What to Eat With Broccoli Cheddar Soup in 2025

Broccoli Cheddar Soup is a creamy, comforting soup made with fresh broccoli, sharp cheddar cheese, and a rich, flavorful base that typically includes butter, onions, garlic, flour, and milk or cream. 

On a cold, rainy day, this creamy soup might just be the ultimate comfort food. After all, there’s a good reason why it's so popular in American homes, cafes, and casual restaurants (like Panera Bread).

This cheesy goodness is commonly served in a bowl with crusty bread, or even inside a bread bowl for a hearty meal. It's often slightly chunky (thanks to bits of broccoli) but still smooth and creamy. Some recipes puree part of the soup for a silkier texture, while others leave it fully chunky.

Broccoli Cheddar soup can be a full meal on its own, but it shines with other foods. If you want to add something more, I prepared a few easy recipes for the sides.  

1. Garlic Bread

Ingredients

• 1 lb Italian loaf or French loaf

• ½ cup softened salted butter

• 4 cloves garlic (finely minced)

• 1 tbsp fresh parsley (finely chopped)

• ⅛ tsp sea salt

• ¼ cup freshly grated Parmesan cheese

• Extra parsley and chives (for garnish)

Method

1. Preheat the oven to 425°F (218°C). Meanwhile, prepare a large baking sheet and line it with parchment paper or foil. 

2. Cut the loaf of bread in half lengthwise. Place both halves on the baking sheet with the cut sides facing up.

3. In a medium-sized bowl, combine butter, garlic, parsley, and a pinch of salt. Mix until everything is well blended. 

4. Spread the butter mixture evenly across the cut sides of the bread.

5. Place the baking sheet in the oven and bake for 10 to 15 minutes, or until the edges of the bread start turning golden.

6. During the final 2 minutes of baking, sprinkle the grated Parmesan. For extra crispiness, let the bread bake an additional 3 to 5 minutes, keeping a close eye on it so it doesn’t burn.

7. Serve next to a bowl of hot Broccoli Cheddar soup and enjoy!

Overview

This is hands-down the best homemade garlic bread you’ll ever make! It’s loaded with buttery roasted garlic, a sprinkle of fresh herbs, and toasted to golden perfection. Plus, it’s ready in 20 minutes and doesn’t require any extensive preparations.

The outside is crisp and crunchy, while the inside stays soft and fluffy. It’s ridiculously easy to make and always a hit, whether I’m serving it with pasta, cozy casseroles, or a big pot of soup.

Speaking of soup, try dunking a slice into a bowl of hot Broccoli Cheddar and thank me later. The garlicky, herby flavors soak up that cheesy goodness in the best way, and the crunch gives the perfect contrast to the creamy soup.

2. Roasted Sweet Potatoes

Ingredients

• 2 lbs sweet potatoes (around 3 large ones, cut into ½-inch cubes)

• 2 tbsp olive oil

• ¾ tsp fine salt

• ¼ tsp pepper

• ½ tsp ground chili powder

• ½ tsp paprika

• ½ tsp ground cumin

• ½ tsp garlic powder

Method

1. Preheat the oven to 425°F (218°C). 

2. Place the cubed sweet potatoes in a large bowl. Drizzle with olive oil and season with salt, pepper, chili powder, paprika, cumin, and garlic powder. Toss well to coat each piece with the oil and spices evenly. 

3. Spread the sweet potatoes out on a large baking sheet and arrange in a single layer with plenty of space between the pieces. 

4. Place the baking sheet in the oven and let the potatoes cook for 27 to 35 minutes, turning them every 10 to 15 minutes. 

5. Take the sheet out of the oven and place the roasted potatoes in a bowl. 

6. Serve hot, next to Broccoli Cheddar soup. Bonne Appetit!

Overview

These roasted sweet potatoes are everything I love in a side dish: crispy on the outside, soft and buttery on the inside, and naturally sweet. Roasting brings out their caramelized edges, and a little sprinkle of sea salt and paprika, and garlic powder takes them over the top. 

In a nutshell, they’re simple, wholesome, and ridiculously flavorful. The trick is to keep an eye during roasting. Sweet potatoes can be finicky depending on the variety and your oven. I just go by color and tenderness: once they’re golden and fork-tender with browned edges, they’re ready!

Once ready, toss a few of these into a bowl of hot Broccoli Cheddar soup. The sweetness pairs beautifully with the rich, cheesy broth, adding a cozy pop of flavor and texture. Whether on the side or stirred right in, they make the soup feel extra special.

3. Toasted Ravioli

Ingredients

• 1 bag (16 oz) of frozen ravioli (choose your favorite filling)

• 1 egg

• 1 cup bread crumbs

• ¼ cup Parmesan cheese (grated)

• 1 tsp Italian Seasoning

• ½ tsp salt and black pepper

• 1 tbsp olive oil or cooking spray

Note: Nutritional information will vary depending on the brand and flavor of your ravioli.

Method

1. Preheat the oven to 425ºF (218ºC) or set your air fryer to 350°F (176°C).

2. Crack the egg into a bowl and gently whisk with a fork until well mixed. 

3. In a separate bowl, combine the breadcrumbs and seasonings, then stir with a fork.

4. Take each frozen ravioli and first dip it into the beaten egg, then coat it thoroughly in the breadcrumb mixture. Repeat this process for all the ravioli.

5. Add oil to the air fryer basket or a baking sheet, then arrange the breaded ravioli in a single, even layer (no stacking). If using an air fryer, spray some additional oil onto the ravioli.

6. Put the ravioli into the air fryer or oven and cook for 10 minutes.

7. Carefully flip each ravioli and return to cook for another 5 to 10 minutes. They’re done when they’re crisp and golden on both sides.

8. Once finished, remove the ravioli promptly. Sprinkle with grated Parmesan and serve hot. Enjoy!

Overview

These golden nuggets of goodness are among my favorite snacky comfort foods. I like them toasted in the air fryer, but the oven is also an option. They’re crispy on the outside, warm and cheesy (or meaty!) on the inside, and totally addictive. 

Plus, they’re easy to make: dredge your favorite ravioli (cheese, meat, spinach, whatever you like) in seasoned bread crumbs, pop them in the air fryer, and you have crispy bites of Italian cuisine in minutes. They’re way better (and lighter!) than the deep-fried version, and honestly, I don’t miss the oil one bit.

Toasted ravioli are perfect for dipping into marinara, ranch, and, of course, a bowl of rich, steamy Broccoli Cheddar soup. The crisp coating soaks up the creamy cheese broth, while the ravioli filling adds an extra hit of flavor.

4. Avocado Grilled Cheese Sandwich

Ingredients

• 1 ripe avocado

• 4 slices of wheat bread

• 4 slices of cheddar cheese

• 4 tbsp mayonnaise

• 1 tsp fresh lemon juice

• Salt and pepper to taste

• Butter for frying

Method

1. Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add lemon juice, a pinch of salt, and some pepper, then mash everything together until smooth and well mixed.

2. Take your bread slices and spread mayonnaise on each one. On the non-mayo side, spread a layer of the mashed avocado. Add a few slices of cheddar cheese on top, then close the sandwich with another slice of bread, keeping the mayo side facing outward.

3. Place a frying pan over medium-low heat. When hot, melt a bit of butter in the pan, place the sandwich in, and cook until the bottom is golden brown. Flip carefully and cook the other side until browned and the cheese is melted.

4. While the first sandwich is cooking, prepare the others the same way. Cook each one in the pan until crisp and golden on both sides.

5. Serve warm, next to a bowl of tomato soup or Broccoli Cheddar soup. Enjoy!

Overview

Avocado is the secret ingredient that makes this so much more than a standard Grilled Cheese. This sandwich is creamy, melty, crispy, and totally satisfying. You get that golden, crunchy crust (thank you, mayo!) and a gooey mix of cheese paired with buttery avocado for the perfect bite. 

Avocado adds that smooth, rich texture and a boost of nutrition that takes classic grilled cheese to a whole new level. I use mayo instead of butter because it’s easier to spread, crisps up beautifully, and doesn’t burn as fast, so your sandwich comes out perfectly toasted every time. 

Now, pair this beauty with a bowl of hot Broccoli Cheddar soup, and you get pure comfort. The crispy sandwich edges soak up the soup just right, and the creamy avocado plays so well with the cheesy, broccoli-packed broth.

5. Rustic Focaccia With Tomatoes, Onions, & Olives