Broccoli Cheddar Soup is a rich, creamy comfort soup filled with tender broccoli florets and carrots, topped with smooth melted cheddar—just like the version from your favorite restaurant. This copycat Panera-style Broccoli Cheddar Soup delivers that comforting cheddar flavor and satisfying texture, and it reheats very well for easy leftovers.
This recipe is creamy, flavorful, and full of visible broccoli and carrot pieces—perfect for cold evenings or as a hearty lunch. It’s straightforward to make at home and stores well, so you can enjoy a bowl today and have an equally delicious serving the next day.
Key to Success #1 – Start with a Roux
A roux is simply equal parts flour and fat cooked briefly to thicken soups and sauces while adding a toasty, nutty flavor. In this recipe, butter is used for the fat. Melt the butter in a 4-quart saucepan over medium heat, then whisk in the flour. Continue whisking as the mixture cooks—after a minute or two it will bubble and become a light tan color. This step builds depth of flavor and prevents a raw flour taste in your finished soup. Avoid browning the roux too dark; medium tan is ideal.
Key to Success #2 – Simmer but Stir Frequently
After the roux reaches the desired color, slowly whisk in the half-and-half to create a smooth, creamy base. Then whisk in the chicken stock (or vegetable stock if you prefer). Allow the soup base to simmer over medium heat for about 20 minutes. As the mixture thickens, stir frequently so it doesn’t stick to the bottom or scorch—this step requires attention but not constant stirring.
Key to Success #3 – Add in the Veggies
While the base simmers, melt a bit of butter in a small skillet and sauté the diced onion until translucent. Chop broccoli florets into small, bite-sized pieces so they cook quickly. If using frozen broccoli, thaw it first. For carrots, use shredded or matchstick-cut pieces so they soften faster in the soup. After the base has simmered for about 20 minutes, add the broccoli, carrots, and sautéed onions. Reduce the heat to medium-low and keep the soup at a gentle simmer for about 30 minutes, until the vegetables are tender.
Key to Success #4 – Grate Fresh Cheddar Cheese
Freshly grated cheddar melts more smoothly than pre-shredded varieties, which often contain anti-caking additives that affect texture. Sharp cheddar gives the best bold flavor, but you can use mild cheddar if you prefer a subtler taste. Once the vegetables are tender, stir in freshly grated cheese until it melts completely. Taste and season with salt and pepper as needed. The result should be a silky, rich soup with distinct cheesy flavor and soft vegetable bites.
This homemade version is simple, comforting, and easy to adapt. It makes a generous batch and stores well—reheat gently on the stove or in the microwave. If the soup thickens too much when chilled, thin with a splash of milk or stock while reheating.
Save This Copycat Panera Broccoli Cheddar Soup Recipe
Broccoli Cheddar Soup
Ingredients
- 10–12 oz broccoli florets, cut small
- ½ cup onion, diced
- 1 cup shredded carrot
- 4 Tbsp butter, divided
- ¼ cup all-purpose flour
- 2 cups half and half
- 2 cups chicken stock (or vegetable stock)
- 8 oz sharp cheddar cheese, shredded (freshly grated recommended)
- ½ tsp salt
- ¼ tsp pepper
Directions
- In a 4-quart saucepan, melt 3 Tbsp butter over medium heat. Whisk in the flour and cook, whisking constantly, for about 2–3 minutes until the roux is a light tan.
- Slowly pour in the half-and-half while whisking to keep the base smooth. Add the chicken stock and whisk to combine. Simmer over medium heat for 20 minutes, stirring frequently.
- Meanwhile, melt 1 Tbsp butter in a small skillet over medium heat and sauté the diced onion until translucent. Remove from heat.
- Add the broccoli, carrots, and sautéed onions to the soup. Reduce heat to medium-low and simmer gently for about 30 minutes, until the vegetables are tender.
- Stir in the shredded cheddar until fully melted. Taste and adjust seasoning with salt and pepper.
Notes
- If using frozen broccoli, thaw before chopping and adding to the soup.
- Shredded or matchstick carrots cook fastest; you may julienne whole carrots instead.
- If the soup is too thick after chilling, thin with a little milk or stock when reheating.
Equipment
- 4-quart saucepan
- Whisk
- Small skillet for sautéing onions
- Box grater or handheld grater for cheese
Nutrition Facts
Carbohydrates: 84 g | Protein: 42 g | Fat: 48 g
Saturated Fat: 28 g | Polyunsaturated Fat: 17 g | Trans Fat: 2 g
Cholesterol: 133 mg | Sodium: 1361 mg | Fiber: 29 g | Sugar: 22 g
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