There is a reason the broccoli cheddar soup at Panera Bread has a cult following — thick, velvety, deeply cheesy, and deeply comforting. This panera broccoli cheddar soup recipe nails that restaurant flavor at home, and most people say it tastes even better fresh from your own pot.
The secret is technique: a buttery roux gives the signature thick body, half-and-half keeps it rich, and plenty of sharp cheddar melted in off the heat delivers bold cheese flavor in every spoonful.
Why You’ll Love This Soup
- First, it tastes like the real thing — thick, creamy, unapologetically cheesy
- Additionally, it’s ready in 40 minutes — one pot, weeknight-friendly
- Moreover, it’s better than takeout — fresher and cheaper
- For example, it’s a crowd-pleaser for kids and adults
- Finally, it makes great leftovers for lunch
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1/2 cup all-purpose flour
- 2 cups half-and-half
- 2 cups chicken or vegetable broth
- 4 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 3 cups sharp cheddar cheese, freshly shredded
How to Make This Broccoli Cheddar Soup Recipe
- First, melt butter in a large pot over medium heat. Cook the onion 4–5 minutes until soft.
- Next, sprinkle in the flour and stir constantly for 2 minutes to make a roux.
- Then, whisk in the half-and-half a little at a time, then the broth. Bring to a gentle simmer.
- After that, stir in broccoli, carrots, Dijon, garlic powder, and onion powder. Simmer 15–20 minutes until broccoli is tender and soup has thickened.
- Finally, remove from heat. Add cheddar a handful at a time, stirring until melted. Season with salt and pepper.
- For example, ladle into bowls (or bread bowls) and serve hot.
Tips for the Best Broccoli Cheddar Soup Recipe
- First, shred your own cheese — bagged cheese won’t melt smoothly.
- Next, always melt cheese off the heat to avoid graininess.
- Additionally, chop broccoli small for even cooking and distribution.
- For example, don’t skip the Dijon — it boosts the cheddar flavor without tasting like mustard.
- Finally, too thick? Add broth. Too thin? Simmer longer before adding cheese. This panera broccoli cheddar soup recipe reheats beautifully.
Variations
- For example, bread bowl: serve in hollowed sourdough loaves.
- Alternatively, add cauliflower or celery with the broccoli.
- Additionally, spicy: add cayenne or diced jalapeño.
- Finally, lighter: use whole milk and 2 cups cheddar.
Storage
Refrigerate up to 4 days; reheat gently without boiling. Freezes up to 2 months; thaw overnight and reheat gently, whisking.
Frequently Asked Questions
Why is my broccoli cheddar soup recipe grainy?
Pre-shredded cheese or cheese melted over high heat. Shred a block yourself and add off the heat.
Can I use frozen broccoli in this broccoli cheddar soup recipe?
Yes — thaw, squeeze out water, chop small, and reduce cooking time slightly.
How do I thicken this broccoli cheddar soup recipe?
Simmer longer before adding cheese, or mash some broccoli into the soup.
Is it vegetarian?
Swap vegetable broth for chicken broth and it is vegetarian.