Broccoli Cheddar Soup

by Olivia
Broccoli cheese soup

Broccoli Cheddar Soup – Broccoli cheese soup never goes out of style! This Panera copycat is packed with oodles of broccoli florets, cheddar cheese, carrots, half & half and cream cheese. My secret weapon.

The soup comes together quickly starting with onion and garlic for flavor and flour as a thickening agent. Chicken broth, half & half, broccoli and carrots along with seasonings are added to simmer for half an hour then the soup is pureed with a blender.

The last step is to add lots of cheddar cheese then. . .partly because I couldn’t help myself and partly because I read somewhere that it was in Panera’s version you add a half a block of cream cheese. When you think this already rich, creamy and cheesy soup can’t possibly be any richer, creamier or cheesier – in the space of few seconds – it’s elevated.

Broccoli cheese soup

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The soup is like green, liquid velvet with speckles of broccoli and carrot. You can make it as smooth or as chunky as you like. I think it’s best mostly smooth with some small pieces of vegetables floating around like you get at Panera. One of my favorite places on Earth.

I could eat this every. single. day. for the rest of my life! It doesn’t take much to make me happy. I can easily find happiness in a bowl of soup.

Right here is all the proof you need.

Broccoli cheese soup

Broccoli Cheddar Soup

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

A Panera copycat Broccoli Cheese Soup.


  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 + 1/2 cup half-and-half
  • 4 cups low-sodium chicken broth
  • 6 cups broccoli florets, 1 large head
  • 1 large carrot, diced
  • 2 bay leaves
  • 1/4 teaspoon freshly grated nutmeg
  • coarse salt and freshly ground pepper
  • 4 ounces cream cheese, light or regular
  • 2 cups grated sharp white/yellow cheddar cheese, plus more for garnish


  1. Heat the butter an oil in a large Dutch oven or soup pot over medium heat. Add the onion and cook until tender, stirring often about 5 minutes then add the garlic and cook until fragrant about 2 minutes.
  2. Whisk in the flour and cook 3 to 4 minutes stirring often then gradually whisk in the half-and-half until smooth followed by the chicken broth.
  3. Add the broccoli, carrot, bay leaves, nutmeg and season well with salt and pepper. Bring to a simmer and cook 30 minutes, tasting halfway through and again at the end and seasoning with more salt and pepper as needed.
  4. Remove and discard the bay leaves. Puree the soup with an immersion blender right in the pot or in batches in a blender until smooth (hold the lid down with a kitchen towel so it doesn't blow off from the steam) if you like you can leave some of the broccoli florets whole for texture.
  5. Return the soup to the pot over low heat. Add the cream cheese and shredded cheese to the soup and whisk/stir until completely melted. Serve with additional cheese for garnish.
Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Remember it later
Like this recipe! Pin it to your favorite board NOW!


Like this recipe! Pin it to your favorite board NOW!

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