This Creamy Broccoli Cheddar Soup is packed with broccoli, carrots, garlic, and loads of cheese. It’s rich, velvety, and incredibly flavorful—better than Panera’s version and ready in just 30 minutes for a fraction of the cost!
Why This is the Best Broccoli Cheddar Soup
When it comes to winter comfort food, this soup takes the top spot. Kids love its creamy texture and cheesy goodness, while parents appreciate the hidden veggies that make it as nutritious as it is delicious.
This recipe mirrors Panera’s iconic broccoli cheddar soup but delivers more flavor and better texture thanks to a caramelized onion and garlic base, a smooth roux (butter and flour), and a perfect blend of fresh ingredients. The result? A rich, velvety soup you’ll want to make again and again.
Ingredients You’ll Need
You only need a few simple ingredients, a large pot, and 30 minutes to create this crowd-pleaser:
• Broccoli: Fresh florets and stems, chopped into small bite-size pieces. Frozen broccoli (12 oz) works just as well—no need to adjust the cooking time.
• Carrots: 1 cup grated, minced, or julienned (about 1 large carrot or 2 small ones). Adjust to taste or leave it out if preferred.
• Cheddar Cheese: Use freshly grated cheddar (8 oz block, mild or medium). Pre-grated cheese works but won’t melt as smoothly.
• Half & Half: Adds the perfect creamy texture. Substitute with milk for a lighter version or heavy cream for extra richness (great for keto!).
• Stock: Use vegetable or chicken stock. If unavailable, substitute water with a bouillon cube.
• Onion & Garlic: Finely chopped onion and minced garlic create a flavorful base.
• Butter & Flour: Forms a classic roux to thicken the soup.
• Seasoning: Salt, pepper, and a pinch of paprika (or nutmeg for a different twist).
How to Make Broccoli Cheddar Soup
Follow these simple steps to create the ultimate creamy broccoli cheddar soup:
1. Cook the Base: Melt butter in a large heavy-duty pot over medium heat. Add chopped onions and cook for 4 minutes until golden. Stir in garlic and cook for a few more seconds.
2. Make the Roux: Whisk in the flour and cook until golden, about 1 minute.
3. Simmer the Veggies: Slowly pour in the chicken or veggie stock, stirring continuously. Add the broccoli, carrots, salt, pepper, and paprika. Simmer for 15 minutes until the broccoli is tender.
4. Finish with Cream & Cheese: Reduce heat to low, stir in the half & half, and fold in the freshly grated cheddar cheese. Stir until the soup is smooth, creamy, and fully combined.
Serve hot with crusty bread, croutons, or even in a bread bowl for a restaurant-quality meal!
How to Store & Freeze Broccoli Cheddar Soup
• Refrigerate: Store leftovers in airtight containers in the fridge for 3-4 days. Reheat gently on the stovetop over medium-low heat.
• Freeze: Let the soup cool completely, then transfer it to freezer-safe bags (freeze flat) or containers. To reheat, thaw fully and warm slowly over low heat to prevent curdling.
How to Serve Broccoli Cheddar Soup
This versatile soup is a meal on its own, but it pairs perfectly with:
• Crusty Bread: For dipping and soaking up every creamy bite.
• Bread Bowl: Hollow out a round loaf and serve the soup inside for a classic presentation.
• Protein Topping: Add shredded or grilled chicken for a heartier meal.
• Croutons: Top with crunchy, golden croutons for added texture.
Tips:
• Use freshly grated cheddar cheese for the best texture and flavor; pre-shredded cheese may not melt as smoothly.
• Adjust the creaminess by using milk for a lighter version or heavy cream for a richer consistency.
• Add a pinch of nutmeg for a subtle depth of flavor that pairs beautifully with the cheese.
This homemade Broccoli Cheddar Soup is the ultimate comfort food—rich, creamy, and far better than anything store-bought. Make a big batch, serve with your favorite bread, and enjoy this delicious soup any time of the year!
Panera Broccoli Cheddar Soup
Ingredients
- 4 tablespoons butter ½ stick
- ½ medium onion chopped
- 2-3 cloves garlic minced
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken or vegetable stock
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika or ground nutmeg optional
- 3 cups broccoli florets or 1 large head, cut into small pieces
- 1 large carrot grated, julienned, or finely chopped
- 2 cups half & half or milk, light cream, or heavy cream
- 8 oz block of cheddar cheese freshly grated (about 2 cups; mild, medium, or sharp)
Instructions
- Sauté the Aromatics:
- Melt the butter in a large Dutch oven or heavy pot over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened and lightly golden. Stir in the minced garlic and sauté for 1 more minute until fragrant.
- Make the Roux:
- Sprinkle in the flour and whisk continuously for 1-2 minutes until it begins to turn golden. This will create the base to thicken the soup.
- Add the Veggies and Stock:
- Gradually pour in the chicken or vegetable stock while whisking to avoid lumps. Add the broccoli florets, grated carrots, salt, pepper, and paprika (or nutmeg, if using). Stir well and bring the mixture to a boil.
- Simmer:
- Reduce the heat to medium-low and let the soup simmer for about 15 minutes, or until the broccoli and carrots are tender.
- Add Cream and Cheese:
- Stir in the half & half and freshly grated cheddar cheese. Mix until the cheese melts completely and the soup becomes smooth and creamy. Simmer for another minute, then taste and adjust the seasoning if needed.
- Serve:
- Ladle the soup into bowls and serve with crusty toasted bread or in a bread bowl for an extra cozy presentation.
