Dinner is ready in 30 minutes with this comforting, creamy, hearty Broccoli Cheese Soup that's a meal by itself.
Made with chicken broth, chopped broccoli, shredded carrots, half and half and cheddar cheese, this recipe is perfect for a chilly evening or whenever you crave a nourishing meal.
Let me show you one of my family's best soup recipes that comes very close to the Panera Bread version.
Grab a spoon because we’re serving up soup for dinner tonight!
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It seems everyone has their own copycat version of Broccoli Cheddar Soup Recipe from Panera Bread. However, I think my version is the best.
The first time I made this recipe, I followed the online recipe. But over the years I've made a few adjustments and I believe I've come up with a very easy soup recipe that's perfect to serve all year long.
Looking for Family Dinner Ideas? Check out these dinner suggestions for Stuffed Zucchini or my Slow Cooker Tomato Sauce with Meatballs.
Table of Contents
- Broccoli Cheddar Soup
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Substitutions and Variations
- Step-by-Step Directions
- Easy Serving Tip
- Add the Chopped Broccoli
- Recipe FAQ's
- Storing, Freezing, Thawing and Reheating Tips
- More Soup Recipes to Love
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- 💬 Comments
Broccoli Cheddar Soup
This is a rich, creamy soup ready in 30 minutes. It makes enough for 6 people, so if you're preparing it for a larger crowd, you definitely need to double the recipe.
I prefer using frozen broccoli florets that I chop myself. This ensures I get tender florets without the tough stalks often found in pre-chopped frozen broccoli.
Seriously, don't skip the chicken bouillon cube! It may seem insignificant, but it adds a ton of delicious flavor to the soup. You won't regret it!
If you enjoy Panera Bread soups, you're going to want to try my Loaded Potato Soup which is another copycat version.
Helpful Kitchen Tools
Stoneware Soup BowlsMore InformationLe Creuset Enameled Cast IronMore InformationSet of 4 French Onion SoupMore InformationKnorr Cube Bouillon, ChickenMore InformationTaste of Home Soups, Stews andMore InformationThe Ultimate Soup Cookbook: Over 900More Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Substitutions and Variations
- Feel free to use fresh broccoli, which I often do! It adds a wonderful vibrancy to the soup.
- Try substituting the half and half with fat-free half and half without sacrificing the creamy texture and delicious flavor.
- While cheddar is classic, try mixing it up with Gruyère, Monterey Jack, or even smoked Gouda.
- Add a pinch of cayenne pepper, smoked paprika, or a dash of hot sauce for a little kick.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In a large Dutch oven or stock pan over medium heat, melt the butter.
Step 2: Then add the the flour and cook together until it turns golden.
Step 3: Next, pour in the chicken stock and then the half and half.
Step 4: Bring to a boil then reduce heat to medium-low and let simmer until the mixture thickens.
Easy Serving Tip
Have you ever tried making your own bread bowls to serve soup? They're not that difficult; especially if you follow my recipe that starts out with frozen bread dough!
Add the Chopped Broccoli
Step 5: Add in the chicken bouillon cube followed by the chopped broccoli. It's okay if the broccoli is still frozen.
Step 6: Then add the grated carrots. Again, allow everything to return to a boil and cook until the soup is thickened.
Step 7: Then add the shredded cheddar cheese.
Step 8: Season the soup with salt and pepper if needed before serving.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
While there is no meat in this broccoli cheese soup, I do use chicken broth. Therefore, you cannot consider this soup vegetarian. You can substitute vegetable broth for the chicken broth if you want.
The easiest ways to make soup thicker is to make a slurry by mixing cornstarch or flour with a small amount of cold water or broth until smooth. Whisk the slurry into the simmering soup until it thickens.
Storing, Freezing, Thawing and Reheating Tips
Refrigerator: Transfer the cooled soup to an airtight container before storing it in the refrigerator. Store the soup in the refrigerator as soon as possible after it has cooled down. The longer it sits at room temperature, the higher the risk of bacteria growth. Use the leftover Broccoli Cheddar Soup within 4-5 days.
Freezer: If you don't plan on using the soup within four days, consider freezing it. Pour the soup into freezer-safe containers or resealable freezer bags. Make sure to leave some headspace to allow for expansion during freezing. Label each container with the date for easy reference. Soups can generally be kept frozen for around three months.
More Soup Recipes to Love
Potato and Corn Chowder - this recipe is made using the crock pot and is very economical.
Three Bean Minestrone Soup - another soup recipe that can be served like a meal.
Homemade Beef Barley Soup - I grew up on this recipe but never enjoyed it when I was younger! That's not the case now with this recipe!
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🗒️Shopping List
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📖 Recipe Card
Broccoli Cheese Soup Recipe
Ingredients
- ¼ cup butter
- ¼ cup flour
- 2 cups half and half
- 2 cups chicken stock
- 1 chicken bouillon cube
- ½ cup finely grated carrots
- 1 cup chopped broccoli
- 1 cup grated cheddar cheese
Method
- In a large dutch oven or stock pan over medium heat, melt the butter. Then add the the flour and cook together until it turns golden.
- Next, pour in the chicken stock and then the half and half. Bring to a boil then reduce heat to medium-low and let simmer until the mixture thickens.
- Add in the chicken bouillon cube followed by the chopped broccoli. It’s okay if the broccoli is still frozen.
- Then add the grated carrots.allow everything to return to a boil and cook until the soup is thickened.
- Then add the shredded cheddar cheese.
- Season the soup with salt and pepper if needed.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Natasha Mairs says
I just love broccoli soup! The cheese would make this amazing!
Marilyn Lesniak says
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn