Soups
Panera Inspired Broccoli Cheddar Soup
A comforting bowl of creamy cheddar soup loaded with tender broccoli, carrots, onions, and plenty of sharp cheese. Perfect with crusty bread for a cozy lunch or dinner.
Inspired by Panera Bread
Prep
15 min
Cook
35 min
Serves
6 servings
Difficulty
Medium
Method
Recipe notes
Chop broccoli small enough to fit on a spoon, and add cheese only after the vegetables are tender and the heat is low. A brief partial blend thickens the body while preserving recognizable pieces.
Planning, storage, and serving
Storage and reheating
Cool in shallow containers, refrigerate within 2 hours, and use within 3 days. Reheat gently to steaming without boiling; freezing is not recommended because dairy and cheese may separate and broccoli softens.
Make-ahead tips
Chop vegetables and shred cheese up to 1 day ahead. The soup can be cooked a day early and reheated slowly, but hold back a little cheese to refresh the finish.
What to serve with it
- - A crusty baguette or bread bowl
- - Apple and walnut salad
- - A turkey or roasted-vegetable sandwich
Equipment needed
- - Heavy soup pot
- - Whisk
- - Immersion blender, optional
Difficulty explained
The soup is easy if the roux is smooth and cheddar is melted below a boil.
Nutrition estimate
Calories
385
Protein
14g
Carbs
22g
Fat
28g
Sat. fat
17g
Fiber
3g
Sugar
8g
Sodium
760mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Equal parts whole milk and heavy cream
Combine equal parts whole milk and heavy cream, then use the same total amount.
1-to-1 gluten-free baking flour
Use a commercial cup-for-cup blend that includes xanthan gum.
Plant-based butter
Use a firm, baking-style plant butter in the same amount.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Raw flour flavor means the roux did not cook long enough; stir it for 1-2 minutes before adding broth.
- Boiling after cheddar is added can make the soup grainy; reduce heat and add cheese gradually.
- If using a countertop blender, cool slightly and vent the lid; trapped steam can force hot soup out.
Nutrition Context
- Broccoli and carrots add vegetables and fiber, while cheddar and half-and-half contribute protein, calcium, saturated fat, and much of the sodium.
- Serving the soup in a bowl rather than a bread bowl and pairing it with a salad reduces the total refined carbohydrate.
FAQ
Why does my soup have flour lumps?
Cook flour into the butter and vegetables, then add broth slowly while whisking. Pouring liquid in all at once makes the roux harder to disperse.
How do I stop cheddar from turning grainy?
Lower the heat before adding freshly shredded cheese by handfuls. Boiling after cheese is added can make proteins separate.
Can I make the soup vegetarian?
Replace chicken broth with a flavorful vegetable broth. Check the cheddar label if you also want cheese made without animal rennet.
Can I blend the entire soup?
Yes, but blend carefully in batches or use an immersion blender. Blending only one-third keeps recognizable broccoli pieces and a creamy body.
How should broccoli cheddar soup be reheated?
Refrigerate promptly and reheat over low heat while stirring. Add broth or milk if it thickened, and never bring it to a hard boil.
What sides pair best with this dish?
Good pairings include A crusty baguette or bread bowl; Apple and walnut salad; A turkey or roasted-vegetable sandwich. Choose one or two based on how substantial you want the meal to be.