The Best Broccoli Cheddar Soup (Copycat Recipe)
This homemade version of broccoli cheddar soup is made quickly on the stove top! A classic soup recipe with cheesy flavor.
I figure that most of us have had the broccoli cheddar soup recipe from Panera Bread. It’s totally the ultimate comfort food and has been one of my favorites for 20+ years! But, have you ever tried to make this soup at home? If this is your first time trying, well, you’ve come to the right place!
I’ve tried out a bunch of broccoli cheese soup recipes and I think that this recipe is pretty darn close! The major difference is that I do not add carrots, but you certainly can to make it a perfect match.
As a bonus, you can make a huge batch of this soup for the cost of one bowl at Panera. I have to be honest that other than this soup, I’m not a huge fan of Panera anymore, so I certainly appreciate the ability to skip the trip!
The ingredient list for this recipe looks a bit long, but I promise that this cheesy broccoli cheddar soup is actually pretty easy to make! You will make a roux as the soup’s thickening agent, then layer in the rest of the liquid ingredients, including chicken broth, cream and of course, the cheese! I use a cheese grater and blocks of cheese, but you can use pre-shredded cheese if you prefer.
You will need a large soup pot, and can use just that one pot for the entire recipe! Hooray for easy clean up too, right? With cold weather coming, I can’t think of a better cozy meal than a bowl of warm soup! It’s the perfect cozy meal to make at home.
Love creamy soups? Check out my Creamy Crack Chicken Soup, Butternut Squash Soup, Creamy Pumpkin Soup, Creamy Crab Soup and Spicy Sweet Potato Soup.
Ingredient Substitutions and Additions
This broccoli cheddar soup has plenty of possible substitutions! I think it’s always best to use what you have on hand at home Here are a few suggestions:
- Instead of the chicken broth, you can use chicken stock, vegetable stock or vegetable broth.
- Substitute mild cheddar cheese for less of a bite. Or sharp cheddar cheese for more of a bite! You can also work in other cheeses like pepper jack, Gruyere or gouda if you’re feeling adventurous!
- Yes, you can use frozen broccoli. I do recommend fresh broccoli for a better texture, but in a pinch, frozen broccoli works! Thaw thoroughly and drain excess water by patting the thawed broccoli dry before adding to the soup.
- Instead of heavy cream, use whole milk or half and half. I do not recommend using skim milk or regular, using a higher fat content will really bring out the flavors in this creamy soup.
- You can use pre-shredded cheese instead of shredded your own, but the flour coating on the pre-shredded cheese can kind of gum things up, so it’s not my first choice.
- To make it just like Panera’s broccoli cheddar soup, add a handful of shredded carrots when you add the onion. You can also use diced or sliced carrots.
- Add a small squeeze of Dijon mustard to the melted butter for some extra savory flavor! We’re talking 1/8 teaspoon or less of mustard if you add it.
- Please note that I have NOT yet tried using gluten-free flour in this recipe. If you want to try this out, I recommend using a 1:1 GF flour which is typically a blend of different flours and thickeners, rather than a single source flour like almond flour!
Serving Suggestions
This creamy broccoli cheddar soup recipe is just perfect for cold winter nights! I think this delicious soup is best served in a bread bowl, or with some warm, crusty bread for dipping. French bread and ciabatta bread are good choices, and of course sourdough bread is always a great option!
If you need a few things to pair with this cream soup, I recommend a salad with a good amount of acidity like my Italian House Salad, Greek Salad, or Cranberry Harvest Salad with Apple Cider Vinaigrette.
You could also serve this soup recipe with my version of a BLT, the BLT with fried egg, or double up the cheesy goodness by making some grilled cheese!
For dessert, I think chocolate is a wonderful pairing. Try out my Brownie Mix Cookies or this Chocolate Cherry Dump Cake.
Storing Leftover Cheddar Broccoli Soup
Store the leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave at half power until warmed through.
I think this soup is even better the next day! When I need an easy lunch during the workday, I’m so grateful I have leftovers! I heat it up gently, then sprinkle a little salt and extra cheese on top and give it a good stir before eating it.
The Best Broccoli Cheddar Soup (Copycat Recipe)
Ingredients
- 4 cups fresh broccoli florets chopped into small pieces
- 2 teaspoons olive oil
- ½ cup yellow onion finely chopped
- 2 cloves garlic minced
For the roux and broth:
- ¼ cup butter
- ¼ cup all-purpose flour
- 4 cups low-sodium vegetable or chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1/2 teaspoon black pepper
Finishing ingredients:
- 1 cup medium cheddar cheese grated
- 1 cup sharp cheddar cheese grated
- 1 cup heavy whipping cream
- ¼ cup sour cream
- 1 tablespoon Worcestershire sauce
Instructions
- In the same large pot, add olive oil and heat to medium-high heat. Add onion. Sauté onions for 2-3 minutes until the onion starts to become fragrant, then add the garlic for a final 30 seconds of sautéing. Do not allow the garlic to burn. Frequent scrape the bottom of the pot with a wooden spoon to lift up any bits that get stuck.
- Add butter to the pot. Melt butter over medium-low heat, do not remove the onions and garlic. Sprinkle in the flour and whisk continuously to make a roux (paste). Make sure the flour is fully incorporated otherwise the soup may have a grainy texture. Allow the roux to cook over medium heat until it turns a light toasted golden color.
- Next, pour in the broth slowly, whisking continuously to break up any lumps. Add spices and allow the mixture to come to a simmer. Simmer for 5 minutes, stirring occasionally or until the mixture begins to thicken.
- Next, stir in the broccoli florets and allow to simmer in the soup for 6-8 minutes until they are tender.
- Transfer the soup to a blender or use an immersion blender to puree the soup until it is mostly smooth. You can also choose to just pulse the blender and leave some larger chunks of broccoli in the soup.
- Return the soup to the pot and reduce the heat to low.
- Add the grated cheeses and stir until the cheese melts.
- Finally, pour in the heavy cream, sour cream, and Worcestershire sauce. Stir vigorously until well combined.
- Taste, and add additional salt and pepper if needed to suite your tastes.
- Serve warm, garnished with extra cheese.
