This broccoli cheddar cheese soup is made with fresh broccoli, shredded carrots, cheddar cheese, and a creamy broth with a little Dijon mustard for extra flavor. Blended cottage cheese helps create a rich, creamy texture, making this homemade version a satisfying option for lunch or an easy weeknight dinner.
Why You’ll Love This Recipe
- It uses simple ingredients like fresh broccoli florets, carrots, onion, cheddar cheese, and chicken broth.
- The blended cottage cheese adds creaminess to the soup without relying on heavy cream.
- The broccoli and carrots stay in small pieces, giving the soup plenty of texture instead of blending everything completely smooth.
- It comes together in one large pot, making cleanup simple.
- It's easy to customize with different cheeses, broth options, or your favorite bread for serving.
Looking for other creamy soup recipes? Try these!
Ingredient Notes
- Broccoli- Fresh broccoli florets work best for this recipe. Chop them into small, similar-sized pieces so they cook evenly and become tender throughout. You can also use frozen broccoli; thawing and draining it first can help prevent excess water in the soup.
- Cheddar cheese - We recommend freshly shredding a block of sharp cheddar cheese for the best flavor and a smooth cheese melt. Pre-shredded cheese often contains anti-caking agents that can affect how smoothly it melts. Extra sharp cheddar is a great option if you prefer a stronger cheesy flavor.
- Cottage cheese - We recommend 4% cottage cheese for a creamy, rich result. Blending it with the reserved chicken broth until completely smooth helps it incorporate into the soup without noticeable curds. Looking for other recipes that use cottage cheese? Try our lasagna with cottage cheese and our creamy high protein tomato soup.
- Chicken broth - Chicken broth adds flavor to the base of the soup, but vegetable broth works well if you prefer a vegetarian option. Chicken stock can also be used. If your broth is salted, taste the soup before adding more salt.
- Milk - Whole milk gives the soup a creamier consistency, but 2% milk also works. The cottage cheese and cheddar provide additional richness, so heavy cream isn't necessary.
- Flour - All-purpose flour helps thicken the broth. For a gluten-free version, use a cup-for-cup gluten-free flour blend designed to replace regular flour.
See the recipe card below for a complete list of ingredients and measurements for this classic soup.
Recipe Tips & Variations
- Cut the broccoli into small, evenly sized pieces so it cooks evenly and is easy to eat in each spoonful.
- Use extra sharp cheddar for a stronger cheesy flavor, or replace some of the cheddar with Monterey Jack for a milder taste. We highly recommend shredding your own cheese! It melts much better into the soup than the pre-shredded options.
- Add a few dashes of hot sauce if you like a little heat.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Serve this creamy broccoli cheddar soup in a bread bowl or with some crusty bread.
How to Make Broccoli Cheddar Cheese Soup
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
Step 2: Stir in the garlic, paprika, salt, and pepper. Cook for 1 minute, until fragrant.
Step 3: Sprinkle the flour over the onion mixture and stir constantly for 1 minute, being careful not to let it burn.
Step 4: Slowly whisk in 2 cups of the chicken broth, reserving the remaining ½ cup. Slowly add the milk, then stir in the Dijon mustard.
Step 5: Bring the soup to a gentle simmer, then add the carrots and broccoli. Reduce the heat to medium-low, cover, and cook for 12–15 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened.
Step 6: While the soup simmers, add the cottage cheese and reserved ½ cup of chicken broth to a blender. Blend until completely smooth.
To temper the cottage cheese mixture, add about ½ cup of the hot soup to the blender and blend or mix by hand until combined. Repeat with another ½ cup of hot soup, then blend or mix once more until smooth.
Step 7: Remove the pot from the heat and slowly stir the tempered cottage cheese mixture into the soup until well combined. For a smoother soup, use an immersion blender to blend part of the soup, leaving some broccoli and carrots in small pieces for texture. We prefer to skip this step and keep the soup chunkier.
Step 8: Add the shredded cheddar a handful at a time, stirring until melted and creamy. Taste and adjust the seasoning with additional salt and pepper as needed. Serve warm.
Broccoli Cheddar Cheese Soup FAQs
Store leftover broccoli cheddar cheese soup in an airtight container in the refrigerator for up to 3–4 days.
Reheat individual portions in the microwave, stirring occasionally, until heated through. You can also reheat the soup in a pot over medium-low heat, stirring frequently. Avoid bringing it to a boil, as the dairy and cheese can separate.
The soup will thicken as it sits in the refrigerator. Stir in a little milk or broth when reheating if you'd like a thinner soup.
Yes! Frozen broccoli works well in this broccoli cheddar cheese soup recipe. Thaw it and drain any excess water before adding it to the pot. Since frozen broccoli is often softer than fresh, begin checking it a little earlier to avoid overcooking.
Yes. You can replace the blended cottage cheese with additional milk or a little heavy cream for a more traditional creamy soup. The texture and richness will be slightly different, and you may need to adjust the amount of liquid to reach your preferred consistency.
For a thicker soup, let it simmer uncovered for a few extra minutes before adding the blended cottage cheese mixture, keeping the heat gentle. For a thinner soup, stir in a little extra chicken broth or milk until it reaches your preferred consistency.
This homemade broccoli cheddar soup has a similar combination of broccoli, carrots, cheddar cheese, and a creamy broth. The cottage cheese gives this version its own texture and flavor, so it won't taste exactly like Panera Bread's broccoli cheddar soup, but it makes a delicious homemade alternative.
This recipe can be gluten-free when using GF flour. It is not dairy-free or vegan. For a vegetarian option, use vegetable broth in place of chicken broth.
Other Cozy Soups
If you make this broccoli cheddar soup recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Creamy Broccoli Cheddar Cheese Soup
Ingredients
- 2 tablespoons butter
- 1 medium white onion, diced
- 1 tablespoon minced garlic
- ¾ teaspoon paprika
- ½ teaspoon kosher salt + more to taste
- ¼ teaspoon black pepper
- ½ cup flour (or gluten-free 1:1 flour)
- 2 ½ cups chicken bone broth (½ cup reserved)
- 2 cups milk
- ½ teaspoon dijon mustard
- 1 ½ cups shredded carrots
- 5 cups chopped broccoli florets
- 1 cup cottage cheese (we recommend 4%)
- 1 cup freshly shredded cheddar cheese
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
- Stir in the garlic, paprika, salt, and pepper. Cook for 1 minute, until fragrant.
- Sprinkle the flour over the onion mixture and stir constantly for 1 minute, being careful not to let it burn.
- Slowly whisk in 2 cups of the chicken broth, reserving the remaining ½ cup. Slowly add the milk, then stir in the Dijon mustard.
- Bring the soup to a gentle simmer, then add the carrots and broccoli. Reduce the heat to medium-low, cover, and cook for 12–15 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened.
- While the soup simmers, add the cottage cheese and reserved ½ cup of chicken broth to a blender. Blend until completely smooth.
- To temper the cottage cheese mixture, add about ½ cup of the hot soup to the blender and blend or mix by hand until combined. Repeat with another ½ cup of hot soup, then blend or mix once more until smooth.
- Remove the pot from the heat and slowly stir the tempered cottage cheese mixture into the soup until well combined. For a smoother soup, use an immersion blender to blend part of the soup, leaving some broccoli and carrots in small pieces for texture. We prefer to skip this step and keep the soup chunkier.
- Add the shredded cheddar a handful at a time, stirring until melted and creamy. Taste and adjust the seasoning with additional salt and pepper as needed. Serve warm.
Notes
- Save time/prep ahead:
- Chop the broccoli and onion ahead of time and store them in separate airtight containers in the refrigerator. Shred the carrots and cheddar cheese in advance so they're ready when you start cooking.
- Blend the cottage cheese with the reserved chicken broth before you begin cooking, then refrigerate the mixture until needed.
- Measure out the seasonings and flour ahead of time to make the cooking process easier.
- If you're preparing the soup ahead for dinner, make the full recipe and refrigerate it once cooled. Reheat gently on the stovetop, adding a little extra broth or milk to adjust the consistency.
- The recipe can be found on My Fitness Pal by searching "BWB Broccoli Cheddar Cheese Soup." The nutrition is calculated using bone broth and 1 cup of cheese. The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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