Broccoli Cheddar Soup

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Serve a comforting bowl of Broccoli Cheddar Soup to warm up on a cold afternoon. It comes together quickly and if there are any leftovers, it can be stored in the fridge and reheated easily.

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Overhead photo of broccoli cheddar soup garnished with shredded cheese.

It was a chilly start to the day here so I decided to make one of our favorite soups, broccoli cheddar soup. This particular recipe is the copycat version from Panera Bread Company.

Living in Florida I have to take advantage of cold weather days as they come. This soup is one of the first things I make when the temperatures drop.

Broccoli cheddar soup in a Dutch oven before it's pureed.

To make this soup creamier, I put about 2 ladle-fulls in my blender to puree some of the carrot and broccoli pieces. You don’t want huge chunks of broccoli in your soup.

As you puree it, return it to the Dutch oven to keep it warm. Once you’ve pureed it, add the shredded cheese. I implore you to grate your own cheese!

Why? Well, freshly grated Cheddar cheese melts better than the preshredded stuff.

Why? Because the preshredded cheese you buy has anti-caking agents that hinder smooth melting.

Serve a comforting bowl of Broccoli Cheddar Soup to warm up on a cold afternoon. It comes together quickly and if there are any leftovers, it can be stored in the fridge and reheated easily. Click to Tweet
Shredded Cheddar cheese on top of broccoli soup.

I garnished it with a few shavings of shredded cheddar cheese. This was enough for a late lunch but would be great served with 1/2 a sandwich or salad. Another serving suggestion is to ladle into a bread bowl.

Broccoli Cheddar Soup Twitter image.

More Soups for Cool Weather:

We LOVE broccoli cheddar soup, no matter whose recipe it is. This version was a huge hit with my boys and my brother who was here visiting. Not a drop left and we all thoroughly enjoyed it. I typically serve this soup with crusty French or Cuban bread but you can also go with a softer bread roll.

Broccoli cheddar soup on a spoon over a bowl of soup.

Broccoli Cheddar Soup

The perfect chilly day soup.
5 from 4 votes
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Salads and Soups
Cuisine: American
Servings: 4 servings


  • 1 tablespoon butter melted
  • ½ medium onion chopped
  • ¼ cup butter melted
  • ¼ cup flour
  • 2 cups half and half
  • 2 cups chicken broth
  • ½ pound fresh broccoli about 3 cups, chopped into bite-size pieces
  • 1 cup carrot julienned
  • 2 cups 8 ounces sharp Cheddar cheese, grated
  • Salt and freshly ground pepper to taste


  • Melt 1 tablespoon butter in a skillet and saute onion until soft. Set aside.
  • In a Dutch oven, melt ¼ cup butter over medium heat. Add flour and stir constantly using a wooden spoon for 3 – 4 minutes. Add half and half and stir using a whisk until combined.
  • Add the chicken stock and simmer for 10 minutes.
  • Add the broccoli, carrots, and reserved onions. Bring to a boil and reduce heat to a simmer. Cook over low heat for 20 minutes.
  • Ladle 2 spoonfuls into a blender container and puree until smooth. Return puree to saucepan and stir. Return to low heat and add Cheddar cheese, reserving some for garnish. Stir until cheese is melted and combined. Don’t turn up the heat to rush the process. Be patient.
  • Serve with crusty bread.

Recipe Notes

Serve with a sandwich or salad to round out the meal.
Thank you for visiting

This post was originally published February 16, 2016 and updated November 28, 2020.

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  1. Probably one of the very best soups to eat! And now I want a bowl after seeing this!!!

  2. It is FREEZING here today and I can’t think of anything I would rather have than that bowl of soup!! Looks fantastic!

  3. I love Panera and this broccoli is what I always order. Love it in a bread bowl. Thanks for sharing your recipe, I am glad I can make it at home now.

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