This homemade recipe version of Panera Broccoli Cheddar Soup is easy to make with pantry ingredients, all in one pot. It’s hearty, creamy, and boasts the most incredible flavor!
I’ve never lived close to a Panera Bread. Because of that, I’ve only eaten there three times in my entire life. But each time I always got the same thing – their Broccoli Cheddar Soup. Have you ever had it? It’s amazing.
We’re big lovers of broccoli and cheddar cheese, especially when they’re together! So I knew trying to recreate a homemade version of this soup would be a big hit with the family. And it was.
With broccoli florets throughout and fresh sharp cheddar cheese, this soup is hearty and crazy flavorful. The texture is like velvet and every spoonful practically melts in your mouth!
- Use a high quality cheddar cheese that you grate yourself. Pre-packaged shredded cheese is filled with additives that prevent it from melting properly and also don’t deliver the most flavor.
- Feel free to toss in some chopped up broccoli stalks along with the florets for less waste.
- Swap out the chicken broth with vegetable broth to keep it vegetarian.
- Use low fat milk instead of whole milk to cut back on calories.
- While this is a broccoli and cheddar soup, you can use a different cheese like Colby Jack or Pepper Jack.
- You can omit the cayenne pepper, although I highly discourage you from doing so! It’s only a pinch and does not make this recipe spicy, but rather lends more depth of flavor.
Can You Freeze Broccoli Cheese Soup?
Soups that contain milk or cream don’t tend to freeze very well; their texture can become grainy and separates when defrosted. Once completely cooled, you can store this soup in a tightly sealed container in the refrigerator for up to 3 days. You can reheat it in the microwave for a couple minutes, stirring occasionally, or heated on the stove over medium-low.
What Goes Well With Broccoli Cheese Soup?
Other Broccoli Recipes To Try!
How To Make This Broccoli Cheddar Soup Recipe
Broccoli Cheddar Soup
- 5 tablespoons unsalted butter , divided
- 1 small sweet onion , diced small
- 1/4 cup flour
- 2 cups whole milk
- 2 cups low-sodium chicken broth
- 1 1/2 cups coarsely chopped broccoli florets
- 1 large carrot , cut into matchsticks (1 cup)
- 1 stalk celery , thinly sliced (1/2 cup)
- 10 ounces sharp cheddar cheese , shredded (2 1/2 cups)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard
- pinch cayenne pepper
- In a large saucepan over medium-high heat, melt 1 tablespoon of the butter; add in the onion and saute, stirring, until translucent, 3-4 minutes.
- Reduce heat to medium-low and melt the remaining 4 tablespoons of butter. Add in the flour and whisk until dissolved and combined.
- Gradually add in the milk, whisking constantly until no lumps or flour remain, then whisk in the chicken broth.
- Bring to a boil, then reduce heat to a simmer, whisking occasionally for 10 minutes.
- Add in the broccoli, carrot, and celery; gently simmer until vegetables are tender, about 10-15 minutes.
- Reduce heat to low; stir in the cheese until melted, about 1 minute. Stir in the salt, pepper, ground mustard, and cayenne.
- Ladle into bowls and serve immediately.
- If using table salt instead of Kosher salt, reduce the amount to 1/4 teaspoon, taste and adjust from there.
- For recipe variations, please refer to the full article.
- Once completely cooled, you can store this soup in a tightly sealed container in the refrigerator for up to 3 days. You can reheat it in the microwave for a couple minutes, stirring occasionally, or heated on the stove over medium-low.