Broccoli Cheddar Soup
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Recreate Panera’s gloriously cheesy broccoli cheddar soup in your own kitchen with this quick and easy copycat recipe—perfect for a cozy evening at home.
If you’re a fan of Panera’s broccoli cheddar soup, you’ll love this homemade version. Though broccoli gets top billing in the name, make no mistake—this soup is all about the cheddar. It’s gloriously cheesy with just the right amount of broccoli and other vegetables for texture and flavor. The soup is easy to prepare, too. With only 15 minutes of cooking time and minimal prep, it’s ideal for a warm and cozy weeknight dinner. You can enjoy it as is, or add homemade croutons or shredded chicken for more heartiness. Pair this broccoli cheddar soup recipe with crusty artisan bread or dinner rolls for a cozy and satisfying meal.
“I made this soup during our snowfall here in Philly and it was extremely comforting and absolutely DELICIOUS!!”
What You’ll Need To Make Broccoli Cheddar Soup
- Butter: Used for sautéing the onions and garlic, creating a flavorful base. It also helps form the roux, which thickens the soup.
- Onion and Garlic: These aromatics are essential for building the soup’s foundational flavors.
- Shredded Carrots: Added for a pop of color and a hint of natural sweetness. Pre-shredded carrots from the produce department are a great shortcut.
- All-Purpose Flour: The key ingredient for making the roux, which thickens the soup and gives it a creamy texture.
- Chicken Broth: Forms the liquid base of the soup, offering depth and richness to the overall taste. Feel free to substitute vegetable broth for a vegetarian version.
- Broccoli Florets: Adds vibrant color, a hearty texture, and healthy nutrients.
- Heavy Cream: Used to thicken the soup further and add a rich and silky consistency.
- Sharp Cheddar Cheese: Gives the soup its characteristic cheesy, tangy flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 3 minutes.
Add the garlic and shredded carrots (if using) and cook 1 minute more. Do not brown.
Add the flour to the veggie mixture.
Cook, stirring constantly, for 1 minute.
Gradually add the chicken broth, whisking constantly.
Add the broccoli florets, salt, black pepper, and nutmeg.
Bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes until the broccoli is tender. Add the cream and bring back to a simmer, uncovered.
Gradually stir in the 2 cups cheese until completely melted.
Taste and adjust seasoning, if necessary. Ladle the soup into bowls and top with more cheese, if desired. Perfect comfort food!
Frequently Asked Questions
Broccoli cheddar soup is best enjoyed fresh, but leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup over low heat on the stove, stirring occasionally. Avoid boiling the soup, as high heat can cause the dairy to separate.
Unfortunately, broccoli cheddar soup does not freeze well due to all the dairy. Cream and cheese-based soups tend to become grainy when frozen and thawed.
You don’t have to splurge on a fancy cheddar, but do choose a high-quality brand from the refrigerated cheese section of the supermarket. I personally love Cabot or Tillamook. (This also applies if you’re using pre-shredded cheese—a top-notch brand, like Tillamook thick-cut cheddar, is essential.)
Video Tutorial
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Broccoli Cheddar Soup
Recreate Panera’s gloriously cheesy broccoli cheddar soup in your own kitchen with this quick and easy copycat recipe—perfect for a cozy evening at home.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped (1 heaping cup)
- 3 cloves garlic, minced
- 1 cup shredded carrots (optional)
- ¼ cup all-purpose flour
- 4 cups chicken broth
- ½ lb broccoli florets, cut into bite-sized pieces (about 4 cups)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- 1 cup heavy cream
- 2 cups (8 oz) shredded sharp cheddar cheese, plus more for serving if desired
Instructions
- In large soup pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 3 minutes. Add the garlic and carrots (if using) and cook 1 minute more. Do not brown. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the chicken broth, whisking constantly. Add the broccoli, salt, pepper, and nutmeg and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes.
- Add the cream and bring back to a simmer, uncovered. Gradually stir in the cheese until completely melted. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and top with more cheese, if desired.
- Note: This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup over low heat on the stove, stirring occasionally. Avoid boiling the soup, as high heat can cause the dairy to separate. Freezing is not recommended due to all the dairy.
Nutrition Information
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- Per serving (6 servings)
- Calories: 461
- Fat: 37 g
- Saturated fat: 22 g
- Carbohydrates: 18 g
- Sugar: 6 g
- Fiber: 2 g
- Protein: 16 g
- Sodium: 768 mg
- Cholesterol: 107 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Another winner, Jenn! Delicious. I divided the recipe in half and added an extra cup of broccoli. It was perfect. My husband loved it and ate the leftover portion immediately.
While we eliminated the garlic (personal choice) this soup is absolutely perfect. The flavors, texture and appearance really could not be better. Major winner especially with broccoli in season around DC right now.
This soup is marvelous. I’ve made it three ways. With old cheddar, with aged cheddar and gruyere, and with mature gouda. Today, I’m making it again with old cheddar.
I like my soup thicker, so at the end I just sift in a little more flour, and it’s lovely and creamy.
I enjoy Jenn’s recipes very much.
I tried this recipe recently and it was absolutely delicious! It tastes so much like Panera’s broccoli cheddar soup and I was so happy to finally find a yummy and easy broccoli soup. My 2 year old really liked it! The only thing that I didn’t add was the nutmeg because I didn’t think I would like the addition, but other than that I followed it exactly and it came out great! If you want the soup to be thicker, I suggest maybe simmering the soup a little longer before adding the cream. To me, the texture was perfect, but some might prefer it to be slightly thicker. It reheats very well, also! Another wonderful recipe, Jenn! Thank you from all of us!
I loved this soup. Absolutely delicious. I ended up adding a cup of cream, a cup of whole milk as well as 4 oz extra of cheddar. Super good. Thank you!
What a delicious soup! I shared what I made this weekend with neighbors, and they were wowed. But no surprise. I find “Once Upon a Chef” one of the best websites ever for delicious, easy-to-make options.
Agree completely. I always look forward to her emails.
💜
I just finished eating this soup and had to run to my computer to leave this review! It is the best soup ever!!! And so simple to make. I did blend about half of the broccoli in my blender after it was soft and added it back to the soup. I also used half and half because they were out of heavy cream at the store, and it was the perfect consistency – not too runny at all. You have to make this! It’s so delicious! Thank you for the recipe!
Made this yesterday and as always, fabulous! Agree with others commenting…BETTER than Panera Bread. My husband barely tolerates broccoli and couldn’t get enough, although I added a little extra because I didn’t want to waste the rest of the head of broccoli. Thanks for another winner Jenn, you rock!!
It is rich in flavor, I really enjoyed and it is very easy to make.
Is there a substitute for flour so this recipe can be gluten free? We love all your recipes!
Gluten-free flour would work nicely here. Enjoy!