Close your eyes and picture that warm bread bowl: a soup so thick and cheesy it coats the spoon, with soft broccoli florets hiding in every scoop and a whisper of carrot sweetness running through it. That is exactly what this Panera broccoli cheddar soup delivers, and you can make it in your own kitchen on a weeknight.
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The magic is a simple roux of butter and flour, whisked with chicken broth and half-and-half, then melted down with sharp cheddar until glossy. Fresh broccoli goes in near the end so it stays bright green but tender, and a pinch of dry mustard wakes up the cheese flavor.
Everything simmers in one pot in under an hour, and the result tastes richer than the drive-thru version. Grab a loaf of crusty bread for dunking and let's get cozy.
Why You'll Love This Recipe
About the Ingredients
4 tablespoons (56g) unsalted butter
Butter builds the roux that thickens this soup. Salted butter works in a pinch, but then dial back the added salt until the end.
1 medium yellow onion (about 1 cup / 160g), finely diced
Yellow onion gives a mellow sweetness. If you only have white onion, use three-quarters of it since it is sharper.
1/4 cup (30g) all-purpose flour
Flour is the thickener here. For a gluten-free bowl, swap in an equal amount of cornstarch and whisk it into cold broth first.
3 cups (720ml) low-sodium chicken broth
Low-sodium broth keeps you in control of the salt. Vegetable broth makes this a fully vegetarian soup with no other changes.
2 cups (480ml) half-and-half
Half-and-half gives that silky Panera body. For a lighter version, use 1 1/2 cups whole milk plus 1/2 cup heavy cream.
1 large carrot (about 1/2 cup / 60g), grated
Grated carrot melts into the soup and adds a subtle sweetness. Skip peeling if you scrub it well; the peel adds color.
3 cups (about 300g) fresh broccoli florets, cut into small bite-size pieces
Small florets cook evenly and fit on a spoon. Frozen broccoli works too; add it straight from frozen and simmer two extra minutes.
8 ounces (225g) sharp cheddar cheese, freshly grated
Freshly grated sharp cheddar melts smoothly; pre-shredded cheese is coated and can turn grainy. Extra-sharp cheddar gives an even bolder tang.
1/2 teaspoon dry mustard powder
Dry mustard sharpens the cheese flavor without tasting mustardy. A teaspoon of Dijon mustard is a fine substitute.
1/2 teaspoon kosher salt, plus more to taste
Kosher salt is less salty by volume than table salt. Taste before adding more, since the cheese brings its own salt.
1/4 teaspoon freshly ground black pepper
Fresh pepper adds gentle heat. A pinch of cayenne works if you want a little kick instead.
Tips & Tricks
Grate your own cheese
Pre-shredded cheddar is dusted with anti-caking starch that makes soup grainy instead of glossy.
Keep the heat low after adding cheese
Boiling cheese soup can cause it to break and turn stringy, so stir gently over low heat.
Add broccoli late
Simmering florets for just 8 to 10 minutes keeps them tender but still bright green.
Whisk the roux constantly
Stirring the flour-butter paste for a full minute cooks out the raw flour taste before any liquid goes in.
Pro Tips
Step-by-Step Instructions
1. Sweat the aromatics
Melt the butter in a large Dutch oven over medium heat (about 350F / 175C) for 1 minute until foamy, then add the onion and grated carrot and cook for 5 to 6 minutes until soft and translucent, stirring now and then.
2. Build the roux
Sprinkle the flour over the vegetables and whisk constantly for 1 minute until the mixture smells toasty and no dry flour remains, which cooks out the raw taste.
3. Whisk in the broth
Pour in the chicken broth in a slow stream while whisking, scraping up any bits on the bottom, then bring it to a gentle simmer at 200F to 210F (93C to 99C) for 5 minutes until it thickens enough to coat the back of a spoon.
4. Add the cream
Reduce the heat to low, temper the half-and-half with a ladle of hot broth, then stir it in and warm gently at 180F (82C) for 3 minutes without letting it boil.
5. Simmer the broccoli
Stir in the broccoli florets and dry mustard, then simmer at 190F (88C) for 8 to 10 minutes until the florets are tender when pierced with a knife but still bright green.
6. Melt in the cheese
Turn off the heat, add the grated cheddar in three handfuls, and stir until each addition is fully melted and glossy, about 2 minutes total; the soup should look silky, not stringy.
7. Season and serve
Stir in the salt and pepper, taste, and adjust; ladle into warm bowls and serve right away with crusty bread for dipping.
Delicious Variations
Smoky Bacon Cheddar
Crisp 4 slices of bacon, crumble them in at the end, and use a tablespoon of the drippings in place of butter for a smoky depth.
Vegetarian Garden Version
Swap the chicken broth for vegetable broth and add a handful of baby spinach with the broccoli for extra greens.
Spicy Jalapeno Cheddar
Stir in one minced jalapeno with the onion and use pepper jack for half the cheddar if you like a little heat.
How to Store Panera Broccoli Cheddar Soup
Refrigerator
Cool the soup, then store it in an airtight container in the fridge for up to 4 days; reheat gently since high heat can make the cheese grainy.
Freezer
Freeze in portions for up to 2 months, but expect the texture to loosen slightly; thaw overnight in the fridge before reheating.
Reheating
Warm over low heat at 170F (77C) with a splash of broth or milk, stirring often, until steaming but never boiling.
Frequently Asked Questions
Q: What makes Panera broccoli cheddar soup so thick?
A butter-and-flour roux plus melted sharp cheddar gives it that thick, spoon-coating body. Simmering the broth down a little before adding cream also concentrates the texture.
Q: Can I make this broccoli cheddar soup without flour?
Yes, you can thicken it with cornstarch instead of flour for a gluten-free bowl. Whisk 3 tablespoons of cornstarch into the cold broth first, then add it to the pot and simmer until thickened.
Q: Why did my cheese soup turn grainy?
Grainy soup usually means the cheese was added over high heat or the soup boiled after the cheese went in. Add freshly grated cheese off the heat and stir gently until it melts.
Q: How many calories are in a bowl of Panera broccoli cheddar soup?
This homemade version comes in around 285 calories per serving, lighter than the restaurant bowl because it uses half-and-half instead of heavy cream.
Q: Can I use frozen broccoli in this soup?
Absolutely, frozen broccoli works well and saves chopping time. Add it straight from frozen and simmer 2 extra minutes so it heats through.
Ladle this Panera broccoli cheddar soup into warm bowls, tear off a hunk of crusty bread, and dunk away. If you have leftovers, spoon them over a baked potato tomorrow for a cheesy broccoli potato that beats any topping. Taste as you go, trust your tongue.
Panera Broccoli Cheddar Soup
This Panera broccoli cheddar soup is velvety, cheesy, and loaded with tender broccoli florets for a cozy bowl of comfort made right at home.
🧂 Ingredients
- 4 tablespoons (56g) unsalted butter
- 1 medium yellow onion (about 1 cup / 160g), finely diced
- 1/4 cup (30g) all-purpose flour
- 3 cups (720ml) low-sodium chicken broth
- 2 cups (480ml) half-and-half
- 1 large carrot (about 1/2 cup / 60g), grated
- 3 cups (about 300g) fresh broccoli florets, cut into small bite-size pieces
- 8 ounces (225g) sharp cheddar cheese, freshly grated
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
📋 Instructions
- 1Sweat the aromatics — Melt the butter in a large Dutch oven over medium heat (about 350F / 175C) for 1 minute until foamy, then add the onion and grated carrot and cook for 5 to 6 minutes until soft and translucent, stirring now and then.
- 2Build the roux — Sprinkle the flour over the vegetables and whisk constantly for 1 minute until the mixture smells toasty and no dry flour remains, which cooks out the raw taste.
- 3Whisk in the broth — Pour in the chicken broth in a slow stream while whisking, scraping up any bits on the bottom, then bring it to a gentle simmer at 200F to 210F (93C to 99C) for 5 minutes until it thickens enough to coat the back of a spoon.
- 4Add the cream — Reduce the heat to low, temper the half-and-half with a ladle of hot broth, then stir it in and warm gently at 180F (82C) for 3 minutes without letting it boil.
- 5Simmer the broccoli — Stir in the broccoli florets and dry mustard, then simmer at 190F (88C) for 8 to 10 minutes until the florets are tender when pierced with a knife but still bright green.
- 6Melt in the cheese — Turn off the heat, add the grated cheddar in three handfuls, and stir until each addition is fully melted and glossy, about 2 minutes total; the soup should look silky, not stringy.
- 7Season and serve — Stir in the salt and pepper, taste, and adjust; ladle into warm bowls and serve right away with crusty bread for dipping.
Priya writes about cooking for busy people who want food that tastes like effort was made. Her angle is building flavor with few ingredients and forgiving techniques that survive a rushed weeknight. She writes about substitutions freely and treats recipes as starting points rather than rules.
