Easy Broccoli Cheddar Soup is that creamy, cozy bowl of comfort you crave on chilly evenings — without the drive-thru line at Panera. With tender broccoli, sweet carrots, sharp cheddar, and a velvety texture that hugs every spoonful, this soup is comfort food perfection. The best part? You can make it in under an hour using ingredients you probably already have in your kitchen.
Whether you’re cooking for picky kids, hungry teens, or just yourself after a long day, this soup hits that sweet spot of easy, hearty, and homemade. And let’s be honest — it’s the kind of dinner that makes you look like you’ve got your life together (even when you’re eating it in fuzzy socks).
Table of Contents
What is Easy Broccoli Cheddar Soup?
Easy Broccoli Cheddar Soup is the homemade version of everyone’s favorite Panera classic, but even better because you control the flavor and freshness. It’s made with simple ingredients — fresh broccoli, onions, carrots, milk, and a generous handful of cheddar cheese — all blended into a creamy, cheesy perfection. Unlike canned soups that taste a bit “blah,” this one bursts with flavor from real veggies and sharp cheese.
Think of it as your favorite sweater in soup form: warm, comforting, and a little indulgent. Whether you’re serving it with crusty bread or pouring it into a bread bowl (yes, please), it’s one of those recipes that makes a weeknight dinner feel special without any fuss.
Reasons to Try Easy Broccoli Cheddar Soup
There are about a dozen reasons to love Easy Broccoli Cheddar Soup, but let’s start with the top three: flavor, comfort, and simplicity. It’s that perfect combination of creamy and hearty — the kind of soup that warms you from the inside out. It’s also budget-friendly, making it a smart dinner choice for busy families who want something homemade without spending a fortune. Plus, it sneaks in vegetables (broccoli and carrots!) in a way even kids will devour.
Pair it with a sandwich or enjoy it solo — either way, it’s bound to become a repeat recipe in your rotation. For more cozy soups that hit the same level of comfort, try my Creamy Crockpot Cowboy Soup or this Hearty Cheddar Garlic Herb Potato Soup for your next soup night.
Ingredients Needed to Make Easy Broccoli Cheddar Soup
- 4 tablespoons salted butter
- 2 tablespoons olive oil
- 3 cups broccoli, chopped
- 1 ½ cups onion, diced
- 1 teaspoon kosher salt
- 1 cup carrots, shredded
- 2 teaspoons chicken base
- 2 ¾ cups chicken broth
- 3 cups whole milk
- ½ cup all-purpose flour
- 8 oz block sharp cheddar cheese, shredded
Instructions to Make Easy Broccoli Cheddar Soup
When it comes to comfort food, nothing beats Easy Broccoli Cheddar Soup. Below is your Step by Step guide to making a rich, creamy soup that tastes like it came from your favorite café — but right in your own kitchen. Let’s get cozy and cook this together!
Step 1: Sauté the veggies to build the flavor base
Start your Easy Broccoli Cheddar Soup Step by Step journey by heating 4 tablespoons of salted butter and 2 tablespoons of olive oil in a large pot over medium heat. Once the butter melts and begins to sizzle, toss in your diced onion, chopped broccoli, and kosher salt. Stir occasionally for about 10 minutes until the onions turn translucent and fragrant, and the broccoli softens slightly. This step builds that deep, savory base that makes the soup taste homemade and hearty. If you love layering flavors like this, you might also enjoy my Hearty Slow Cooker Vegetable Soup, which uses the same technique to create bold, cozy flavors.
Step 2: Add the carrots and let them mingle
Once your kitchen smells amazing (and it will), add the shredded carrots. Continue cooking for another 5 minutes, stirring often. The carrots not only add natural sweetness but also that gorgeous golden-orange color that makes your Easy Broccoli Cheddar Soup visually irresistible. At this Step by Step stage, you’re layering textures — the soft onions, tender broccoli, and slightly crisp carrots — creating a base that’s both hearty and wholesome.
Step 3: Simmer with broth for the perfect texture
Now it’s time to bring everything together. Pour in 2 ¾ cups of chicken broth and add 2 teaspoons of chicken base. Stir to combine and cover the pot halfway with a lid. Let it simmer for about 15 minutes, stirring occasionally. This allows the vegetables to fully soften and the flavors to meld beautifully. If you prefer a vegetarian version, swap the chicken broth for vegetable broth — a trick I also use in my Vegan Cabbage Soup for that same rich depth without the meat.
Step 4: Whisk the creamy base — your key to that smooth, velvety finish
In a separate bowl, whisk together ½ cup of flour and 3 cups of whole milk until the mixture is smooth and free of lumps. Slowly pour this into the simmering pot while continuously stirring — this Step by Step motion prevents the flour from clumping and creates that dreamy creamy texture. Once the mixture thickens slightly, you’ll see the soup transform from brothy to beautifully silky. Whole milk gives it richness, but if you’re looking for a lighter version, check out my tips for dairy swaps in the Creamy Butternut Squash Casserole.
Step 5: Melt in the cheese — the star of the show
This Step by Step moment is pure magic. Reduce the heat to low and begin adding your freshly shredded cheddar cheese, a handful at a time. Stir gently after each addition, letting it melt completely before adding more. This patience pays off — rushing can lead to grainy soup. Sharp cheddar gives the boldest flavor, but medium works great if you prefer something milder. Freshly shredded cheese melts smoother than pre-bagged varieties, which often contain anti-caking agents that prevent that creamy finish.
Step 6: Taste, adjust, and serve
Once your cheese has fully melted, give your Easy Broccoli Cheddar Soup a taste. Add a pinch more salt or pepper if needed. If the soup feels too thick, simply stir in a bit more milk or broth until you reach your perfect consistency. For serving, ladle the soup into bowls and top with a sprinkle of extra cheddar or a few small broccoli florets for a pretty garnish. It pairs perfectly with crusty bread, a baguette, or even buttery Rosemary Garlic Mashed Potatoes on the side.
Step 7: Reheat and re-love (because leftovers are gold)
One of the best parts about this Easy Broccoli Cheddar Soup Step by Step recipe is how well it keeps. As it cools, the soup thickens even more — so when reheating, add a splash of milk or broth to bring it back to that creamy perfection. Warm it gently over low heat while stirring to keep the texture smooth. Bonus tip: this soup freezes beautifully if you leave out the cheese before freezing, then stir it in fresh after reheating for the best flavor.
Pro Tip: If you love this Step by Step cooking style, you’ll also adore my Creamy Chicken Broccoli Rice Cheese Casserole. It has all the cheesy, creamy comfort of this soup but in a hearty, oven-baked form that’s just as satisfying.
What to Serve with Easy Broccoli Cheddar Soup
Pair your Easy Broccoli Cheddar Soup with a hunk of crusty sourdough or buttery baguette — because, let’s face it, dunking is half the fun. A side salad with crisp apples or roasted nuts adds a nice freshness that balances the creamy soup. If you’re planning a fall dinner, serve it with Roasted Sweet Potato Rounds with Honey or Candied Carrots for a touch of sweetness.
And if you really want to impress, try this Turkey Cranberry Crescent Ring — it’s a showstopper that pairs perfectly with a hot bowl of cheesy soup.
Key Tips for Making Easy Broccoli Cheddar Soup
Freshly shred your cheddar cheese — pre-shredded cheese has anti-caking agents that mess with your creamy texture. Use whole milk for richness, and chop broccoli into small bits so everything cooks evenly. Add the cheese slowly and stir between handfuls to keep it velvety. If you like your soup ultra-smooth, use an immersion blender to puree it lightly before adding the cheese. And here’s a mom tip — double the batch because it tastes even better the next day.
Storage and Reheating Tips Easy Broccoli Cheddar Soup
Store leftovers in an airtight container in the fridge for up to four days. To reheat, warm it gently on the stove over low heat, stirring frequently to prevent curdling. If it thickens too much, add a bit of milk or chicken broth until it reaches your perfect consistency. You can also freeze this soup — just leave out the cheese before freezing, then stir it in after reheating for the freshest flavor.
FAQs
Can I use frozen broccoli? Yes! Thaw it first and reduce the simmer time by a few minutes.
Can I make it vegetarian? Absolutely. Swap chicken broth for veggie broth and skip the chicken base.
Can I use a different cheese? Try white cheddar or a mix of cheddar and Gruyère for a fancier twist.
Why is my soup grainy? It’s usually from adding cheese too fast or with too much heat — go slow and steady for the best texture.
Final Thoughts
Easy Broccoli Cheddar Soup is proof that comfort food doesn’t have to be complicated. It’s the perfect balance of creamy, cheesy, and veggie-packed goodness — made in one pot and ready in under an hour. Whether you’re feeding a family or just craving something cozy, this recipe will hit the spot every single time. If you’re into warm, hearty meals, you’ll also love my Creamy Chicken Broccoli Rice Cheese Casserole or this Cozy Fall Butternut Mac and Cheese.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Easy Broccoli Cheddar Soup: Creamy Comfort in a Bowl
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This easy Broccoli Cheddar Soup tastes just like Panera but is made with simple, everyday ingredients. Fresh broccoli, carrots, onion, cream, and sharp cheddar come together for a cozy, creamy soup that’s perfect for weeknight dinners.
Ingredients
- 4 tablespoon salted butter
- 2 tablespoon olive oil
- 3 cups broccoli, chopped
- 1 ½ cups onion, diced
- 1 teaspoon kosher salt
- 1 cup carrots, shredded
- 2 teaspoon chicken base
- 2 ¾ cups chicken broth
- 3 cups whole milk
- ½ cup all purpose flour
- 8 oz block sharp cheddar cheese, shredded
Instructions
1. In a large pot over medium heat add the oil and butter. Once hot, add the broccoli, onion and kosher salt. Sauté for about 10 minutes.
2. Add the carrots and sauté another 5 minutes.
3. Add the chicken broth and chicken base, simmer for about 15 minutes with the lid partially on, stirring occasionally, until the broccoli is soft.
4. In a bowl, combine the flour and milk and whisk until smooth. Slowly add the mixture to the soup while stirring.
5. Add the grated cheddar cheese, a handful at a time, stirring until fully melted and smooth.
6. Taste for seasoning and adjust with salt and pepper if needed.
7. Serve warm with crusty bread like ciabatta or a baguette.
8. The soup will thicken as it cools. To reheat, add a little milk or chicken broth and warm through.
Notes
Use fresh shredded cheese for best texture.
Chop the broccoli into small pieces for easier cooking and a better blend.
Whole milk creates the creamiest consistency.
Add cheese gradually to avoid clumping in the soup.
