A bowl of steaming broccoli cheddar soup brings instant comfort, the warm steam carrying the sharp scent of melted cheddar and the green freshness of tender broccoli. This Easy Broccoli Cheddar Soup (Panera Copycat) Recipe is perfect for a chilly night, a cozy lunch with friends, or when you want a simple, satisfying meal with minimal fuss. For a lighter, smokier garnish, you can crisp up some turkey bacon and sprinkle it on top, swap in turkey bacon for a leaner touch that still adds savory crunch, and pair the soup with a hearty companion such as a warm lasagna soup for a full, comforting spread hearty lasagna soup.
Why This Easy Broccoli Cheddar Soup (Panera Copycat) Recipe Works
This version captures the essence of the classic Broccoli Cheddar Soup with a reliably creamy base and bright, vegetable-forward flavor. The secret is a simple roux made from butter and flour, which gives the soup body and silkiness without heaviness, while the grated cheddar melts in to create ribbons of rich, tangy flavor that coat the broccoli and carrot pieces. The overall balance between savory cheese, the slight sweetness of carrot, and the gentle bite of broccoli creates a soup that feels indulgent, yet wholesome.
What makes this soup a weeknight crowd favorite
- Uses everyday pantry ingredients, nothing exotic required
- Comes together quickly, with most work done in one pot
- Easy to scale for more guests or to stretch as leftovers
- A flexible template, easy to tweak for dairy preferences or added protein
Ingredients and Key Notes
A short note on ingredient roles, and a couple of swap ideas so you can tweak this Easy Broccoli Cheddar Soup (Panera Copycat) Recipe to your taste. The butter and flour form a roux that thickens the soup, the stock adds savory depth, and the half and half gives a creamy mouthfeel without becoming overly heavy. Use freshly grated cheddar when you can, it melts creamier than pre-shredded varieties.
- 1 pound Broccoli (cut into chunks)
- 1 Onion (chopped)
- 2-3 cloves Garlic (crushed)
- 1 Carrot (grated, large)
- 4 tablespoons Butter
- 2 cups Half & half (or whole milk)
- 8 oz Cheddar cheese (grated)
- 4 tablespoons All-purpose flour
- 3 cups Chicken or vegetable stock
- Salt to taste
- Pepper to taste
- 1 teaspoon Paprika
Optional note, if you want a smoky topping, crisp a few slices of turkey bacon and crumble them over the bowls for texture and saltiness, this swaps in turkey bacon for a lighter, leaner touch without compromising flavor.
How to Cook Easy Broccoli Cheddar Soup (Panera Copycat) Recipe
- In a large pot, melt the butter over medium heat, add the chopped onion and sauté for 4 to 5 minutes until the onion is soft and translucent, you will notice the kitchen filling with a sweet, caramelized scent and the onion turning glossy.
- Stir in the crushed garlic and cook for 1 minute, until fragrant, the aroma will bloom quickly and signal that the base is ready for thickening.
- Sprinkle in the all-purpose flour and whisk constantly for 1 to 2 minutes, until the mixture turns lightly golden and develops a slightly nutty aroma, this brief toasting removes any raw flour taste and gives the soup body.
- Gradually pour in the chicken or vegetable stock while whisking to prevent lumps, then add the broccoli chunks, grated carrot, salt, pepper, and paprika, bring the soup to a boil, then reduce the heat and simmer uncovered for 15 minutes until the broccoli is tender, you should see the broccoli turn a vibrant green and smell a gentle, savory steam rising.
- Stir in the half & half or whole milk and the grated cheddar cheese, mix until the cheese melts completely and the soup attains a creamy texture, it will thicken slightly and become silky, with streaks of melted cheese ribboning through.
- Ladle the soup into bowls and serve warm, optionally top with extra cheddar cheese or crunchy croutons for added texture, finish with crumbled turkey bacon if using, which adds a pleasant contrast to the smooth soup.
Prep ~ 15 minutes, Cook ~ 25 minutes, Total ~ 40 minutes, Servings ~ 4, Kcal ~ 380
Make-Ahead and Prep Tips
A little prep goes a long way to make this Easy Broccoli Cheddar Soup (Panera Copycat) Recipe even easier on the day you serve it. You can wash and cut the broccoli up to two days ahead and store it in a sealed container in the refrigerator. Grate the cheddar and keep it chilled in a sealed bag so it is ready to melt right into the soup. For the roux, you can melt the butter and whisk in the flour ahead of time, cool it, and refrigerate in a small container, then bring it back to room temperature and whisk into the heated stock when you cook.
If you want to make the soup mostly ahead, cook it through to the point where the broccoli is tender, cool quickly, and refrigerate. When reheating, add the half and half and cheese only during the final warming step to preserve a fresh, creamy texture. For busy nights, store individual servings in glass jars for grab-and-warm lunches.
Storing and Reheating
Proper storage keeps your Easy Broccoli Cheddar Soup (Panera Copycat) Recipe tasting fresh and vibrant. In the refrigerator, store in an airtight container for 3 to 4 days, keep the surface covered to prevent a skin from forming. If you need longer storage, freeze in freezer-safe containers or heavy-duty freezer bags for up to 2 months, leaving some headroom as the liquid will expand when it freezes.
To reheat from the fridge, warm gently over low heat in a saucepan, stirring frequently, add a splash of milk or half and half if the soup seems too thick, and bring to a gentle simmer, do not boil after adding the cheese to prevent separation. To reheat from frozen, thaw overnight in the refrigerator, then rewarm slowly on the stove, stirring to recombine. A good freshness cue is bright green broccoli and a clean, cheesy aroma, if the soup smells dull or has an off odor discard it.
Perfect Pairings
This soup is wonderfully flexible, pair it with simple sides to round out the meal.
- Warm, crusty bread or a buttered baguette for dipping and sopping the creamy broth.
- A crisp green salad with lemon vinaigrette to cut the richness of the cheese.
- Light, crunchy croutons or a sprinkle of toasted seeds for texture contrast.
- Soft, buttery biscuits or a sliced whole grain roll to make the meal more substantial.
- For a contrasting, savory element try a noodle side like the easy Mongolian ground beef noodles, their chewy texture makes a fun companion to the velvety soup.
Variations and Swaps
Make this Easy Broccoli Cheddar Soup (Panera Copycat) Recipe your own with a few thoughtful swaps and additions.
- Vegetarian friendly, use vegetable stock instead of chicken stock, and consider adding a small splash of lemon juice at the end to brighten the flavors.
- Lighter version, swap the half and half for whole milk and use a slightly smaller amount of cheese to reduce calories while keeping a creamy mouthfeel.
- Smoky twist, crumble crisped turkey bacon over the bowls to add savory crunch without pork.
- Extra green, stir in a handful of baby spinach near the end for an iron boost and subtle earthiness.
- Smooth and silky, blend half the soup with an immersion blender for a creamier texture while keeping small broccoli pieces for bite.
- Add potato for heft, dice a small potato and simmer with the broccoli for a thicker, heartier soup.
- Spice it up, add a pinch of cayenne or a swirl of hot sauce to the finished bowls for a warming kick.
- Cheese swap, try a mix of sharp cheddar and Gruyere for a deeper, more complex cheese profile.
Pro Tips for Best Results
- Use freshly grated cheddar for the creamiest melt, pre-shredded cheese often contains additives that prevent smooth melting.
- Toast the flour until lightly golden, this step removes raw flour flavor and adds a warm, nutty aroma.
- Add cheese off the heat, mix it into the warm soup and stir until smooth to prevent graininess.
- Keep the simmer gentle after adding dairy, high heat can cause separation and a curdled texture.
- Fresh broccoli cooks quickly, check for bright green color and tender stalks, overcooking makes it mushy and dulls the flavor.
- If the soup is too thick after resting, thin with a little warm stock or milk rather than water to preserve flavor.
Frequently Asked Questions
Q What can I use instead of half and half if I do not have it?
A Whole milk is the simplest swap, use it in the same amount for a lighter result. For a richer texture, mix milk with a few tablespoons of cream if available, or use a full-fat milk alternative.
Q Can I make this soup dairy free or vegan?
A Yes, substitute unsweetened plant-based milk like oat milk for the half and half, choose a plant-based cheese that melts well, and use vegetable stock. The texture will differ slightly, but you can still achieve a creamy, flavorful soup.
Q Can I use frozen broccoli instead of fresh?
A Absolutely, frozen broccoli works well and is a great shortcut. Add frozen florets straight into the simmering stock, but watch the cooking time since frozen broccoli may cook faster and release more water.
Q Why did my soup turn grainy when I added the cheese?
A Graininess can happen if the cheese is added to boiling liquid or if the cheese was pre-shredded and contains anti-caking agents. Remove the pot from high heat before stirring in freshly grated cheese, and stir gently until melted.
Q How can I thicken the soup if it is too thin?
A Simmer it a little longer uncovered to reduce excess liquid, or whisk in a small slurry of flour and water, then simmer until correct consistency. Adding a small amount of instant potato flakes can also thicken without changing the flavor much.
Q Is it okay to freeze this soup after adding the cheese?
A You can freeze it, but the texture may change slightly and become grainier when reheated. For best results, freeze before adding the cheese, then stir in fresh grated cheddar when you reheat for serving.
Q What cheese is best for flavor and melt?
A A sharp cheddar provides the classic tang and melts nicely. Mixing in a small amount of Gruyere can add depth and a buttery finish.
Final Thoughts
This Easy Broccoli Cheddar Soup (Panera Copycat) Recipe is a reliable, cozy bowl of comfort that comes together with basic ingredients and a little gentle care. The balance of creamy cheese, tender broccoli, and a silky roux makes it a favorite for weeknights, leftovers, or a simple dinner to share. Try it with crumbled turkey bacon on top for extra texture, pair it with a crisp salad or warm bread, and enjoy how quickly a humble pot of soup can become a comforting ritual. Make a pot soon, and savor the simple pleasure of a warm, cheesy spoonful.
Print
Easy Broccoli Cheddar Soup (Panera Copycat)
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, comforting bowl of broccoli cheddar soup, perfect for chilly nights or cozy lunches with friends.
Ingredients
- 1 pound Broccoli (cut into chunks)
- 1 Onion (chopped)
- 2–3 cloves Garlic (crushed)
- 1 Carrot (grated, large)
- 4 tablespoons Butter
- 2 cups Half & half (or whole milk)
- 8 oz Cheddar cheese (grated)
- 4 tablespoons All-purpose flour
- 3 cups Chicken or vegetable stock
- Salt to taste
- Pepper to taste
- 1 teaspoon Paprika
Instructions
- In a large pot, melt the butter over medium heat, add the chopped onion and sauté for 4 to 5 minutes until soft and translucent.
- Stir in the crushed garlic and cook for 1 minute until fragrant.
- Sprinkle in the all-purpose flour and whisk constantly for 1 to 2 minutes until lightly golden.
- Gradually pour in the chicken or vegetable stock while whisking to prevent lumps, then add the broccoli, grated carrot, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes until broccoli is tender.
- Stir in the half & half and grated cheddar cheese, mixing until cheese melts completely.
- Ladle the soup into bowls and serve warm, optionally topping with extra cheddar or croutons.
Notes
For a smoky garnish, top with crispy crumbled turkey bacon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 60mg
Keywords: broccoli cheddar soup, Panera copycat, comfort food, easy soup recipe
