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

Ingredients

• 5 cups of flour for pizza or bread

• 3 cups grape tomatoes (halved)

• 1 cup Kalamata olives (pitted & chopped)

• 1¾ cups warm water

• 1 cup extra-virgin olive oil

• 1 package active dry yeast

• 2 large red onions (sliced)

• 1 tbsp sugar

• 1 tbsp sea salt

• Coarse sea salt for sprinkling on top

• Olive oil for the vegetables and to drizzle on top

• Fresh herbs (rosemary and/or thyme)

Method

1. Combine warm water, yeast, and sugar in a small bowl. Stir gently and set it aside in a warm, draft-free spot. Let it sit for about 15 minutes, or until small bubbles form on the surface.

2. In a stand mixer with a dough hook attachment (or in a large bowl, using your hands), mix the flour, 1 tablespoon of sea salt, ½ cup of olive oil, and the yeast mixture on low speed. Once the ingredients come together into a dough, increase the speed to medium and knead for about 3 minutes, until the dough is soft and smooth. If it feels sticky, sprinkle in a little extra flour.

3. Transfer the dough to a lightly floured surface and knead it by hand, adding more flour as needed to prevent sticking.

4. Lightly oil the inside of the mixing bowl and place the dough back inside. Cover the bowl with plastic wrap and let it rise in a warm area until it doubles in size (about 1 hour).

5. Meanwhile, coat 2 pans with the remaining ½ cup of olive oil. 

6. Once the dough has risen, divide and place it onto the prepared pans. Use your fingertips to gently press and stretch the dough to fill the pans, flipping the dough once to coat both sides in oil. As you stretch it, create small dimples across the surface using your fingertips (avoid dimpling the edges). 

7. Let the dough rise again in a warm place until it doubles in size (about another hour). 

8. Meanwhile, preheat your oven to 425°F (218°C) and prepare the toppings.

9. Heat a little olive oil in a large skillet and slowly cook the sliced onions with a pinch of salt. Let them caramelize over low heat, stirring occasionally, until they turn golden brown. 

10. Stir in the tomatoes and cook just until softened, then remove from the heat and mix in the fresh herbs and olives. Set this mixture aside.

11. Once the dough has finished its second rise, drizzle a bit of olive oil over the top and sprinkle generously with coarse sea salt. 

12. Bake the focaccia for about 10 minutes, then remove it from the oven and spread the onion, tomato, herb, and olive topping evenly across both pans. Return to the oven and bake for another 15 minutes, or until the top is golden and crisp.

13. Let the focaccia cool slightly before slicing and serving.

Overview

Focaccia is extremely versatile, so you can top it with anything you love, but this combo hits all the right notes. I’ve made it more times than I can count, and it always disappears fast!

Focaccia, in general, is one of my favorite bakes. The bread itself is soft and airy inside with that perfect golden, slightly crisp crust. A drizzle of olive oil and flaky sea salt bring out its richness, while the juicy tomatoes, sweet caramelized onions, and briny olives take it to the next level. It’s earthy, savory, and just the right kind of rustic. 

And with a bowl of hot Broccoli Cheddar soup? Yes, please. Tear off a hunk and dip it right in! The bread soaks up that creamy, cheesy soup like a dream, and the bold toppings add little bursts of flavor with every bite.

FAQ

Is broccoli cheddar soup healthy?

It can be! Broccoli is rich in fiber, vitamins, and antioxidants. However, the soup often includes cheese, cream, and butter, which can make it high in fat and calories. You can make lighter versions using low-fat dairy or plant-based alternatives.

What kind of bread goes best with broccoli cheddar soup?

Crusty breads like sourdough, French baguette, or the deliciously fragrant Garlic Bread are perfect for dipping. Bread bowls are also a fun and hearty serving option.

What proteins can I serve alongside broccoli cheddar soup?

Grilled chicken, turkey sandwiches, or roasted chickpeas work well for extra protein without overwhelming the soup. But you can also serve sandwiches, like this Avocado Grilled Cheese goodness.

Is it okay to serve broccoli cheddar soup as a main dish?

Yes, especially when it’s served with hearty sides or toppings like croutons, bacon bits, or baked sweet potatoes. It’s filling enough to stand alone, but it’s a lot more fun when you pair it with other textures and tastes.

Can I freeze broccoli cheddar soup leftovers?

You can, but be cautious: dairy-based soups may separate when reheated. Reheat gently on the stove and stir well to maintain the creamy texture.