This rich, creamy broccoli cheddar soup will warm you up from the inside out and is ready to eat in just 30 minutes. This recipe is a similar copycat version of the famous Panera Broccoli Cheddar Soup, but made at a fraction at a cost. You can enjoy it as an appetizer or on its own as the main course, and can even serve it in a bread bowl to get the full café experience. It’s the ultimate comfort meal that you will want to cozy up with this Fall. This recipe makes enough soup to serve eight people but feel free to reduce by half to yield a smaller batch.
Hearty and nourishing
One of the best things about this soup is that it’s a wholesome meal in itself. Broccoli is packed with vitamins and fiber, while cheddar cheese provides a good dose of calcium and protein. The carrots and onions also contribute their share of nutrients, making this soup a well-rounded option for the whole family.
Ingredients for broccoli cheddar soup
Broccoli: 6 cups, chopped into bite-size pieces. If you prefer larger chunks of broccoli in your soup, feel free to chop them larger. We won’t be using the stalk for this recipe — I like to save my stalks for stir fry or other recipes.
Onion: 1/2 large onion, diced.
Garlic: 1 tbsp.
Carrots: 1/2 cup, shredded. To save time, buy pre-chopped (matchstick) carrots from the grocery store or use a mandolin.
Butter: 1 stick (8 tbsp).
Flour: 1/2 cup all-purpose.
Chicken broth: 6 cups. I always recommend using unsalted chicken broth so that you can control the amount of salt. If using salted chicken broth, reduce the amount of salt by half and add additional as needed. You can replace the chicken broth with vegetable broth to make the dish vegetarian.
Half and half: 2 cups (or 1 3/4 cups heavy cream).
Cheddar cheese: 1 cup, grated. I recommend using sharp cheddar to maximize flavor. I like to grate the cheese myself, but you can use pre-grated cheese to save time.
Better Than Bouillon Chicken Base: 1 tbsp (or 2 chicken bouillon cubes) to deepen the flavor of the broth. I get the Roasted Chicken Base from Costco and use it to flavor soups and sauces. You can substitute with chicken bouillon powder or cubes.
Seasonings: 1 tsp salt (plus more to taste), 1/4 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp paprika.
How do you serve broccoli cheddar soup?
Simply ladle your soup into individual bowls or to complete the Panera copycat recipe and experience, you can serve the soup in bread bowls.
Broccoli cheddar soup can be served as an appetizer but it’s hearty enough to serve on its own. You can pair the soup with your favorite sandwich or toast up some crusty bread to dip into your bowl.
Broccoli Cheddar Soup
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Ingredients
- 6 cups broccoli, chopped
- 1/2 large onion, diced
- 1 tbsp garlic
- 1/2 cup carrots, shredded
- 1 stick butter 8 tbsp
- 1/2 cup all-purpose flour
- 6 cups chicken broth
- 2 cups half and half or 1 3/4 cups heavy cream
- 1 cup cheddar cheese, grated
- 1 tsp salt additional to taste
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbsp Better than Bouillon chicken base or 2 chicken bouillon cubes
Instructions
- Prepare chopped vegetables (onions, garlic, broccoli, carrots) and grate the cheese.
- Heat a large pot under medium heat and melt the butter. Once the butter is halfway melted, add onions and saute until translucent and slightly carmelized.
- Add garlic and saute for 2 minutes, then add flour and stir continuously for another 3 minutes with a wooden spoon to cook off the flour. You can also use a whisk to ensure there are no clumps of flour.
- Slowly add in the chicken broth, seasonings (salt, pepper, garlic powder, onion powder, paprika) and bouillon base. Bring to a boil then cover and reduce the heat to a simmer. Allow to simmer for about 10 minutes.
- Add half and half and grated cheedar cheese and mix until cheese if fully melted.
- Season with additional salt and pepper as needed. Serve with toasted bread or in a bread bowl.
Tips for the Best Broccoli Cheddar Soup
A few small things make the difference between good broccoli cheddar soup and great broccoli cheddar soup:
- Shred your own cheese. This is the big one. Bagged pre-shredded cheddar is coated with anti-caking starch that keeps it from melting smoothly — that’s where grainy soup comes from. Buy a block (Tillamook or Kirkland cheddar from Costco works great) and shred it yourself.
- Don’t boil the dairy. High heat can make the half and half separate and the cheese seize and turn grainy. Once the half and half and cheddar go in, keep it at a gentle simmer.
- Cut the broccoli small. Bite-size florets cook faster and distribute better so you get broccoli in every spoonful.
- Season in layers. Salt the vegetables as they cook, then taste and adjust at the end. Cheese is salty, so go easy early.
Broccoli Cheddar Soup Variations
- Broccoli-cauliflower: swap half the broccoli for cauliflower — same method, slightly milder flavor.
- Spicy: add red pepper flakes or diced jalapeño with the vegetables.
- With chicken: stir in shredded rotisserie chicken (a Costco staple) to make it a full meal.
- Extra hearty: add diced potatoes along with the broccoli for a thicker, more filling soup.
- Dairy-free: use a dairy-free half-and-half alternative (or full-fat coconut milk) and a shredded cheddar alternative. The texture will be slightly different but still comforting.
Storage & Reheating
Fridge: store in an airtight container for up to 4–5 days.
Freezer: freezes well for up to 3 months. Dairy-based soups can separate slightly when thawed — just whisk well while reheating and it’ll come back together.
Reheating: low and slow on the stovetop, stirring often, is best. Avoid blasting it in the microwave on high — that can make the cheese grainy.
Broccoli Cheddar Soup FAQs
Can I use frozen broccoli?
Yes. No need to thaw it first — just add a few extra minutes of simmer time.
Why is my broccoli cheddar soup grainy?
The two usual culprits: pre-shredded bagged cheese (the anti-caking coating doesn’t melt smoothly), or boiling the soup after the cheese was added. Shred your own cheese and keep the heat gentle.
Can I make this in a slow cooker?
Yes. Cook the vegetables and broth on low for 4–6 hours, then stir in the half and half (or heavy cream) and shredded cheddar at the end until melted and smooth.
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If you love cozy soups, try my meal prep soup jars — they make weekday lunches so easy. For another restaurant copycat, make my zuppa toscana next — creamy, hearty, and full of flavor. Craving Italian comfort? My lasagna soup tastes like lasagna in a bowl and comes together in one pot. And my lemon chicken soup is bright, cozy, and perfect when you need something nourishing.
