Recipe

Panera-Style Broccoli Cheddar Soup

Creamy, cheesy, and broccoli-packed, with that café-style richness and a smooth base that still lets a few veggie bits shine.

By Matt Campbell

•

4.8

A creamy broccoli cheddar soup served in a crusty bread bowl on a wooden table with a spoon and a small pile of shredded cheddar nearby, warm natural kitchen lighting

Jump to Recipe

If you have ever dipped a piece of bread into Panera’s broccoli cheddar soup and thought, why is this so good, welcome. This is my Panera-inspired version for when I want that same cozy, cheesy, broccoli-flecked bowl, but made with simple pantry ingredients and a price that does not come with a side of regret.

The vibe here is simple: build a quick veggie base, whisk in a buttery roux so the soup turns silky instead of watery, then melt in sharp cheddar off the heat for that smooth, velvety finish. No weird grainy cheese situation on my watch.

A Dutch oven on a stovetop filled with creamy broccoli cheddar soup, with small florets visible and steam rising in a bright home kitchen

Why It Works

Thick and spoon-coating: A quick flour-and-butter roux gives you that Panera-style body without needing heavy cream.
Broccoli that is tender, not sad: Simmered just until soft, then lightly blended so you get creaminess plus texture.
Cheese that melts smooth: We add cheddar off the heat and use freshly shredded cheese to help avoid graininess.
Big flavor from basic ingredients: Onion, carrot, and celery quietly do the most in the background.

Yield: Serves 6 and makes about 8 to 9 cups.

Pairs Well With

Storage Tips

Refrigerator: Let the soup cool a bit, then refrigerate within 2 hours in shallow airtight containers for faster cooling. Keep for up to 4 days.

Freezer: You can freeze it for up to 2 months, but dairy-based soups can separate and the texture may be a little less silky after thawing. Reheat gently and whisk well to bring it back together. If you know you are freezing it, consider holding back a little cheese and adding it fresh after thawing.

Reheating: Warm gently on the stove over low to medium-low heat, stirring often. Avoid a hard boil, which can make the cheese break. Add a splash of milk or broth if it thickened too much.

Two clear glass meal prep containers filled with broccoli cheddar soup on a light stone countertop with lids nearby, consistent bright kitchen lighting

Common Questions

How do I keep broccoli cheddar soup from getting grainy?

Two big rules: shred your own cheddar (pre-shredded cheese often contains anti-caking agents like cellulose that can inhibit smooth melting) and add cheese off the heat. If the pot is boiling hot, cheddar can seize and turn gritty.

How do I thicken it if it is too thin?

Option 1: Simmer uncovered for 5 to 10 minutes to reduce. Option 2: Mash some broccoli and carrots against the side of the pot, or blend a couple cups and stir it back in. Option 3: Whisk 1 tablespoon cornstarch with 2 tablespoons cold water and simmer 2 minutes.

Can I make it without heavy cream?

Yes. This recipe uses milk plus a roux for creaminess. If you want it richer, swap 1 cup of the milk for half-and-half.

What is the best cheese for Panera-style flavor?

Sharp cheddar gets you closest. For extra meltiness, you can replace up to 4 ounces with white American cheese, but it is optional.

Can I use frozen broccoli?

Absolutely. Add it straight from frozen and simmer just until tender. Frozen broccoli is softer than fresh, so keep an eye on it and do not overcook.

How can I make it vegetarian or gluten-free?

Vegetarian: Use vegetable broth.

Gluten-free: Swap the flour for a 1:1 gluten-free all-purpose blend, or skip the roux and thicken at the end with a cornstarch slurry (see the thickening FAQ).

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 Dutch oven or heavy-bottom soup pot
Chef’s knife and cutting board
Wooden spoon or silicone spatula
Whisk
Measuring cups and spoons
Box grater (for shredding cheese)
Immersion blender (or a countertop blender)

I started making this at home when I realized I was basically using Panera as my emotional support meal between busy weeks. I wanted the same comfort, but I also wanted to be able to tweak it. More broccoli, sharper cheddar, a little extra black pepper, and a texture that sits right between smooth and chunky. This is the bowl I make when it is cold out, the kitchen is a mess, and I still want dinner to feel like a win.

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 tablespoon olive oil
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
3 cups low-sodium chicken broth (or vegetable broth)
2 cups whole milk (or 2% milk)
1 bay leaf
1/2 teaspoon Dijon mustard (optional, for depth)
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
4 cups broccoli florets, chopped small (about 1 large head)
8 ounces sharp cheddar cheese, freshly shredded (about 2 packed cups)
2 ounces Parmesan cheese, finely grated (optional but excellent)
1 to 2 teaspoons fresh lemon juice (optional, to brighten at the end)

Broccoli florets, shredded sharp cheddar, diced onion, carrots, celery, butter, flour, and milk arranged on a light kitchen counter in small bowls and measuring cups

Instructions

Sweat the veggies. In a large Dutch oven over medium heat, melt the butter with the olive oil. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until softened but not browned.
Add garlic, then build the roux. Stir in garlic and cook 30 seconds until fragrant. Sprinkle in the flour and stir constantly for 1 to 2 minutes so it does not stick. You are cooking off the raw flour taste. Do not let it brown.
Whisk in liquids. Slowly pour in the broth while whisking to keep it smooth, scraping the bottom of the pot to dissolve any roux bits. Add milk, bay leaf, Dijon (if using), smoked paprika (if using), salt, and pepper. Bring to a gentle simmer.
Cook the broccoli. Add broccoli and simmer 10 to 12 minutes, stirring occasionally, until broccoli is tender. Keep the heat at a gentle simmer, not a rolling boil.
Blend to your ideal texture. Remove the bay leaf. Use an immersion blender to blend part of the soup right in the pot, about 10 to 20 seconds, until the base looks a little thicker and smoother but you still have broccoli pieces. If using a blender, blend about 2 cups carefully, then stir it back in.
Melt in the cheese off the heat. Turn off the heat. Add cheddar in small handfuls, stirring until each addition melts before adding more. If the soup cools too much to melt the cheese, set the pot over very low heat and keep it hot but not boiling. Stir in Parmesan if using.
Finish and taste. Taste and adjust salt and pepper. If it tastes a little heavy, add 1 to 2 teaspoons lemon juice to brighten it up. Serve hot with crusty bread, crackers, or the full bread bowl commitment.