Broccoli Cheddar Soup (Better Than Panera!)

This creamy broccoli cheddar soup is the perfect cozy dinner for a cool fall evening. It’s rich, cheesy, and full of flavor, made with simple ingredients you probably already have at home. It’s one of my family’s favorite comfort meals, and honestly, it gives Panera a run for its money. You only need a few pantry staples, fresh broccoli, and about 30 to 45 minutes to get it on the table.

There is something about a cozy bowl of broccoli cheddar soup that just feels like fall. Every year when the weather turns cool in Tennessee, this is the first soup I make. It is rich, creamy, and full of flavor, pure comfort in a bowl.

I have always loved Panera’s broccoli cheddar soup, but when I started making this homemade version, there was no going back. It tastes just as good, if not better, and I can eat it without getting the heartburn I sometimes get from the ready-made kind. The flavor is smooth and balanced with just the right amount of sharp cheddar and a touch of spice.

Why You’ll Love This Broccoli Cheddar Soup

This recipe is simple enough for a weeknight dinner but tastes like something from your favorite café.

• Ready in about 30 minutes
• Creamy, cheesy, and packed with fresh broccoli
• Family-friendly and freezer-friendly
• Uses basic ingredients you probably already have
• Perfect comfort food for cool fall days

Ingredient Notes

Cheddar Cheese: Freshly shredded cheddar melts smoother and gives the soup that perfect creamy texture. I use sharp cheddar for a bold, rich flavor, but mild or medium cheddar also work great.

Broth: Either chicken or vegetable broth will do. Chicken broth gives a little more depth, while vegetable broth keeps it vegetarian.

Half-and-Half or Milk: Half-and-half adds richness, but milk creates a lighter version if you prefer.

Nutmeg and Cayenne Pepper: A small pinch of each brings the flavor to life. The nutmeg adds warmth, and the cayenne gives a gentle kick that balances all that creamy cheese.

Tips for the Best Broccoli Cheddar Soup

Do not rush the roux, which is the butter and flour mixture. Letting it cook for a few minutes helps thicken the soup and removes any flour taste.

Stir often once you add the cheese. Melt it slowly over low heat for a silky, smooth texture.

If you like a thicker soup, let it simmer uncovered for a few extra minutes. For a thinner soup, whisk in a splash of milk or broth until you reach your desired consistency.

Always shred your own cheese for the best results. Pre-shredded cheese can make the soup grainy because it contains anti-caking powder.

Serving Suggestions

I like to serve this soup with warm crusty bread or rolls for dipping. It also pairs perfectly with a simple green salad or even a baked potato if you want a heartier meal.

If you are feeling cozy, serve it in a bread bowl for that classic café touch. This broccoli cheddar soup is also perfect for fall gatherings. Double the recipe and keep it warm in a slow cooker for family dinners or potlucks.

Storage and Reheating

This soup stores beautifully, which makes it perfect for meal prep.

Refrigerator: Keep leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating: Warm slowly on the stove over low heat. Add a splash of milk or broth to bring back that creamy texture.

Final Thoughts

This homemade broccoli cheddar soup is everything I love about fall cooking: cozy, easy, and delicious every single time. Whether you are making it for a quick weeknight dinner or a Sunday supper with family, it is one of those recipes that never disappoints.

If you enjoyed this recipe, you will love my other soup recipes. They are perfect comfort food favorites for chilly days.

And if you are looking for something to wear while your soup simmers, visit my Fall Collection at Small Town Mercantile for cozy shirts and seasonal favorites that bring all the fall vibes to your kitchen.

Broccoli Cheddar Soup (Better Than Panera!)

A rich, creamy broccoli cheddar soup that’s even better than Panera’s. Made with fresh broccoli, carrots, and sharp cheddar for the ultimate cozy comfort meal in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Soup

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

Base:

• ⅔ cup unsalted butter
• 2 whole yellow onions finely chopped
• 4 cloves garlic minced
• ½ cup all-purpose flour

Broth & Veggies:

• 4 cups vegetable or chicken broth
• 6 cups broccoli florets chopped into bite-size pieces, about 2 standard 10–12 oz bags
• 2 whole carrots peeled and grated or thinly sliced

Cheese & Dairy:

• 4 cups shredded sharp cheddar cheese
• 4 cups half-and-half or milk

Seasonings:

• 1 teaspoon salt
• 1 teaspoon black pepper
• ¼ teaspoon cayenne pepper optional, for mild heat
• ½ teaspoon nutmeg optional, for warmth and depth

Equipment

• 1 Large pot
• 1 Wooden spoon or silicone spatula
• 1 Whisk
• 1 Measuring cups and spoons
• 1 Chef’s knife and cutting board
• 1 Ladle

Method

 

Sauté aromatics:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant and lightly golden.

Make a roux:

1. Sprinkle the flour evenly over the onions and garlic, stirring constantly to form a smooth roux. Cook for 2–3 minutes, allowing it to bubble slightly and turn a light golden color — this helps thicken the soup later and adds flavor.

Add broth:

1. Slowly whisk in the vegetable or chicken broth, a little at a time, stirring until smooth and lump-free. Continue whisking until the mixture thickens slightly, then bring to a gentle simmer.

Add veggies:

1. Stir in the chopped broccoli florets and grated carrots. Simmer uncovered for 10–15 minutes, or until the vegetables are fork-tender and the broth is rich and fragrant.

Add cheese and dairy:

1. Lower the heat to medium-low and stir in the shredded sharp cheddar cheese, one handful at a time, until fully melted and creamy.

Finish the soup:

1. Pour in the half-and-half or milk, stirring gently to combine. Season with salt, black pepper, cayenne (if using), and nutmeg. Let the soup simmer on low for another 5–10 minutes, stirring occasionally, until thick and velvety.

Serve:

1. Ladle into bowls and serve hot with crusty bread or a simple side salad. Garnish with extra shredded cheese or a few broccoli florets if desired.

Notes

• Texture tip: The soup will continue to thicken as it cools. If it becomes too thick when reheating, just stir in a splash of milk or broth to thin it back out.
• Cheese tip: For the smoothest, creamiest texture, use freshly shredded cheddar cheese. Pre-shredded cheese contains anti-caking agents that can make the soup a little grainy.
• Extra flavor: Add a dash more cayenne or a sprinkle of extra-sharp cheddar before serving if you like a little kick.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat slowly over low heat, stirring occasionally.
• Serving ideas: This soup pairs perfectly with crusty bread, homemade croutons, or a fresh side salad.