I perfected an Easy Broccoli Cheddar Soup that outshines Panera’s, using fresh or frozen broccoli and one surprising pantry ingredient you already have.

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I never thought a bowl could make me question a restaurant, but this Easy Broccoli Cheddar Soup did. I kept it stupid simple and the result somehow richer than expected, with a velvety mouthfeel that makes you want to scrape the bowl.

A little unsalted butter and piles of freshly shredded sharp cheddar cheese give it that punch, but there’s something else in the texture that surprised me. If you like bold, cheesy soup that isn’t overworked, you’ll want to know what I did differently.

Come hungry, and bring curiosity, because this one’s a tiny bit sneaky in the best way.

Ingredients

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Broccoli: high in fiber and vitamin C, adds green, slightly bitter, fresh vegetable taste.
Sharp cheddar: rich in protein and calcium, gives savory, tangy, cheesy depth.
Onion: supplies sweetness when softened, adds aromatic depth, some carbs and antioxidants.
Garlic: pungent, small amounts boost flavor and potential health benefits, not sweet.
Milk and half and half: creamy fats and carbs, make soup silky, richer mouthfeel.
Butter and olive oil: cooking fats that carry flavor, help sauté, adds richness.
All purpose flour: thickens the soup, adds carbs, creates smooth, velvety body.

Ingredient Quantities

3 tablespoons unsalted butter

1 tablespoon olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1/4 cup all purpose flour

3 cups low sodium chicken broth or vegetable broth

2 cups whole milk

1 cup half and half

4 cups broccoli florets fresh or frozen (about 12 to 16 ounces)

1 cup shredded carrot (about 1 medium carrot)

2 cups shredded sharp cheddar cheese (about 8 ounces), freshly grated

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dry mustard powder

Pinch of ground nutmeg, optional

How to Make this

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1. In a large pot melt 3 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat, add 1 medium finely chopped yellow onion and cook until soft and translucent about 5 to 7 minutes, add 2 cloves minced garlic and cook another 30 to 60 seconds until fragrant.

2. Sprinkle in 1/4 cup all purpose flour and stir constantly for 1 to 2 minutes so the raw flour taste cooks out but it does not brown, this makes your roux and helps thicken the soup.

3. Slowly whisk in 3 cups low sodium chicken broth or vegetable broth until smooth, then whisk in 2 cups whole milk and 1 cup half and half, bring the mixture up to a gentle simmer.

4. Add 4 cups broccoli florets (fresh or frozen) and 1 cup shredded carrot, if using frozen you can add them straight from the freezer, simmer until broccoli is tender about 8 to 12 minutes depending on size.

5. Turn off the heat and use an immersion blender to purée until you like the texture, or transfer half the soup to a blender in batches and pulse, leaving some chunks if you want that Panera style bite; be careful with hot liquid and vent the lid.

6. Return the pot to very low heat and stir in 2 cups shredded sharp cheddar cheese a handful at a time so it melts smoothly, also add 1/4 teaspoon dry mustard powder, a pinch of ground nutmeg if using, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust seasoning.

7. Keep the soup warm on the lowest heat just long enough to melt the cheese and marry the flavors but do not boil or the cheese can get grainy, if it seems too thick add a splash of milk or broth to loosen it.

8. Serve hot with crusty bread or crackers, store leftovers in an airtight container in the fridge up to 3 days and reheat gently on the stove adding a little milk if it thickens.

Equipment Needed

1. Large heavy‑bottomed pot or Dutch oven, 6 to 8 qt, you’ll need enough room for simmering and blending
2. Chef’s knife for chopping onion, carrot and trimming broccoli
3. Cutting board
4. Measuring cups and spoons for flour, butter and liquids
5. Wooden spoon or heatproof spatula for stirring the roux and soup
6. Whisk to work in the flour and smooth out lumps
7. Immersion blender, or a regular blender to purée batches of hot soup (be careful with steam)
8. Box grater for shredding sharp cheddar plus a ladle for serving

FAQ

Can I use frozen broccoli instead of fresh? Yes, frozen works great. You dont need to thaw it first, just add it straight to the pot and simmer a few extra minutes until tender. Frozen blooms can make the soup a bit more watery so simmer a little longer to concentrate the flavor.

How do I stop the cheese from getting grainy? Grate your cheese fresh from the block, and add it off the heat or on very low heat. Do not let the soup boil after you add the cheese. If things look a bit clumpy, whisk in a splash of hot milk or broth slowly until smooth.

Can I make this vegetarian or dairy free? For vegetarian swap the chicken broth for vegetable broth. For dairy free try full fat coconut milk or creamy unsweetened oat milk and a melting style vegan cheddar, or use cashew cream for richness. Flavor will change a bit but it still gets creamy and comforting.

How do I adjust the thickness? To thicken, simmer longer to reduce liquid, or blend a cup or two of the soup until smooth and stir it back in. To thin, whisk in more warm milk or broth a little at a time until you hit the texture you want.

Can I make this ahead or freeze it? You can make ahead and refrigerate up to 4 days. Freezing is okay but dairy can separate so for best results freeze before adding cheese then add fresh cheese when reheating. Reheat slowly and whisk or blend to bring it back together.

Any quick tips to boost flavor? Grate the cheese yourself, use low sodium broth so you control salt, add a squeeze of lemon or a splash of white wine vinegar at the end to brighten it, and a pinch of nutmeg or dry mustard powder for extra depth. Dont overcook the broccoli or you lose that fresh color and flavor.

Easy Broccoli Cheddar Soup Recipe Substitutions and Variations

(Unsalted butter) Substitute: Use 3 tbsp ghee or 3 tbsp extra virgin olive oil 1:1. Ghee gives a nuttier, buttery note and browns nicely, olive oil keeps it dairy free and lighter.
(Whole milk + half and half) Substitute: For dairy free use 3 cups unsweetened oat or soy milk plus 1-2 tbsp cornstarch whisked in to thicken, and 1-2 tbsp nutritional yeast for a cheesy depth. For lower fat use 3 cups 2% milk plus 1 tbsp cornstarch.
(Shredded sharp cheddar) Substitute: Swap 1:1 with Gruyere, Colby or Monterey Jack for good melt and flavor; or use half cheddar half Velveeta for extra creaminess. Tip: grate fresh cheese, pre-shredded wont melt as smooth.
(All purpose flour) Substitute: Replace 1/4 cup flour with 2 tbsp cornstarch or arrowroot mixed with cold water as a slurry, add near the end to thicken. Or use an equal amount gluten free 1-to-1 baking flour in the roux.

Pro Tips

1. Use freshly grated sharp cheddar not the bagged stuff. Bagged cheese has anti clumping agents so it wont melt as smoothly and can turn grainy. Grate it cold, add it a handful at a time off the heat and stir gently until melted; dont let the soup boil after you add the cheese.

2. Make the roux properly and tame lumps by warming your liquid first. Cook the flour just long enough to lose the raw taste, then whisk in warm broth or milk slowly, whisking non stop, this keeps the texture silky and avoids little floury clumps.

3. Keep the broccoli bright and a little textural. Dont overcook it to mush, cook until just tender then blend only part of the soup or pulse in short bursts so you still have little florets for that Panera style bite. If you want brighter green, plunge the broccoli briefly into ice water after cooking then puree.

4. Brighten and balance at the end. Cheddar rich soups often feel flat until you add a tiny splash of acid like lemon juice or a teaspoon of apple cider vinegar right before serving, taste and adjust salt after the cheese since it adds saltiness. Reheat very gently the next day and stir in a bit of milk if it thickened.