This Broccoli Cheddar Soup has been saved over 15,000 times—and it’s ready in about 30 minutes! Fresh broccoli, shredded carrots, and sharp cheddar cheese come together in a creamy, perfectly balanced broth that’s both easy and quick to make. This all-natural, healthier recipe can be adapted to gluten-free and vegetarian diets with simple swaps. Love Panera’s version? This homemade soup might just become your new favorite!
Vera gave it ⭐️⭐️⭐️⭐️⭐️ : “I love this soup!”
Originally published in 2019, this recipe now includes updated directions and tips for an even better cooking experience.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Best Broccoli Cheddar Soup Recipe
I’m all in for a great soup any day, but when it’s Broccoli Cheddar Soup? Count me in! This has been a family favorite for years—I’ve made it hundreds of times, and it’s the one our youngest requests over and over again. Now that he’s off to college, I’ve even taught him how to make it himself! This Broccoli Cheese Soup is the perfect blend of comfort, real ingredients, and it’s healthier than you’d think—no unpronounceable ingredients here!
Soup has always been a big thing in our house. My family, all soup lovers from an early age, practically grew up on favorites like Zuppa Toscana and creamy Chicken Poblano. And this Broccoli Cheddar Soup is no exception! It’s flavorful, incredibly easy to make, and satisfies those cozy cravings every time.
Here’s why this Broccoli Cheddar Soup is such a winner:
- Simple and Comforting – Quick to make, with all the cozy, familiar flavors we love.
- Made with Real Ingredients – Fresh broccoli, sharp cheddar, and no fillers, just wholesome goodness.
- Panera-Inspired – If you’re a fan of Panera’s version, this homemade take might just become your go-to, with all the flavor and none of the extras.
Perfect for any soup lover, this Broccoli Cheddar Soup will surely become a favorite in your family, too!
Ingredients & Substitutions
- Butter or Oil: Used to caramelize the onions and make a roux to thicken the soup.
- Onion: A simple flavor booster! Caramelize it for more flavor!
- Flour: Use all-purpose flour or gluten-free all-purpose flour; both work great!
- Half-and-half: whole milk can also be used, which gives it that beautiful creaminess!
- Chicken stock: If you can make vegetarian broccoli cheese soup, then use a good veggie broth.
- Fresh Broccoli: I used organic fresh broccoli; you can use frozen broccoli as well, but it will have a slightly different texture.
- Carrots: These help give the soup that beautiful orange-tinted color, naturally.
- Nutmeg: Fresh grated (or bottled) nutmeg brings out the flavor of the cheese!
- Sharp Cheddar Cheese: Use the real stuff. Shred it off the block, as packaged shredded cheese use anti-caking agents to preserve, which can interfere with smooth melting. Use white or orange cheddar, your choice.
I hope you try this—it’s way better than any version using condensed soups or Velveeta. There is no fake cheese here! I wanted a soup where you can taste the sharp cheddar, not just see an orange tint. The color comes from the fresh carrots instead! And honestly, it couldn’t be easier to make.
How to Make Broccoli Cheese Soup
Step 1: Cook Onions
In a medium-sized soup pot, heat a tablespoon of butter over medium-high heat. Toss in onions, browning or caramelizing them, stirring occasionally.
What’s a Roux and how do you make it?
A roux (pronounced “roo”) is a mixture of fat and flour used as a thickening base in soups, sauces, and stews. It’s a classic technique in French cooking, giving dishes like Broccoli Cheddar Soup rich, creamy texture.
To make a roux, melt equal parts butter (or oil) and flour in a pan over medium heat, stirring constantly for 1-2 minutes until the mixture bubbles and the flour loses its raw taste. For a light roux, cook briefly; for a deeper flavor, cook longer until it reaches a golden or brown color. Then, slowly whisk in your liquid to create a smooth, creamy base.
Step 2: Make Roux
Melt ¼ cup of butter in the pot used to brown your onions. Then add all-purpose flour (or sub with Gluten Free All-Purpose flour) and whisk or stir it until it thickens and turns a golden brown, about 2-3 minutes.
Slowly pour in half and half, whisking while you do, until the roux and fully incorporated with the cream, creating a nice, thick creamy base.
Next add your chicken stock or veggie broth. Whisking to combine.
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Step 3: Make Soup
Increase the heat to bring the soup to a simmer, watching closely to prevent it from boiling over. Let it simmer for 10 minutes to thicken slightly. Meanwhile, chop the broccoli and grate or use pre-shredded carrots. Add broccoli, carrots, and caramelized onions to the pot.
Once the veggies are tender, blend part of the soup with an immersion blender or remove 1-2 cups to blend in a blender, then return it to the pot for a creamier texture. Adjust for your preferred level of chunkiness.
Fresh Tips
- *Pre-shredded carrots from the grocery store are a bit thicker than home shredded, so be prepared to simmer your soup a bit longer, making sure your carrots are tender before blending.
Step 4: Make it Cheesy
Next, add the grated sharp cheddar cheese, sea salt, and pepper and stir to combine. Taste before adding salt, it might be salty enough.
Finally, add nutmeg. Why? Its subtle nuttiness blends beautifully with the cheese and milk, enhancing all of the soup’s flavors. Fresh grated is best, but ground is fine, too!
Storage Tips
Fridge: Cool the soup fully before storing in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop, stirring occasionally. If needed, add a splash of broth, milk or cream for the best consistency.
Freezing: Freeze cooled soup in freezer-safe containers for up to 2-3 months. Thaw in the fridge overnight and reheat slowly, stirring to restore creaminess.
Substitutions & Variations
- Gluten-Free Broccoli Cheddar Soup: Replace regular all-purpose flour with gluten-free all-purpose flour in the roux, and be sure to use freshly grated cheese, as pre-shredded cheese can contain anti-caking agents with gluten that may impact the soup’s texture. Some gluten-free flours thicken differently, so adjust the amount slightly if needed.
- Vegetarian Broccoli Cheddar Soup: Substitute vegetable broth for chicken broth to keep it vegetarian-friendly. For added depth, consider adding a splash of soy sauce or nutritional yeast to bring in that savory umami flavor often found in meat-based broths.
- Dairy-Free & Vegan Broccoli Cheddar Soup: Use a quality dairy-free shredded cheddar or add nutritional yeast for a “cheesy” flavor. Swap milk or cream with coconut milk, almond milk, or a neutral dairy-free milk, or try a dairy-free cream for added thickness. Replace butter with olive oil or vegan butter, and use vegetable broth for a vegan base.
- Low-Carb Broccoli Cheddar Soup: Skip the roux altogether and thicken the soup by blending some of the cooked broccoli and carrots. For a richer consistency, add a bit of cream cheese, or swap milk with heavy cream, which is lower in carbs and adds a silky texture.
- Extra Creamy Broccoli Cheddar Soup: Add more cheddar, and for extra richness, try a bit of cream cheese or a handful of Gruyère. Substitute some of the milk with heavy cream for a luxurious texture, or blend more of the soup for an ultra-smooth consistency.
- Broccoli Cheddar Soup with Extra Veggies: Add even more nutrients by including cauliflower, celery, or zucchini, all of which pair beautifully with broccoli and cheddar. Finely chop or roast these veggies first to bring out more flavor before adding them to the soup.
- Spicy Broccoli Cheddar Soup: For a spicy twist, add cayenne pepper, red pepper flakes, or a dash of hot sauce.
Broccoli Cheddar Soup FAQs
Absolutely! This soup stores well in the fridge for up to 3-4 days. Just reheat it gently on the stovetop, stirring occasionally to maintain its creaminess. If needed, add a splash of broth or cream when reheating.
Yes, you can freeze it! Allow the soup to cool completely, then store in an airtight container in the freezer for up to 2-3 months. Typically though, cream soups texture will change slightly when reheating. Thaw overnight in the fridge, and reheat on the stovetop, stirring well and adding a splash of half and half to restore creaminess.
A sharp cheddar works best, as it provides a rich, tangy flavor that complements the broccoli. Avoid pre-shredded cheese, as it often contains anti-caking agents that prevent it from melting smoothly.
What Can I Serve with Panera Broccoli Cheese Soup Recipe
- A hunk of crusty bread, you might try a delicious French or Italian Bread, Focaccia or this Irish Soda Bread or easy Copycat Cheddar Bay Biscuits.
- Or, if you are feeling really adventurous, make these AH-Mazing Oatmeal Dinner Rolls, Copycat Cheesecake Factory Brown Bread, and Easy Beer Bread.
Our Favorite Panera Copycat Recipes
More Great Soup Recipes:
- Easy Ham, Mac & Cheese Soup | A great use for leftover ham
- Beer Cheese Soup | creamy, delicious, no fake cheese here either!
- Italian Wedding Soup | a traditional chicken noodle soup, slightly varied Italian style!
- Best Old Fashioned Chicken Noodle Soup | Heals what ails ya!
- Bacon Beef Minestrone | another winner, this is a clean-out-the-fridge soup!
- Creamy Cauliflower Soup | is so good!
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Panera Broccoli Cheese Soup Recipe
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Print Pin RateEquipment
- Mueller 500 Watt 9-Speed Immersion
Ingredients
- ¼ cup butter + 1 tablespoon butter
- ½ medium onion chopped
- ¼ cup all-purpose flour or swap out All-Purpose Gluten Free Flour
- 2 cups half-and-half whole milk can also be used
- 2-4 cups chicken broth or vegetable broth
- ½ pound broccoli about 3 cups chopped into bite size pieces, fresh is best
- 1 cup carrot grated/shredded (about 1–2 large carrots)
- 1 ½ teaspoons sea salt to taste, watch this, taste before adding salt, cheese can be salty]
- ¼ teaspoon nutmeg fresh ground or jarred
- black pepper to taste
- 8 ounces sharp cheddar grated, white or yellow cheese (about 2 cups)
Instructions
- In a medium saucepan over medium heat, saute onion in 1 tablespoon of butter until caramelized (browned), remove from pot and reserve. About 5-7 minutes.
- Place remaining ¼ cup of butter in the same saucepan, melt completely, whisk in flour, whisking constantly over medium heat until thickened and golden brown, about 2-3 minutes. Slowly, while whisking pour in half-and-half, will thicken up very quickly, keep adding until combined.
- Add chicken broth (start with 4 cups) and whisk well to combine, bring to simmer (it’ll take 3-5 minutes, watch closely, it will rise up quickly). Add broccoli, carrots and reserved caramelized onions, cover, simmering about 15-20 minutes until tender. If too thick, add more broth, up to 2 cups.
- Add salt and pepper to taste. Remove 1-2 cups of the chunky mixture and blend in blender or lightly blend directly in the pot using an immersion blender. Return to soup pot and stir to combine. This will yield a smoother, creamier soup, but it’s not necessary. Return to low heat and adding shredded cheese, stirring until completely melted.
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Video
Notes
Nutrition
Jamie
Mine came out too thin. What can I do?
Did you mix it up a bit with a blender? That will thicken it, it shouldn’t taste badly. If you want it really thick, make a roux in a separate pan. Melt 2 tablespoons butter and then whisk in 2 tablespoons flour, cooking for 1-2 minutes, then whisk mixture into the soup. Let me know how that works!
Vera
I love this soup!
Lynn Spencer
It is a rainy day here on the East Coast and this sounds soooo good! May have to make a run to the grocery store.
The perfect meal for a rainy day!
Marlene
I made this soup without the carrots and used gluten free flour. It was so delicious and thick and creamy. I will definitely make this again.
jen
Excellent recipe! Everyone in my family couldn’t get enough! I added some cooked rice to mine. I didn’t blend. Such great flavor. I will definitely make this again. I give this recipe a 10+! Thank you for sharing.
Awe, Jen, thank you! Love the idea of adding cooked rice, fills up tummies even more! THank you for sharing!
Megan
I made this tonight and it was absolutely delicious! I blended half of it and used 4 cups of stock. My husband insists on having meat with all dinners so I added rotisserie chicken to it at the end. Again, it was soooo good! My husband loved it.
Oh I love that you added chicken to it!! So glad you enjoyed it Megan, thanks for sharing!
Kristen Chen
I made this today for my parents who are visiting from CA and who eat at Panera often. THEY LOVED IT! My mom, who is a great cook, agreed that it is WAY better than Panera’s version. They were dipping french bread into it and devouring it. My kids loved it too! Thank you, Kathleen!
Yay!!! Thanks Kristen! You just made my Monday!
Debby
This looks so good! I’m bookmarking this page to try the recipe sometime soon.
YAY! I’m excited to hear what you think, when you do make it! Thanks Debby!
Lana Eckel
Made this on Sunday. LOVED it. It’s so nice. So creamy. Just perfect. We will make this again and again. It’s our new fave
I’m so tickled to hear this Lana!! Enjoy your new fave!
Lisa
Delicious!!! Did not need to blend it cause it appeared thick enough for us. Great recipe thanks for sharing.
Hi Lisa, that is wonderful to hear! Yes, blending is certainly a matter of preference!! So glad you enjoyed the soup!