Cheddar Broccoli Soup

broccoli cheese soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re fond of Panera Bread cheddar broccoli soup, this recipe for broccoli cheese soup should appeal to your palate.

The combination of broccoli and cheese is perfect and you get not only nutrients from the broccoli but also the rich, indulgent cheese component.

Since cheese is the main ingredient I strongly recommend you grate your own, since it is so much better than the ready-shredded type you can get from the store.


  • 5 tablespoons unsalted butter
  • 1 finely diced small sweet yellow onion
  • 2 cups (500ml) chicken stock or bouillon
  • 2 cups Half & Half
  • 1 peeled, minced garlic clove
  • 2 handfuls chopped broccoli florets
  • ¼ cup (35g) all-purpose flour
  • 2 peeled, very thinly sliced carrots
  • 8 ounces (225g) extra-sharp cheddar
  • ¾ teaspoon salt
  • ¾ teaspoon black pepper

Optional Ingredients

  • ½ teaspoon mustard powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper


  1. Melt a tablespoon of butter in a pan then sauté the onion in there for about 4 minutes or until translucent, stirring occasionally.
  2. Add the garlic and cook for 30 seconds then take the pan off the heat.
  3. Put 4 tablespoons of butter in a big, heavy pan with the flour and make a roux. This means cook it for about 4 minutes, whisking all the time until thick.
  4. Whisk in the stock and then the cream.
  5. Simmer the recipe for cheddar broccoli soup for 20 minutes or until a bit thicker, stirring occasionally.
  6. Add the carrots, broccoli and the onion and garlic mixture.
  7. Also add the salt and pepper and any of the optional spices you want.
  8. Simmer for another 20 minutes or until thick, stirring sometimes.
  9. Add most of the cheese and stir until melted.
  10. Divide the soup between serving dishes and garnish with the remaining cheddar.


  • Sub vegetable stock for the chicken stock if you want a vegetarian cheddar broccoli soup.
  • Use milk instead of cream if you prefer (the soup will be thinner but still good).
  • Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat it in the microwave.

Keywords: recipe for cheddar broccoli soup, broccoli cheese soup, cheese and broccoli soup