This Broccoli and Cheese Soup recipe has been shared over 15,000 times and counting, and after making it more times than I can count myself, I understand exactly why! It’s rich, creamy, and built from real ingredients (no Velveeta or canned soup base here!). This all-natural, healthier recipe can be adapted to gluten-free and vegetarian diets with simple swaps, too!
⭐️⭐️⭐️⭐️⭐️ Kathi raved, “Just made this tonight – only made 2 servings since there is only me. OMG – even better than Panera. Love the addition of the carrots – which I grated. Thanks so much for posting this – it was so very easy to make and soooooooooooo good!!“
Vera gave it ⭐️⭐️⭐️⭐️⭐️: “I love this soup!“
Originally published in 2019, as of 2026 this recipe now includes updated directions, tips, and new photos for an even better cooking experience.
You’ll Love This Broccoli Cheese Soup Recipe
I’m all in for a great soup any day, but when it’s broccoli and cheddar soup? Count me in! This has been a family favorite for years. I’ve made it hundreds of times, and it’s the one our youngest requests over and over again. Now that he’s off to college, I’ve even taught him how to make it himself! This broccoli cheese soup is the perfect blend of comfort, real ingredients, and it’s healthier than you’d think. No unpronounceable ingredients here!
After dozens of batches over the years, I’ve picked up on the small details that separate a good broccoli cheddar soup from a great one, and the biggest one is a pinch of nutmeg. It’s not an ingredient you’ll find in most broccoli cheese soup recipes, but it makes a real difference. It rounds out the cheddar’s sharpness and the cream’s richness without tasting like a spice on its own. It might sound odd, but don’t skip it! Kinda like what it does in Alfredo sauce! A must try!
My family, all soup lovers from an early age, practically grew up on favorites like Zuppa Toscana and creamy Chicken Poblano. And this broccoli cheddar soup is no exception! It’s flavorful, incredibly easy to make, and satisfies those cozy cravings. Check out all of my soup and stew recipes!
Here’s Why This Recipe for Broccoli Cheese Soup is Such a Winner:
- It comes together in one pot in about 30 minutes, so it’s just as good for a weeknight dinner as it is for a lazy Sunday lunch.
- It’s made with real, block-shredded sharp cheddar. No processed cheese, no canned soup base, and no orange food coloring hiding in the ingredient list.
- A touch of nutmeg sets it apart from almost every other broccoli cheddar soup out there, quietly rounding out the cheese’s richness without tasting like a spice at all.
- It’s naturally adaptable. Swap in gluten-free flour or a good vegetable broth and it fits gluten-free and vegetarian diets without missing a beat. I’ve done this a lot!
- It tastes better than the Panera version. Readers keep telling me this in the comments, and I have to agree; it’s even better than what you can get at Panera!
Broccoli Cheese Soup Recipe Ingredients
- Butter or Oil: Used to caramelize the onions and make a roux to thicken the soup.
- Onion: A simple flavor booster! Caramelize it for more flavor!
- Garlic (optional): A minced clove or two adds a little extra depth. Add it in with the onions during the last minute of caramelizing so it doesn’t burn.
- Celery (optional): Adds a little extra body and a subtle savory note. Dice it finely and cook it right along with the onions.
- Flour: Use all-purpose flour or gluten-free all-purpose flour; both work great!
- Half-and-half: This gives the soup that beautiful creaminess. Whole milk can also be used! But I personally prefer the creaminess from half-and-half.
- Chicken stock: If you can make vegetarian broccoli cheese soup, then use a good veggie broth.
- Fresh Broccoli: I used organic fresh broccoli. You can use frozen broccoli as well, but it will have a slightly different texture.
- Carrots: These help give the soup that beautiful orange-tinted color, naturally. Freshly grated carrots are the best. If you buy shredded carrots from the store, plan on cooking your soup longer, since they are thicker and take longer to melt into the soup, or add them to the onions at the beginning of the recipe.
- Nutmeg: Fresh grated (or bottled) nutmeg brings out the flavor of the cheese!
- Sharp Cheddar Cheese: Use the real stuff. Shred it off the block, as packaged shredded cheese uses anti-caking agents to preserve it, which can interfere with smooth melting. Use white or orange cheddar, your choice; just avoid using Velveeta.
- Cayenne Pepper (optional): For a little heat, add a pinch along with the nutmeg. Start small, it sneaks up on you.
Get the full recipe in the recipe card below.
How to Make Broccoli and Cheese Soup
Step 1 | Cook Onions
In a medium-sized soup pot, heat a tablespoon of butter over medium-high heat. Add the onions (and celery, if using) and cook, stirring occasionally, until browned or caramelized. If using garlic, add it in during the last minute so it softens without burning.
Step 2: Make Roux
Melt ¼ cup butter in the pot you used to brown the onions. Then add all-purpose flour (or substitute with Gluten Free All-Purpose flour) and whisk or stir it until it thickens and turns a golden brown, about 2-3 minutes.
Slowly pour in half and half, whisking while you do, until the roux is fully incorporated with the cream, creating a nice, thick, creamy base.
Next, add your chicken stock or veggie broth. Whisk to combine.
What’s a Roux and how do you make it?
A roux (pronounced “roo”) is a mixture of fat and flour used as a thickening base in soups, sauces, and stews. It’s a classic French technique that gives dishes like Broccoli Cheddar Soup a rich, creamy texture.
To make a roux, melt equal parts butter (or oil) and flour in a pan over medium heat, stirring constantly for 1-2 minutes until the mixture bubbles and the flour loses its raw taste. For a light roux, cook briefly; for a deeper flavor, cook longer until it reaches a golden or brown color. Then, slowly whisk in your liquid to create a smooth, creamy base.
Step 3: Make Soup
Increase the heat to bring the soup to a simmer, watching closely to prevent it from boiling over. Simmer for 10 minutes to thicken slightly. Meanwhile, chop the broccoli and grate or use pre-shredded carrots. Add broccoli, carrots, and caramelized onions to the pot.
Once the veggies are tender, blend part of the soup with an immersion blender or remove 1-2 cups to blend in a blender, then return it to the pot for a creamier texture. Adjust for your preferred level of chunkiness.
Pro Tip: When blending hot soups in a blender, always vent the top (remove that little round cup on the lid) and cover the opening with a tea towel. Start slow, and only fill the blender halfway at a time, to avoid the hot soup erupting out and burning you.
Step 4: Make it Cheesy
Next, add the grated sharp cheddar cheese, sea salt, and pepper and stir to combine. Taste before adding salt, it might be salty enough.
Finally, add nutmeg (and a pinch of cayenne, if you like a little heat). Why? Its subtle nuttiness blends beautifully with the cheese and milk, enhancing all of the soup’s flavors. Freshly grated is best, but ground is fine, too!
How to Make Broccoli Cheese Soup in a Slow Cooker
Since thick and creamy, dairy-based soups don’t do well over long heat times, we prepare this recipe a little differently.
Combine the broccoli, onion, carrots, chicken stock, salt, and pepper in the slow cooker. Cover and cook on low for 4 hours, or high for 2 hours, until the vegetables are tender.
At the end of the cook time, make the sauce on the stovetop. Pull 1 cup of broth from the slow cooker and set aside.
In a small saucepan, melt the butter and whisk in the flour to make a roux. Cook, stirring, for about 1-2 minutes. Slowly whisk in the cup of broth you pulled from the slow cooker; this only takes about a minute. Then whisk in the half-and-half.
Add the cheese and nutmeg to the roux a little at a time, stirring until fully melted. Stir the finished sauce into the slow cooker until combined; if desired, turn to high for 15 minutes to warm through. Serve right away.
How to Make Broccoli Cheese Soup in an Instant Pot
Set your Instant Pot to Sauté and melt the butter. Add the onion and garlic (if using) and cook for about 2 minutes, just until softened.
Add the broccoli, carrots, salt, and pepper, then pour in the chicken stock. Stir well, hit Cancel, and lock the lid with the vent set to sealing.
Set to Manual or Pressure Cook on high for 5 minutes. When it beeps, let the pressure release naturally, then open the lid.
While that finishes, make your roux. Melt the butter in a small saucepan, whisk in the flour, and let it cook for about a minute. Slowly whisk in the half-and-half a little at a time until it’s smooth and thickened.
Stir the roux into the Instant Pot along with the cheese and nutmeg, adding the cheese gradually so it melts smoothly instead of clumping. Switch back to Sauté and let it simmer for a couple of minutes to bring everything together. If desired, blend briefly with an immersion blender.
Serve right away, garnished with a little extra shredded cheese, cracked pepper, or a pinch of red pepper flakes for heat. A hunk of crusty bread never hurts either.
Fresh Tips
- Pre-shredded carrots from the grocery store are a bit thicker than home-shredded, so simmer your soup a bit longer and make sure the carrots are tender before blending.
- Keep the heat low when adding cheese. Melting cheese into a soup that’s too hot can cause the dairy to separate and turn grainy instead of silky. Low and slow gets you the smooth texture you’re after.
- Taste before you salt. Sharp cheddar is salty on its own, so hold off on adding all your salt until the cheese has melted in.
Broccoli and Cheese Soup Recipe Variations
- Gluten-Free Broccoli Cheddar Soup: Replace regular all-purpose flour with gluten-free all-purpose flour in the roux, and use freshly grated cheese, as pre-shredded cheese can contain anti-caking agents with gluten that may affect the soup’s texture. Some gluten-free flours thicken differently, so adjust the amount slightly if needed.
- Vegetarian Broccoli Cheddar Soup: Substitute vegetable broth for chicken broth to keep it vegetarian-friendly. For added depth, add a splash of soy sauce or nutritional yeast to bring in the savory umami flavor often found in meat-based broths.
- Dairy-Free & Vegan Broccoli Cheddar Soup: Use a quality dairy-free shredded cheddar or add nutritional yeast for a “cheesy” flavor. Swap milk or cream with coconut milk, almond milk, or a neutral dairy-free milk, or try a dairy-free cream for added thickness. Replace butter with olive oil or vegan butter, and use vegetable broth for a vegan base.
- Low-Carb Broccoli Cheddar Soup: Skip the roux altogether and thicken the soup by blending some of the cooked broccoli and carrots. For a richer consistency, add a bit of cream cheese, and swap milk with heavy cream, which is lower in carbs and adds a silky texture.
- Extra Creamy Broccoli Cheddar Soup: Add more cheddar, and for extra richness, try a bit of cream cheese or a handful of shredded Gruyère. Substitute some of the half and half with heavy cream for a luxurious texture, or blend more of the soup for an ultra-smooth consistency.
- Garlicky Broccoli Cheddar Soup: Add a clove or two of minced garlic in with the onions while they caramelize. It deepens the flavor without changing the texture, and it’s optional if you want to keep things simple.
- Broccoli Cheddar Soup with Celery: Add a stalk or two of finely diced celery in with the onions at the start. It brings a little extra body and a subtle savory note, closer to a classic mirepoix base.
- Broccoli Cheddar Soup with Extra Veggies: Add even more nutrients by including cauliflower or zucchini, both of which pair beautifully with broccoli and cheddar. Finely chop or roast these veggies first to bring out more flavor before adding them to the soup.
- Spicy Broccoli Cheddar Soup: For a spicy twist, add a pinch of cayenne pepper, red pepper flakes, or a dash of hot sauce right along with the nutmeg. Start small, cayenne sneaks up on you.
How to Store Cheese and Broccoli Soup
Fridge: Cool the soup fully before storing in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop, stirring occasionally. If needed, add a splash of broth, milk or cream for the best consistency.
Freezing: Freeze cooled soup in freezer-safe containers for up to 2-3 months. Thaw in the fridge overnight and reheat slowly, stirring to restore creaminess.
Frequently Asked Questions
Absolutely! This soup stores well in the fridge for up to 3-4 days. Just reheat it gently on the stovetop, stirring occasionally to keep it creamy. If needed, add a splash of broth or cream when reheating.
Yes, both work well. For the slow cooker, the vegetables cook low and slow in the broth, then you add the roux and cheese separately at the end. For the Instant Pot, everything pressure-cooks in just 5 minutes, then you finish it the same way. Full instructions for both are above.
Yes, you can freeze it! Let the soup cool completely, then store it in an airtight container in the freezer for up to 2-3 months. Typically, though, cream soups’ texture will change slightly when reheating. Thaw overnight in the fridge, and reheat on the stovetop, stirring well and adding a splash of half and half to restore creaminess.
A sharp cheddar works best, as it provides a rich, tangy flavor that complements the broccoli. Avoid pre-shredded cheese, as it often contains anti-caking agents that prevent it from melting smoothly.
This almost always comes down to heat. Adding cheese to a soup that’s too hot causes the dairy proteins to break down and separate, giving you a grainy texture instead of a smooth one. The fix is simple: reduce the heat to low before you add cheese, and add it gradually, letting each handful melt before adding more.
Yes, frozen broccoli works fine here. No need to thaw it first; just add it straight to the pot. It releases a bit more water as it cooks, so your soup may take a little longer to thicken, and the broccoli won’t hold its shape quite as well as fresh.
What to Serve With Broccoli and Cheese Soup
Bread: A hunk of crusty bread is the classic pairing with this Panera broccoli cheese soup recipe. Try it with homemade French Bread, Cheesy Garlic Bread, Focaccia, the 4-Ingredient Irish Soda Bread, or easy Copycat Cheddar Bay Biscuits all work beautifully for dunking. If you want to go full Panera, serve the soup in a hollowed-out sourdough bread bowl instead. How fun is that!
Sandwiches: For a true soup-and-sandwich combo, pair it with any of your favorite sandwiches. Personally, I love it with a Caprese BLT Sandwich or Ham and Cheese Sliders.
Salads: Serve this broccoli and cheese soup with a green salad like my Italian Chopped Salad or Steakhouse Wedge Salad.
Our Favorite Panera Copycat Recipes
More Great Soup Recipes:
- Easy Ham, Mac & Cheese Soup | A great use for leftover ham
- Beer Cheese Soup | creamy, delicious, no fake cheese here either!
- Italian Wedding Soup | a traditional chicken noodle soup, slightly varied Italian style!
- Best Old Fashioned Chicken Noodle Soup | Heals what ails ya!
- Bacon Beef Minestrone | another winner; this is a clean-out-the-fridge soup!
- Creamy Cauliflower Soup | is so good!
More Popular Recipes from The Fresh Cooky
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Video
Equipment
- Lodge 4 quart Dutch Oven
- Ninja Immersion Blender
Ingredients
- 1 tablespoon butter
- ½ medium onion chopped
- ¼ cup salted butter
- ¼ cup all-purpose flour or swap out All-Purpose Gluten Free Flour
- 2 cups half-and-half whole milk can also be used
- 2-4 cups chicken broth or vegetable broth
- ½ pound broccoli about 3 cups chopped into bite size pieces, fresh is best
- 1 cup carrot grated (about 1–2 large carrots)
- 1 ½ teaspoons sea salt to taste, watch this, taste before adding salt, cheese can be salty
- ¼ teaspoon nutmeg fresh grated or jarred
- black pepper to taste
- 8 ounces sharp cheddar grated, white or yellow cheese (about 2 cups)
Optional
- 2 cloves garlic minced (OPTIONAL), saute with onion
Instructions
- In a medium saucepan or Dutch oven over medium heat, saute onion in 1 tablespoon of butter until caramelized, about 7-10 minutes, if adding garlic, add during last minute of sauteing the onion. Remove from pot and reserve.1 tablespoon butter, ½ medium onion, 2 cloves garlic
- Place remaining ¼ cup of butter in the same saucepan, melt completely, whisk in flour, whisking constantly over medium heat until thickened and golden brown, about 2-3 minutes. Slowly, pour in half-and-half, while whisking constantly, it will thicken up very quickly. Keep adding until combined.¼ cup all-purpose flour, 2 cups half-and-half, ¼ cup salted butter
- Add chicken broth (start with 2 cups) and whisk well to combine, bring to simmer (it'll take 3-5 minutes; watch closely, it will rise up quickly). Add broccoli, carrots and reserved caramelized onions, cover, and simmer about 15-20 minutes until tender. If too thick, add more broth, up to 2 cups, adjusting seasonings to taste.
- Add salt and pepper to taste . Remove 1-2 cups of the chunky mixture and blend in blender or lightly blend directly in the pot using an immersion blender. Return to soup pot and stir to combine. This will yield a smoother, creamier soup, but it's not necessary. Return to low heat and add shredded cheese, stirring until completely melted. Finally, stir in the nutmeg. The soup thickens as it cools.
- Enjoy with a hunk of a baguette and a green salad.
Notes
- This recipe easily halves or doubles (use the slider on the recipe card, under servings) and can be kept warm in a crockpot!
- If using storebought shredded carrots, you’ll need to simmer longer, until tender.
- May use frozen broccoli, no need to thaw, but soup may be a little thinner
- Store in an airtight container in the fridge for 3-4 days; reheat gently on the stovetop, adding a splash of broth or half-and-half as needed.
- Freezes for up to 2-3 months, though like most cream-based soups, texture may change slightly after thawing.
- For a gluten-free version, swap in gluten-free all-purpose flour for the roux.
- For a vegetarian version, use vegetable broth instead of chicken broth.
Nutrition
Peti Tuiasosopo
Hello friend, another family fav!!
Thank you Peti! So glad you loved it!
Kathi
Just made this tonight – only made 2 servings since there is only me and at 77 I don’t need a lot of food left over. OMG – even better than Panera – no noisy people around. Love the addition of the carrots – which I grated. Thanks so much for posting this – it was so very easy to make and soooooooooooo good.!!!!
Oh Kathi, you made my day!
Penney Rante
I have tried many broccoli cheese soup recipes. This one is by far the best! I love the addition of shredded carrots.
Yay!!! So glad you loved it!
Peti
Love it!
Yay!!! Thanks, Peti!
Penney
We loved this soup! It’s definitely a keeper! I shared with one of our adult daughters who also thought it was delicious. Thank you for your “real-life” recipes made with ingredients I usually have on hand. I also enjoy the little bits of inspiration you add at the end of your posts.
Awe Penney, thank you for making my day! So happy you enjoyed this soup — it’s one of my personal favorites too! May God bless you today and always!
Jamie
Mine came out too thin. What can I do?
Did you mix it up a bit with a blender? That will thicken it, it shouldn’t taste badly. If you want it really thick, make a roux in a separate pan. Melt 2 tablespoons butter and then whisk in 2 tablespoons flour, cooking for 1-2 minutes, then whisk mixture into the soup. Let me know how that works!
Vera
I love this soup!
Lynn Spencer
It is a rainy day here on the East Coast and this sounds soooo good! May have to make a run to the grocery store.
The perfect meal for a rainy day!
Marlene
I made this soup without the carrots and used gluten free flour. It was so delicious and thick and creamy. I will definitely make this again.
jen
Excellent recipe! Everyone in my family couldn’t get enough! I added some cooked rice to mine. I didn’t blend. Such great flavor. I will definitely make this again. I give this recipe a 10+! Thank you for sharing.
Awe, Jen, thank you! Love the idea of adding cooked rice, fills up tummies even more! THank you for sharing!
Megan
I made this tonight and it was absolutely delicious! I blended half of it and used 4 cups of stock. My husband insists on having meat with all dinners so I added rotisserie chicken to it at the end. Again, it was soooo good! My husband loved it.
Oh I love that you added chicken to it!! So glad you enjoyed it Megan, thanks for sharing!
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Kristen Chen
I made this today for my parents who are visiting from CA and who eat at Panera often. THEY LOVED IT! My mom, who is a great cook, agreed that it is WAY better than Panera’s version. They were dipping french bread into it and devouring it. My kids loved it too! Thank you, Kathleen!
Yay!!! Thanks Kristen! You just made my Monday!
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Debby
This looks so good! I’m bookmarking this page to try the recipe sometime soon.
YAY! I’m excited to hear what you think, when you do make it! Thanks Debby!
Lana Eckel
Made this on Sunday. LOVED it. It’s so nice. So creamy. Just perfect. We will make this again and again. It’s our new fave
I’m so tickled to hear this Lana!! Enjoy your new fave!
Lisa
Delicious!!! Did not need to blend it cause it appeared thick enough for us. Great recipe thanks for sharing.
Hi Lisa, that is wonderful to hear! Yes, blending is certainly a matter of preference!! So glad you enjoyed the soup!