broccoli cheddar soup

Panera Broccoli Cheese Soup

A rich, velvety soup infused with tender broccoli, sweet carrots, and sharp cheddar. Perfectly suited for chilly days, this comforting dish mirrors the beloved Panera classic and pairs beautifully with crusty bread or a hearty bread bowl.

Time: 1 hour 10 minutes
Recipe Info:
Cuisine: American
Category: Soup
Servings: 4

Ingredients

• 2 cups whole milk
• 1 tablespoon melted butter
• 1/4 cup all-purpose flour
• 1/2 medium onion, finely chopped
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 8 ounces sharp cheddar cheese, grated
• 1 cup carrots, julienned or coarsely grated
• 2 cups chicken stock
• 2 cups half-and-half cream
• 1/2 lb fresh broccoli, chopped into bite-sized florets
• 1/4 cup unsalted butter, melted
• Crusty bread or bread bowl, for serving

Instructions

Melt 1 tablespoon of butter in a pan over medium heat and sauté the chopped onion until softened. Set aside once translucent.

In a separate large pot, melt the remaining 1/4 cup butter over medium heat. Add the flour and whisk continuously for 3 to 5 minutes until a golden roux forms.

Gradually pour in the chicken stock while whisking to create a smooth base. Cover the pot and allow the mixture to simmer over medium heat for 20 minutes, stirring occasionally.

Introduce the chopped broccoli, grated carrots, and previously sautéed onion to the pot. Stir to combine, then add the whole milk and half-and-half cream. Cover and simmer gently over low heat for 20 to 25 minutes, being careful not to allow the soup to boil, which may cause the dairy to curdle.

Season the soup with nutmeg, salt, and pepper. If desired, blend half of the soup using a blender or immersion blender for a creamier consistency, though this step is optional.

Reduce the heat to low and gradually incorporate the grated cheddar cheese, adding it by the handful and stirring after each addition to ensure it melts evenly without clumping. Once all the cheese has been fully integrated and melted, remove the soup from heat.

Ladle the soup into bowls and serve hot with crusty bread or in a bread bowl.

Crock Pot Broccoli Cheddar Soup

Savor the ease and comfort of a velvety broccoli cheddar soup, slow-cooked to perfection. This rich and hearty dish blends frozen broccoli, creamy cheeses, and savory aromatics, making it a convenient yet satisfying choice for any meal.

Time: 4 hours 10 minutes
Recipe Info:
Cuisine: American
Category: Soup
Servings: 10

Ingredients

• 2 teaspoons Better Than Bouillon chicken base
• ¼ teaspoon ground nutmeg (optional)
• 2 Tablespoons all-purpose flour
• ⅓ cup grated Parmesan cheese
• ½ teaspoon ground black pepper (adjust to taste)
• 1 small onion, finely diced
• 2 cups shredded cheddar cheese (plus extra for garnish, if desired)
• 2 stalks celery, finely diced
• 3 ounces cream cheese, softened
• 16 ounces frozen broccoli
• 12-ounce can evaporated milk (or 1 ½ cups whole milk)
• 1 teaspoon garlic powder
• 2 cups chicken broth

Instructions

In a 5-quart slow cooker, combine the frozen broccoli, diced celery, finely chopped onion, garlic powder, nutmeg, black pepper, softened cream cheese, chicken broth, chicken base, evaporated milk, and flour. Stir well to ensure all ingredients are evenly incorporated.

Secure the lid and cook on the low setting for 3 to 4 hours, or until the broccoli becomes tender when pierced with a fork.

Once the vegetables are fully cooked, add the grated Parmesan and shredded cheddar cheese. Stir until the cheeses are completely melted and integrated into the soup.

Turn off the slow cooker but leave the lid on for 8 to 10 minutes. This resting period allows the soup to thicken slightly as it cools.

Taste the soup and adjust seasoning with additional salt or pepper if necessary. Ladle into bowls and garnish with extra shredded cheddar cheese, if desired.

Copycat Panera Broccoli Cheddar Soup

This creamy and comforting soup closely replicates the beloved Panera original. With tender broccoli, a trio of aromatic vegetables, and a rich cheddar base, it’s a quick, satisfying meal that also freezes exceptionally well.

Time: 40 minutes
Recipe Info:
Cuisine: American
Category: Soup
Servings: 6

Ingredients

• 2 tablespoons butter
• 1 ½ cups cheddar cheese, grated
• 2 cloves garlic, minced
• 1 head broccoli, finely chopped
• 1/2 teaspoon salt
• 2 stalks celery, diced
• 1/4 teaspoon black pepper
• 1 cup milk
• 2 cups chicken broth
• 1 yellow onion, diced
• 1 carrot, diced
• 1/4 cup all-purpose flour

Instructions

In a large pot set over medium-high heat, melt the butter. Add the diced onion, celery, and carrot. Sauté for about 5 minutes, or until the vegetables are softened.

Stir in the minced garlic, salt, and pepper, allowing the mixture to cook for an additional 30 seconds to release the aromatics.

Sprinkle the flour over the vegetables and stir to coat. Gradually whisk in the milk and chicken broth, ensuring a smooth consistency as the liquid is incorporated.

Increase the heat to bring the soup to a gentle boil. Add the chopped broccoli and allow the soup to simmer for 8 to 10 minutes, stirring frequently, until the broccoli is tender.

Remove the pot from the heat and immediately whisk in the grated cheddar cheese. Continue stirring until the cheese is fully melted and the soup achieves a creamy, uniform texture.

Serve hot, accompanied by your choice of crusty bread, grilled cheese, or sandwich pairing.

Broccoli Potato Cheese Soup

A nourishing, velvety soup that brings together tender potatoes, crisp-tender broccoli, and a generous helping of sharp cheddar. This hearty, satisfying dish is perfect for cozy evenings and family meals alike.

Time: 40 minutes
Recipe Info:
Cuisine: American
Category: Soup
Servings: 6

Ingredients

• 1 ½ cups shredded sharp cheddar cheese
• 1–2 tablespoons butter
• ¼ teaspoon ground black pepper
• 2 large potatoes, peeled and diced into ½-inch cubes
• 1 cup milk
• 16 ounces broccoli florets (fresh or frozen)
• 4 cups chicken stock
• ¼ cup cornstarch
• ½ teaspoon salt
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 onion, diced

Instructions

In a large skillet, melt 1 to 2 tablespoons of butter over medium-high heat. Add the diced onion and sauté until softened, about 3 minutes.

Stir in the carrots, salt, and pepper. Continue cooking for another 3 to 4 minutes until the carrots begin to soften.

Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.

Introduce the diced potatoes and pour in the chicken stock. Cover the pot and bring to a gentle simmer. Let the soup simmer for approximately 10 minutes.

Add the broccoli florets to the pot and continue simmering for another 10 minutes, or until both the broccoli and potatoes are fork-tender.

In a separate small bowl, whisk together the cornstarch and milk until the mixture is completely smooth. Gradually stir this slurry into the simmering soup.

Add the shredded cheddar cheese and stir gently until the cheese is fully melted and the soup reaches a smooth, creamy consistency.

Serve immediately while hot.

Healthy Broccoli Cheese Soup

A lighter take on a classic comfort food, this wholesome broccoli cheese soup uses potato for natural creaminess and skips the heavy cream. Brimming with vegetables and flavor, it’s both satisfying and nutritious—all while being gluten-free.

Time: 30 minutes
Recipe Info:
Cuisine: American
Category: Soup
Servings: 4

Ingredients

• ½ teaspoon ground black pepper
• 1 cup milk (unsweetened almond milk may also be used)
• 4 cups broccoli florets (cut into 1–2 inch pieces)
• 2 stalks celery, thinly sliced
• 1 tablespoon olive oil
• 2 cups broth (chicken or vegetable)
• 1 white potato, diced into ½-inch cubes (no need to peel if using white potatoes)
• ½ teaspoon salt
• 1 onion, diced
• 3 cloves garlic, thinly sliced
• 1 ½ cups cheddar cheese, shredded (aged cheddar or mozzarella also work well)

Instructions

In a medium-sized pot, warm the olive oil over medium heat. Add the diced onion and sauté for 5 to 7 minutes until translucent.

Add the sliced garlic and cook for another minute, stirring frequently, until aromatic.

Stir in the celery, broccoli florets, diced potato, salt, pepper, and broth. Cover the pot and allow the mixture to simmer for 20 minutes, or until the potatoes are easily pierced with a fork.

Pour in the milk and use an immersion blender to puree the soup directly in the pot until smooth and creamy. This should take approximately 2 to 3 minutes.

Gradually add the shredded cheese in 3 to 4 batches, stirring well after each addition until the cheese is fully melted into the soup.

Serve hot and enjoy.

Vegan Broccoli Cheddar Soup

A dairy-free twist on the classic, this plant-based broccoli cheddar soup delivers bold flavor and creaminess using wholesome ingredients like cashews, nutritional yeast, and vibrant vegetables. Ready in just 30 minutes, it’s a nourishing and comforting option for any meal.

Time: 30 minutes
Recipe Info:
Cuisine: American
Category: Soup
Servings: 6

Ingredients

• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups broccoli, finely chopped
• 1/2 cup raw cashews
• 1–2 cups water, as needed to adjust consistency
• 2 cups shredded vegan cheddar cheese (optional; Violife recommended)
• 1 medium russet potato, peeled and chopped
• 3 medium carrots, peeled and chopped
• 1 small sweet onion, chopped
• 1/2 cup nutritional yeast
• 4 cups vegetable broth
• 1 teaspoon salt, or to taste

Instructions

In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and softened.

Add the chopped potato, carrots, raw cashews, vegetable broth, nutritional yeast, smoked paprika, and salt. Bring the mixture to a boil, then reduce to a simmer and cook for approximately 15 minutes, or until the vegetables are fork-tender.

Carefully transfer the soup to a blender in batches if necessary, blending until the mixture is smooth and creamy.

Return the blended soup to the pot. If the consistency is too thick, gradually stir in 1 to 2 cups of water until the desired texture is achieved.

Add the finely chopped broccoli and vegan cheddar (if using) to the pot. Stir well to combine and allow the soup to simmer for another 10 minutes, or until the broccoli is tender and the cheese is fully melted.

Serve hot, optionally garnished with extra vegan cheese shreds.

Slow Cooker Broccoli Cheese Soup

A warm and comforting classic, this slow cooker broccoli cheese soup brings together tender vegetables and rich, melted cheese in a velvety broth. Ideal for hands-off cooking, it’s a perfect meal for chilly evenings or busy weekdays.

Time: 4 hours 20 minutes
Recipe Info:
Cuisine: American
Category: Soup
Servings: 8

Ingredients

• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 1/2 cup shredded carrots
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1/2 onion, chopped
• 1 pint (2 cups) low sodium chicken stock
• 1 head broccoli, chopped into bite-sized pieces
• 10 ounces Velveeta cheese, cubed (or substitute with 2 cups shredded cheddar cheese)
• 1/4 cup butter
• 1 pint half and half

Instructions

In a skillet over medium heat, melt the butter. Add the chopped onion and sauté until translucent and soft.

Stir in the minced garlic and then sprinkle the flour over the mixture. Toss to evenly coat the onions and garlic in the flour.

Transfer the onion mixture to the slow cooker. Pour in the chicken stock and half and half, whisking gently to combine.

Add the broccoli florets, shredded carrots, and cubed Velveeta (or shredded cheddar). Season with salt and pepper.

Cover and cook on low for 4 hours or high for 2 hours. Stir occasionally to help the cheese melt and integrate fully into the soup.

Once the soup is hot and smooth with tender vegetables, serve immediately.

Chicken Broccoli Cheddar Soup

A hearty and flavorful fusion of tender chicken, fresh vegetables, and sharp cheddar, this chicken broccoli cheddar soup delivers warmth and richness in every spoonful. Balanced with spices and finished with a creamy, cheesy base, it’s a fulfilling meal on its own.

Time: 45 minutes
Recipe Info:
Cuisine: American
Category: Soup
Servings: 6

Ingredients

Chicken:

• 3 chicken breasts
• 1 tablespoon olive oil
• Garlic powder, onion powder, and salt (for seasoning)

Soup:

• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 white onion, finely chopped
• 1/4 teaspoon dry mustard
• 4 cups low sodium chicken broth
• 1 teaspoon salt
• 3 cups broccoli florets, roughly chopped
• 2 carrots, chopped
• 8 ounces sharp cheddar cheese, shredded
• 1 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 5 tablespoons salted butter, divided

Instructions

Prepare the Chicken:
Pat the chicken breasts dry. Generously season both sides with salt, garlic powder, and onion powder.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken on medium-low for approximately 5 minutes per side, or until the internal temperature reaches 165°F.
Transfer to a cutting board, allow to rest for 5–10 minutes, then cube into bite-sized pieces.

Prepare the Soup Base:
In a large pot, melt 1 tablespoon of the butter over medium heat. Add the chopped onion and sauté for 2–3 minutes until translucent.

Add the remaining 4 tablespoons of butter to the pot. Once melted, sprinkle in the flour and whisk constantly for about 1 minute to create a smooth roux.

Gradually add the chicken broth, one cup at a time, whisking thoroughly after each addition to prevent lumps. Follow with the heavy cream, incorporating it slowly while whisking until smooth. Continue cooking and whisking for 2 minutes.

Add the Vegetables and Spices:
Stir in the chopped broccoli, carrots, salt, paprika, garlic powder, dry mustard, and cayenne pepper if using. Let the soup simmer for 10 to 12 minutes until the vegetables are tender.

Blend and Finish:
Using an immersion blender (or a standard blender in batches), puree the soup to your desired consistency.

Stir in the shredded cheddar cheese, ½ cup at a time, ensuring each addition is melted before adding more. Taste and adjust seasoning if necessary.

Finally, fold in the cubed chicken. Serve warm.

High Protein Broccoli Cheese Soup

This nutrient-dense broccoli cheese soup delivers rich, comforting flavor while packing in added protein from cottage cheese and bone broth. A creamy, wholesome option that keeps you full and energized, without compromising on taste.

Time: 40 minutes
Recipe Info:
Cuisine: American
Category: Soup
Servings: 4

Ingredients

• 2 cups shredded cheddar cheese
• ¼ cup heavy cream
• ½ cup salted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4 cups chicken bone broth
• ½ teaspoon black pepper
• 4 cups broccoli florets
• ⅓ cup all-purpose flour
• 1 cup cottage cheese

Instructions

In a small non-stick skillet, melt the butter over low to medium-low heat. Whisk in the flour and continue stirring frequently until the mixture develops a light golden hue.

Pour the chicken bone broth into a large pot. Whisk in the garlic powder, onion powder, and pepper. Add the roux from the skillet and bring the mixture to a gentle simmer, allowing it to thicken.

Add the broccoli florets and let the soup simmer until the broccoli is tender.

Meanwhile, combine the cottage cheese and heavy cream in a blender. Blend until smooth. Add about ½ cup of the hot soup liquid to the blender and blend again to temper the mixture.

Reduce the soup to low heat. Gradually whisk in the blended cottage cheese mixture, allowing it to warm through completely.

Stir in the shredded cheddar cheese until fully melted and incorporated. Taste and adjust with salt if needed.

Serve hot. For an added protein boost, top with diced cooked chicken breast or serve alongside a lean protein source.

Keto Broccoli Cheddar Soup

A rich, creamy, and low-carb alternative to the classic, this keto broccoli cheddar soup skips the starches but delivers bold flavor and satisfying texture. Perfect for a cozy fall meal or a quick weeknight dinner, it’s a delicious way to stay on track with your keto goals.

Time: 30 minutes
Recipe Info:
Cuisine: American
Category: Soup
Servings: 4 (¾ cup per serving)

Ingredients

• 1 tablespoon cream cheese
• 2 tablespoons butter
• 2 slices bacon, cooked and crumbled (optional)
• Salt and pepper, to taste
• ½ teaspoon xanthan gum (optional, for thickening)
• ¼ cup heavy whipping cream
• 1 cup cheddar cheese, shredded
• ⅛ cup white onion, finely chopped
• 2 cups chicken broth
• 1 cup broccoli, chopped into bite-sized pieces
• ½ teaspoon garlic, finely minced

Instructions

In a large pot over medium heat, melt the butter and sauté the onion and garlic until the onion becomes translucent and softened.

Add the chicken broth and broccoli to the pot. Simmer until the broccoli is tender, then season with salt and pepper to taste.

Place the cream cheese in a small microwave-safe bowl and heat for about 30 seconds until softened and easy to stir.

Stir the heavy whipping cream and softened cream cheese into the soup. Bring the mixture just to a boil, then immediately reduce the heat.

Remove the pot from the heat and stir in the shredded cheddar cheese until fully melted and incorporated.

If a thicker consistency is desired, stir in xanthan gum and allow the soup to sit for a few minutes to thicken.

Serve hot, garnished with crumbled bacon if using.

Velveeta Broccoli Cheese Soup

This ultra-creamy and comforting broccoli cheese soup comes together in just 25 minutes using simple pantry staples, including the signature ingredient—Velveeta. Loaded with hearty potatoes and tender broccoli, it’s a family-favorite meal that’s both satisfying and easy to prepare.

Time: 25 minutes
Recipe Info:
Cuisine: American
Category: Soup
Servings: 8

Ingredients

• 2 large russet potatoes, peeled and cubed into 1–2 inch pieces
• 2 (12 oz) bags frozen broccoli (preferably with fewer stems)
• 3½ cups water
• 2 (10.5 oz) cans cream of chicken soup
• 16 oz Velveeta cheese, cubed
• ½ cup yellow onion, diced
• 6–8 slices cooked bacon, crumbled (optional)

Instructions

Place the peeled and cubed potatoes in a large soup pot. Add the diced onion, water, and both cans of cream of chicken soup. Stir until well combined.

Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook for about 10 minutes.

Add the frozen broccoli and continue simmering for another 10 minutes, or until the potatoes are tender when pierced with a fork.

Remove the pot from heat and stir in the Velveeta cheese along with the crumbled bacon, if using. Mix until the cheese is completely melted and the soup is smooth. If necessary, return to low heat briefly to assist with melting.

Serve hot, topped with extra shredded cheese or bacon bits if desired.

Instant Pot Broccoli Cheddar Soup

A quick and creamy comfort dish, this Instant Pot Broccoli Cheddar Soup is packed with flavor and ready in just over 20 minutes. Featuring fresh vegetables, sharp cheddar, and a silky texture, it’s the perfect cozy meal for busy nights or relaxed weekends.

Time: 21 minutes
Recipe Info:
Cuisine: American
Category: Soup
Servings: 4

Ingredients

• 2 cups sharp cheddar cheese, shredded
• 1 small onion, diced
• 3 tablespoons butter
• 1 teaspoon salt
• 1 cup milk
• 3 tablespoons all-purpose flour
• 3 cups fresh broccoli, chopped (or 16 oz frozen)
• 1 cup shredded carrots
• 1 teaspoon minced garlic
• 2 cups vegetable broth
• ½ teaspoon black pepper

Instructions

With the inner pot in place, press the “Sauté” function on the Instant Pot. Add the butter and diced onion. Sauté for about 2 minutes until the onions begin to soften, then add the minced garlic and cook for an additional 30 seconds.

Press “Cancel” to turn off the heat. Add the flour to the pot and stir continuously until it absorbs the butter and forms a paste-like consistency.

Add the shredded carrots, broccoli, vegetable broth, salt, and pepper. Stir everything together to combine.

Secure the lid and seal the vent valve. Set the Instant Pot to High Pressure and cook for 2 minutes.

Once the cooking cycle finishes, allow the pressure to release naturally for 5 minutes, then perform a quick release to let out the remaining steam.

Open the lid and blend the soup using an immersion blender until smooth, or to your preferred texture. For a chunkier consistency, blend only part of the soup or remove a portion of the broccoli before blending and stir it back in afterward.

Stir in the shredded cheddar cheese and milk. Mix until the cheese is completely melted and the soup becomes creamy. If needed, activate the “Sauté” function briefly to help warm the soup and melt the cheese fully.

Serve hot.