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Filled with tender broccoli, shredded carrots, and sharp cheddar, this Broccoli Cheddar Soup brings all the comfort of Panera's version, without the price tag or drive-thru line. It's rich, creamy, and ready in under 30 minutes, making it one of those dinners that feels way fancier than it actually is.
While I love Panera's Broccoli Cheese Soup, I prefer this version. It is lower in fat, calories, and sodium, yet still delivers a rich and velvety soup that rivals any restaurant.
Kristen's Keys for Broccoli Cheddar Soup
In order to deliver a broccoli cheese soup that is reminiscent of Panera's version without the excess fat and sodium, pay attention to a few key things.
- Use sharp cheddar. The bolder the cheese, the more flavor you get without needing extra butter or cream. And for the creamiest soup with a velvety texture, grate the cheese yourself.
- Use evaporated milk or half-and-half. Either will give you that velvety, restaurant-style texture without the need to use heavy cream.
- Don't skip the nutmeg. A bit of grated nutmeg (from a bulb of nutmeg, not ground nutmeg) adds warmth to the cream-based soup.
- You can use fresh or frozen broccoli. Use what you have on hand.
5-Star Review
Love love love this, been using this recipe for years now and it never disappoints!! --Jewel⭐⭐⭐⭐⭐
How to Make Copycat Panera Broccoli Cheddar Soup
While this is an easy soup recipe, this step-by-step section is provided so you can experience the flavor of Panera's Broccoli Cheese Soup at home!
Step One: Sauté the Onion
Melt butter in a large pot over medium heat and sauté finely minced onion until soft and translucent, about 5 minutes.
👉🏻Don't rush! Make sure the onions are fully softened and translucent, as this step builds that rich, savory base and prevents that harsh onion flavor that sometimes sneaks in when you hurry.
Step Two: Make the Roux
Sprinkle in flour and whisk until it forms a thick paste (AKA a roux). Cook for about a minute to eliminate that raw flour taste.
Step Three: Whisk in Broth
Pour in the broth a little at a time, whisking after each addition until smooth. This gradual process ensures your soup thickens evenly and keeps things silky smooth.
Step Four: Add Veggies and Simmer
Stir in fresh broccoli, carrots, and seasonings. Cover and simmer for about 10-12 minutes, until the broccoli is fork-tender.
👉🏻Using Frozen Broccoli? Steam it in the microwave and stir into the soup RIGHT before serving to prevent mushy broccoli.
Step Five: Add Cream and Cheese
Lower the heat and stir in half-and-half (or evaporated milk) and shredded cheeses. Keep stirring until the cheese melts completely into the soup.
👉🏻Don't Crank the Heat! Let the soup simmer on low until the cheese is melted. Trying to speed up the process by cranking the heat can cause it to separate.
Recipe Modifications
- Gluten-Free: Replace the all-purpose flour with a 1:1 Gluten-Free flour blend and ensure your broth is gluten-free.
- No Seasoned Salt? Kosher salt works fine, but seasoned salt adds depth and a little something extra.
- Have an Instant Pot? Try Instant Pot Broccoli Cheddar Soup.
Storage Instructions
- Store: Let the soup cool slightly, transfer it to an airtight container, and refrigerate for up to 3 days. I do not recommend freezing, as the milk can separate when thawed.
- Reheat: It is best to reheat broccoli cheese soup in a small or medium saucepan over medium-low heat until warm rather than heating the soup in the microwave. Gently heating the soup will prevent the broth from separating and allow you to retain the same creamy consistency as when first prepared.
More Copycat Panera Recipes
Once you discover how easy is to make Panera's Broccoli Cheddar Soup at home, you may want to try out these other favorite copycat Panera recipes as well.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Broccoli Cheddar Soup
Video
Ingredients
- 2 tablespoons unsalted butter
- ½ medium yellow onion, finely minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium broth, vegetable broth or chicken stock
- 1 cup shredded carrots
- 3 cups chopped fresh broccoli florets, *see recipe notes for using frozen broccoli
- ½ teaspoon seasoned salt
- ¼ teaspoon grated nutmeg, optional
- 1½ cups half and half , or one 12-ounce can of evaporated milk
- 1 cup sharp cheddar cheese, freshly grated
- ¼ cup Parmesan cheese, freshly grated
- salt and pepper to taste
Instructions
- Over medium heat, melt 2 tablespoons unsalted butter in a heavy-bottomed soup pot. Once the butter has melted, add the diced onion and sauté for about 5 minutes or until the onion begins to soften and become translucent.
- Once the onion has softened, sprinkle 2 tablespoons all-purpose flour over the onions and butter and whisk together to form a thick paste or a roux. Cook for 1 minute, allowing the flour to toast lightly.
- Slowly add the 3 cups low-sodium broth, ½ cup at a time, whisking well to incorporate. Increase the heat to medium-high and bring the mixture to a boil, whisking often.
- Once lightly boiling, add in 1 cup shredded carrots, 3 cups chopped fresh broccoli florets, ½ teaspoon seasoned salt, and ¼ teaspoon grated nutmeg. Reduce to a simmer, cover, and let cook for about 10 minutes, or until broccoli is cooked through.
- Once the broccoli is tender, remove the lid, and whisk in 1½ cups half and half , 1 cup sharp cheddar cheese, and ¼ cup Parmesan cheeseAllow the soup to cook over low heat for an additional 2-5 minutes, until the cheese is fully melted, whisking constantly.
- Remove the soup from the heat, taste, and add salt and pepper as needed. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Broccoli Cheddar Soup was originally published in 2018 and updated in 2025.
I know I’ve reviewed this before, but a new discovery - frozen broccoli florets work wonderfully in this recipe. I chop them up as I do fresh broccoli and add exactly as your recipe directions specify. Freezing vegetables catches them at peak of freshness and nutrition. Fresh is great, but too often, they languish in my fridge when dinner plans change and I don’t use them as quickly as planned. Plus, need I mention the freezer sales? I call my basement freezer my “cold pantry.” I always recommend your website to patients and the public because you are so thorough with testing recipe modifications and substitutions. Cheers, Kristin from your biggest RD fan.
Thank you, Laurie! I love hearing you recommend my site to your patients - what an honor! Thanks for sharing this worked with frozen broccoli as well. Like you, I always have a freezer stocked with frozen veggies.
Great recipe! Can you explain why all recipe amounts call for 1- 12 oz can of ev milk? The 1/2&1/2 amount changes correctly.
Hi Deb! I am thrilled you enjoyed! The recipe substitutions won't unfortunately scale, so it is best to keep track of those yourself.
Made it dozens of times for at least the past 5 years. It’s a regular in my rotation. I always use evaporated milk so it’s almost a pantry staple soup. I’ve used the frozen broccoli option as well if needed. I upgrade the cheddar cheese to amp up the flavor without having to use cream or 1/2 and 1/2. I like to grate the carrot using the fine grate attachment. I dice up the broccoli up a little smaller than pictured as well. A winner!
I LOVE LOVE hearing this is a regular recipe at your house, Laurie! Thank you so very much for taking the time to leave a comment.
The recipe itself was amazing, everyone I served loved it! But what is the point of adding the nutrition information if it doesn't include the serving size?!
Hi Dee! I am glad to hear you enjoyed the recipe. As for nutrition, it is based on servings which is listed in the recipe card. The soup makes a total of 4 servings and each serving is about 2 cups.
This was very good, and I have to say the leftovers were even better the 2nd day!
Thank you for another great recipe.
You are very welcome, Elaine! Thanks for sharing!
Love love love this, been using this recipe for years now and it never disappoints!! I like to double it for more veggies and a bit more nutmeg, all for personal choice. It’s wonderful without it!
I love hearing this is a staple at your house, Jewel! Thank you for taking the time to leave a review.
So easy to make and tastes like it should. Can you freeze it? It is too much for me alone. Thanks for sharing the recipe.
Hi Shari! I am so happy to hear you enjoyed this soup. It is not the best soup to freeze, as the cream/milk can separate when defrosted. It can be cut in half in the future and stored in the refrigerator for up to 3 days.