Dinner

Easy Broccoli Cheddar Soup (Panera Copycat) Recipe

BySana Jeannette January 4, 2026January 4, 2026

Introduction

This easy Broccoli Cheddar Soup is a creamy, comforting classic that you can make at home in no time. Inspired by Panera’s popular version, it blends fresh broccoli with sharp cheddar for a rich and satisfying meal.

A white bowl with a thin black and gold rim holds a creamy soup filled with chunks of green broccoli and bits of orange cheese. The soup is thick and pale yellow with visible small pieces of broccoli florets and stems floating evenly throughout. The dish is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound broccoli, cut into chunks
4 tablespoons butter

1 onion, chopped
2-3 cloves garlic, crushed

4 tablespoons all-purpose flour
3 cups chicken or vegetable stock

Salt to taste
Pepper to taste
1 teaspoon paprika

1 large carrot, grated
2 cups half & half or whole milk
8 oz cheddar cheese, grated

Instructions

Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until soft and translucent. Stir in the crushed garlic and cook for 1 minute until fragrant.
Step 2: Sprinkle the flour over the onion mixture and whisk constantly for 1 to 2 minutes until the flour turns lightly golden and has a nutty aroma.
Step 3: Gradually pour in the stock while whisking to prevent lumps. Add the broccoli chunks, grated carrot, salt, pepper, and paprika. Bring the soup to a boil, then reduce heat and simmer uncovered for about 15 minutes until the broccoli is tender.

Step 4: Stir in the half & half (or milk) and the grated cheddar cheese. Stir gently until the cheese melts and the soup becomes creamy. Taste and adjust seasoning as needed.
Step 5: Ladle the soup into bowls and serve warm. Optionally, top with extra cheese or croutons for added texture.

Tips & Variations

For a richer flavor, use half & half instead of milk, or a mix of both.

Try adding a pinch of nutmeg to the soup for a warm, subtle spice.
To make it vegetarian, use vegetable stock instead of chicken stock.
For a smoother texture, blend the soup with an immersion blender before adding cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much, add a splash of milk or stock to loosen it.

How to Serve

A thick, creamy soup filled with small pieces of bright green broccoli buds and light green broccoli stems is shown inside a shiny silver pot. The soup has a pale yellow color with hints of orange from shredded cheese and a smooth, velvety texture. A gray ladle with a wooden handle lifts a spoonful of the soup, showcasing the mix of creamy broth and vegetable chunks. The pot rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Broccoli Cheddar Soup?

Yes, you can freeze it, but dairy-based soups may separate upon thawing. To reduce this, slightly undercook the soup before freezing and add the cheese fresh when reheating.