Broccoli cheddar soup recipe lovers, you’re about to meet your new favorite version. When cold weather hits or you’re craving something comforting and quick, this bowl of goodness comes through every time. It’s warm, velvety, and deeply satisfying without being heavy. You’ll get all the nostalgic flavors you love, only with a lighter twist that fits into real-life routines.
This recipe came together one chilly evening when I needed something fast, cozy, and made with what I had on hand. A few simple ingredients and a block of sharp cheddar turned into the ultimate feel-good dinner. It’s a go-to now in my home, and I hope it becomes one in yours too.
Whether you’re working with fresh or frozen broccoli, dairy or dairy-free milk, stovetop or Instant Pot, this soup fits your rhythm. You can make it in 30 minutes flat and even freeze the leftovers for later. It’s clean comfort made easy.
This broccoli cheddar soup recipe is cozy, creamy, and packed with real veggies. It’s ready in just 30 minutes and includes dairy-free and gluten-free options for real-life flexibility.
Table of Contents
Why You’ll Love This Broccoli Cheddar Soup Recipe
This healthy broccoli cheddar soup checks every box for comfort, ease, and flexibility. It’s the kind of recipe that feels indulgent while quietly supporting your wellness goals.
Quick to make
It comes together in just 30 minutes using simple pantry staples. That makes it perfect for weeknights, lunch prep, or anytime you want something warm without a long cook time.
For more easy meals that come together in a flash, you should also try my comforting Marry Me Chicken Soup Recipe.
Healthier ingredients
You’re using real vegetables, low-sodium broth, and your choice of milk or plant-based alternative. The result is a soup that’s lighter but still rich and creamy.
Freezer and meal prep friendly
This soup stores beautifully in the fridge and freezer. It’s great for batch cooking so you can enjoy cozy bowls throughout the week with almost no extra effort.
Flexible and family-friendly
Use fresh or frozen broccoli, dairy or non-dairy milk, regular or gluten-free flour. It’s designed to work with whatever you have on hand and still taste incredible.
This isn’t just a bowl of soup. It’s a smarter way to bring comfort to your table.
What Makes This a Creamy Broccoli Soup Without Cream
You might be surprised how creamy this soup turns out without a drop of heavy cream. The secret is in the method and a few smart ingredients.
This creamy broccoli soup without cream uses a simple roux, plant-based milk, and shredded cheddar to create a silky texture without the heaviness.
Roux creates the base
A quick stir of flour into butter and onion forms the classic thickening base. It gives the soup body and helps it feel rich without relying on cream.
Milk or almond milk adds smoothness
Regular milk works beautifully, but unsweetened almond milk or another non-dairy option creates the same comforting feel with fewer calories.
Cheddar melts right in
Shredded sharp cheddar brings both flavor and richness. It blends into the soup for that classic cheesy taste with a creamy finish.
Optional blend for silky texture
Blending half the soup with an immersion blender makes it extra smooth while keeping some texture from the broccoli and carrots.
You get all the cozy comfort you crave in a broccoli cheddar soup while keeping it lighter and more flexible.
Ingredients for This Easy Broccoli Cheddar Soup
Every ingredient in this soup plays a role in creating the flavor, texture, and flexibility you need for real-life cooking. Here’s what you’ll need to make this comforting favorite.
- Butter or olive oil
Use whichever you prefer. Olive oil keeps it dairy-free if needed. - Yellow onion
Adds depth and natural sweetness once sautéed. - Garlic
Just a couple cloves give this soup a savory lift. - All-purpose flour or gluten-free blend
This thickens the soup and helps give it a creamy body without actual cream. - Vegetable broth
Go with low-sodium if possible to keep the salt in check. - Milk or unsweetened almond milk
Either option creates that silky texture. Almond milk keeps it dairy-free. - Broccoli florets
Fresh or frozen both work. Chop them small so they cook quickly and blend well. Learn more about the health‑boosting benefits of broccoli. If you often use these ingredients, you might also be interested in my simple Crockpot Veggies and Chicken recipe - Carrot
Shredded or julienned adds color and a light natural sweetness. - Dijon mustard
Just a touch wakes up the flavor and adds subtle sharpness. - Smoked paprika (optional)
Adds depth and a hint of smokiness if you like. - Sharp cheddar cheese
Freshly shredded melts better and gives the soup its classic cheesy finish. - Salt and black pepper
Season to your taste at the end after adding the cheese. - Optional garnishes
Try extra cheddar, whole-grain croutons, or fresh chopped chives for serving.
These ingredients come together to make a soup that feels indulgent while being clean and nourishing.
How to Make This 30-Minute Broccoli Cheddar Soup
This soup comes together quickly with minimal prep and just one pot. Whether you’re cooking for yourself or the whole family, the steps are simple and forgiving.
Step 1. Sauté the aromatics
In a large soup pot, heat butter or olive oil over medium heat. Add the diced onion and cook until soft, about five minutes. Stir in the minced garlic and cook for one more minute.
Step 2. Make the roux
Sprinkle the flour over the onion mixture. Stir constantly for one to two minutes until the flour is lightly golden and well combined.
Step 3. Add the liquids
Slowly pour in the vegetable broth and milk or almond milk while whisking to prevent lumps. Keep the heat at medium and stir until smooth.
Step 4. Add vegetables and seasoning
Stir in the chopped broccoli, shredded carrot, Dijon mustard, smoked paprika if using, salt, and pepper. Bring the soup to a gentle simmer and cook for fifteen to twenty minutes until the vegetables are tender.
Step 5. Add the cheese
Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring until melted and creamy. Make sure the soup is not too hot when adding cheese to avoid clumping.
Step 6. Blend if desired
For a smoother texture, use an immersion blender to blend about half the soup directly in the pot. Stir everything together before serving.
Step 7. Serve and store
Top with extra cheddar, croutons, or chives. Store leftovers in the fridge for up to three days or freeze for up to two months. Reheat gently on the stovetop.
This recipe works just as well in an Instant Pot using the sauté and soup functions if you’re short on stovetop space.
The Secret to the Perfect Panera Copycat Broccoli Cheddar Soup
This version gives you all the cozy flavor of the original Panera favorite with a few smart upgrades that make it easier, lighter, and more adaptable to your everyday life.
Smoky depth from paprika and mustard
A small pinch of smoked paprika and a spoonful of Dijon mustard bring surprising complexity. These ingredients round out the cheese and veggies with layers of warmth and brightness.
Simplified prep with no sacrifice in flavor
Unlike some copycat recipes that require blanching or multiple pots, this version builds everything in one pot from start to finish. You still get full flavor without the fuss.
Texture you can customize
Blend part of the soup if you want it smooth and silky. Or leave it chunky if that’s your style. Either way, the consistency feels satisfying and restaurant-level creamy.
Cheddar brings it all together
Using sharp cheddar ensures bold flavor without needing extra salt or richness. Add it gradually over low heat for a smooth melt that avoids graininess.
This is not just a copy of Panera’s soup. It’s a better version built for real kitchens with real flexibility.
Variations for Every Bowl
One of the best parts of this soup is how flexible it is. You can adapt it based on what you have, your dietary needs, or simply what you are craving. Below are three easy ways to make it your own while keeping that cozy flavor.
Dairy-Free Option for Broccoli Soup
Skip the butter and use olive oil for sautéing. Replace the milk with unsweetened almond milk or oat milk, and use a dairy-free cheddar alternative that melts well. Some plant-based shreds are perfect for this and still give that creamy texture without dairy.
Vegetarian Broccoli Soup Ideas
The base recipe is already vegetarian. If you want to boost protein, stir in a handful of cooked white beans or top with a sprinkle of hemp seeds. These additions blend in easily and turn your bowl into a more filling meal.
Gluten-Free Broccoli Cheese Soup Option
Swap the all-purpose flour for your favorite gluten-free flour blend. A one-to-one baking mix works best for thickening without changing the texture. Make sure your broth and cheese are also certified gluten-free if needed.
This recipe is built to flex with you. Whether you are making it plant-based, gluten-free, or packed with extra veggies, it always delivers on warmth and flavor.
Serving and Storing Your Broccoli Cheddar Soup
This soup is a true make-once, enjoy-many-times kind of recipe. Whether you’re preparing it for a cozy dinner or stocking your freezer for future meals, it holds up beautifully.
Broccoli cheese soup stores well in the fridge for up to three days or in the freezer for two months. Reheat gently to maintain its creamy texture.
How to serve it
Ladle into bowls and top with extra shredded cheddar, whole-grain croutons, or a sprinkle of fresh chives. Pair with a slice of crusty bread or a side salad for a full meal that feels nourishing and complete.
Storing in the fridge
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to three days. Reheat slowly on the stovetop over medium-low heat while stirring to keep the texture smooth.
Freezing for later
This soup freezes very well. Portion it into freezer-safe containers, leaving room for expansion at the top. Freeze for up to two months. Thaw overnight in the fridge before reheating.
Meal prep tip
Make a double batch and freeze half. It is a simple way to ensure you always have a warm and wholesome meal ready when you need it.
This recipe is proof that comfort food can be both nourishing and practical without compromise.
Broccoli Cheddar Soup Recipe
Ingredients
- 3 tablespoons butter or olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour or gluten-free blend
- 2 cups low-sodium vegetable broth
- 2 cups milk or unsweetened almond milk
- 3 cups chopped broccoli florets fresh or frozen
- 1 large carrot shredded or julienned
- ½ teaspoon Dijon mustard
- ½ teaspoon smoked paprika optional
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper to taste
- Optional garnish: extra cheddar whole-grain croutons, or chopped chives
Instructions
- In a large soup pot, heat butter or olive oil over medium heat. Add onion and cook until soft, about five minutes. Stir in garlic and cook for one more minute.
- Sprinkle flour over the onion mixture. Stir constantly for one to two minutes until the flour is lightly golden.
- Slowly whisk in the vegetable broth and milk. Stir well to prevent lumps and keep the mixture smooth.
- Add the broccoli, carrot, Dijon mustard, smoked paprika, salt, and pepper. Simmer for fifteen to twenty minutes until the vegetables are tender.
- Lower the heat. Gradually stir in the cheddar cheese until the soup becomes creamy and smooth.
- For a smoother texture, blend half the soup using an immersion blender and stir it back in.
- Garnish with extra cheddar, croutons, or chives. Serve warm. Store leftovers in the fridge for up to three days or freeze for up to two months.
Notes
Conclusion
This broccoli cheddar soup brings together everything we love about a cozy meal. It is creamy without being heavy, flexible enough for all kinds of dietary needs, and quick enough for even the busiest nights. It fits into your real life without sacrificing flavor or comfort.
Once you try it, you will see why it is a regular in my own kitchen. Whether you make it with dairy or go completely plant-based, whether you blend it smooth or keep it chunky, this recipe is built to work for you.
FAQ
How do you make broccoli cheddar soup creamy without heavy cream?
You create a creamy base by making a roux with flour and butter or olive oil, then whisk in milk or a non-dairy option like almond milk. Shredded cheddar melts in for a rich, smooth finish.
Can you freeze homemade broccoli cheddar soup?
Yes. Let it cool completely, then store it in freezer-safe containers for up to two months. Thaw overnight in the fridge and reheat gently on the stovetop to preserve the texture.
What cheese melts best for broccoli cheddar soup?
Sharp cheddar works best because it adds strong flavor and melts smoothly when added slowly over low heat. Freshly shredded cheese is ideal to avoid clumping.
How can I make broccoli cheddar soup healthier?
Use olive oil instead of butter, almond milk instead of dairy, and reduce the cheese slightly. You can also add extra veggies like spinach or cauliflower for more nutrients.
Why does my broccoli cheese soup separate or turn grainy?
This usually happens when the cheese is added at too high a temperature. Always reduce the heat before stirring in the cheese and add it gradually for a smooth blend.
Can I use frozen broccoli for this recipe?
Absolutely. Frozen broccoli works just as well as fresh. Just add it directly to the pot during the simmering step and cook until tender.
