in place of heavy cream, to keep the broccoli soup creamy and rich, yet not over the top.

• Butter: Use unsalted butter for best results.
• Flour: The flour is used to help thicken the soup. If you need this soup to be gluten-free, replace the flour with a 1:1 Gluten-Free flour blend.
• Onions: Sauteeing a yellow or white onion will add a nice sweet note to the soup.
• Carrots: Use a shredded carrot or finely minced carrot to ensure it softens fully during the cooking process.
• Broccoli: Use fresh broccoli florets, or defrosted frozen broccoli florets.
• Broth: Use low-sodium storebought or homemade vegetable broth or chicken stock.
• Seasoned Salt: Homemade seasoned salt adds a nice flavor to the soup, as it is a combination of salt, paprika, garlic powder, and onion powder. Feel free to use kosher salt in its place.
• Nutmeg: Nutmeg may sound like an odd addition, but it helps to bring out the flavor in any cream-based soup or sauce. However, it is only best if using whole nutmeg grated with a Microplane. If you only have ground nutmeg, omit it, as it will overpower the soup with its flavor.
• Evaporated Milk: Instead of heavy cream, use evaporated milk. Evaporated skim milk is a great low-fat swap for heavy cream or half and half, as the evaporated milk has been condensed and so it still has a rich flavor, just with zero fat. That said, if you would rather use whole milk or half and half, go for it!
• Cheese: I use a combination of extra sharp cheddar cheese and freshly grated Parmesan cheese, as both kinds of cheese are extremely rich in flavor. That means a little goes a long way and you can use less cheese while retaining that cheesy flavor. Be sure to freshly grate the cheese yourself for this soup instead of using pre-grated cheese. Pre-shredded cheese is often coated in an anti-caking agent, making it not melt as evenly into your soup.

How to Make Broccoli Cheese Soup

• In a large heavy-bottomed pot, melt the butter over medium-high heat.
• Once the butter is melted add the diced onion and saute, until the onion begins to soften and become translucent.

• Add the flour and stir into the onions and butter to form a roux. Be sure to let this mixture cook for a minute or so to remove the raw flour taste from the soup. This mixture will be thick and gooey.
• Slowly add in the broth, whisking well as you add the liquid. I add in ½ cup at a time and whisk until well incorporated. This helps prevent lumps from forming in the soup.

• Bring the soup to a low boil and add in the carrots, broccoli, seasoned salt, and nutmeg.

• Reduce to a simmer, cover, and let cook for about 10 minutes, or until broccoli is cooked through.
• Whisk in the cheese and evaporated milk and allow to cook for an additional 2-5 minutes, to let the cheese melt, stirring constantly. Pro-Tip: Use FRESHLY grate your cheese from a block of cheese, as it will melt more evenly into your soup.
• Taste and adjust seasonings if need be.

Storage Instructions

Leftover Broccoli Cheese Soup will keep for up to 3 days in an airtight container. I do not recommend freezing this soup, as the milk can separate when thawed.

To reheat the soup, keep in mind you may need to add a bit of stock or milk to thin it slightly and whisk the soup well to fully incorporate everything together.

More Vegetarian Soup Recipes

• Potato Corn Chowder
• Instant Pot Tomato Soup
• 30-Minute Loaded Baked Potato Soup
• Instant Pot Vegetable Soup
• Slow Cooker Minestrone Soup
• Instant Pot Lentil Soup

If you tried this recipe for Broccoli Cheddar Soup, I would love for you to leave a review and comment below.

This post was originally published in 2018 but has been updated in February 2020 with new pictures and tips. The recipe remains the same.