Easy Broccoli Cheddar Soup (Panera Copycat)

I think my favorite thing about winter is that it is inarguably soup season. (I myself could slurp down a bowl of beetroot kubbeh or carrot ginger soup on a midsummer’s night, but I know not everyone shares my enthusiasm.) This creamy, dreamy broccoli cheddar soup is one of those all-stars that will make you grateful for the frosty weather, even if you hate the cold. It’s so good! 

How to Make Broccoli Cheddar Soup

Watch the full video recipe to learn how to make the BEST Copycat Panera Broccoli Cheddar Soup.

Prefer the written recipe? Scroll down to the recipe box 👇

Ingredients & Substitutions

• Broccoli – Feel free to use either fresh or frozen broccoli (no need to defrost it first). If you’re using a whole head, don’t toss the stems! Just use a veggie peeler to peel off the woody exterior, then chop the tender heart into bite-sized pieces.
• Butter – Butter makes everything better, especially when it comes to creamy soups. I used salted, but unsalted works just as well.
• Onion & Garlic – A potently aromatic allium team that’ll add depth and complexity to the pot. I usually reach for yellow onions here, but you’re welcome to use red or white onions. Shallots work too!
• All-Purpose Flour – Adding flour to the pot after sautéing the alliums helps develop what is essentially a roux. This helps to thicken the soup and holds the dairy in suspension.
• Chicken/Vegetable Stock – Use veggie stock to keep it vegetarian, or swap in chicken stock for a bit of protein. Alternatively, use chicken bone broth which has roughly double the protein of regular chicken stock.
• Paprika – For warmth. You’re welcome to use either sweet or hot, depending on whether you like a little tongue tingling heat.
• Carrot – This root veg adds sweetness and color. Make sure to grate your own; pre-shredded carrots are too thick.
• Half & Half or Whole Milk – Half and half will give you the richest mouthfeel, but whole milk is lighter and has more protein. Either works!
• Cheddar Cheese – You can use either white or orange, mild, medium, or sharp. 

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

Fresh or Frozen Broccoli—Which is Better?

I’m often asked, “can you make broccoli cheddar soup with frozen broccoli?” The answer is yes! When it comes to making cheddar broccoli soup, you can’t go wrong with either fresh or frozen broccoli, it really depends on your priorities. 

Fresh broccoli is often the (slightly) more economical choice, especially if you buy a whole head and break it down into florets yourself. It also gives you greater control over the size and texture of the pieces, so you can decide how chunky or smooth you want your soup to be. 

Frozen broccoli is excellent for convenience. It’s already washed, trimmed, and ready to use, so there’s no chopping required. You can add it straight from the freezer to your pot without thawing, and it’s great for ensuring you always have veggies on hand. It still delivers great flavor and texture, and the soup can be blitzed after cooking to break up any large pieces.

Optional Variations & Dietary Adaptations

• Dairy-Free – Swap the butter for olive oil or vegan butter, use full-fat oat milk or vegan half & half and opt for dairy-free cheddar shreds (like Violife or Daiya). For an extra-rich texture, stir in a few spoonfuls of cashew cream before serving.
• Gluten-Free – Replace the all-purpose flour with 2 tablespoons cornstarch or sweet rice flour whisked with a bit of milk to form a slurry, then tip it into the pot after simmering until the broccoli is tender. Stir and continue to cook until the mixture is thickened (about 1-2 minutes) then proceed as usual!
• Add-Ons – Add a pinch of smoked paprika or cayenne for gentle heat. Top each bowl with crisp bacon crumbles, croutons, or a drizzle of hot sauce for a little kick. Or, mix in Parmesan or Gruyère cheese for a nuttier twist on the classic.

Expert Tips & Tricks 

• Grate your own cheese. Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting smoothly. Grating your own cheddar ensures a creamier, silkier texture and better flavor.
• Add the cheese off the heat. Once your soup base is ready, remove it from the heat before stirring in the cheese to prevent the dairy from curdling or becoming grainy.
• Let it sit. Like most soups and stews, broccoli cheddar soup tastes even better the next day. An overnight rest in the fridge gives the flavors time to meld and deepen, making each spoonful extra yummy.
• Blend to your preferred texture. For a chunkier soup, pulse just a few times with an immersion blender. For something ultra-smooth, blend it completely. You can also reserve a handful of florets to stir back in for extra texture.
• Adjust thickness as needed. If the soup thickens too much after cooling, whisk in a splash of milk or stock when reheating to bring it back to your desired consistency.

Storage & Reheating

• Refrigeration: Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 4 days. 
• Freezing (Not Recommended): For longer storage, you can freeze the soup for up to 2 months, but note that the dairy base may separate once thawed. If freezing, let it cool completely first, then reheat slowly while whisking to help restore its creamy texture.
• Reheating: Warm the soup gently over medium-low heat, stirring often. Avoid bringing it to a full boil, high heat can cause the dairy and cheese to separate. If the soup has thickened in the fridge, whisk in a splash of milk, half & half, or broth to loosen it up.

How To Serve Broccoli Cheddar Soup

Broccoli cheddar soup is hearty enough to stand on its own but also pairs beautifully with a variety of sides and toppings that enhance its creamy texture and bold flavor. Here are some delicious serving ideas:

• Serve in Bread Bowls: For the ultimate Panera-style experience, ladle the soup into hollowed-out crusty bread bowls. The bread soaks up the cheesy soup, creating an irresistible combo
• Pair with Fresh Bread or Rolls: Serve alongside warm, crusty bread, garlic naan, or homemade dinner rolls for dipping. The buttery crumbs are perfect for soaking up every last drop.
• Balance with a Fresh Salad: Serve your soup with a side of light salad, like a kale salad, tabbouleh, or edamame salad, to add freshness and contrast to the creamy base.
• With a sandwich or savory bake: turn your soup into a full meal by pairing it with something satisfying and protein-packed like a chicken wrap, beef burrito, or shepherd’s pie.

Frequently Asked Questions