This delicious and easy Broccoli Cheddar Soup recipe is a homemade version of the popular Panera soup, using pantry staples, all in one pot. It’s hearty, creamy, and boasts the most incredible flavor! Great for lunch or a weeknight dinner.
Make it a soup and salad combo by serving it with a simple side salad and also some dutch oven bread for getting those last dribbles in the bowl!
Panera Broccoli Cheddar Soup Recipe
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 is.
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!
Ingredients Needed
Here’s a brief summary of what you’ll need to make this broccoli and cheddar soup:
(Scroll below to the printable recipe card for details and measurements.)
- Vegetables – Fresh broccoli, sweet onion, carrots, and celery.
- Sharp cheddar cheese – For a rich and creamy texture. Freshly shredded off the block for best flavor.
- Liquid – Low-sodium chicken broth and whole milk.
- Unsalted butter – To sauté the vegetables.
- All-purpose flour – This thickens the soup.
- Seasonings – Kosher salt, black pepper ground mustard, and a pinch of cayenne pepper.
Recipe Variations
- Make it vegetarian. Swap out the chicken broth with vegetable broth to keep it vegetarian.
- Reduce the calories. Use low fat milk instead of whole milk to cut back on calories, although keep in mind it won’t be as thick and flavorful.
- Try a different cheese. 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.
TIPS!
How To Make Broccoli Cheddar Soup
Here’s a quick rundown of how to make this soup. It’s so easy!
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- In a large saucepan, melt a little of the butter; add in the onion and sauté until softened.
- Reduce heat and melt more butter. Add in the flour and whisk until dissolved and combined.
- Slowly 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.
- Reduce heat to low; stir in the cheese until melted. Stir in the seasonings.
- Ladle into bowl, serve immediately, and enjoy!
Video: Cheddar Broccoli Soup
What Goes With Broccoli Cheddar Soup?
This soup is great for lunch or an easy weeknight meal. It’s great served with beer bread or dutch oven bread – both great to dip in the soup or mop up anything left at the bottom of the bowl! If you want to do a soup and salad combo, you can also serve it with a simple side salad or caesar salad.
Proper Storage
- Storing leftovers. Once completely cooled, you can store this soup in a tightly sealed container in the refrigerator for up to 3 days.
- To reheat. You can reheat broccoli and cheddar soup in the microwave for a couple minutes, stirring occasionally, or heated on the stove over medium-low.
- Can You Freeze Broccoli Cheese Soup? I don’t recommend freezing this soup. Soups that contain milk or cream don’t tend to freeze very well; their texture can become grainy and separates when defrosted.
More Soup Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Broccoli Cheddar Soup
Ingredients
- 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
Instructions
- 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 gentle bubble, whisking occasionally for 5 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.
This might be the most amazing soup I have even eaten. WOW. Thank you for sharing!
I love this recipe, so good! I used almond flour in place of the regular flour.
This was easy and excellent.
Love this recipe. The only change I made was omitting the flour and easy a brick of cream cheese as the thickener instead.
Whole family loved this recipe so much – thanks for sharing!