Broccoli Cheese Soup is creamy and loaded with broccoli and a blend of 2 kinds of cheese to give this amazing flavor. Serving broccoli soup in bread bowls is a real treat.
Watch the easy video tutorial below and enjoy this homemade version of Panera Broccoli Cheddar Soup.
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Broccoli Cheese Soup Video Tutorial:
We love to re-create famous restaurant soups at home like our Zuppa Toscana and Chicken Wild Rice Soup. This homemade version is even better because it’s loaded with fresh broccoli, is low carb, and healthier than most with just 1/2 cup of cream.
I hope this Broccoli Cheese Soup becomes a new favorite soup recipe for you. P.S. Here is the kitchen tour I mentioned in the video.
What is Broccoli Cheese Soup?
Broccoli and cheese soup is essentially a blended cream of broccoli soup with cheese. We use 2 types of cheese; sharp cheddar and shredded parmesan. For years, we have been working on developing a broccoli cheese soup that we loved and the key was in combining the two kinds of cheese for balanced and rich flavor.
How to make Broccoli and Cheese Soup:
- In a dutch oven melt butter and sautee onion and carrots until soft.
- Add chicken broth and seasonings. Add broccoli and simmer partially covered until broccoli is tender.
- Remove and set aside 2 cups of veggies. Blend the remaining soup until creamy using an immersion blender or in a blender.
- In a separate small bowl, whisk together cream and flour until smooth then add 1 tsp dijon. Bring soup to a boil and whisk in the cream/flour/dijon mixture, whisking until smooth and thickened.
- Remove soup from heat and stir in the cheeses then add reserved cooked veggies. Season to taste and serve.
How to Make Bread Bowls:
You can recreate the famous restaurant-style Broccoli Cheese Soup by serving it in a toasted bread bowl. It’s truly easy to make homemade bread bowls and feels like dining out. When the bread is toasted, it crisps up on the outside and tastes like a fresh loaf out of a bakery – delicious!
- What Kind of Bread for Bread Bowls? You will need 6 to 7″ diameter sourdough round loaves also known as boules. Using a serrated knife, cut off the tops and scoop out the centers with a spoon to make room for the soup.
- To Toast the Bread: Place on a baking sheet then broil on high heat on the center rack of the oven for 2-3 minutes or until the tops are golden brown then remove from oven. Keep a close eye on your bread since it can burn quickly.
Cooks Tip: Keep those soft centers you scooped out to serve with the soup or use them to make croutons for your next Caesar Salad!
Tips for the Best Broccoli Cheese Soup:
- Why is my soup grainy? Cook Soup until the veggies are tender and it will blend easier. If you want a completely smooth soup, be sure to blend until desired consistency with an immersion blender or a high powered blender.
- Can I make this vegetarian? For a vegetarian soup, use vegetable broth instead of chicken broth.
- Can I make this Gluten-Free? Substitute all-purpose flour for a 1:1 gluten-free flour to make this a GF soup.
- Is this soup healthy? Since we blend most of the veggies into the soup, it naturally starts with a creamy base and only needs 1/2 cup of cream to finish it off. This homemade version is healthier than most of the recipes I have seen and is fairly low carb. Check out the nutrition label below the recipe card for calories.
- Can I use frozen broccoli? You can use frozen broccoli. Add frozen florets to the recipe just like you would fresh and cook to desired doneness.
- Can I use the broccoli stems? You can use the broccoli stems, but make sure to peel the stems first since they can be tough and fibrous then dice the tender broccoli stems and add them with the broccoli florets.
What to Serve with Broccoli Cheddar Soup:
We love serving this inside sourdough bread bowls, but you can serve it in a regular soup bowl with Dinner Rolls or a slice of French Bread. Add a fresh side salad for the perfect lunch.
More Creamy Soup Recipes:
As soon as the weather starts cooling down, we start making cozy soups and particularly creamy soups. These are the soups make on our regular rotation.
- Loaded Potato Soup – all the comforts of a baked potato
- Clam Chowder – restaurant quality
- Silky Smooth Carrot Soup – a go-to winter soup
- Creamy Chicken Noodle Soup – a twist on classic Chicken Soup
- Corn Chowder – creamy and comforting with fresh corn
Broccoli Cheese Soup

Ingredients
- 2 Tbsp unsalted butter
- 1 cup onion, finely diced (from 1 medium onion)
- 2 cups carrots, (3 medium), sliced into thin rings
- 4 cups low sodium chicken broth
- 4 cups broccoli, (2 heads of broccoli), cut into small florets
- 1 tsp garlic powder
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper
- 1/4 tsp thyme
- 3 Tbsp all-purpose flour
- 1/2 cup heavy whipping cream
- 1 tsp dijon mustard
- 4 oz sharp cheddar cheese, shredded on the large holes of a box grater, plus more to garnish
- 2/3 cup parmesan cheese, (mild) shredded
Instructions
- Prep all of your ingredients before you start cooking. In a dutch oven or medium soup pot, melt 2 Tbsp butter. Add onion and carrots and saute until onions soften (5 minutes).
- Add 4 cups chicken broth, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp thyme. Bring to a boil then add broccoli and reduce to a simmer, partially cover, and cook until broccoli is softened (10-12 minutes depending on the thickness of broccoli).
- Remove 2 cups of vegetables with a strainer and set aside. Blend remaining soup in the pot with an immersion blender or puree in batches in a blender. Blend until smooth or your desired consistency.
- In a separate small bowl, combine 1/2 cup cream with 3 Tbsp flour and whisk vigorously until smooth and no longer lumpy then blend in 1 tsp dijon. The mixture will be thick like frosting. Bring the blended soup back to a boil and whisk in the cream/flour mixture, whisking for 3 to 4 minutes until smooth and thickened.
- Remove the soup from the heat. Stir in the cheeses then stir in the reserved cooked vegetables. Season with salt to taste and serve right away. Garnish with more cheddar if desired.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Great flavor! Mine didn’t come out as thick as in the picture but will definitely make again with just a tad bit more flour, or more careful measurements. I was a bit in a rush so may have measured wrong or missed a teaspoon. Added a pinch of paprika at the end too and since I didn’t have fresh Parmesan I replaced with more sharp cheddar. It came out delicious! Thanks for sharing Natasha!
You’re so welcome, Brenda! I’m so glad you enjoyed it!
Could I skip the dijon mustard? I would rather if I made it again!
Hi Aliyah! Yes, you can leave it out.
Love this recipe!! I’ve made it so many times!
So glad to hear that, Nancy!
Made this tonight and the hubby loved it. For me it was just okay. I did add one diced russet potato, so I think that made the flavor just a bit off for me.
It’s unfair to judge this recipe when your addition of a potato has actually changed this recipe to your own recipe. Maybe you should always try a recipe as written and then give an honest opinion of the original recipe.
The recipe was OK I honestly prefer real garlic instead of the garlic powder as well as half-and-half instead of heavy cream, and I prefer putting the carrots shredded at the end with the broccoli instead of frying it In the beginning. But yet, again everybody has their own recipes so I am very grateful for yours
I was so disappointed, i followed to a T and i wasn’t crazy about it. The 4 oz of cheddar wasn’t enough cheese. I ended up adding a can of cheddar soup and a small can of chicken broth.
Hi Natasha!! Just made the broccoli cheddar soup and we absolutely love it!! It is so good, so easy to make. I also love your loaded potato soup, make it often. This broccoli cheddar soup will be a regular on the menu now! Thank you so much!!
I’m so happy to hear it was a hit. Thank you for sharing that.
I have made this soup and it’s excellent. Can it be frozen
Thanks, Susan! I imagine that can work, just allow it to cool down completely before putting it in an airtight container. You might want to consider freezing it without the cream and just add it back when you reheat it.
Such a great recipe , loved the Dijon mustard addition, such a small twist but such a delicious flavor component. Followed the recipe you won’t be disappointed.
This is a wonderful soup recipe! I love natashas recipes! I made this soup for the first time following the recipe exactly and wow! It’s full of favour, has simple ingredients and yields a large amount of soup! I love this recipe!
Hi Victoria! That’s so great to hear. Thank you for sharing.