Our homemade Broccoli Cheddar Soup is even better than Panera’s! Not only does it taste amazing, but it’s also a healthier option that’s easy to make at home with fresh ingredients.
Who doesn’t love broccoli and cheese? This one-pot broccoli cheese soup is not only healthy but also super easy to make, ready in under 30 minutes. It’s the ultimate comfort food, perfect for lunch or dinner. Trust me—you’re going to absolutely love this soup.
I love making soups, from creamy ham potato soup to busy day soup and tortellini soup. This broccoli cheese soup is no exception—each spoonful is like a warm hug on a chilly day. Simple ingredients combine to create a rich, delicious flavor that’s hard to resist.
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What Is Panera’s Broccoli Cheddar Soup?
Panera Bread’s Broccoli Cheese Soup is a popular menu item made with broccoli florets, shredded carrots, and a rich cheddar cheese base. It’s a creamy, comforting soup often served in a bread bowl, making it a hearty favorite among customers. While Panera’s recipe may vary slightly by location, it usually includes a blend of broccoli, carrots, onions, cheese, and a creamy broth. Many people love this soup for its cheesy goodness combined with the rich flavor of broccoli.
Why You’ll Love This Broccoli Cheese Soup Recipe
- Quick and Easy: Perfect for busy weeknights, this soup comes together in just 30 minutes.
- Simple Ingredients: You likely already have most of the ingredients in your kitchen.
- Family-Friendly: Loved by both kids and adults, this soup is a great family meal.
- Comfort Food: A warm, cozy bowl of this soup is exactly what you need for comfort.
- Healthy Ingredients: Broccoli adds a boost of nutrients while cheese brings the flavor.
- Customizable: Easily adapt this recipe to suit your taste with extra veggies or different cheeses.
- Budget-Friendly: Affordable ingredients make this soup an easy go-to meal for any night.
Ingredients and Substitutions
- Cheese – Sharp cheddar is ideal for a bold, tangy flavor that complements the broccoli. For added depth, consider mixing in other cheeses like Gruyère for nuttiness or Parmesan for a salty, umami punch. Make sure to use freshly grated cheese for the best melting consistency.
- Broccoli – Fresh broccoli is best, cut into small florets to cook quickly and blend easily with the soup. If you prefer a smoother texture, you can puree the soup or leave some pieces intact for a chunkier version.
- Carrot – Grated or finely chopped carrot adds both texture and a natural sweetness that balances the richness of the cheese. It also boosts the color and nutrition of the soup.
- Milk or Cream – Whole milk adds creaminess without making the soup too heavy. For a richer texture, you can use half & half or heavy cream. Dairy alternatives like almond milk or oat milk work well for a lighter, dairy-free version.
- Butter – Use unsalted butter to control the overall saltiness of the soup. It provides a rich base and helps sauté the aromatics without overpowering the flavor.
- Onion – Finely chop the onion for a smoother texture in the soup.
- Garlic – Freshly minced garlic gives the soup a vibrant, savory kick. You can adjust the amount to your preference or even add roasted garlic for a deeper flavor.
- Flour – All-purpose flour is used to create a roux, which thickens the soup and gives it a creamy consistency. For a gluten-free option, you can substitute with cornstarch or a gluten-free flour blend.
- Chickens Stock – Use low-sodium chicken stock to maintain control over the salt levels. For a vegetarian-friendly version, substitute with vegetable broth, which will still give the soup a rich, hearty flavor.
- Salt & Pepper – Season the soup to taste with kosher salt and freshly ground black pepper. These basic seasonings bring out the natural flavors of the ingredients.
- Paprika – Enhances the color and contributes to the overall flavor profile.
Essential Tips for Success
- Use Fresh Vegetables: Fresh broccoli and carrots give the soup the best flavor and texture.
- Good Quality Cheese: Use sharp cheddar for a bold flavor. The quality of the cheese makes a big difference in the richness of the soup.
- Don’t Overcook the Vegetables: Keep the broccoli and carrots tender but still with a slight bite for the best texture.
- Watch the Roux: Cook the roux until it’s a light golden brown for a rich, nutty flavor.
Recipe Variations
- Crispy Bacon: Sprinkle crispy bacon on top for added smokiness.
- Sautéed Mushrooms: Add sautéed mushrooms for an earthy, savory addition.
- Caramelized Onions: For extra sweetness, caramelize onions separately and add them to the soup.
- Diced Ham or Turkey: A great protein boost that pairs well with the cheese.
- Spinach or Kale: Stir in some fresh greens for extra nutrients and color.
Serving Ideas
- Bread Bowls: Serve the soup in hollowed-out bread bowls for a hearty meal.
- Toppings: Add a sprinkle of extra cheese, fresh herbs, or black pepper to each bowl.
- Side of Bread: Pair the soup with garlic bread or a crusty bread slices for dipping.
- Sour Cream or Greek Yogurt: Add a dollop on top for extra creaminess and tang.
Storing Ideas
- Fridge: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Freeze the soup for up to 2-3 months, though the texture may change slightly due to the dairy content.
Troubleshooting
- Too Thick: Thin the soup with more broth or milk until the desired consistency is reached.
- Too Thin: Let the soup simmer a bit longer to thicken, or make a quick roux and whisk it in.
- Cheese Won’t Melt: Add the cheese in small batches over low heat, stirring constantly to avoid curdling.
- Burnt Roux: If the roux burns, discard it and start again. Be sure to stir constantly and keep the heat at medium.
Quick and Easy Broccoli Cheese Soup Recipe
This Broccoli Cheddar Soup brings the comfort food vibes, packed with super cheesy goodness and tender broccoli. Need a quick and tasty meal? Our Quick and Easy Broccoli Cheddar Soup is ready in 30 minutes with just 10 minutes of prep, making it a perfect homemade option for dinner.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
servings
Ingredients
- 4 tbsp unsalted butter
- ½ medium onion finely chopped
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 3 cups low-sodium chicken stock or vegetable stock
- ¾ tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika or smoked paprika
- 1 large head broccoli cut into small pieces
- 1 large carrot grated
- 1 cup heavy cream or half & half
- 8 oz cheddar cheese shredded
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 2-3 minutes, or until the onion becomes translucent and the garlic is fragrant. Stir occasionally to prevent burning.
- Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously with a wooden spoon or whisk to combine, creating a roux. Cook for 1-2 minutes until the roux turns a light golden brown. This step helps to eliminate the raw flour taste and develops flavor.
- Slowly pour in the chicken or vegetable stock while whisking continuously to avoid lumps. Continue whisking until the mixture is smooth and starts to thicken, about 3-4 minutes.
- Add the kosher salt, black pepper, and, if using, the paprika or ground nutmeg. Stir well to incorporate the seasonings into the soup base.
- Add the broccoli pieces and grated carrot to the pot. Stir to combine. Bring the soup to a simmer and reduce the heat to medium-low. Cover and cook for about 15-20 minutes, or until the broccoli is tender but still vibrant in color. Stir occasionally to ensure even cooking.
- Once the vegetables are tender, reduce the heat to low. Slowly stir in the heavy cream or half & half, followed by the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Do not let the soup come to a boil after adding the dairy, as this could cause the cream to curdle.
- Taste the soup and adjust the seasoning with more salt and pepper if needed. If you prefer a smoother texture, you can use an immersion blender to partially blend the soup, leaving some pieces of broccoli for texture.
- Ladle the soup into bowls and garnish with additional shredded cheddar cheese, if desired. Serve warm with crusty bread or a side salad.
Notes
The serving size for this Broccoli Cheddar Soup is approximately 1 to 1.5 cups per person.
Nutrition Information
Serving: 1 serving, Calories: 448 kcal, Carbohydrates: 17 g, Protein: 16 g, Fat: 37 g, Saturated Fat: 22 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 9 g, Trans Fat: 0.3 g, Cholesterol: 106 mg, Sodium: 756 mg, Potassium: 478 mg, Fiber: 3 g, Sugar: 6 g, Vitamin A: 5211 IU, Vitamin C: 55 mg, Calcium: 341 mg, Iron: 1 mg
The nutritional information provided on this website is intended to be a helpful reference and convenience for our users. It is offered as a courtesy and is based on data primarily sourced from the USDA Food Composition Database.
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