Filled with tender chunks of broccoli and rich, cheesy broth, this easy recipe for Broccoli Cheddar Soup is made in one pot and ready in less than 30 minutes. And while it tastes extremely decadent, it is much lower in fat and calories than Panera's Broccoli Cheese Soup.
Looking for an Instant Pot version of this soup? Try my ultra-rich and creamy recipe for Instant Pot Broccoli Cheddar Soup.
Like many of you, I love many of Panera's dishes. But my wallet does NOT appreciate the cost.
From Copycat Panera Greek Salad to Instant Pot Egg Bites to Puff Pastry Egg Tarts to this Broccoli Cheddar Soup, I have made it my mission to recreate some of our favorite Panera recipes at home! This recipe for Broccoli Cheddar Soup is a great example of just how easy it can be to create restaurant favorites at home.
Reasons to Love Broccoli Cheddar Soup
- Quick & Easy Recipe. This Broccoli Cheese Soup is made in one pot and in less than 30 minutes from start to finish.
- Healthier Version. Panera's Broccoli Cheddar Soup is extremely high in fat and calories. This recipe uses JUST enough butter and swaps out the heavy cream for evaporated milk to keep this version of broccoli cheese soup creamy and rich, yet lower in fat and calories.
- Family-Favorite Recipe. Watch your picky eaters devour broccoli when you serve up this cozy soup! The velvety, cheesy broth makes it irresistible.
Notes on Ingredients
You will find the quantities used, along with the full cooking instructions in the recipe card at the bottom of the post.
- Butter: Use unsalted butter for best results.
- Flour: Use all-purpose flour to thicken the soup. Alternatively, you can replace the flour with a 1:1 Gluten-Free flour blend to keep this Broccoli Cheddar Soup gluten-free.
- Onions: Use a white or yellow onion, not a red or sweet onion.
- Carrots: Use shredded carrots or finely minced carrot to ensure it softens fully during the cooking process.
- Broccoli: This soup can be made using fresh broccoli florets, or defrosted frozen broccoli florets.
- Broth: Use low-sodium storebought or homemade vegetable broth or chicken stock.
- Seasoned Salt: Homemade seasoned salt adds a nice flavor to the soup, as it is a combination of salt, paprika, garlic powder, and onion powder. Feel free to use kosher salt in its place.
- Nutmeg: Nutmeg may sound like an odd addition, but it helps to bring out the flavor in any cream-based soup or sauce. However, it is only best if you use whole nutmeg grated with a Microplane. If you only have ground nutmeg, omit it, as it will overpower the soup with its flavor.
- Evaporated Milk: Instead of heavy cream, use evaporated milk. Evaporated skim milk is a great low-fat swap for heavy cream or half and half, as the evaporated milk has been condensed, giving it a rich flavor without the fat. That said, if you would rather use whole milk or half and half, go for it!
- Cheese: I use a combination of extra sharp cheddar cheese and freshly grated Parmesan cheese, as both are extremely rich in flavor. That means a little goes a long way and you can use less cheese while retaining that cheesy flavor.
∗ important to remember ∗
Be sure to freshly grate the cheese yourself for this soup instead of using pre-grated cheese. Pre-shredded cheese is often coated in an anti-caking agent, making it not melt as evenly into your soup.
Serving Suggestions
Serve your Copycat Panera Broccoli Cheddar Soup with a Copycat Panera Greek Salad or a Copycat Panera Turkey Sandwich for a hearty meal completely made at home! Or pair your soup with some crusty dutch oven bread. Talk about a cozy meal!
Storage & Reheating Instructions
Leftover Broccoli Cheese Soup will keep for up to 3 days in an airtight container. I do not recommend freezing this soup, as the milk can separate when thawed.
To reheat the soup, keep in mind you may need to add a bit of stock or milk to thin it slightly and whisk the soup well to fully incorporate everything together.
More Vegetarian Soup Recipes
- Potato Corn Chowder
- Instant Pot Tomato Soup
- 30-Minute Loaded Baked Potato Soup
- Instant Pot Vegetable Soup
- Slow Cooker Minestrone Soup
- Instant Pot Lentil Soup
If you tried this recipe for Broccoli Cheddar Soup, I would love for you to leave a review and comment below.
Broccoli Cheddar Soup
Ingredients
- 2 tablespoons unsalted butter
- ½ medium onion finely minced
- 2 tablespoons all-purpose flour
- 1 cup shredded carrot
- 3 cups low-sodium vegetable broth or chicken stock
- 12 ounces evaporated skim milk or half and half
- 2 cups fresh broccoli florets chopped
- ¼ teaspoon freshly grated whole nutmeg optional
- ½ teaspoon seasoned salt
- 4 ounces grated sharp cheddar cheese
- ¼ cup grated fresh Parmesan cheese
- salt and pepper to taste
Instructions
- Over medium-high heat, melt the butter in a heavy-bottomed soup pot.
- Once the butter has melted, add the diced onion and saute for about 5 minutes or until the onion begins to soften and become translucent.
- Sprinkle the 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 broth, whisking well to incorporate. Bring the mixture to a boil, whisking often. Once lightly boiling, add in the carrots, broccoli, seasoned salt, and 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 the cheese and evaporated milk. Allow the soup to cook over low heat for an additional 2-5 minutes, to let the cheese melt, stirring constantly.
- Remove the soup from the heat, taste, and add salt and pepper as needed. Serve warm.
Rose
Made this . It’s was delicious and have written it out for future making .
Thank you
Kristen Chidsey
I am so glad you enjoyed Rose! You can also hit the print button too to save recipes in the future. 🙂
Lauren
So yummy!! We loved it! Thank you so much!!
Kristen Chidsey
I am so glad to hear that Lauren! Thank you!
Lily Moore
Can I just double everything to make 8 servings? I need to make it for a family of 5. It looks delicious! Thank you!
Kristen Chidsey
Yes absolutely! Enjoy!
billie
If I'm using cornstarch slurry, when do I add? I'm assuming either with the stock or later with the milk.
Kristen Chidsey
Hi Billie! I would add with the milk.
Helen
What great tips for lightening up what can sometimes be a bit of a heavy (although very delicious!) soup!
Don't you just love that most tasty things can be lightened up a bit and you can still keep the yumminess?
Kristen Chidsey
I absolutely LOVE giving recipes a healthy make-over Helen! So glad you enjoyed this version of Broccoli Soup 🙂
Liz
I've been dying to try this soup but I'm a vegetarian!! Thank you for the recipe because it works just as well with vegetable broth!
Kristen Chidsey
I am glad I could help Liz!
Manila Spoon
I love using evaporated milk in my soup - adds so much creaminess and flavor! YUM!
Kristen Chidsey
I really does add the perfect amount of creaminess. I am so glad you enjoyed this soup.
Lane Patten
This is going on repeat in my house!
Kristen Chidsey
WAHOO!!! We love it here at my house too 🙂
Morgan
I could not get my soup fully incorporated. It turned out very gritty as if the Parmesan would not melt- looked like a broken sauce. I used freshly grated cheese from a block as suggested. Do you have any tips for what I may have done wrong?
Kristen Chidsey
Hi Morgan. I am so sorry you did not achieve a creamy consistency in this soup. Once you added the cheese and milk, did you whisk constantly? That is a very important step. If you find it hard to whisk around the broccoli, you can steam the broccoli separately and stir into the soup right before serving.
Linda Roisum
My husband and I both love Broccoli Cheddar Soup. I've never had Panera's though because of the gluten flour. I'll definitely be trying your Copycat version but with gluten free flour. I've pinned your receive to my Soups, Stews and Chili board so that I can find it.
Kristen Chidsey
Thanks Linda! You can use a cornstrach slurry as well to thicken (just take 1 tablespoon cornstarch with tablespoons of the cooking liquid--shake it up until smooth and whisk in quickly to soup.)
Winnie
Fantastic soup!! So rich 🙂 It's a whole meal for me
I'm saving the recipe
Tasha @thatssoyummy
I am loving this lightened up version of Panera Breads Broccoli cheese soup
Kristen Chidsey
Thanks Tasha! It really does still taste decadent too!
Joy @ Yesterfood
Kristen, thank you- this sounds wonderful, and the rest of your soups you have there sound perfect for this cold weather. I have pinned to try- can you please tell me what size can of evaporated milk you used- 5 oz. or 12 oz.? Thank you for sharing this with us at Treasure Box Tuesday!
Kristen Chidsey
Thanks Joy!
And good catch--sorry I did not specify the size of the can. It was a 12 ounce can. I will update the recipe!
angie
never had paneras but do love broccoli cheese soup never made it myself though thanks for the recipe gonna try this
come see us at http://shopannies.blogspot.com
Kristen Chidsey
Well this is a good soup for you to try. Enjoy
Laura Sue Shaw
This looks delicious! I can't wait to try out the recipe.
Kristen Chidsey
Thanks Laura! I hope you enjoy!
Aimee @ ShugarySweets
Panera's soup is awesome, love this lightened up version too 🙂
Kristen Chidsey
Panera's soup is AWESOME, but this is healthy enough for daily consumption 🙂