← Back to the recipe garden

🍲 Soups & stews

Broccoli cheddar soup

Panera-adjacent, weeknight-friendly comfort

⏱️ Time estimate: about 25 minutes

This one-pot broccoli cheddar soup comes together fast with onion, celery, carrot, stock, half-and-half, and plenty of grated cheddar for the classic cozy bowl situation.

Creamy broccoli cheddar soup in a bowl

Ingredients

  • 2 tablespoons olive oil
  • 1/2 yellow onion, roughly chopped
  • 2 garlic cloves, minced
  • 1 rib celery, diced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken or vegetable stock
  • 1 cup half-and-half
  • 2 medium carrots, peeled and shredded
  • 3 cups broccoli florets, chopped bite-size
  • 3 cups grated cheddar cheese, plus extra for topping
  • Black pepper, to taste

Instructions

  1. Soften the aromatics. In a medium pot over medium heat, warm the olive oil. Add the onion, garlic, celery, and salt and cook for about 5 minutes, until very soft.
  2. Make the roux. Add the butter and let it melt. Stir in the flour until it forms a paste, then cook for 1 minute.
  3. Add the stock. Stir in the stock and bring it to a simmer. For a smoother base, blend this mixture with an immersion blender, if you like.
  4. Cook the vegetables. Return the soup to medium heat and add the shredded carrots and broccoli. Simmer for 5 to 7 minutes, until the broccoli is tender but still bright.
  5. Finish gently. Remove the pot from the heat. Slowly stir in the half-and-half, then add the cheddar by handfuls, stirring after each addition until melted.
  6. Season and serve. Taste, add more salt if needed, and grind in plenty of black pepper. Ladle into bowls and top with extra cheddar.

Texture tip: keep the heat low when adding the dairy and cheese so the soup stays creamy instead of getting grainy or split.