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This easy, one-pot Panera broccoli cheddar soup is the ultimate cozy weeknight dinner or lunch. It’s rich, creamy, super cheesy, and tastes just like Panera, but better!
Broccoli Cheddar Soup—A love story
As a kid, coupon clipping from the Sunday paper was my family’s version of church: weekly, serious, and slightly competitive. We lived paycheck to paycheck, so these coupons were a big deal—a literal lifesaver. One of the most highly coveted coupons was for Green Giant’s Broccoli & Cheese Sauce. You know, the kind that steams in a bag. Easy to make, delicious, and perfect for stockpiling in our freezer. It was a childhood favorite.
You can imagine my excitement when I tried Panera’s broccoli cheddar soup for the first time. Cheese-covered vegetables delivered inside a bowl made entirely of carbs? Incredible. And WAY better than the hoarded frozen steam pouches of my childhood. Since my hobby-turned-job is to create, photograph, and write about food recipes, I had to make a homemade version.
This broccoli cheddar soup recipe is just that. My one-pot, 45-minute version of Panera’s broccoli and cheese soup. It’s perfectly rich, creamy, and packed with delicious cheese flavor from two types of cheese. Sometimes I even go all-out and serve it in bread bowl for the full Panera Bread experience.
Returning reader? This broccoli cheddar soup recipe was updated on March 2, 2026 with new photos and an improved method for a creamier, smoother soup.
Table of Contents
Love broccoli cheddar soup? Don’t stop here. Try my no-cream broccoli cauliflower soup and broccoli potato soup, next!
Broccoli Cheddar Soup Ingredients
Here’s what you’ll need to make this creamy cheddar broccoli soup recipe:
- Olive oil + butter: These are your flavor and texture builders. The olive oil helps prevent the butter from browning too fast, while the butter adds richness and forms the base of the roux (your thickener).
- Onion + garlic: These aromatics help build a savory foundation for this broccoli cheddar soup. If you don’t have fresh garlic, swap with 1 to 2 teaspoons of garlic paste, or 1/2 teaspoon of garlic powder.
- All-Purpose flour: Flour thickens the soup by forming a quick roux with butter. For gluten-free, use a 1:1 gluten-free all-purpose blend.
- Vegetable broth: This is the main liquid base for the soup (so it is not just “cheese sauce in a bowl”). Warm broth whisks in smoother and helps prevent lumps. Chicken broth is fine if you are not vegetarian.
- Half-and-half: Adds richness and that classic creamy broccoli cheddar soup body. Add it after the broth and keep the heat at a gentle simmer to maintain a smooth texture. Substitutions: Whole milk works (slightly less rich) or heavy cream (richer, thicker). For dairy-free, use your favorite plain, unsweetened plant-based milk.
- Seasoning (salt, pepper, ground mustard): Salt and pepper (for obvious reasons). The ground mustard (less obvious) helps the cheddar flavor taste deeper and more “restaurant-style.” Add seasonings while the base simmers so they disperse evenly. Substitutions: If you do not have ground mustard, use a small spoonful of Dijon (start small, taste, adjust).
- Broccoli: The star. Using small florets helps them cook quickly and stay tender. Cook just until bright green and tender so the broccoli does not turn mushy (unless you’re into that). Substitutions: Frozen broccoli works, but add it near the end and cook only until heated through (it softens faster).
- Shredded carrots: Adds subtle sweetness, color, and that classic broccoli cheddar soup look. I like to buy pre-shredded carrots from the grocery store to save time.
- Cheese (white and sharp cheddar): The combo gives you both creamy melt (white cheddar) and bold cheddar flavor (sharp cheddar). The biggest tip: grate your own cheese and add it off heat, a handful at a time, for the smoothest finish.
How to Make Broccoli Cheddar Soup
- Sauté the aromatics: Warm the olive oil and melt one tablespoon of butter in a large pot. Cook the onion until soft, then stir in the garlic and cook until fragrant.
- Make the roux: Add the remaining butter, sprinkle in the flour, and stir until foamy (this thickens the soup).
- Build the creamy base: Slowly whisk in the warm broth, then add the half-and-half, whisking continuously until smooth (continue whisking until no lumps remain). Season with salt, pepper, and ground mustard, then simmer gently until slightly thickened (do not boil).
- Cook the vegetables: Add the broccoli and carrots and cook until tender and bright green, about 10 to 15 minutes.
- Melt in the cheese: Remove from heat and stir in the cheeses a handful at a time until smooth and creamy.
- Serve: Ladle into bowls and finish with a little black pepper.
Recipe Tips
- Warm the broth before adding it to the roux: A warm liquid blends into the butter and flour mixture much more smoothly, which helps prevent lumps and creates a silkier base. The easiest way is to warm the broth in the microwave in a microwave-safe measuring cup for 60 to 90 seconds, just until hot (not boiling), then whisk it straight into the pot.
- Grate your own cheese and add it off heat: Pre-shredded cheese often contains anti-caking agents that can make the soup grainy. For the smoothest texture, grate the white and sharp cheddar from blocks and stir it in after you remove the pot from the heat, adding a handful at a time.
- Cut the broccoli into small florets for even cooking: Smaller florets cook quickly and stay tender without turning mushy. If your florets are large, give them a quick chop so everything cooks at the same pace.
- Control thickness at the end: Broccoli cheddar soup thickens as it sits. If it feels too thick (especially after chilling), stir in a splash of warm broth or half-and-half until it is as creamy as you like.
Broccoli Cheddar Soup Serving Ideas
This creamy broccoli cheddar soup is rich, cozy, and cheesy, so I like pairing it with something crisp, crunchy, or hearty enough to turn it into a full meal. This usually includes fresh baked bread or another form of carbohydrate like buttermilk biscuits or sweet cornbread. If you’re looking for something more to serve it with, try one of the following:
- Arugula Salad with Parmesan
- Everyday House Salad
- Homemade Croutons
- Pretzel Bites (perfect for dunking!)
- Caesar Salad
Storage and Reheating Tips
To store: Let the broccoli cheddar soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 3 to 4 days. The soup will thicken as it chills, which is totally normal.
To reheat: Reheat gently over low heat on the stovetop, stirring often, until warmed through. If the soup is too thick, add a small splash of warm vegetable broth or half-and-half to loosen it up. Avoid boiling, since high heat can make creamy soups separate.
Can I freeze broccoli cheddar soup?
No, I do not recommend freezing broccoli cheddar soup. Cream and cheese based soups are prone to separating and turning grainy after thawing, and the broccoli can become soft and watery once it freezes and reheats. If you want to prep ahead, your best bet is to make the soup 1 to 2 days in advance and store it in the refrigerator, then reheat it gently before serving.
More Cozy Soup Recipes
If you try making this cozy broccoli cheddar soup recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Broccoli Cheddar Soup
Ingredients
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups vegetable broth, warmed
- 3 cups half-and-half
- 1 teaspoon salt
- ½ teaspoon black pepper, plus more for serving
- ½ teaspoon ground mustard
- 3 cups small broccoli florets
- 1 cup shredded carrots
- 1 cup white cheddar, freshly grated
- 1 cup sharp cheddar, freshly grated
Instructions
- Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Melt 1 tablespoon of butter, then add the chopped onion and cook until softened, about 3 to 4 minutes. Stir in the garlic and cook for 30 seconds.
- Make the roux: Add the remaining butter. Sprinkle in the flour and stir constantly for 1 to 2 minutes, until the mixture looks foamy and lightly golden.
- Whisk in liquids: Slowly whisk in the warm vegetable broth until smooth, then whisk in the half-and-half (do not boil).
- Season and thicken: Add the salt, pepper, and ground mustard. Simmer gently for 5 to 7 minutes, stirring often, until the soup base thickens slightly.
- Cook the vegetables: Add the broccoli florets and shredded carrots. Cook 10 to 15 minutes, or until the broccoli is tender and bright green.
- Add the cheese: Remove the pot from the heat. Stir in the white cheddar and sharp cheddar a handful at a time until fully melted and smooth. Serve warm with extra black pepper on top.
Notes
- Best cheese tip: Grate your cheddar from blocks. Pre-shredded cheese does not melt as smoothly and can make the soup grainy.
- Prevent grainy soup: Add the cheese off the heat and stir it in gradually. Avoid boiling after the dairy goes in.
- Adjust thickness: If the soup gets too thick, whisk in a splash of warm broth, milk, or half-and-half until it reaches your ideal consistency.
- Broth options: Vegetable broth keeps it vegetarian. Chicken broth works too if that is what you have.
- Storage: Refrigerate in an airtight container for 3 to 4 days.
- Reheating: Warm on the stovetop over low heat, stirring often. Add a splash of broth or half-and-half if needed.
- Freezing: Not recommended. Cream and cheese based soups tend to separate and turn grainy after thawing, and the broccoli can get watery and too soft.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
