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 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 simple to prepare. With only 15 minutes of cooking time and minimal prep, it’s ideal for a 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—or even better, my homemade sourdough bread recipe—for a meal that truly 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, onion & garlic: This trio builds a flavorful base for the soup; the butter softens the onion and garlic as they cook, then does double duty as the foundation for the roux that thickens everything up.
- Shredded carrots & broccoli: These veggies give the soup its body and color. The carrots add a hint of sweetness and a nice pop of color, while the broccoli cooks down into tender, hearty bites. Together they make the soup feel comforting and wholesome. Pre-shredded carrots are a great shortcut if you don’t feel like pulling out the box grater.
- All-purpose flour: Teams up with the butter to thicken the soup, giving it a creamy, satisfying texture.
- Chicken broth & heavy cream: These form the base of the soup—the broth adds depth and a savory backbone, while the cream makes it rich and silky. Swap in vegetable broth if you’d like to keep it vegetarian.
- Salt, pepper & nutmeg: Salt and pepper keep everything in check, while a pinch of nutmeg adds a subtle, cozy undertone that pairs especially well with the broccoli and cheese.
- Sharp Cheddar Cheese: The star flavor that ties the soup together, giving it that tangy, cheesy bite. You don’t need a fancy block, but it’s worth buying a good refrigerated brand like Cabot or Tillamook. Even if you go with pre-shredded cheese, quality makes all the difference.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1. Cook the aromatics and carrots. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 3 minutes. Stir in the garlic and shredded carrots (if using) and cook for 1 minute more, being careful not to let the garlic brown.
Step 2. Add the flour. Add it to the veggie mixture, stirring constantly for about a minute, to smooth out any lumps and cook off the raw flour taste.
Step 3. Add the broth and broccoli. Slowly pour in the chicken broth, whisking to keep it smooth, then stir in the broccoli florets, salt, pepper, and nutmeg.
Step 4. Simmer and finish. Bring to a gentle boil, then lower the heat, cover, and simmer for about 10 minutes until the broccoli is tender. Stir in the cream and bring back to a simmer, uncovered. Gradually stir in the cheese until it’s completely melted and the soup is creamy and smooth.
Pro Tip: Don’t rush adding the cheese—sprinkling it in gradually while stirring helps it melt evenly and keeps it from clumping or turning grainy.
Step 6. Taste and serve. Adjust seasoning if needed, then ladle into bowls. Add extra cheese on top, if you’d like. The soup is best fresh, but leftovers keep in the fridge for up to 4 days.
Video Tutorial
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Panera's 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
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.
Notes
Nutrition Information
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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Made this recipe exactly as written and it is delicious! As always any recipe by Jenn can be trusted to be amazing! Thank you:))
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.
💜
Is there something else I can use to make the roux instead of flour? I’m very gluten intolerant.
Hi Tonya, gluten-free flour would work just as well. Enjoy!
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!
I make all her recipes GF, and where she calls for flour I use the same measurement of sweet rice flour and it always works (stew, soup, etc)