Valentina Ablaev
This broccoli cheddar soup recipe makes the perfect comfort meal. The Panera Bread copycat soup is rich, creamy, and shockingly easy to make! Each bite is loaded with tender broccoli and cheesy chicken broth. Can it get any better?
Nothing comforts you as much as a bowl of soup when the weather gets cold! Our classic vegetable soup and easy potato soup join the broccoli soup for classic favorites.
The iconic Panera Bread Broccoli Cheese Soup is one of our all-time favorites, but it can get pricey! However, you can make a large pot for nearly the price of a portion at Panera! It doesn’t get better than that!
Level up your soup: Take this soup to the next level by hollowing out a bread loaf and loading it up with the broccoli soup! With the addition of protein you can also make a chicken and broccoli potato soup!
Why You’ll Love This Recipe
- Easy to make. This recipe couldn’t be more straightforward; cooks of all levels can master it.
- Comfort food. This cheesy soup always hits the spot and gives you all the cozy feels!
- Affordable cooking. The ingredients for this soup are affordable, most of which you may already have at home!
Ingredients for Homemade Broccoli Cheddar Soup
- Mirepoix – a mirepoix sounds complex, but it’s the base of many soups. It’s a combination of diced onion, carrots, and celery. The key is cooking it on low in butter to create a delicious and flavorful base for the soup.
- Broth – chicken broth is perfect for this soup!
- Broccoli – cut the broccoli into bite-sized pieces.
- Cream – a combination of milk, heavy cream, and flour to thicken the soup.
- Cheese – sharp cheddar cheese is key for the best flavor and a thick broth.
See the recipe card below for a full list of ingredients and quantities.
Substitutions and Variations
- Add protein: Make this soup hearty by loading it with shredded chicken breast or leftover honey baked ham.
How to Make Broccoli Cheddar Soup
- Finely dice onion and celery, and cut the carrots into matchsticks.
In a Dutch oven, melt butter and sauté onions until soft. Add celery and carrots, cooking until tender. Stir in garlic and cook for 1 minute. - Pour in broth, add broccoli florets, and season with salt and pepper. Simmer for 5 minutes or until broccoli is tender.
- Whisk together cream, milk, and flour, then add to the pot. Turn the stove to low heat and stir in the cheese until it’s fully melted.
Expert Tips:
- Heat is important: When cooking this soup, it is important to watch the heat. You don’t want to burn the vegetables; even more importantly, you want the heat on low when adding the cheese. The cheese will curdle and ruin the entire soup if the heat is too high.
Serving Suggestions
Here are some classic soup combinations:
- Soup and salad: Pair this broccoli soup with a homemade grilled chicken salad.
- Soup and sandwich: This broccoli cheddar soup should be enjoyed with a homemade club sandwich.
- Bread: Some crispy italian bread or a side of homemade cheddar bay biscuits will complete this soup!
Recipe FAQs
We add flour with the milk to thicken the soup instead of making a roux.
You can absolutely put this soup into a hollowed bread bowl for the perfect panera bread effect.
Yes, you can use frozen broccoli! Thaw the broccoli before adding to the soup and pat out the excess moisture.
This is caused by adding the cheese when the soup is too hot. Turning the heat down to low before adding the cheese is vital. If you know that your stovetop stays extra hot, you can even remove the pot from the heat while adding the cheese.
Store & Reheat
- Storage. Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Reheat. Reheat on the stovetop in a pot over low-medium heat until warmed through.
- Freeze. Add the cooled soup to a freezer-safe container and freeze for up to 3 months: Reheat: Thaw the soup in the fridge overnight and reheat in a pot on low-medium heat.
More Comfort Recipes
If you enjoyed this broccoli soup recipe, be sure to try our other popular soup recipes; here are some of our favorites:
If you tried this broccoli soup recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Broccoli Cheddar Soup
Ingredients
- 1 small onion finely chopped
- 1 carrot cut into thin strands
- 1 celery chopped
- 4 Tbsp unsalted butter
- 2 garlic cloves minced
- 32 oz chicken broth 4 cups
- 3 cups raw broccoli florets 1 head
- ½ tsp salt or to taste
- ¼ tsp ground pepper or to taste
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 2 Tbsp all-purpose flour
- 2 cups mild cheddar cheese or more to taste
Instructions
- Finely chop the onions and celery. Slice the carrots into thin matchsticks, and cut the broccoli into small florets.
- In a Dutch oven, melt 4 tablespoons of butter and sauté the onions until soft. Add the celery and carrots, and cook until the vegetables are tender.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the broth, add the broccoli, and season with salt and pepper. Simmer for about 5 minutes, or until the broccoli is tender.
- In a separate bowl, whisk together the heavy cream, milk, and flour. Add this mixture to the pot and cook over low to medium heat.
- Turn the heat down to low and make sure the soup isn’t bubbling, and add in the cheese one cup at a time, stirring it in.
- Enjoy, friends!
Notes
- When cooking this soup, it is important to watch the heat. You don’t want to burn the vegetables and even more importantly, you want the heat on low when adding the cheese. If the heat is too high, then the cheese will curdle and ruin the entire soup.
- Storage. Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Reheat. Reheat on the stovetop in a pot over low-medium heat until warmed through.
- Freeze. Add the cooled soup to a freezer-safe container and freeze for up to 3 months: Reheat: Thaw the soup in the fridge overnight and reheat in a pot on low-medium heat.
