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On chilly nights, nothing hits the spot quite like a bowl of warm, creamy Broccoli Cheddar Soup! This version is thick, cheesy, and full of flavor, perfect for pairing with crusty bread or serving straight from the pot to hungry family and friends.
Why this Copycat Panera Broccoli Cheddar Soup is so Good
I’ll be honest, Panera soups have always been one of my weaknesses, but making soup at home is so much more budget-friendly (and honestly? Even better). I love knowing exactly what’s going into the pot, and this recipe delivers that broccoli cheddar flavor you crave, without the takeout price tag.
This soup is also a hosting dream! I can make a big batch, keep it warm on the stove, and let everyone serve themselves, especially when I set out bread bowls or crusty bread for dunking. It’s the kind of meal that feels comforting, familiar, and a little special all at once!
❥ Ultra Creamy Texture: Thanks to a buttery roux and half & half base, this soup is rich and silky without being overly heavy!
❥ Sharp Cheddar Flavor: Four cups of sharp cheddar means loads of cheesy goodness in every bite.
❥ Balanced Seasoning: Dijon, paprika, and a pinch of cayenne add depth without overpowering the soup.
❥ Perfect for Hosting: Easy to scale up, keep warm, and serve with bread bowls or croutons for a cozy spread.
Ingredients Notes
- Butter: To sauté the aromatics!
- Yellow Onion: Adds sweetness and depth as it cooks down.
- Carrots: Matchstick carrots make prep easy!
- Garlic: Adds a deep savory flavor without overpowering the soup.
- All-Purpose Flour: Thickens the soup into that classic creamy consistency!
- Chicken Broth: As the base of the soup! You can use vegetable broth to keep it vegetarian.
- Half and Half: Makes the soup rich and smooth without being too heavy!
- Broccoli Florets: I like to chop the florets into small pieces so it’s easier to eat.
- Sharp Cheddar Cheese: For that classic cheesy flavor. Use freshly shredded cheddar cheese if possible!
- Seasonings & Dijon Mustard: Salt, pepper, paprika, cayenne, and some Dijon mustard season the soup up perfectly.
How To Make Broccoli Cheddar Soup
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Sauté the Aromatics
In a large Dutch oven or soup pot, melt butter over medium heat.
Add the diced onion and shredded carrots, and cook for 3–5 minutes, stirring occasionally, until softened. Add garlic and stir for 1 more minute, just until fragrant.
Sprinkle the flour evenly over the vegetables. Whisk or stir well to coat everything, and cook for 2 minutes to form a roux. The mixture will thicken and turn golden as it cooks.
Step 2 | Add Liquids & Seasoning
Gradually whisk in the chicken broth, making sure to smooth out any lumps. Once combined, slowly pour in the half and half while whisking continuously. Lower the heat to medium-low, then stir in the salt, pepper, paprika, cayenne, and Dijon mustard. Let the soup simmer gently for 15 minutes, whisking occasionally to prevent sticking.
Step 3 | Add Broccoli & Cheese
While the soup simmers, cut the broccoli into bite-sized pieces if you haven’t already. Stir the broccoli into the soup and continue to cook on low for 15 to 30 minutes, or until the broccoli is tender to your liking, stirring occasionally.
Gradually stir in the shredded cheddar cheese until fully melted and smooth. Taste and adjust salt or seasonings as needed.
Step 4 | Serve & Enjoy
Ladle into bowls and garnish with extra cheese and homemade croutons or serve hot with crusty bread, crackers, or in a warm bread bowl.
How to Make a Bread Bowl from a Store-Bought Loaf
Look for a firm, crusty round loaf about 6 to 8 inches in diameter. Sourdough or rustic artisan bread holds up well to thick soups.
Use a sharp serrated knife to slice off the top of the loaf (about ½ to 1 inch down). Set the lid aside—you can serve it on the side for dipping!
Carefully pull out the soft inside of the bread to make a bowl, leaving about a ½-inch thick wall and base to hold the soup without leaking. Be gentle so you don’t tear through the bottom.
For a sturdier bowl, lightly brush the inside with olive oil or melted butter and place the hollowed-out loaf (and lid) on a baking sheet. Bake at 350°F for 10 minutes to crisp it up slightly before filling.
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Ladle hot soup directly into the bread bowl and serve immediately. The edges will soften as the soup sits—perfect for tearing and dipping!
You can use the pieces you pulled out of the inside to make Homemade Croutons.
Variations and Substitutions
- Add Protein: Stir in shredded rotisserie chicken or diced cooked ham for a heartier version.
- Make it lighter: Use whole milk in place of half and half, or do a mix of milk and cream.
- Spice it up: Add extra cayenne or a dash of hot sauce at the end if you like more heat.
- Shortcuts: You can use frozen broccoli florets (just thaw and chop smaller if needed) and pre-shredded carrots to save time.
The Secret to Restaurant Quality Soup
These are all the best tips I use:
- Grate your own cheese! Freshly shredded cheddar melts smoothly and evenly, giving you that silky, creamy texture you expect from a great restaurant soup.
- Season in layers as you cook. Adding a pinch of salt at each stage (while sautéing, simmering, and finishing) builds depth and balance. This keeps the soup flavorful without tasting overly salty at the end.
- Keep the heat low once dairy is added. Gentle heat prevents the half and half and cheese from separating or curdling. Low and slow is the secret to a luxuriously smooth finish!
Recipe FAQs
Yes, frozen broccoli works well in this soup and is a great time-saver. Thaw it first and chop it into smaller pieces so it cooks evenly and doesn’t water down the soup.
Sharp cheddar cheese is the best choice because it adds bold flavor and melts smoothly. You can also add other cheeses like gruyere or American cheese, but the sharp cheddar is important here. For the creamiest texture, always shred the cheese yourself instead of using pre-shredded.
Gritty soup is usually caused by using pre-shredded cheese or adding cheese over high heat. To fix this, lower the heat and stir in freshly shredded cheese slowly until just melted.
What to Serve with Broccoli Cheddar Soup
Broccoli cheddar soup goes well with crusty bread, buttermilk swim biscuits, or a warm bread bowl. I especially love serving it with my homemade croutons for a little crunch! You can add a simple salad on the side like my copycat 1905 Salad or a cucumber tomato salad!
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Broccoli Cheddar Soup
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Ingredients
- 8 tablespoons butter
- ½ cup diced yellow onion
- 1 ½ to 2 cups shredded carrots - I use matchstick carrots and cut them in half for ease
- 3 teaspoons minced garlic
- ½ cup all-purpose flour
- 4 cups chicken broth
- 3 cups half and half
- 1 teaspoon kosher salt - or to taste
- ½ teaspoon black pepper - or to taste
- 1 teaspoon paprika
- Pinch of cayenne pepper - optional, but adds a nice little kick
- 2 teaspoons Dijon mustard
- 6 cups broccoli florets - chopped into small bite-sized pieces (I like to remove most of the stems)
- 4 cups shredded sharp cheddar cheese
Instructions
- Sauté the Aromatics: In a large Dutch oven or soup pot, melt butter over medium heat. Add the diced onion and shredded carrots, and cook for 3–5 minutes, stirring occasionally, until softened. Add garlic and stir for 1 more minute, just until fragrant.
- Make the Roux: Sprinkle the flour evenly over the vegetables. Whisk or stir well to coat everything, and cook for 2 minutes to form a roux. The mixture will thicken and turn golden as it cooks.
- Add Liquids & Seasoning: Gradually whisk in the chicken broth, making sure to smooth out any lumps. Once combined, slowly pour in the half and half while whisking continuously. Lower the heat to medium-low, then stir in the salt, pepper, paprika, cayenne, and Dijon mustard. Let the soup simmer gently for 15 minutes, whisking occasionally to prevent sticking.
- Add Broccoli: While the soup simmers, cut the broccoli into bite-sized pieces if you haven’t already. Stir the broccoli into the soup and continue to cook on low for 15 to 30 minutes, or until the broccoli is tender to your liking, stirring occasionally.Optional: If you'd like a smoother texture, use an immersion blender to blend some of the soup—or carefully blend a portion in a regular blender and return it to the pot. I usually leave mine as is.
- Add Cheese: Gradually stir in the shredded cheddar cheese until fully melted and smooth. Taste and adjust salt or seasonings as needed.
- Serve & Enjoy: Ladle into bowls and garnish with extra cheese and homemade croutons or serve hot with crusty bread, crackers, or in a warm bread bowl.
Notes
Top tips:
- Cook the flour long enough to remove the raw taste. When making the roux, give it a full 2 minutes to cook. This ensures the soup thickens properly without tasting floury!
- Whisk slowly when adding liquids. Gradually adding the broth and half-and-half while whisking helps prevent lumps and creates that smooth, velvety base.
- Cut the broccoli small! Bite-sized florets cook more evenly and make the soup easier to eat, especially if you’re skipping the blender.
- Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Freshly shredded melts like a dream!
Variations
- Shortcuts: You can use frozen broccoli florets (just thaw and chop smaller if needed) and pre-shredded carrots to save time.
- Add Protein: Stir in shredded rotisserie chicken or diced cooked ham for a heartier version.
- Make it lighter: Use whole milk in place of half and half, or do a mix of milk and cream.
- Spice it up: Add extra cayenne or a dash of hot sauce at the end if you like more heat.
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