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Creamy Panera Broccoli Cheddar Soup Recipe Easy Homemade Comfort Food

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A rich and comforting broccoli cheddar soup with sharp cheddar, tender broccoli, and a creamy roux base, perfect for cozy meals and quick weeknight dinners.

Ingredients

Scale
  • 4 cups broccoli florets, chopped (fresh or frozen)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup all-purpose flour
  • 1 medium onion, finely diced
  • 2 celery stalks, finely chopped
  • 2 garlic cloves, minced
  • 3 cups chicken broth, low sodium preferred
  • 2 cups half-and-half (or substitute with whole milk for lighter version)
  • Salt and freshly ground black pepper, to taste
  • Pinch of ground nutmeg
  • Optional: pinch of cayenne pepper

Instructions

  1. Prep your veggies: Chop 4 cups of broccoli florets into bite-sized pieces. Finely dice one medium onion, chop two celery stalks, and mince two cloves of garlic. Set aside.
  2. Sauté aromatics: Melt 4 tablespoons of unsalted butter in your pot over medium heat. Add the onion, celery, and garlic, cooking until softened and fragrant—about 5 minutes. The onions should turn translucent but not browned.
  3. Make the roux: Sprinkle 1/4 cup all-purpose flour evenly over the softened vegetables. Stir continuously with a whisk or wooden spoon for about 3 minutes to cook off the raw flour taste and form a smooth paste without lumps.
  4. Add broth and simmer: Slowly whisk in 3 cups of chicken broth, ensuring the roux dissolves fully. Add the chopped broccoli to the pot. Bring to a gentle simmer and cook until the broccoli is tender but not mushy—about 15 minutes. The soup will start to thicken.
  5. Blend for desired texture (optional): Use an immersion blender to pulse the soup until it reaches your preferred consistency—chunkier or smoother. If you don’t have an immersion blender, carefully transfer half the soup to a blender, puree, and return it to the pot. Be cautious with hot liquids.
  6. Stir in dairy and cheese: Lower the heat to medium-low and slowly add 2 cups of half-and-half, stirring gently. Gradually fold in 2 cups of freshly shredded sharp cheddar cheese, stirring until melted and smooth. Add a pinch of ground nutmeg, salt, and black pepper to taste. If desired, sprinkle a pinch of cayenne pepper.
  7. Final simmer and taste: Let the soup warm through on low heat without boiling, so the cheese doesn’t separate. Taste and adjust seasoning if needed.

Notes

Keep stirring gently once you add the cheese to prevent clumping. If soup gets too thick, add a splash more broth or half-and-half. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut milk and dairy-free cheese. Avoid boiling after adding cheese to prevent separation.

Nutrition

Keywords: broccoli cheddar soup, creamy soup, Panera copycat, comfort food, easy soup recipe, homemade soup, cheesy soup

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