How to Make Broccoli Cheddar Soup (Better Than Panera)

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How to Make Broccoli Cheddar Soup at Home

Learning how to make broccoli cheddar soup at home is a total game-changer. Once you taste a bowl made with freshly shredded cheddar and real broccoli, you’ll never go back to the restaurant version.

This recipe walks you through every step, from making a proper roux to adding cheese without it breaking. Follow along and you’ll have restaurant-quality soup in under 30 minutes!

What You’ll Need

• 4 cups broccoli florets, cut small
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups chicken or vegetable broth
• 1.5 cups whole milk
• 1 cup heavy cream
• 2.5 cups sharp cheddar cheese, shredded from a block
• 1 medium carrot, grated
• 1/2 tsp dry mustard powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste

Step-by-Step Instructions

1. Melt butter in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
2. Add minced garlic and stir for 1 minute.
3. Sprinkle flour over the vegetables and stir constantly for 2 minutes — this makes the roux that thickens the soup.
4. Slowly pour in broth while whisking — go slow to prevent lumps.
5. Add milk, heavy cream, dry mustard, and paprika. Stir well.
6. Add broccoli florets and grated carrot to the pot.
7. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until broccoli is very tender.
8. Use an immersion blender to partially blend the soup — about 50–60%. This gives a creamy texture while keeping some broccoli pieces.
9. Reduce heat to low. Gradually add shredded cheddar cheese, one handful at a time, stirring after each addition until fully melted.
10. Taste and season with salt and pepper. Serve hot with extra cheese on top.

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Pro Tips for the Best Results

• Always shred your own cheese — pre-shredded bags contain starch that makes the soup grainy.
• Don’t rush the roux — 2 full minutes of cooking removes the raw flour taste.
• Add cheese only when the heat is on the lowest setting.
• Partial blending = creaminess with texture. Don’t fully blend unless you prefer a smooth soup.
• Taste as you go — broth brands vary in saltiness, so adjust seasoning at the end.

Variations & Additions

Once you have the base recipe down, try adding crispy bacon for smoky depth, a splash of beer for complexity, diced jalapeños for heat, or a handful of cauliflower florets for extra vegetables. Smoked gouda mixed with the cheddar is also absolutely incredible.

[wprm-recipe id=”broccoli-cheddar-soup”]

Frequently Asked Questions

Can I use frozen broccoli?

Yes! Add it directly to the pot from frozen. You may need to add 2–3 extra minutes of cooking time to make sure it’s fully tender before blending.

Why is my soup not thick enough?

Make sure you cooked the roux for the full 2 minutes before adding liquid. If the soup is still too thin after cooking, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in while simmering.

Can I make this gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. The result is nearly identical in texture and flavor.

How long does broccoli cheddar soup last?

It keeps in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring frequently. Do not microwave on high heat as it can cause the cheese to separate.

Can I make this in an Instant Pot?

Yes — use the Sauté function for the roux and onions, then add remaining ingredients (except cheese), seal, and cook on high pressure for 5 minutes. Quick release, blend partially, then stir in cheese on Sauté mode until melted.