Recipe

Panera-Style Broccoli Cheddar Soup

A creamy, cheddar-forward broccoli soup with tender veggies and a silky finish that hits the cozy, nostalgic Panera-style note, without leaving your kitchen.

By Matt Campbell

•

4.8

A steaming bowl of creamy broccoli cheddar soup with visible broccoli florets and shredded cheddar on top, sitting on a wooden table with a spoon and a linen napkin

Jump to Recipe

If Panera’s broccoli cheddar soup has ever saved your day, you are among friends. This is a Panera-inspired version of that same warm, cheesy, spoonable comfort, made with regular grocery store ingredients and zero mystery.

My version keeps the flavor bright and savory (hello, onion and garlic), the texture creamy but not gluey, and the broccoli tender with a few chunky bits left behind so it actually feels like broccoli soup, not orange cheese pudding.

Yield: About 8 cups (serves 6).

Broccoli florets, shredded cheddar, carrots, celery, onion, garlic, butter, flour, and broth arranged on a bright kitchen counter with measuring cups

Why It Works

Real-deal creamy texture without being heavy. A quick roux plus milk and a little cream gives you that Panera-style body.
Cheese that melts smooth. Using freshly shredded sharp cheddar and lowering the heat before adding it prevents grainy soup.
Broccoli that tastes like broccoli. We simmer until tender, then lightly blend for that signature thickness while keeping some florets intact.
Weeknight friendly. One pot, straightforward steps, and it reheats like a champ for lunch the next day.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.

Freezer: You can freeze it, but dairy soups can separate a bit. For best texture, aim to use it within 1 month. It will keep up to 2 months in a freezer-safe container with a little headspace.

Reheat: Warm on the stove over low heat, stirring often. If it gets too thick, loosen with a splash of broth or milk. Try not to boil hard once the cheese is in.

Two glass meal prep containers filled with broccoli cheddar soup, lids off, cooling on a kitchen counter

Common Questions

How do I keep broccoli cheddar soup from turning grainy?

Two moves: take the pot off high heat before adding cheese, and use freshly shredded cheddar (pre-shredded has anti-caking agents that can mess with melting). Stir in handfuls until smooth and never let it boil aggressively after that.

Can I make it without heavy cream?

Yep. Swap the heavy cream for more whole milk. The soup will be a little lighter, still creamy. If you want extra richness without cream, add an extra 1 to 2 ounces of cheddar at the end.

What’s the best cheddar to use for that Panera flavor?

Sharp cheddar is the move. A mix of sharp cheddar plus a small handful of white cheddar also tastes great. Avoid super-aged cheddar if you have trouble with graininess.

Can I use frozen broccoli?

Yes. Thaw it first if you can, or just simmer a few extra minutes. Frozen broccoli is softer, so go easy on blending to avoid turning it into baby food.

How do I make it thicker like Panera?

Blend a portion of the soup (even 1 to 2 cups makes a big difference), then simmer 2 to 3 minutes. If you still want thicker, mix 1 tablespoon flour with 2 tablespoons softened butter into a paste and whisk it in, simmering until it thickens.

Can I freeze broccoli cheddar soup?

You can, but dairy soups can separate a bit. For best texture, it is best within 1 month, but it will keep up to 2 months. Reheat gently and whisk well to bring it back together.

Is this a good bread bowl soup?

It was born for it. Serve with a crusty sourdough loaf, or go full bread bowl if you are feeling dramatic in the best way.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or Dutch oven (5 to 6 quart)
Chef’s knife and cutting board
Wooden spoon or silicone spatula
Whisk
Measuring cups and spoons
Immersion blender (preferred) or regular blender
Box grater (if shredding cheese)

I wanted to chase a culinary degree once, but I learned pretty fast that the most useful classroom is a regular weeknight when you are hungry and you need dinner to just work. Broccoli cheddar soup is one of those recipes that rewards practical skill: knowing when to lower the heat, tasting for salt, and trusting that a handful of cheese added slowly can change your whole mood.

This one is my comfort-food reset button. I make it when the weather dips, when the fridge looks uninspiring, or when I want something that feels like a hug but still has real vegetables in it.

Panera-Style Broccoli Cheddar Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

4 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced small
2 ribs celery, diced small
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth (or vegetable broth)
3 cups whole milk
1/2 cup heavy cream
4 cups broccoli florets, chopped (about 12 to 16 ounces, or 1 large head)
1/2 teaspoon smoked paprika (optional, but great)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
8 ounces sharp cheddar cheese, freshly shredded (about 2 packed cups)
2 ounces white cheddar cheese, freshly shredded (optional, for extra Panera-style bite)
1 teaspoon Dijon mustard (optional, for a little tang)

A bowl of freshly shredded sharp cheddar cheese on a kitchen counter next to a box grater

Instructions

Sweat the veggies. In a large pot over medium heat, melt the butter. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring, until softened but not browned. Add garlic and cook 30 seconds until fragrant.
Build the thickener. Sprinkle flour over the vegetables and stir constantly for 1 minute. You want the flour to coat everything and cook off that raw taste.
Add broth, then milk. Slowly whisk in the broth, scraping any bits from the bottom of the pot. Once smooth, whisk in the milk and heavy cream. Bring the soup back to a gentle simmer so it can start to thicken.
Simmer and cook the broccoli. Add broccoli, salt, pepper, and smoked paprika if using. Keep at a low simmer and cook 10 to 12 minutes until the broccoli is tender.
Blend for that Panera-style texture. Turn off the heat. Use an immersion blender to blend just part of the soup, 10 to 20 seconds at a time, until thick and creamy but still a little chunky. If using a regular blender, blend about 2 cups at a time and return it to the pot. Hot liquid safety tip: vent the lid and cover with a towel, and do not fill the blender more than halfway.
Melt in the cheese gently. Keep the heat low (or leave it off for a minute). Stir in shredded cheddar in small handfuls until fully melted before adding more. Stir in Dijon mustard if using. Taste and adjust salt and pepper.
Serve. Ladle into bowls and top with extra cheddar or cracked pepper if you want. This soup loves sourdough, crusty bread, or a bread bowl moment.