Recipe

Weeknight Broccoli Cheddar Soup

A velvety, rich broccoli cheddar soup with tender veggies, cozy seasoning, and that signature cheesy finish. One pot, weeknight energy, no mystery ingredients. Panera-style vibes, made at home.

By Matt Campbell

•

4.8

A bowl of creamy broccoli cheddar soup with visible broccoli florets and shredded cheddar on top on a wooden table

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If you have ever wanted that Panera broccoli cheddar soup vibe without leaving the house, this is your weeknight-friendly answer. It is creamy, cheesy, and properly cozy, but still tastes bright enough to not feel like you just drank a block of cheese.

My goal here is simple: accessible ingredients, clear steps, and the kind of results that make you hover over the pot with a spoon “just to check.” We build flavor with sautéed aromatics, a quick roux for that velvety body, then finish with cheddar in a way that keeps the soup silky instead of grainy.

A pot of broccoli cheddar soup simmering on a stovetop with a wooden spoon

Why It Works

Velvety texture, not gluey: A quick butter and flour roux thickens the soup just enough, so it clings to your spoon in the best way.
Broccoli stays tender, not sad: We simmer until just tender, then mash or blend a little for body while keeping some florets intact.
Cheese that melts smooth: Adding cheddar off the heat prevents clumping and keeps the soup rich and glossy.
Weeknight flow: One pot, straightforward steps, and plenty of flexibility if you need to swap milk types or use frozen broccoli.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely and refrigerate within 2 hours, then store in an airtight container for up to 4 days.
Freezer: Creamy soups can separate after freezing, but you have options. For best results, freeze the fully cooked soup anyway and reheat gently while whisking, adding a splash of milk to help it come back together. If you want a more freeze-friendly approach, make and freeze the base like this: cook the vegetables and flour (Steps 1 to 3), whisk in broth only (skip the milk and half-and-half), simmer with broccoli until tender, then cool and freeze up to 2 months. After thawing and reheating, add milk, half-and-half, and cheese off heat.
Reheat: Warm gently over medium-low heat, stirring often. Avoid a boil. If it thickens a lot, loosen with a splash of milk or broth.
Pro tip: A hard boil is where creamy soups go from silky to weird.

Common Questions

Can I use frozen broccoli?

Yes. Frozen broccoli works great for weeknights. Add it straight in and simmer until tender. It will cool the soup for a minute and may need a slightly longer simmer depending on floret size. Expect it to break down a bit more, which is totally fine in a creamy soup.

Why did my cheese turn grainy?

Usually it is heat. Add the cheese off the heat and stir until melted. Also, use freshly shredded cheddar if possible. Pre-shredded cheese has anti-caking agents that can affect melt.

Do I have to blend the soup?

Nope. Blending just a portion makes it feel thicker and more velvety. If you use an immersion blender, do it in short bursts, about 3 to 10 seconds total, so you do not overdo it and dull the broccoli. You can also mash with a potato masher for a low-drama option, or skip entirely for a more brothy texture.

Can I make it gluten-free?

Yes. Swap the all-purpose flour for a gluten-free 1:1 flour blend. Results can vary by brand, so choose one labeled for sauces or thickening. For a more predictable option, skip the flour and thicken at a simmer with a cornstarch slurry: whisk 2 tablespoons cornstarch with 2 tablespoons cold water, then stir it in and simmer 1 to 2 minutes until the soup thickens.

What cheddar should I use?

Sharp cheddar gives the most flavor. Mild cheddar melts nicely but can taste a little flat. My sweet spot is sharp cheddar plus a small handful of white cheddar if you want it extra cozy. For the smoothest melt, shred from a block.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottom pot or Dutch oven (5 to 6 quarts)
Chef’s knife and cutting board
Wooden spoon or silicone spatula
Whisk
Measuring cups and spoons
Immersion blender, regular blender, or potato masher (optional)
Box grater (if shredding cheese)

This soup is what I make when the day has been loud and my brain is begging for something warm, cheesy, and uncomplicated. The first time I tried to copycat it, I went too hard on the heat and the cheddar got moody and grainy. Lesson learned. Now I treat the cheese like a final, gentle landing. Off heat, slow stir, taste as you go, and suddenly it is that familiar, spoon-coating comfort that makes you want to tear a hunk of bread with your hands and call it dinner.

Weeknight Broccoli Cheddar Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6 (about 1 1/2 cups each, roughly 9 cups total)

Ingredients

4 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced small
2 celery ribs, diced small
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, but good)
1/4 teaspoon ground mustard (optional, boosts cheesy flavor)
1/4 cup all-purpose flour
3 cups low-sodium chicken broth (or vegetable broth)
2 cups milk (2% or whole preferred)
1 cup half-and-half (or more milk if needed)
4 cups broccoli florets, chopped (fresh or frozen)
2 1/2 cups sharp cheddar cheese, freshly shredded from a block (about 10 ounces)
1/2 cup shredded white cheddar (optional, for extra richness)
1 to 2 teaspoons fresh lemon juice (optional, for balance at the end)

Optional toppings: extra shredded cheddar, black pepper, croutons, or roasted broccoli.

Instructions

Sauté the flavor base. Melt the butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened. Add garlic and cook 30 seconds more.
Season early. Stir in salt, pepper, smoked paprika, and ground mustard if using. This layers flavor early so the vegetables do not taste like an afterthought.
Make the roux. Sprinkle flour over the vegetables. Stir constantly for 1 minute until the flour smells a little nutty and the mixture looks lightly paste-like.
Whisk in liquids. Slowly pour in the broth while whisking to keep things smooth. Add milk and half-and-half. Bring to a gentle simmer and keep it there (do not boil), stirring often, for 3 to 5 minutes until it starts to thicken.
Cook the broccoli. Add broccoli. Simmer 8 to 10 minutes until the florets are tender but not falling apart. If using frozen broccoli, it may take a minute or two longer depending on size and it will briefly cool the soup down, so give it a moment to come back to a simmer. If you want a thicker, Panera-style texture, blend in short bursts for 3 to 10 seconds with an immersion blender, or transfer about 2 cups to a blender and blend carefully, then return to the pot.
Melt in the cheese off heat. Turn off the heat. Add shredded cheddar in small handfuls, stirring until melted before adding more. This is the smooth-soup secret.
Taste and adjust. Add more salt or pepper as needed. If the soup tastes heavy, stir in 1 to 2 teaspoons lemon juice. It will not taste lemony, it just wakes everything up.
Serve. Ladle into bowls and top with extra cheese or croutons. Serve with bread for dipping, because that is the whole point.

Texture control: If it gets too thick, add a splash of broth or milk. If it is too thin, simmer 2 to 3 minutes longer before adding the cheese, or blend a bit more broccoli into the base.

Nutrition information is estimated.

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