Go Back
Recipe card for easy broccoli cheddar soup with ingredients and instructions
Lena Joy

Easy Broccoli Cheddar Soup (Panera Copycat)

A rich, creamy broccoli cheddar soup made from scratch in about 35 minutes, inspired by the classic Panera favorite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 1 cup)
  • 1/3 cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • 2 cups half-and-half or whole milk
  • 4 cups broccoli florets chopped small
  • 1 cup shredded carrots
  • 3 cups sharp cheddar cheese freshly shredded
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • Pinch of ground nutmeg optional

Equipment

  • Large soup pot or Dutch oven
  •  whisk
  • Box grater
  • Ladle

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
  2. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the roux turns light golden and smells nutty (this removes the raw flour taste).
  3. Gradually whisk in the broth, then the half-and-half, until smooth.
  4. Add the broccoli and carrots. Simmer for 12–15 minutes, until the broccoli is tender.
  5. Reduce heat to low. Add the cheddar cheese gradually, stirring until each addition melts before adding more.
  6. Season with salt, pepper, and nutmeg if using. Serve hot.

Notes

For the smoothest texture, shred cheese from a block rather than using pre-shredded bags, and keep the heat low once the cheese is added to prevent separation.
Nutrition (approximate, per serving): Calories: 340. This is an estimate only and may vary based on specific ingredients and brands used.