Quick and easy Broccoli Cheese Soup Recipe. It’s as tasty as Panera’s but you don’t have to leave your house!
Here’s A Video Showing How To Make This Quick Broccoli Cheddar Soup:
A Broccoli Cheddar Soup Like Panera’s
A new Panera restaurant has been built not far from my house. I sometimes go there to take advantage of the coffee and free Wi-Fi when I want to work without household distractions. I’m also there for the famous Panera Broccoli Cheddar Soup. It’s so good that I’ve even heard broccoli-haters rave about its deliciousness.
Time Saving Tips
I made sure to include carrots in this creamy broccoli soup, just like Panera does. I used carrot matchsticks because they’re sold already peeled and cut into small quick-cooking pieces. Another way that I saved time with this soup is to not make bread bowls. I figured that none of us has time to be carving bread. Instead, the recipe includes quick garlic croutons to sprinkle over top of the soup before serving.
Between the protein in the cheddar cheese and milk, the carbs in the croutons, and the big veggie portion, a bowl of this soup is a full meal on its own. And it’s vegetarian so it’s perfect for Meatless Mondays, if you do those (we do it about half the time).
I have tons of other soups that are just as quick as this one. You can see them all here. And here’s a tasty example. Creamy Cauliflower Mac ‘n’ Cheese Soup!
Print
Easy Broccoli Cheese Soup
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
DESCRIPTION
To make this soup in under 15 minutes, first read through the recipe so that you know what to expect. As you read, gather together all of the ingredients, pots, pans and other tools that you will need so that everything is at your fingertips. No prepping is required though – all chopping, etc. is part of the instructions and counted in the 15 minute time.
Yield: 7 and 1/2 cups.
Here are some tools that I find helpful for making this recipe:
Dutch Oven
Microwave Safe Bowl
Mason Jar
Cheese Shredder
Listen to me explain briefly about how to make this Broccoli Cheese Soup, with some great tips along the way, by clicking the play button below:
Ingredients
- 4 cups low-sodium vegetable or chicken stock
- Salt
- 1 cup carrot matchsticks
- 1 (14 oz.) bag frozen broccoli
- 2 Tbsp. unsalted butter
- 2 slices bread
- ½ tsp. garlic powder
- ¼ cup all-purpose flour
- 1 (12 oz.) can evaporated milk or 1 and ½ cups whole milk
- 12 oz. shredded sharp cheddar cheese
Instructions
- Put a large pot or Dutch oven over high heat. Add the chicken stock and 1 teaspoon of salt. Cover. Roughly chop the carrot matchsticks and add them to the pot. Stir and cover. Bring to a boil and then reduce to a simmer.
- Meanwhile, put the frozen broccoli in a large microwave-safe bowl and microwave it on high until hot, 5-7 minutes. Add it to the simmering stock.
- While the broccoli is in the microwave, put a large skillet over medium heat and add the butter. Chop the bread into 1-inch squares. Sprinkle with 1/4 teaspoon of salt and the garlic powder. Push down on the bread a bit so that the seasoning stick on. Put the bread into the pan of butter and stir and toss. Increase heat to medium-high and cook stirring occasionally until toasted and crunchy. Turn to low and stir occasionally until soup is ready.
- While the croutons are toasting, the broccoli is heating and the stock is simmering, measure the flour into a large mason jar. Add the milk and put on the lid. Shake it around and tip it around until the flour is mixed well into the milk. Shred the cheese.
- After you’ve added the broccoli to the soup, remove it from the heat and add the flour mixture all at once. Stir. Return it to medium heat and bring it to a simmer. Remove it from the heat and stir in 2 and 1/2 cups of the cheese.
- Serve topped with the remaining shredded cheese and the garlic croutons.
Video by Leigh Olson. Article, photos, and recipe by Christine Pittman.
This post originally appeared in October 2014 and was revised and republished in November 2020. This post contains Amazon affiliate links.
Connie says
Can I use assorted cheeses? Â I have pkgof Mexican mixture cheddar, Colby and jack cheeses.
Megan Castillo says
Flour clumped despite lots of shaming and following up with a whisk.
Christine Pittman says
Megan, I’m not sure what went wrong. This is a fairly standard way to make a slurry. If it happens again, you could pour it through a fine mesh sieve after shaking. That will strain out the lumps.
Shay says
Thank you so much for this recipe!!!! It’s delicious and so simple! Tastes so much better than broccoli cheddar soup recipes I’ve tried that have taken me over an hour!
Christine Pittman says
Shay, thank you so much for your kind comment. I’m delighted that you liked it!
Clinton says
I made thjs for a friend for his birthday (he was sick and said it sounded so good. ) He’s a vegetarian and we couldn’t find any soup that didnt come with chicken stock so I decided to use this recipe. I found it kind of hard to follow…was I not supposed to use the lid when bringing it to the last simmer before adding the cheese? Right now its about to simmer on medium and I will remove it to store in the cheese…Im very nervous that its going to come out too watery. Normally I follow recipes very well but with the broccoli being added and etc I did get a bit confused :( . We shall see if the cheese is the magic ingredient thats going to thicken this up even the slightest bit. I may be missing some of the cooking”common sense” that was required to get this recipe right, as it is my first soup though I make many many other things on a regular basis and like to think I know my way around the kitchen. I think I just got a little confused somewhere along the way and one day I’ll look back at this and think “THATS what j did wrong” haha. Thanks.
CherylS says
My whole family loved this one! Thanks!!
★★★★★
Christine Pittman says
Cheryl, You’re welcome. Thanks for letting me know!
Carol at Wild Goose Tea says
I like he 15 min part. BUT at the moment I have some fresh broccoli that I chided myself for not using. This was a perfect idea even if it takes a few more minutes because of the fresh broccoli. I love broccoli cheese soup.
Aggie says
I really really love this Christine. I hardly ever make broccoli cheese soup, and this one comes together so quick and easy. I’m going to put this on the dinner menu!
Christine Pittman says
Thanks Aggie!