Making soup from scratch can be an enlightening experience reminding us that some of life’s greatest pleasures need to be nurtured to enjoy them to their fullest extent. I think that after you try this Broccoli and Cheddar Soup you may just add it to your list of life’s greatest pleasures… it’s that good.

We first tried this recipe a couple of years ago after finding it over on Lynn’s Kitchen Adventures. I’ve always enjoyed this particular soup when we get the chance to go to one of our local Panera Bread Restaurants and its’ been way too long since we’ve made it there or had it at home, so after running across this recipe I decided to prepare a batch.

Adding a sprinkle of grated cheddar cheese and chunks of bacon to the soup, sent it over the top!

Broccoli Cheddar Soup | Recipe on

But where you ask does the enlightening experience come into play? Well, like most everyone our schedules are squeezed to the limit and we are always looking for ways to squeeze more into less. But with this recipe you need to nurture it along the way to get the best tasting soup you’ve had in a long time.

Broccoli Cheddar Soup | Recipe on

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Broccoli and Cheddar Soup from Scratch

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  • Total Time: 40 minutes


Nurture this creamy and cheesy soup and you’ll be glad you took the time. Recipe from


  • 5 cups of broccoli florets (3 large heads)
  • 1½ cups half and half
  • ½ cup plus 2 tablespoons flour
  • 6 cups chicken stock
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded sharp cheddar cheese for garnishing
  • 6 slices of bacon cooked for garnishing


  1. In a large pot whisk together the half and half and flour.
  2. Add the chicken stock.
  3. Bring the mixture to a slow boil over medium heat, this can take 15 to 20 minutes. Don’t rush it, whisk frequently the entire time.
  4. While this is coming to a boil add the broccoli florets to a microwaveable dish and add ½ cup of water and cook on high for 5 minutes and drain.
  5. Once mixture starts to boil stir continually with a wooden spoon until it just starts to thicken. You’ll know when it has thickened enough when it just coats the spoon when removed. Usually 4-5 minutes.
  6. Turn heat to low.
  7. Add the broccoli and cook for 3 minutes stirring slowly.
  8. Add the shredded sharp cheddar cheese and stir until melted.
  9. Serve hot, garnished with shredded sharp cheddar cheese and bacon.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

What’s your favorite soup?



  1. I LOVE the broccoli and cheese soup from Panera. Oh how I’ve been craving it lately too! I tried to make some once, from a much different recipe and it turned out so disappointing. I think I’ll try making this sometime soon. How well does it freeze? It seems like it takes a while to make, I’d want to make a lot at a time!

    • Hi Crystalyn,
      We haven’t tried freezing it, but I would think it would freeze just fine. It doesn’t take a super long time, maybe 30 minutes or so to make.
      Let us know if you freeze it and how it tastes.
      Thanks for stopping by!

      • Your right, 30 minutes isn’t all that long but when you have 2 little ones climbing up your leg the whole time it can seem like forever! I will let you know how well it freezes when I make it.

  2. Susan Lynn, Insomniac in the House Reply

    I found you through Soupapalozza and love your soup recipe! A great recipe for the cold weather today! I pinned it and cant wait to give it a try!

  3. I bought an immersion blender specifically to make soups, particularly this recipe (saw it on Lynn’s Cooking Adventures) a while back. Wow, this recipe is a keeper. Simple to make and very tasty. My additions are a handful of carrots. The boys don’t know the carrots are in there, so they are getting double the veggies. Yip!

  4. Can’t wait to try this recipe – wondering if you think it would change the taste drastically to use veggie stock instead of the chicken stock? I have a vegetarian in the house – and want to accomodate her as best as I can.

  5. mmm mmm Broccoli and Cheddar Soup is by far one of my favorite soups! I use to get it at a restaurant that I use to work at, I loved it so much! Love making it at home too! I’ll have to give this recipe a try!

    • Liz – Just wanted you to know I tried this with veggie stock and my family has dubbed it a “keeper” recipe!!
      Thank you again for a wonderful website, and i have several more recipes on your website I am looking forward to trying

  6. Hi Liz! I can’t wait to make this soup! Quick question, Do you know how many servings this recipe makes?

    • Hi Katie, depending on how much you serve, about 6 servings.
      Happy Cooking!

  7. Would t thankhis soup be ok to make and the take to my sisters house to reheat? Wil it be all clumpy? thanks

    • It should be fine Judy. You may need to whisk it a bit, but it should be fine.

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