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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Delicious.Although we have not had Panera`s version this is most likely better.Next time will need to watch the time closer when adding the broccoli to make sure it stays crisp tender.Added the optional carrot and used Tillamook Sharp.
I just made this broccoli cheddar soup and it is the best I have ever tasted. I particularly like that it is not too thick and cheesy. The sauce enhances the broccoli, does not hide it. I cut the recipe in half since I’m only cooking for one but now wish I’d made the full amount. It’s wonderful, delicious and very easy to make. Thanks for providing this recipe. So perfect for a cool.day. I used Tillamook shredded cheddar and it melted beautifully.
Delicious!! Easy & quick . A hit with the entire family. Better than Panera’s.
A Definite Keeper.
Loved this soup….so easy and delicious…can I freeze the leftover?
Hi Jeani, Unfortunately, because of all the dairy, this soup does not freeze well — sorry!
Was really easy and yummy!! Though I would cut the broccoli smaller than bite size.
Omg I made this soup during our snowfall here in Philly and it was extremely comforting and absolutely DELICIOUS!! It definitely tastes EXACTLY like Panera bread and Subway’s cheddar and broccoli soup. Storing this recipe in my book😋
This was delicious! I upped the broccoli and the cheese to make it thicker and it worked beautifully. Also a tiny bit more pepper to add extra zip. A wonderful soup for a cold and blustery day.
Loved this soup! Followed the recipe (almost exactly – probably used half the amount of butter). Will definitely make it again. Thanks so much for all your recipes!
Delicious soup! I used an immersion blender briefly to break up some broccoli and carrots, while still keeping larger pieces.
Thanks this tip worked for me I also cut the brocolli up into smaller pieces . Tastes just like Panera I just wish it was a little thicker .
Glad you enjoyed it, Asra. For a thicker soup, you’d need to use a bit less broth. You could also try adding some potato or using pre-shredded cheese, which is coated with anti-caking agents that will thicken the soup a bit more.
The broccoli Cheddar soup is just so delicious. I just made it for lunch and the flavours are spot on. So far all Jenn’s recipes for us have been 5 star, I recommend this to everyone.
I made this as soon as the recipe came in my email. It was easily done in under an hour. I added more broccoli than the recipe called for- it was probably closer to 12 oz. It was so good and I’ll definitely be adding this to the rotation! Thanks Jenn for another hit!