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An overhead close-up shot of a thick and creamy broccoli cheese soup in a rustic bowl, showcasing the melted cheddar and tender broccoli pieces.

Broccoli Cheese Soup (Better Than Panera's!)

This easy Broccoli Cheese Soup recipe is incredibly creamy, full of flavor, and ready in 35 minutes! Learn how to make this better-than-Panera soup with simple ingredients and tips for a perfectly smooth, non-grainy texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup unsalted butter
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken or vegetable broth low-sodium
  • 2 cups half-and-half
  • 4 cups broccoli florets cut into small pieces
  • 1 cup shredded carrots
  • 8 ounces sharp cheddar cheese freshly shredded
  • 1/4 tsp paprika
  • 1/8 tsp nutmeg
  • Salt and black pepper to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Whisk
  • 1 Immersion Blender (Optional)

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
  2. Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
  3. Slowly whisk in the chicken broth until smooth. Then, whisk in the half-and-half. Stir in the broccoli florets, shredded carrots, paprika, and nutmeg.
  4. Bring the soup to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 15-20 minutes, or until the broccoli is fork-tender. Do not let the soup boil.
  5. For a smoother soup, use an immersion blender to partially blend the soup to your desired consistency. You can also carefully blend 1-2 cups in a traditional blender and return it to the pot.
  6. Remove the pot from the heat or turn to the lowest setting. Gradually add the shredded cheddar cheese, stirring until completely melted and smooth. Season with salt and pepper to taste before serving.

Notes

Shred Your Own Cheese: This is the most important tip! Pre-shredded cheese is coated in starches that prevent it from melting smoothly.
Don't Boil the Dairy: Boiling half-and-half or heavy cream can cause it to curdle. Keep the heat low and gentle after it's been added.