Broccoli and Cheddar Soup

I used to always order broccoli and cheddar soup (and that bread bowl!) from Panera, but these days I much prefer to make it at home. It’s surprisingly easy, so much cheaper and makes enough to feed the whole family with leftovers for the next day.

I love pairing this soup with my homemade Dutch oven bread. It’s the perfect cozy meal for a crisp Fall evening. Once you try this homemade version, I think you’ll agree it’s even better than the restaurant version!

What You’ll Need

This broccoli cheddar soup uses simple everyday ingredients you probably already have at home:

• Butter, onion, and garlic – the base of all that rich flavor.
• Seasonings – black pepper, smoked paprika, onion and garlic powder for a cozy depth of flavor.
• Flour and chicken broth – to create a creamy, velvety soup base.
• Broccoli and carrots – the star vegetables that make this soup hearty and colorful.
• Half and half – for that creamy texture we all love (you can swap for heavy cream for an even richer soup).
• Shredded cheddar cheese – for the cheesy goodness that ties it all together.

How to Make Broccoli and Cheddar Soup

Start by melting butter in a large pot over medium heat. Add diced onion and cook until softened, about 8 minutes, then add minced garlic and cook for another minute.

Stir in the black pepper, onion powder, garlic powder, salt, and smoked paprika. Cook briefly until fragrant, then sprinkle in the flour and cook for a couple of minutes to remove the raw flour taste.

Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Add the broccoli and shredded carrots and let the soup simmer for about 20 minutes, or until the broccoli is tender.

Stir in the half and half and let it warm through for about 5 minutes. Finally, remove the pot from the heat and stir in the shredded cheddar cheese until fully melted and smooth.

Serve hot with crusty bread!

Tips for Success

• Chop the broccoli small. This helps it cook faster and gives you a nice texture in the soup.
• Use freshly shredded cheese. Pre-shredded cheese doesn’t melt as smoothly and can make the soup grainy.
• Adjust the thickness. For a richer, creamier soup, swap the half and half for heavy cream. If you like a slightly lighter soup, stick with half and half or even use whole milk. You can also simmer the soup a few extra minutes before adding the dairy to make it thicker.

I hope you enjoy this broccoli and cheddar soup as much as we do. It’s cozy, cheesy and perfect for chilly evenings. If you make it, let me know in the comments how it turned out. I’d love to hear what you served with it!