Dinner

Easy Broccoli Cheddar Soup (Panera Copycat) Recipe

Name: Easy Broccoli Cheddar Soup (Panera Copycat) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound Broccoli (cut into chunks); 1 Onion (chopped); 2-3 cloves Garlic (crushed); 1 large Carrot (grated); 4 tablespoons Butter; 2 cups Half & half (or whole milk); 8 oz Cheddar cheese (grated); 4 tablespoons All-purpose flour; Salt to taste; Pepper to taste; 1 teaspoon Paprika; 3 cups Chicken or vegetable stock

Bylina moretti January 6, 2026January 6, 2026

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Introduction

This Easy Broccoli Cheddar Soup recipe is a comforting and creamy favorite that tastes just like the one from Panera. Ready in about 35 minutes, it combines fresh broccoli, sharp cheddar, and savory spices for a delicious homemade meal.

A white bowl with a black patterned rim is filled with a creamy yellow soup that has small green broccoli pieces scattered throughout. The soup has a smooth texture mixed with the chunky broccoli, and it sits on a white marbled surface. The soup looks thick and warm. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound broccoli, cut into chunks
1 onion, chopped
2–3 cloves garlic, crushed
1 large carrot, grated
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

Step 1: 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.
Step 2: Sprinkle the all-purpose flour over the onions and garlic. Whisk constantly for 1 to 2 minutes until the mixture turns lightly golden and develops a slightly nutty aroma, forming a roux.
Step 3: Gradually pour in the chicken or vegetable stock while whisking to prevent lumps. Add the broccoli chunks, grated carrot, salt, pepper, and paprika. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15 minutes until the broccoli is tender.
Step 4: Stir in the half & half (or whole milk) and the grated cheddar cheese. Mix until the cheese melts completely and the soup becomes creamy. Taste and adjust seasoning as needed.
Step 5: Ladle the soup into bowls and serve warm. Optionally, top with extra cheddar cheese or crunchy croutons for added texture.

Tips & Variations

For a thicker soup, use less milk or add extra cheese. To make it vegetarian, use vegetable stock instead of chicken stock.
If you prefer a smoother texture, carefully blend part or all of the soup before adding the cheese.
Add a pinch of nutmeg for a warm, subtle depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup may thicken upon cooling; simply add a splash of milk or stock when reheating to restore the desired consistency.

How to Serve

A white bowl with a black decorative edge filled with creamy broccoli cheddar soup. The soup has a smooth, pale orange-yellow base with many small and medium-sized bright green broccoli florets spread evenly throughout. The texture of the soup looks thick and rich with small bits of melted cheddar cheese visible on the surface, giving it varied texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the butter with a plant-based alternative and use dairy-free milk and cheese options to suit your dietary needs.

Can I freeze broccoli cheddar soup?

Broccoli cheddar soup can be frozen, but the texture may change slightly when reheated. Freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating gently.