Broccoli Cheddar Soup

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This roux based broccoli cheddar soup is thick, creamy, and super cheesy, which has quickly made it one of our favorite cozy and comforting dinners throughout the fall and winter months, especially when served with some homemade whole wheat bread, or better yet, in a bread bowl!

Broccoli cheddar soup is one of those perfect meals where you get to indulge in something ultra comforting and cozy, but not feel too bad about it since you’re still eating your veggies (just like our chicken broccoli Alfredo bake)! Made with a simple roux instead of cream, our broccoli cheddar soup is super satisfying without being too heavy.

Sure, there’s plenty of cheese in this soup, but let’s not kid ourselves here. Anything with the words “cheddar soup” is basically an excuse to eat cheese sauce as a meal. So while this soup isn’t necessarily healthy, it is a creamy, cheesy, and delicious way to eat your broccoli!

You can make homemade broccoli cheddar soup with just a few simple ingredients:

• Aromatics – Yellow onion and garlic give a wonderful base flavor to this soup.
• Roux – Butter and flour make up the roux, which is what gives this soup its thick and creamy texture. This allows you to make a super creamy broccoli cheddar soup without heavy cream, which we always prefer since it’s both healthier and cheaper.
• Liquids – 2% milk and vegetable broth give the soup its volume. 
• Seasonings – Paprika and turmeric add a little extra oomph to the flavor profile. Plus a little extra color makes this soup look as bold as it tastes!
• Broccoli – You can buy a bag of florets or cut up a head of broccoli yourself. 
• Extra sharp white cheddar cheese – Please don’t use shredded cheese from a bag! This kind of cheese is typically coated in a powdery substance to prevent the shreds from sticking together. This means the cheese won’t melt as easily into your soup, and may leave it with a grainy texture.

How To Make Broccoli Cheddar Soup

To make this Panera style broccoli cheddar soup, you’ll need to make a roux – this is what gives the soup its thick and creamy texture. If you’ve never made a roux before, don’t worry! It’s simply a mixture of fat and flour that helps to thicken sauces, soups, and stews. You can learn more about roux here.

Once you’ve made the roux, it’s as simple as adding the liquid, simmering the broccoli, and then melting in the cheese. All in all, this recipe takes about 50 minutes to cook, so leave yourself ample time to make dinner so you don’t feel rushed.

Here’s what you’ll do:

1. Bloom the aromatics – Cook the onions and garlic in the butter until they’re slightly softened and smell amazing. 
2. Make the roux – Sprinkle in the flour and then constantly stir the mixture in a figure 8 motion until the roux puffs up. Try to move quickly so that the roux does not burn or clump.
3. Add the liquid – Add the milk a little at a time (I like to do intervals of about a quarter to a half cup), stirring constantly to incorporate the roux. Then, do the same with the vegetable broth. 
4. Simmer the broccoli – Stir in the broccoli, paprika, and ground turmeric and bring to a simmer. 
5. Melt in the cheese – The part we’ve all been waiting for. Add the cheese in batches until it’s fully melted. 
6. Serve hot – Adjust salt to taste and serve hot, preferably with a side of freshly baked bread.

The trick with this soup is to have patience. We know, we know, it’s hard when you’re hungry and you’re smelling the delicious aromas of garlic, onion, and cheese. But if you give the roux plenty of time to cook, and take your time stirring in the liquids, simmering the broccoli, and melting in the cheese, you’ll end up with a perfect creamy soup. Trust us, it’s worth the wait!

Serving Suggestions

Broccoli cheddar soup is best served with fresh, fluffy bread if you ask us! Alex has been making artisan loaves with recipes from our Flour Water Salt Yeast cookbook, and they go beautifully with this creamy soup.

It feels just like a meal from Panera when you rip off a piece of bread and dunk it in this bowl of hot, cheesy goodness.

Broccoli cheddar soup is the perfect dish for cozy fall and winter dinners and holiday meals at Thanksgiving and Christmas time. One batch is the perfect amount for a family of 4, or plenty to hide away for yourself and enjoy leftovers throughout the week!

Storing and Reheating Leftovers

Store leftover broccoli cheddar soup in an airtight container in the fridge for up to 4 days. The longer it sits, the soup may separate slightly in the container, so give it a good stir before portioning it out to reheat.

To reheat, either:

• Microwave the soup for about 2 to 3 minutes per serving, stirring once or twice
• Warm the soup in a small saucepan over medium-low heat, covered, for about 10 to 15 minutes, stirring occasionally

Next time you’re craving a cozy, comforting bowl of creamy cheese (uhh, we mean soup…), give our broccoli cheddar soup recipe a try! Let us know what you think by rating, commenting, and sharing below. We’d love to hear how it turns out for you.