This homemade Broccoli Cheddar Soup is creamy, rich, and bursting with flavor. Perfect for a cozy meal, it's made with fresh ingredients and can be customized to your taste for a comforting, delicious dish.
Broccoli Cheddar Soup is one of those classic comfort foods that’s loved by just about everyone. It’s been a favorite in our family for decades, and I can’t think of a better way to enjoy broccoli than in this rich, creamy, cheesy soup. Making it from scratch means you get to use the freshest ingredients and customize the soup exactly the way you like it—whether that’s a little extra cheese or more broccoli.
This homemade version is so satisfying. It’s velvety smooth, with a perfect balance of broccoli and sharp cheddar, and every bite is packed with flavor. The homemade broth also really elevates the flavor. And while it's wonderful served simply in a bowl, why not take it up a notch and serve it in a bread bowl? It’s fun, it’s unique, and you get to enjoy the bread too—no dishwashing required.
This Broccoli Cheddar Soup is the perfect meal for any chilly day or when you want something hearty and comforting. Plus, making it at home means you can enjoy it any time the craving hits.
Ingredients
1 onion, chopped
1 celery stalk, minced
2 carrots, peeled and grated
2 garlic cloves, minced
¼ cup flour
4 cups chicken broth (or vegetable broth)
2 cups half and half
1 dry bay leaf
¼ teaspoon nutmeg
salt, pepper, to taste
6 cups broccoli (cut into florets and 1 ½ inch pieces) (3 broccoli crowns with the stems)
2 cups Cheddar cheese, grated
¼ cup Parmesan cheese, grated
How To Make Broccoli Cheddar Soup
Melt the butter in a medium or large cooking pot. Add the onions, celery, carrots and garlic. Season with salt and pepper. 
Cook on medium heat for 5-7 minutes, until the vegetables are tender.
Add the flour and mix it until it's completely incorporated.
Cook it for about a minute to get the raw flour taste cooked out. Add the chicken broth and the half n half, mixing until it's smooth. Add the bay leaf and the nutmeg. Season with salt and pepper. 
Bring the soup to a boil, reduce to a simmer and cook for about 15 minutes, until the soup has thickened. Discard the bay leaf. Add the broccoli and cook for another 15 minutes or so, until the broccoli is tender too. 
Add the cheese to the soup and mix it until it melts. 
Pulse the soup in a blender in batches until it is the consistency that you like; you can make it completely smooth or chunky. 
I like to set aside some of the cooked broccoli florets to add to the soup. Cut a circle off the top of some small sourdough or country boules. Take out the inside of the bread with your fingers or using a fork to make a cavity. 
Pour the soup inside the bread.
Broccoli Cheddar Soup
Ingredients
- 6 Tablespoons butter
- 1 onion chopped
- 1 celery stalk minced
- 2 carrots peeled and grated
- 2 garlic cloves minced
- ¼ cup flour
- 4 cups chicken broth or vegetable broth
- 2 cups half and half
- 1 dry bay leaf
- ¼ teaspoon nutmeg
- salt pepper, to taste
- 6 cups broccoli cut into florets and 1 ½ inch pieces(3 broccoli crowns with the stems)
- 2 cups Cheddar cheese grated
- ¼ cup Parmesan cheese grated
Instructions
- Melt the butter in a medium or large cooking pot. Add the onions, celery, carrots and garlic. Season with salt and pepper. Cook on medium heat for 5-7 minutes, until the vegetables are tender.
- Add the flour and mix it until it's completely incorporated. Cook it for about a minute to get the raw flour taste cooked out.
- Add the chicken broth and the half n half, mixing until it's smooth. Add the bay leaf and the nutmeg. Season with salt and pepper.
- Bring the soup to a boil, reduce to a simmer and cook for about 15 minutes, until the soup has thickened. Discard the bay leaf.
- Add the broccoli and cook for another 15 minutes or so, until the broccoli is tender too.
- Add the cheese to the soup and mix it until it melts.
- Pulse the soup in a blender in batches until it is the consistency that you like; you can make it completely smooth or chunky. I like to set aside some of the cooked broccoli florets to add to the soup.
- Cut a circle off the top of some small boules. Take out the inside of the bread with your fingers or using a fork to make a cavity. Pour the soup inside the bread.
I finally found an amazing broccoli cheddar recipe! Thank you so much!! Blessings to you and your family!!
I'm so happy to hear that, Inna! Thank you for taking the time to write.
Love your soup!!! Just have a question... can this soup be stored. Is there a better way to do it so that it doesn't separate?
Store leftovers in the refrigerator. It shouldn't separate. Just reheat it on low heat.
Olga,
Thank you for this recipe! This soup was not only delicious but it was simple and quick to make! We loved it!
I'm so happy you enjoyed it, Sarah.
Olga,
This is an amazing soup. I tried your recipe and changed it up a bit and I was shocked by the results! Thank you so much! I just started my own blog and this recipe was my first recipe on my blog. I am hoping my blog will grow throughout time.
Again, thank you for such a great blog!
I'm so glad you enjoyed the Broccoli Cheddar Soup, Sarah.
Oh my! This soup is just so delicious!
Totally recommending it to friends and family!
Thank you for the great recipe ❤
Phenomenal!!!! The flavors are amazing! Better then Panera. The only changes I made were: half the butter and nutmeg and more broccoli. Instructionsry are very easy to follow. Thank you Olga.
Eating this soup right now! So delicious!!
Definitely will be making it again!
Thank you Olga
So glad to hear that you liked it, Dina!
better than Panera Bread!!!! love it !
We like a chunkier soup so I only puréed about 1/3 of it. I'm pretty sure it's the best broccoli soup I've ever eaten. Thank you so much for the recipe!
I just made this today and it was a big hit!
Since I have a Russian mom who loves to say "на глаз", the main way I have been able to learn how to cook is through your recipes and a couple other Russian ladies. Thank you 🙂
my favorite soup! i love it so so much , thank you Olga!!!!!!!!
I made this soup before and it was so so good. I'm seven months pregnant now and craving panera bread every day. Going to make this again, save me some money! and it's so much better! Also, I use organic white cheddar cheese. Healthier and richer taste. Thanks for the recipe, Olga.
Congratulations on your precious baby, Marina.
When I was pregnant and on the days that I had an appetite, I would often crave this soup too:). I love using the white cheddar cheese too.
Hi, what is half n half? Thanks.
Half n half is sold in the dairy section of the store. It is half milk and half heavy cream.