Go Back
spoon lifting creamy broccoli cheddar soup from white bowl with fall decorations in background

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
Cook Time 30 minutes
Total Time 45 minutes
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.