Broccoli Cheddar Soup
This post may contain affiliate links. Read my full disclosure policy. Recreate Panera’s gloriously cheesy broccoli cheddar soup in your own kitchen with this quick and easy copycat recipe—perfect for warming up on a chilly day. 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 rich and cheesy with just the right amount of broccoli and other vegetables for texture and flavor. This soup recipe 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 meal that hits the spot. “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. It also helps form the roux, which thickens the soup. Onion and Garlic: These aromatics form the flavor base of the soup. 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, adding depth and richness. 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 signature cheesy, tangy flavor. No need to splurge on anything fancy, but go for a good-quality brand from the refrigerated cheese section—Cabot and Tillamook are my personal favorites. The same goes for pre-shredded cheese; choosing a high-quality brand makes all the difference. Jump to the printable recipe for precise measurements Butter: Used for sautéing the onions and garlic. It also helps form the roux, which thickens the soup. Onion and Garlic: These aromatics form the flavor base of the soup. 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, adding depth and richness. 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 signature cheesy, tangy flavor. No need to splurge on anything fancy, but go for a good-quality brand from the refrigerated cheese section—Cabot and Tillamook are my personal favorites. The same goes for pre-shredded cheese; choosing a high-quality brand makes all the difference. 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. Be careful not to let the garlic brown. Add the flour to the veggie mixture. Stir constantly for about a minute to smooth out any lumps and cook off that raw flour taste. Slowly pour in the chicken broth, whisking the whole time to keep the broth nice and smooth. Then, toss in the broccoli florets, salt, black pepper, and nutmeg. Bring the soup to a gentle boil, then lower the heat, cover, and let it simmer for about 10 minutes until the broccoli is tender. Stir in the cream and bring it back to a simmer, this time uncovered. Gradually add the cheese, stirring until it’s completely melted and the soup is creamy and smooth. Give the soup a taste and adjust the seasoning if needed. Ladle it into bowls and, if you’re feeling indulgent, sprinkle a little more cheese on top. Broccoli cheddar soup is best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 4 days. It’s the perfect comfort food! Video Tutorial You May Also Like RecipeComments (77)Add Comment Recipe Comments (77) Add Comment Copycat Panera Broccoli Cheddar Soup 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 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. 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 Powered by 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 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. See more recipes: Quick & EasySoupsAmerican Quick & Easy Soups American