If you’re a fan of Panera’s Broccoli Cheese Soup, then you’re in for a real treat with this homemade Easy One Pot Broccoli Cheddar Soup! Everything comes together effortlessly and easily in one pot in around 30 minutes. Perfect to have on hand during these frigid winter months.

BROCCOLI CHEDDAR SOUP

This soup comes together in around 30 minutes, is creamy and savory, and it’s made with freshly grated sharp cheddar cheese. Loaded with chunks of broccoli, carrots, and celery and guaranteed to warm you through these cold few months.

Snow, snow, snow, snow, snow here in Michigan! We are currently under a winter weather advisory and I am going to be as happy as a clam all warm under a heated blanket with a bowl of this Easy One Pot Broccoli Cheddar Soup.

If there is one thing that I love most during the winter months, it’s a hot cup of coffee in the morning and putting a pot on the stove to make some savory soups. Lately we have been making Instant Pot Chicken Noodle Soup, Easy Instant Pot Chicken Taco Soup, and One Pot Sausage Tortellini Tomato Soup. All are so easy to make, full of flavor and soothing to the soul. They will warm you to your toes!

Look at those chunks of broccoli and thickly-cut julienned carrots. Anyone else a chunky soup lover? I know I am. So if you’re a fan of more broth-style, then I recommend cutting your broccoli florets down a bit more, as well as reducing the amount used. Or increase the amount of broth and half-n-half used.

INGREDIENTS NEEDED TO MAKE THIS BROCCOLI CHEDDAR SOUP

• Raw broccoli
• Butter
• Block of cheddar cheese
• Onion – yellow or white
• Celery
• No salt added chicken broth – can use vegetable broth
• Half and half – or heavy cream
• All-purpose flour
• Carrots – julienned or sliced
• Garlic
• Salt and pepper
• Ground mustard

That’s it! Everything comes together easily in one pot and this soup is delicious garnished with extra cheddar cheese and served with some Easy and Quick Garlic Cheese Bread! Dunk it right in there! You will love it.

WHAT ELSE CAN YOU ADD TO THIS SOUP?

Don’t have broccoli, carrots, or celery on hand? Here are a few suggestions to add to your soup!

• Cauliflower florets – or cauliflower rice!
• Chopped asparagus
• Potatoes – redskin or russet
• Sliced zucchini
• Kale
• Baby spinach

CROCK POT INSTRUCTIONS:

1. Add the broccoli, carrots, celery, butter, garlic, and onions to the crock pot. In a small mixing bowl, whisk together the broth and flour. Season with salt and pepper and add the ground mustard. Pour in the both and stir to mix.
2. Cook on HIGH for 4 hours or on LOW for 8 hours.
3. 30 minutes prior to the soup being done, add in the half-n-half and freshly grated cheddar cheese. Stir and cover. Allow to continue cooking for the remaining 30 minutes.
4. Garnish with extra shredded cheddar cheese.

INSTANT POT INSTRUCTIONS:

1. Select ‘sauté’ on the pot. Add the butter and once melted, add the onions and celery. Sauté until the onions are translucent, 3-4 minutes.
2. Add the minced garlic and sauté for 30 seconds.
3. Stir in the flour and cook for 1-2 minutes or until it starts to brown. Pour in the broth, season with salt, pepper, and ground mustard. Stir.
4. Add in the carrots and broccoli. Close the lid and set the valve to the ‘sealed’ position.
5. Select ‘High Pressure’ for 8 minutes. When the timer goes off, allow for a 10 minute natural release.
6. Turn the valve to open, releasing any pressure that may remain in the pot.
7. Stir in the half and half and freshly grated parmesan cheese. Stir until fully melted.

COOKING TIPS:

• SHELF LIFE: This soup will stay fresh in the refrigerator in an airtight container for 4-5 days. To reheat, simply add to a medium to large saucepan over medium-low heat until warmed through. Add additional broth, if needed, to thin.
• THINNER OPTION: If you’re not a fan of chunky soup, add more broth and half-n-half or use an immersion blender to thin out the broccoli. 
• MILK: I do not recommend using skim or fat-free milk, as you want the fat for flavor in this recipe. Use half-n-half, whole milk or heavy cream.
• BROCCOLI: You can use fresh or frozen broccoli, but I prefer fresh. The cook time on frozen will decrease as it has already been blanched.
• BROTH: This recipe calls for chicken broth, but you can use vegetable broth to keep this vegetarian. 
• SODIUM: Use low-sodium or no salt added broth to control the amount of salt goes into the recipe.
• PROTEIN: If wanting to increase the protein, I recommend added ham or cooked shredded chicken, such as rotisserie chicken. Both are easy toss-in’s at the end to warm.
• FREEZING: I do not recommend freezing this soup, as it is cream based. Dairy products tend to separate while freezing and thus won’t be as creamy (possibly chunky) when thawed. If looking to prepare this to freeze, I recommend adding the half-n-half when you go to reheat.

MORE DELICIOUS SOUPS TO TRY

1. Easy One Pot White Chicken Chili
2. Easy One Pot Lasagna Soup
3. One Pot Chicken and Herb Dumplings
4. One Pot Creamy Chicken and Noodles
5. Instant Pot Ham Potato and Corn Chowder

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Easy One Pot Broccoli Cheddar Soup

5 from 7 votes

Creamy and savory broccoli cheddar soup that is loaded with broccoli, carrots, celery and freshly grated sharp cheddar cheese. Simple to make and all comes together in one pot!

Print Recipe Rate Recipe

Course: Main Course, Soup

Cuisine: American

Keyword: Brocoli Cheddar Soup, Easy One Pot Broccoli Cheddar Soup, One Pot Recipes, Soup

Prep Time: 10 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 19 minutes minutes

Servings: 8 1 cup servings

Calories: 258kcal

Author: Samantha Buckner

Ingredients:

• ▢ 1/4 cup butter
• ▢ 1/2 cup diced yellow onion
• ▢ 4 cloves garlic, (minced)
• ▢ 1/4 cup all-purpose flour
• ▢ 3 1/2 cups no salt added chicken broth, (or vegetable broth)
• ▢ 1 1/2 cups half and half, (or heavy cream)
• ▢ 3 cups broccoli, (cut into small florets)
• ▢ 1 rib celery, (sliced or diced)
• ▢ 2 small carrots, (sliced or julienned)
• ▢ 1/2 tsp ground mustard
• ▢ 1/2 tsp salt, (more or less, to taste)
• ▢ 1/4 tsp black pepper, (more or less, to taste)
• ▢ 2 cups shredded sharp cheddar cheese, (freshly grated recommended. Pre-shredded won't melt well.)

Garnishment:

• ▢ freshly grated sharp cheddar cheese

Instructions:

• Place a large pot over medium heat. Add the butter. Once melted and bubbling, add the diced onion and celery. Sauté until onion is translucent - 3 to 4 minutes. Add minced garlic and cook 30-60 seconds, stirring.
• Whisk in flour and cook 1-2 minutes until light or golden brown. Pour in the chicken broth and half and half, whisking continuously until no clumps remain.
• Season with ground mustard, salt, and pepper. Mix well, stirring until it has thickened slightly.
• Add the broccoli and carrots, reduce heat and simmer for 10-15 minutes or until the broccoli is fork tender.
• Use an immersion blender (if desired) to reduce the soup to the consistency you prefer. If not, you can skip this step. I prefer my soups chunky with vegetables, so I did not do this.
• Gradually add in the grated cheddar cheese 1/2 cup at a time, constantly stirring until all of the cheese is added and melted.
• Remove from heat. Adjust salt and pepper seasonings, if desired.
• Serve garnished with cheddar cheese, chives, or toppings of choice!

Notes:

 

CROCK POT INSTRUCTIONS:

1. Add the broccoli, carrots, celery, butter, garlic, and onions to the crock pot. In a small mixing bowl, whisk together the broth and flour. Season with salt and pepper and add the ground mustard. Pour in the both and stir to mix.
2. Cook on HIGH for 4 hours or on LOW for 8 hours.
3. 30 minutes prior to the soup being done, add in the half-n-half and freshly grated cheddar cheese. Stir and cover. Allow to continue cooking for the remaining 30 minutes.
4. Garnish with extra shredded cheddar cheese.

INSTANT POT INSTRUCTIONS:

1. Select 'sauté' on the pot. Add the butter and once melted, add the onions and celery. Sauté until the onions are translucent, 3-4 minutes.
2. Add the minced garlic and sauté for 30 seconds.
3. Stir in the flour and cook for 1-2 minutes or until it starts to brown. Pour in the broth, season with salt, pepper, and ground mustard. Stir.
4. Add in the carrots and broccoli. Close the lid and set the valve to the 'sealed' position.
5. Select 'High Pressure' for 8 minutes. When the timer goes off, allow for a 10 minute natural release.
6. Turn the valve to open, releasing any pressure that may remain in the pot.
7. Stir in the half and half and freshly grated parmesan cheese. Stir until fully melted.

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NUTRITION:

Serving:1serving || Calories:258kcal || Carbohydrates:9g || Protein:10g || Fat:18g || Saturated Fat:11g || Polyunsaturated Fat:0g || Monounsaturated Fat:0g || Trans Fat:0g || Cholesterol:60mg || Sodium:370mg || Potassium:289mg || Fiber:1g || Sugar:3g || Vitamin A:2900IU || Vitamin C:32.8mg || Calcium:290mg || Iron:0.6mg

Disclaimer:The nutritional information provided on each recipe on With Peanut Butter on Top is given as a courtesy and as approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Nutritional information varies per brand/product. We recommend using an app to calculate full and accurate nutrition based on your ingredients used per recipe. Thank you! 🙂