Copycat Panera Broccoli Cheddar Soup

This broccoli cheddar soup is creamy, cheesy, loaded with tender broccoli and carrots, and inspired by the famous Panera favorite. It comes together in one pot in about 45 minutes for an easy soup that’s perfect with a crispy sandwich for dipping.

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There are some soups you order because they sound good, and then there’s broccoli cheddar soup. I think we all know exactly what we’re getting: thick, creamy soup, plenty of cheddar, tender broccoli, and preferably some kind of bread situation on the side.

This homemade version is inspired by Panera’s Broccoli Cheddar Soup, but it’s incredibly easy to make right at home. I use a full 3 cups of broccoli, freshly grated sharp cheddar, half-and-half, carrots, and just a tiny bit of nutmeg to create that classic creamy, cheesy flavor.

And if you really want to make a meal out of it, make the ham and Gruyère grilled cheese below. Crispy sourdough dipped directly into a bowl of broccoli cheddar soup? So good.

Why You’ll Love This Broccoli Cheddar Soup

• Loaded with broccoli: We’re using 3 full cups of broccoli so you get plenty in every bowl.
• Super creamy: Half-and-half creates a rich, velvety soup without needing a ton of heavy cream.
• One pot: Everything comes together in one Dutch oven or soup pot.
• Easy enough for a weeknight: You can have the whole thing ready in about 45 minutes.
• Better-than-takeout comfort food: It’s everything you want from a bowl of Panera-inspired broccoli cheddar soup, made fresh at home.

What Makes This a Copycat Panera Broccoli Cheddar Soup?

Panera’s Broccoli Cheddar Soup is known for its creamy cheddar base filled with broccoli and carrots. This homemade version sticks pretty close to that classic combination while making a couple of small changes that I think make it even better.

I add a little garlic for extra savory flavor and use sharp cheddar so the cheese doesn’t get lost in the creamy base. There’s also just 1/8 teaspoon of nutmeg. You won’t actually taste “nutmeg,” but it adds a little warmth and brings out the flavor of the cheese.

My other trick is giving the finished soup a few quick pulses with an immersion blender before adding the cheddar. You’re not trying to purée it. Breaking down just a little of the broccoli naturally thickens the soup while still leaving plenty of broccoli and carrots in every bite.

Ingredients You’ll Need

Broccoli and Vegetables

Broccoli: You’ll need 3 cups of broccoli florets chopped into small, bite-sized pieces. Keeping the pieces fairly small helps them cook evenly and makes the finished soup easier to eat.

Carrots: Matchstick carrots make this extra easy. I like to roughly chop them so you don’t end up with long pieces of carrot in the soup.

Yellow onion: Adds sweetness and savory flavor to the base of the soup.

Garlic: Two cloves add a little extra depth without making the soup taste overly garlicky.

Creamy Soup Base

Butter: Used to sauté the onion and create the roux that thickens the soup.

All-purpose flour: Combines with the butter to create a simple roux and gives broccoli cheddar soup its thick, creamy consistency.

Chicken broth: Adds more flavor than using water while keeping the soup from becoming too rich. I use low-sodium broth so I can control the salt myself.

Half-and-half: This is my sweet spot for broccoli cheddar soup. It’s richer and creamier than milk without being as heavy as using straight heavy cream.

Cheese and Seasonings

Sharp cheddar cheese: Sharp cheddar gives you plenty of cheddar flavor without needing an excessive amount of cheese. For the smoothest soup, buy a block and grate it yourself.

Salt and black pepper: Simple seasoning is all this soup really needs.

Nutmeg: Just 1/8 teaspoon! It adds subtle warmth and complements creamy cheese sauces beautifully without making the soup taste like nutmeg.

How to Make Broccoli Cheddar Soup

Sauté the Onion and Garlic

Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until softened, about 4-5 minutes. Stir in the garlic and cook for another 30 seconds.

Make the Roux

Sprinkle the flour over the onions and stir constantly for 1-2 minutes. Giving the flour a minute to cook gets rid of that raw flour taste while creating the base that will thicken your soup.

Build the Creamy Base

Slowly pour in the chicken broth while whisking constantly. Once it’s smooth, gradually whisk in the half-and-half.

Adding the liquids gradually makes it much easier to create a smooth soup without little lumps of flour.

Add the Broccoli and Carrots

Add the broccoli, carrots, salt, black pepper, and nutmeg. Bring everything to a gentle simmer, then reduce the heat to medium-low.

Let the soup simmer uncovered for 15-20 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened.

Partially Blend

This step is optional, but I think it’s worth doing.

Use an immersion blender to give the soup just a few quick pulses. The goal is NOT to make cream of broccoli soup. You just want to break down some of the vegetables while leaving plenty of broccoli and carrots intact.

Add the Cheddar

Reduce the heat to low or remove the pot from the heat completely.

Add the freshly grated sharp cheddar a handful at a time, stirring until each addition has melted before adding more. Taste and adjust the salt and black pepper as needed.

Once the cheese goes in, don’t let the soup boil.

The Secret to Smooth, Creamy Broccoli Cheddar Soup

If you’ve ever made cheese soup only to have it turn grainy or separate, the problem usually isn’t the recipe. It’s the cheese and the temperature.

First, grate your own cheddar. Pre-shredded cheeses are typically coated with anti-caking ingredients that keep those little shreds from sticking together in the bag. Unfortunately, they can also prevent the cheese from melting as smoothly into your soup.

Temperature is just as important. Turn the heat to low or remove the pot from the burner before adding your cheese. Stir it in gradually, one handful at a time, and don’t bring the soup back to a boil once the cheddar has melted.

And for an extra creamy consistency, give the soup those few quick pulses with an immersion blender before adding the cheese. It breaks down some of the broccoli and helps thicken the soup without adding more flour or cream.

What to Serve with Broccoli Cheddar Soup

You can absolutely serve this with a hunk of crusty bread and call it dinner, but if you’re going all in, make a ham and Gruyère grilled cheese.

For two sandwiches, you’ll need:

• 4 thick slices sourdough bread (or something extra fun like croissants! – My husband’s preference)
• 4 oz Gruyère, freshly grated
• 2 oz sharp white cheddar, freshly grated
• 4 thin slices deli ham (or turkey works here too!)
• Dijon mustard
• 2 tbsp softened butter

Spread a thin layer of Dijon on the inside of each piece of sourdough. Layer the Gruyère, ham, white cheddar, and a little more Gruyère, then close the sandwiches and butter the outsides.

Cook in a skillet over medium-low heat for about 3-4 minutes per side until the sourdough is deeply golden and crisp and the cheese is completely melted.

Other easy pairings for broccoli cheddar soup include a bread bowl, crusty sourdough, a simple green salad, or a turkey sandwich.

How to Store and Reheat Broccoli Cheddar Soup

Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 4 days.

The soup will thicken considerably as it sits in the refrigerator. Reheat it gently in a saucepan over low heat, stirring frequently. If it’s thicker than you’d like, add a small splash of chicken broth or half-and-half until it reaches your desired consistency.

Avoid boiling the soup while reheating it. High heat can cause the cheddar to separate and turn grainy.

Broccoli Cheddar Soup FAQ

Can I use frozen broccoli?

Yes. Fresh broccoli gives you the best texture, but frozen broccoli works too. You may need to reduce the cooking time slightly since frozen broccoli tends to soften more quickly once thawed.

Can I use pre-shredded cheddar cheese?

You can, but I really recommend grating your own. Freshly grated cheddar melts more smoothly and gives you the best creamy consistency.

Why is my broccoli cheddar soup grainy?

The most common culprit is too much heat. Add the cheddar over very low heat or with the pot completely removed from the burner, and don’t boil the soup once the cheese has been added. Pre-shredded cheese can also contribute to a grainier texture.

How do I thicken broccoli cheddar soup?

This recipe uses a butter-and-flour roux to create the initial thickness. Simmering the soup uncovered thickens it further, and partially blending some of the broccoli creates an even creamier consistency without adding additional flour.

Can I make broccoli cheddar soup vegetarian?

Absolutely. Simply replace the chicken broth with your favorite vegetable broth.

Can you freeze broccoli cheddar soup?

I don’t recommend it. Dairy and cheese-based soups can separate after freezing and thawing, which can change that smooth, creamy texture. This soup is best enjoyed fresh or stored in the refrigerator for a few days.

More Cozy Soup Recipes

If you’re in the mood for more cozy soups, stews, and chilis, try my:

• Slow Cooker Taco Soup
• Greek Lemon Chicken Soup
• Italian Wedding Soup
• Pasta E Fagioli
• Chicken Noodle Soup
• Lasagna Soup
• Zuppa Toscana
• Spicy Bison Chili
• One Pot Taco Soup
• Soul-Warming Tortellini Soup
• Creamy Butternut Squash Soup
• Stove Top Chicken Noodle Soup

Copycat Panera Broccoli Cheddar Soup

This Copycat Panera Broccoli Cheddar Soup is rich, creamy, cheesy, and loaded with tender broccoli and carrots. It comes together in one pot for an easy homemade version of the Panera favorite.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 425

Ingredients Equipment Method Video Notes

Ingredients

  

• 4 tbsp unsalted butter
• 1 small yellow onion finely diced
• 2 cloves garlic minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 2 cups half-and-half
• 3 cups broccoli florets chopped into small bite-sized pieces
• 1 cup matchstick carrots roughly chopped
• 1 tsp salt plus more to taste
• 1/2 tsp freshly cracked black pepper
• 1/8 tsp ground nutmeg
• 8 oz sharp cheddar cheese freshly grated, about 2 cups

Equipment

• Large Dutch oven or soup pot: Provides plenty of room to build the soup and helps distribute heat evenly
• Whisk Helps create a smooth, lump-free soup base
• Box grater: Freshly grated cheddar melts much more smoothly than pre-shredded cheese
• Immersion blender: Optional, but a few quick pulses create a thicker, creamier texture while keeping the soup chunky

Method

 

1. Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for 30 seconds, until fragrant.
2. Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes.
3. Slowly pour in the chicken broth while whisking constantly until smooth. Gradually whisk in the half-and-half.
4. Add the broccoli, carrots, salt, black pepper, and nutmeg. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15-20 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened.
5. For a creamier texture, use an immersion blender to pulse the soup just a few times. Do not fully blend. Leave plenty of broccoli and carrots intact.
6. Reduce the heat to low or remove the pot from the heat. Add the freshly grated cheddar a handful at a time, stirring until completely melted before adding the next handful. Do not allow the soup to boil after adding the cheese.
7. Taste and adjust salt and black pepper as needed. Serve warm with crusty bread, a grilled cheese sandwich, or in a bread bowl.

Video

Notes

• Cheese: For the smoothest soup, grate the cheddar yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly.
• Broccoli: Chop the broccoli into relatively small pieces so it cooks evenly and you get broccoli in every bite. Fresh broccoli gives the best texture, but frozen can be substituted.
• Immersion Blender: This is optional but recommended. A few quick pulses help thicken the soup while keeping plenty of broccoli and carrot pieces intact.
• Prevent Grainy Cheese: Reduce the heat to low or remove the pot from the heat before adding the cheddar. Add the cheese gradually and don't allow the soup to boil after the cheese has been added.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring frequently. Add a splash of broth or half-and-half if needed to loosen the soup.
• Make Ahead: Chop the broccoli and carrots and grate the cheese 1-2 days ahead. Store separately in airtight containers in the refrigerator.
• Substitutions: Vegetable broth can replace the chicken broth. Whole milk can replace the half-and-half for a lighter soup, although it won't be quite as rich and creamy. Mild or medium cheddar can replace sharp cheddar for a milder flavor.
• Nutrition (per serving, 6 servings): 425 calories, 32g fat, 19g carbs, 17g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.

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