This broccoli cheddar soup recipe is rich, creamy, cheesy and loaded with tender broccoli in every bite.
It has all the cozy comfort you love about Panera’s broccoli cheddar soup, but making it at home means you can control the ingredients and customize it exactly how you like it.
Serve a big bowl of this soup with crusty bread or homemade croutons any time you want the ultimate comfort food experience!
Why We Love This Recipe
- Better than the restaurant version: If you love Panera Bread’s broccoli cheddar soup, this homemade version delivers that same rich, cheesy flavor with even more broccoli and an amazingly creamy texture.
- Easy to make: This recipe uses simple ingredients and straightforward steps, making it a great choice for even beginner cooks.
- Loaded with broccoli: If you love broccoli, you’ll love getting broccoli in every bite!
- Perfect comfort food: This creamy soup is the ultimate comfort food for a chilly day and makes a cozy addition to weeknight dinners.
- Great for leftovers and meal prep: Make a big batch and enjoy a warm bowl of soup all week long. The flavors are even better after they’ve had time to come together.
- Restaurant-quality at home: There’s nothing better than enjoying a bowl of soup with crusty bread or serving it in a bread bowl for a restaurant-style meal.
Ingredients
- Fresh broccoli. For best results, avoid frozen broccoli in this recipe.
- Sharp cheddar cheese. Be sure to grate it yourself for the creamiest texture.
- Carrots. Look for matchstick carrots at your local grocery store, or cut them into shreds by hand.
- Vegetable broth
- Half-and-half
- Onion
- Garlic
- Butter
- Flour
- Dry mustard. Also called ground mustard.
- Salt
How to Make Broccoli Cheddar Soup
Saute the Garlic and Onions
In a stock pot or Dutch oven, saute the onions and garlic in the butter until they’re softened and sizzling.
Make the Soup Broth
Once the garlic and onions are sizzling, stir in the flour, dry mustard and salt. Then, pour in the half-and-half and vegetable broth.
Cook the Veggies
Now, stir in the broccoli and carrots. Cook them in the soup broth for about 20-25 minutes, until they’re nice and tender.
Finish with Cheese
The last step is stirring in the cheese. Do this a handful at a time, so that the cheese has a chance to melt gradually.
Serving Suggestions
This cozy soup is a great meal on its own, but there are plenty of ways to turn it into a complete dinner.
1. Serve With Crusty Bread. A bowl of creamy broccoli cheddar soup and warm crusty bread is hard to beat. If you’re feeling adventurous, try my recipe for homemade sourdough. For an extra-special presentation, serve the soup in a bread bowl.
2. Add Homemade Croutons. To make the croutons you see here, simply toss cubed sourdough bread in extra virgin olive oil, salt and pepper. Spread the bread cubes onto a baking sheet and bake 6-8 minutes at 375F degrees.
3. Add a Crisp Salad. Balance the richness of the soup with a simple green salad dressed in a light vinaigrette.
4. Soup and Sandwich. Perfect for a cozy lunch or light dinner, pair a small bowl of soup with a hearty sandwich.
Recipe Tips
1. Use Fresh Broccoli. I recommend using fresh broccoli florets for the best texture and flavor. Chop the broccoli into small pieces so it cooks evenly and is easy to eat with a spoon. If you don’t have fresh broccoli, frozen broccoli can absolutely work. Be sure to thaw it completely and squeeze out any moisture with paper towels. Also keep in mind that frozen broccoli may become softer as it cooks.
2. Cook the Flour Thoroughly. The flour helps thicken the soup, but it needs to cook properly. It only takes about 1 minute! Whisk the flour into the vegetables and fat to create a smooth mixture, then gradually add the broth and dairy.
3. Use Chicken Broth or Vegetable Broth. You can use chicken broth or vegetable broth, depending on your preference. Chicken stock also works beautifully and adds plenty of savory flavor. If you want to keep the soup vegetarian, use vegetable broth throughout.
4. Grate your own cheese. For the best flavor, I recommend buying a block of sharp cheddar cheese (or extra sharp) and shredding yourself. While pre-shredded cheese is convenient, it often contains anti-caking ingredients that can prevent the cheese from melting as smoothly.
Add the cheese in small handfuls, stirring after each addition. This allows the cheese to melt gradually into the soup. If the cheese is added too quickly or the soup is too hot, you can end up with a grainy soup rather than a smooth one.
Storage Instructions
Allow leftover soup to cool slightly before transferring it to an airtight container. It will stay fresh in the fridge for up to 4 days.
For longer storage, it also freezes beautifully. I like to pour soup into plastic freezer bags so I can lay them flat in the freezer. It takes up less space.
Reheat leftovers gently on the stovetop over medium-low heat, stirring frequently. Add a splash of whole milk, heavy cream, or broth if the soup has become too thick.
You can also reheat individual portions in the microwave. Heat in short intervals, stirring between each one.
When you make this broccoli cheddar soup recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more cozy soup recipes, try these:
- Homemade Chickarina Soup with Mini Meatballs
- Butternut Squash Soup with Garlic Cheddar Biscuits
- Zesty Italian Chicken Soup
For more better-than-Panera recipes, try these:
Broccoli Cheddar Soup
Ingredients
- 4 cups broccoli florets chopped
- 3 cups vegetable broth
- 2 cup half and half
- 12 oz. sharp cheddar cheese grated
- 1 medium yellow onion diced
- 1 cup shredded carrots
- 4 Tbsp unsalted butter
- 4 Tbsp. all purpose flour
- 2 cloves garlic minced
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
Instructions
- In a stock pot or Dutch oven, melt the butter over medium-low heat. Add the diced onion and minced garlic. Saute until softened.
- Whisk in the flour, salt and ground mustard until incorporated.
- Whisk in the half-and-half and vegetable broth. Bring the mixture to a boil. Reduce heat to medium.
- Stir in the chopped broccoli and shredded carrots. Cook, uncovered, for 25 minutes, until vegetables are tender.
- Reduce heat to low and stir in the cheese, one handful at a time.
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