Broccoli Cheddar Soup

This 30-minute broccoli cheddar soup recipe is the ULTIMATE comfort food! It's rich, creamy, super cheesy, and loaded with tender veggies.

Broccoli cheddar soup

Broccoli cheddar soup is one of Jack’s favorite foods. Ask him about the version at Panera Bread, and he’ll go on and on about its creamy texture and rich, tangy, cheesy flavor. He never expected me to develop a broccoli cheddar soup recipe at home (unless you count this vegan twist), but with the holidays right around the corner, I thought it would be fun to surprise him with one.

So, on a gray, chilly day last weekend, when we were both craving comfort food, I finally made him this broccoli cheddar soup recipe. As we sat down with our steaming bowls, I waited anxiously to see what he’d think. I shouldn’t have worried. He took one taste and declared, “This recipe is even better than Panera’s broccoli cheddar soup!” A few minutes later, he was already heading back for seconds. I hope you love this recipe too!

Broccoli florets on a cutting board with whole milk, flour, garlic, broth, shredded carrots, mustard, onion, butter, and shredded cheese

Broccoli Cheddar Soup Recipe Ingredients

Here’s what you’ll need to make this broccoli cheddar soup recipe:

  • Broccoli, of course! Cut it into small, bite-sized pieces so that you get some in every spoonful of soup.
  • Onion and garlic – They add savory depth of flavor.
  • Butter and flour – They create a roux that thickens the soup.
  • Milk – It perfects the soup’s creamy texture. Whole milk is traditional in broccoli cheese soup, and it works great here, but I often use unsweetened almond milk instead, and it works nicely too. The soup is a tad less thick, but it’s still delicious!
  • Vegetable broth – Use store-bought, or make your own.
  • Carrot – You can finely chop it or julienne it. I personally like to julienne it because the shredded carrots remind me of grated cheese, and I think they give the soup a fun, extra-cheesy look.
  • Dijon mustard – It adds tangy, peppery depth of flavor.
  • Cheddar cheese – It wouldn’t be broccoli cheddar soup without it! Sharp cheddar cheese is my fave, but feel free to opt for a mild cheddar if your prefer.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Pot of broccoli cheese soup with wooden spoon

So creamy! So cheesy! Who wants a bowl?

Close-up shot of broccoli cheddar soup in pot with wooden spoon

Broccoli Cheese Soup Recipe Tips

  • Grate the cheese yourself. Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.
  • Whisk continuously when you add the flour and milk. At first, whisking prevents the flour from burning on the bottom of the pot with the butter. Once you add the milk, it evenly disperses the flour and butter in the liquid, thickening the soup and preventing lumps from forming.
  • Go low and slow. When you add the cheese to the soup, make sure that the pot is over very low heat. If the heat is too high, the cheese won’t incorporate into the soup, giving it a thin, gloopy texture. I also recommend adding a little at a time and stirring well between additions.
  • Reheat it on the stove. Leftovers will keep in an airtight container in the fridge for up to 3 days. To reheat them, you’ll once again need to go low and slow. Skip the microwave, and warm the soup on the stovetop instead. Place it in a saucepan over medium-low heat, and stir occasionally until heated through. Reheated this way, the soup should stay thick and creamy. If you try to rush the process and crank up the heat, the soup will separate. Trust me, I learned the hard way!

Two bowls of broccoli cheddar soup with croutons

Broccoli Cheddar Soup Serving Suggestions

Make this broccoli cheese soup a meal by serving it with good crusty bread or a heap of homemade croutons. If you’re looking for something more to serve with it, I recommend a simple veggie side dish like one of these:


Broccoli cheddar soup recipe

More Favorite Soup Recipes

If you love this broccoli cheddar soup, try one of these delicious soup recipes next:

Broccoli Cheddar Soup

rate this recipe:
4.97 from 58 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves 4
This broccoli cheddar soup recipe is easy to make in just 30 minutes! Creamy, rich, and flavorful, it's comfort food at its best. Serve it with homemade croutons or good crusty bread.


  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 3 garlic cloves, chopped
  • ¼ cup all-purpose flour
  • 2 cups whole milk or unsweetened almond milk
  • 2 cups vegetable broth
  • 3 cups chopped broccoli florets
  • 1 large carrot, julienned or finely chopped
  • ½ teaspoon Dijon mustard
  • 8 ounces shredded cheddar cheese, about 2 heaping cups
  • Homemade croutons, for serving, optional


  • Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
  • Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
  • Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.


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Rate this recipe (after making it)

  1. JJ

    5 stars
    Very tasty, definitely will do it again, in my opinion I would do without the Dijon or at least use half but very delicious

  2. Kir

    5 stars
    This is so easy and delicious. Will definitely be making again – a double batch next time bc it we ate it so quickly. Thank you xx

    • Phoebe Moore (L&L Recipe Developer)

      Aww so glad you loved it!

  3. Janie C

    5 stars
    This was wonderful soup, especially with the h croutons. I will make this again. Better than restaurant quality..

    • Phoebe Moore (L&L Recipe Developer)

      Hi Janie, I’m so glad you loved it!

  4. Pherb

    5 stars
    Oh my word. Recently made this and it was yummy for my tummy. I didn’t have the required mustard so skipped that part. Will make this again very soon. Thank you for sharing.

    • Phoebe Moore (L&L Recipe Developer)

      So glad you loved it!

  5. TIm

    4 stars
    Smoked gouda makes for an incredible partal or full replacement cheese, just saying.

    • Phoebe Moore (L&L Recipe Developer)

      Sounds delicious!

  6. Molly

    5 stars
    Delicious. Husband’s quote “This is a keeper”. Nothing better than a simple recipe that turns into an impressive enjoyable meal!

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you both loved it!

  7. Kristen Zink

    5 stars
    This was perfect. Healthy, delicious and very filling. My husband and step son loved it and so did it – considering the small amount of ingredients and short cooking time it was incredibly tasty. This one goes on our fall/winter rotation from now on.

    • Phoebe Moore (L&L Recipe Developer)

      So great to hear! I’m glad you and your family loved it.

  8. Charlie Costello

    Delicious soup! My family really enjoys this soup. Better than Panera 😊

  9. April VanDerwerken

    5 stars
    Delicious! Loved the mustard addition.

  10. Laurie

    5 stars
    This soup is the perfect comfort food for a soup person (like me)! Loads of broccoli and creamy and cheesy! Perfecto!

  11. Annika Carnes

    5 stars
    A very easy and tasty soup. I really liked the addition of carrots which added a nice color and flavor.

  12. Jenny Campbell

    Perfect for a cold weeknight. Came together quickly and so tasty!

  13. Casey Marlow

    5 stars
    This was delicious and so easy to make! I made it vegan using Violife cheddar shreds. Probably will double next for a big meal prep!

  14. Amber Brooks

    5 stars
    Delicious and easy to make!

  15. Jennifer Perry

    5 stars
    The best cheddar broccoli soup I have ever made!

  16. Amanda Bryant

    5 stars
    Every loved the soup, it was a big hit.

    • Jeanine Donofrio

      I’m so happy to hear!

  17. Carrie McCormack

    5 stars
    Absolutely delicious and so easy! I love a quick soup and it is better than panera!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.