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Homemade Broccoli Cheddar Cobbler. A mix between the coziest bowl of broccoli cheddar soup and a savory biscuit topped cobbler. This is creamy, filled with broccoli, topped with savory parmesan biscuits, baked, and served warm right out of the pan with fresh thyme. A perfect family friendly meal fit for any night of the week.

overhead photo of Homemade Broccoli Cheddar Cobbler

Have you ever seen a more warming recipe? This is like a bowl of creamy broccoli cheddar soup, but better. You see it’s topped with flaky, buttery biscuits. Oh it’s so good, and so perfect for this time of year, when all we’re craving is the best comfort food.

It’s very obvious by now that I truly adore the combo of broccoli and cheddar. It’s one of my childhood favorites, and a combo that I will forever love and crave during the fall and winter months. When planning out recipes for this month, I couldn’t help but to plan all the of the coziest recipes I could think of.

A week ago Monday we had a cold dreary day, but the rest of the week rebounded with warm sunny days full of color. But then Monday showed up again with clouds and colder temps. And this time I don’t think it was a teaser. I’m pretty sure those warm temps are gone for quite some time. Snow is in the forecast for this weekend. So this week’s weather on the cold and dreary side, it’s a little hard to want anything but comfort food, you know?

Really hoping you’re all in the same mindset, because I have lots of cozy, comforting food coming your way.

Homemade Broccoli Cheddar soup in pot before baking

This broccoli cobbler is actually a recipe I adapted from way, way back in the day. I’m talking circa 2013, SO long ago. I can’t believe I’ve been writing and working hard on HBH for six years now. So crazy think about, and so hard to believe. If you have a minute, you should definitely click back through the HBH archives. Take a look back at some of my very first blog posts.

The writing is so embarrassing and the photos are cringe worthy. But it’s also really fun to see just how much I’ve grown over the past six years, and how much HBH has grown! I love that I will always have those old posts to look back at.

Anyway, I adapted this recipe from a recipe that called for multiple cans of canned soup and store-bought biscuits. I took the flavors and adapted the cobbler to be 100% homemade, and 100 times more delicious…

Because homemade is always best. Duh.

overhead close up photo of Homemade Broccoli Cheddar Cobbler

Here are the details.

To start, we are literally making broccoli cheddar soup. Yup, a big pot of broccoli cheddar soup that’s thickened down into more of a saucy, almost gravy like, situation. I used just a touch more flour to thicken the soup up…just enough so that when you put the biscuits on top, they will not sink down into the cobbler.

The soup is your basic broccoli soup, with plenty of cheddar. It’s seasoned with fresh thyme and it’s truly all things perfect.

For the biscuits, I did a savory parmesan and black pepper biscuit. They’ll bake right on top of the broccoli cheddar mix, to become flaky, golden, and yes…delicious. Especially atop the creamy broccoli cheddar soup.

Honestly, I really cannot think of a more delicious dinner for a cold night. It’s kind of like a soup and bread combo all baked into one, and it’s beyond good. Trust me here. If you love broccoli cheddar soup, and you have a things for biscuits (or just carbs), you’re going to love this. It’s one of those recipes that’s pretty hard not to fall completely in love with. Simple flavors, but good flavors.

While this is not one of my thirty minute recipes, it’s definitely worth the extra time in the kitchen!

overhead photo of Homemade Broccoli Cheddar Cobbler with serving spoon in casserole dish

If you make this homemade broccoli cheddar cobbler, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Homemade Broccoli Cheddar Cobbler

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Calories Per Serving: 574 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Biscuits

Instructions

  • 1. Preheat the oven to 375 degrees F. 
    2. Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 1 minute, then gradually whisk in the broth until smooth. Add the broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 10 minutes.
    3. Remove the bay leaves and discard. Stir in the milk and cheese until melted and creamy. Add the thyme and cook another 10 minutes or until the mixture has thickened. Remove from the heat and transfer the mix to a medium size casserole dish. 
    4. Make the biscuits. In a mixing bowl, combine the flour, baking powder, parmesan, and pepper. Add the butter and toss with the flour. Add the buttermilk, and mix until just combined, adding more buttermilk if needed.
    5. Roll the dough out into a 1 inch thick rectangle and cut into 6 biscuits. Place the biscuits on top of the broccoli casserole. Brush each with buttermilk. Transfer to the oven and bake until the broccoli is bubbling and the biscuits are golden brown, 25-30 minutes. Top with fresh thyme and enjoy!
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horizontal photo of Homemade Broccoli Cheddar Cobbler with spoon is baking dish

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Comments

  1. 5 stars
    This is a tried and true favorite in my home! I am making it for Christmas at my in laws as a vegetarian alternative to halibut chowder. Wondering if you think I could make it ahead so I don’t have to fight for kitchen space at my in-laws? Thanks so much!

    1. Hey Sarah,
      Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Yes, you could definitely make ahead! Happy Holidays!🎄 xx

  2. This is so good! It popped up as a suggested recipe and I just had to have it since I LOVE Panera broccoli cheddar soup. Then I had to wait 2 weeks to make it since we’re in the middle of a kitchen refresh. It was worth the wait! The only swap I made was using water since I didn’t have broth on hand, 2% milk instead of whole, and dried thyme instead of fresh. So delicious! Thank you so much for this recipe.

    1. Hey Megan,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

  3. I never comment on something I haven’t tried, and reading reviews for this I see I’m not the only one. Having said that, I haven’t tried this but have to comment because I am amazed at the idea of a savory cobbler. The potential is boundless. Thanks for the great ideas.

  4. 5 stars
    I just made this for dinner! Absolutely delicious and perfect for a snow day dinner! I changed it up just a bit and added cubed chicken and topped it with cheddar cornbread drop muffins because I don’t trust my biscuit skills. It’s totally comforting and I can’t wait to enjoy it over the next few days.

  5. 5 stars
    This turned out so great! Everyone in our family enjoyed it. Followed the recipe to a T, the only thing I changed was I didn’t have buttermilk so I made my own.

  6. 5 stars
    Made this for my family today! So DELICIOUS! I didn’t have cayenne so I added paprika and chili flakes instead. Probably not the same but we enjoyed it!
    This is getting added to our regular winter rotation!! Thank you!

      1. 4 stars
        Just made this for dinner! I cut the Cayenne by half since my husband and sons don’t like heat, and I used dried thyme and had to make my own buttermilk.
        I needed way more milk for the biscuits to come together, and I couldn’t get my soup to thicken without adding more flour slurry. I think next time, I’ll wait to add the broccoli until the milk has thickened- that way the broccoli doesn’t get overcooked while I wait.

  7. 4 stars
    This was great. The biscuit topper was delicious, I did them more like giant drop biscuits then rolling them out. It was more soupy then solid, but it was delicious. And a great meal for the cold rainy week we’ve been having. Paired great with a meatloaf for an extra bit of warming in the soul.