Cheesy Broccoli Soup

Just like Panera’s famous version, but even cheesier and creamier! Fresh broccoli melts into a velvety cheddar sauce, making every spoonful pure comfort food bliss.

Some days just call for a big ol’ bowl of cheesy goodness, and this Cheesy Broccoli Soup delivers pure comfort in every bite. This rich, creamy, and extra-cheesy soup is loaded with fresh broccoli, melty cheddar, and a velvety smooth texture that’ll have you scraping the bottom of the bowl. Plus, it’s easy to make at home—so you can skip the drive-thru and enjoy it straight from your own cozy kitchen!

Ingredients

• 4 tablespoons butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth (or vegetable broth for a vegetarian version!)
• 2 cups whole milk
• 1 cup heavy cream (for extra richness!)
• 4 cups fresh broccoli florets, chopped
• 1 large carrot, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional but adds depth!)
• 1/2 teaspoon garlic powder
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Parmesan cheese (optional but delicious!)
• 1 teaspoon Dijon mustard (adds a subtle tang that enhances the cheese!)

Supplies Needed

• Large pot or Dutch oven
• Whisk
• Wooden spoon
• Ladle

Instructions

Sauté the Aromatics

Melt butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Make the Soup Base

Whisk in the flour and cook for 1 minute, stirring constantly to get rid of the raw flour taste. Slowly whisk in the chicken broth, milk, and heavy cream. Continue stirring until the mixture is smooth.

Cook the Veggies

Add chopped broccoli, shredded carrot, salt, pepper, smoked paprika, and garlic powder. Let the soup simmer over low heat for 15-20 minutes, stirring occasionally, until the broccoli is tender.

Blend (Optional) & Add Cheese

For a chunkier soup, leave it as-is. For a smooth, velvety texture, use an immersion blender to blend part of the soup. (If using a regular blender, let the soup cool slightly before blending in batches.)

Reduce heat to low and stir in cheddar cheese, Parmesan cheese, and Dijon mustard until smooth and melty.

Serve & Enjoy

Ladle the soup into bowls and serve hot with crusty bread or warm pretzels for dipping!

Storage Tips

Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat gently over low heat, stirring often.
Freezing: This soup can be frozen for up to 2 months, but the texture may change slightly. Stir well after reheating to bring back creaminess.

Recipe Tips & Tricks

Extra Velvety Texture: Blend half the soup for an extra creamy consistency while keeping some broccoli chunks.
Ultimate Cheesy Goodness: Use a mix of cheddar, gouda, and Parmesan for a bold, melty flavor.
Lighter Option: Swap out the heavy cream for extra milk to reduce calories while keeping it creamy.

Variations

Spicy Cheddar Broccoli Soup: Add 1/4 teaspoon cayenne pepper or a dash of hot sauce for a little heat.
Loaded Baked Potato Broccoli Soup: Stir in crumbled bacon and chopped baked potatoes for a heartier version.
Vegan Broccoli Soup: Use plant-based milk, dairy-free cheese, and veggie broth for a creamy vegan option.

FAQ

Can I use frozen broccoli instead of fresh?
Absolutely! Just toss it in frozen, and it’ll cook right in the soup—no need to thaw first.

Why add Dijon mustard to cheese soup?
It enhances the flavor of the cheese, making it taste extra rich and bold without being overpowering.

How do I keep my cheese from clumping?
Make sure to shred your own cheese (pre-shredded cheese has anti-caking agents) and add it off the heat while stirring constantly.

This Cheesy Broccoli Soup is rich, creamy, and packed with flavor, making it the ultimate cozy meal for chilly nights. Whether you’re serving it up with warm bread, eating it straight from the pot, or dunking a grilled cheese, this homemade version will make you never want takeout again!

Disclosure: Y’all, this post may contain affiliate links. That means if you click and buy, I may earn a small commission (at no extra cost to you). Keeps the soup simmerin’ and the cheese meltin’—thank ya kindly!