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best broccoli cheese soup broccoli cheddar soup broccoli cheese soup recipe copycat Panera soup creamy broccoli soup easy soup recipe fall comfort food recipes homemade broccoli cheddar soup Panera broccoli cheddar soup quick weeknight dinner

Broccoli Cheddar Soup Recipe (Better Than Panera!)

Name: Broccoli Cheddar Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1/4 cup Butter; 1/2 medium Onion (chopped); 1/4 cup All-Purpose Flour; 2 cups Half-and-Half Cream (or heavy cream for extra richness); 2 cups low-sodium Chicken or Vegetable broth; 1/2 lb Broccoli (about 3 cups, chopped into bite-sized pieces); 1 cup Carrots (chopped, or store-bought matchstick carrots); 1/8 tsp Nutmeg (optional, adds warmth); 2 cups Sharp Cheddar cheese (shredded, about 8 oz); Salt and black pepper, to taste

If you love cozy comfort food, this homemade Broccoli Cheddar Soup is about to become your new favorite recipe. Creamy, cheesy, and packed with tender broccoli, it tastes just like the famous Panera Bread version—but even better because it’s made fresh in your own kitchen!

This easy broccoli cheese soup recipe is ready in just 35 minutes, making it perfect for busy weeknights, meal prep, or a comforting weekend dinner. Pair it with a warm crusty baguette, and you’ve got the ultimate bowl of comfort.

Why You’ll Love This

Panera copycat flavor – tastes just like the restaurant classic.
One-pot recipe – easy cleanup and beginner-friendly.
Customizable – leave it chunky or blend for a creamier texture.
Family favorite – even picky eaters love cheesy broccoli!

Broccoli Cheddar Soup Recipe

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Calories

413

This creamy broccoli cheddar soup combines tender broccoli florets, sweet carrots, and sharp cheddar cheese in a rich, velvety broth. It’s a hearty vegetarian-friendly soup (when made with veggie broth) that works beautifully as a starter, a light dinner, or a crowd-pleasing potluck dish.

Whether you’re serving it on a chilly fall evening or craving comfort food year-round, this broccoli cheese soup is always a winner.

Author:

Guiseppe

Ingredients

1/4 cup Butter
1/2 medium Onion (chopped)
1/4 cup All-Purpose Flour
2 cups Half-and-Half Cream (or heavy cream for extra richness)
2 cups low-sodium Chicken or Vegetable broth
1/2 lb Broccoli (about 3 cups, chopped into bite-sized pieces)
1 cup Carrots (chopped, or store-bought matchstick carrots)
1/8 tsp Nutmeg (optional, adds warmth)
2 cups Sharp Cheddar cheese (shredded, about 8 oz)
Salt and black pepper, to taste

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Directions

Cook the base: In a large Dutch oven, melt butter over medium heat. Add onions and cook until softened, about 3–4 minutes.
Make the roux: Sprinkle in flour, stirring constantly for 1–2 minutes until golden (this thickens the soup).
Add liquids: Slowly whisk in half-and-half and chicken (or veggie) broth. Bring to a gentle boil, then reduce heat.
Cook veggies: Stir in broccoli and carrots. Simmer on medium-low for 20–25 minutes, or until vegetables are tender.
Blend (optional): For a creamier soup, blend 1 cup of the soup with an immersion blender, then stir back in.
Add cheese & season: Reduce heat to low. Stir in cheddar cheese until melted. Add nutmeg (if using), salt, and pepper.
Serve: Ladle into bowls and enjoy with crusty bread or in a bread bowl for the ultimate Panera-style experience.

Recipe Note

Chef Tips

Use sharp cheddar for the best flavor. Mild cheddar can make the soup taste flat.
Don’t boil after adding cheese—keep the heat low to avoid a grainy texture.
For gluten-free: replace the flour with a cornstarch slurry (2 Tbsp cornstarch + 2 Tbsp cold water).

Serving Suggestions

Serve with crusty bread, garlic bread, or a bread bowl.
Pair with a light green salad for a balanced meal.
Top with extra shredded cheddar or crispy bacon for added indulgence.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Soup with dairy can separate, but you can freeze it up to 2 months if needed. Reheat gently to restore creaminess.
Reheat: Warm slowly on the stovetop over low heat, stirring frequently. Avoid microwaving on high, as cheese may separate.

Nutrition

Serving Size: 1 serving (1/6 of the recipe)
per serving: Calories; 413

Amount/Serving % Daily Value

Carbs: 19 grams; 7%
Protein: 17 grams; 34%
Fat: 31 grams; 40%

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Broccoli Cheddar Soup Recipe (Better Than Panera!)

Why You’ll Love This

Broccoli Cheddar Soup Recipe

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