Cheesy Broccoli Cheddar Soup Recipe Like Panera Bread — The Cozy, Crave-Worthy Bowl You’ll Make on Repeat

Skip the line, keep the comfort. This Cheesy Broccoli Cheddar Soup Recipe Like Panera Bread is thick, velvety, and shamelessly cheesy—the kind of soup that makes steamed veggies taste like a good decision. You’ll build big flavor in under an hour, without weird ingredients or restaurant prices.

The trick? Smart layering: aromatic base, proper roux, the right cheese. Make it once, and your kitchen becomes the new lunch spot your friends “just happen” to drop by.

What Makes This Recipe Awesome

This soup hits that Panera-style balance: rich and creamy yet bright with broccoli and a whisper of carrots for sweetness.

It’s built on a proper roux so it clings to your spoon like a cozy sweater. We use sharp cheddar for flavor plus a small splash of cream for luxurious texture—without turning it into a heavy brick.

It’s also weeknight-friendly and meal-prep approved. The broccoli stays tender-crisp, the cheese melts smoothly (no graininess!), and the seasoning is dialed for maximum comfort.

Bonus: it’s flexible—gluten-free and vegetarian options are easy.

What You’ll Need (Ingredients)

• 4 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 4 tablespoons all-purpose flour (or gluten-free 1:1 blend)
• 2 cups low-sodium chicken or vegetable broth
• 2 cups whole milk (2% works; whole is best for creaminess)
• 1/2 cup heavy cream (optional but ideal)
• 3 cups broccoli florets, chopped small (stems peeled and diced welcome)
• 1 cup matchstick or grated carrots
• 2 cups sharp cheddar cheese, freshly shredded
• 1/2 cup mild cheddar or Colby, freshly shredded (for meltability)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional, for depth)
• 1/8–1/4 teaspoon ground mustard (optional, boosts cheese flavor)
• Pinch of red pepper flakes (optional, for gentle heat)
• Bread bowls or crusty bread, for serving (optional but iconic)

Instructions

1. Sweat the aromatics. In a large pot over medium heat, melt the butter. Add onion and a pinch of salt. Cook 4–5 minutes until translucent.

   Stir in garlic and cook 30 seconds until fragrant.

2. Make the roux. Sprinkle in the flour and stir constantly for 1–2 minutes. It should look like damp sand and smell slightly nutty—don’t brown it.
3. Whisk in liquids. Slowly pour in broth while whisking to avoid lumps. Add milk next, continuing to whisk.

   Bring to a gentle simmer; it will thicken slightly.

4. Add veggies. Stir in broccoli and carrots. Reduce heat to medium-low and simmer 10–12 minutes, stirring occasionally, until broccoli is tender but not mushy.
5. Season smart. Add salt, pepper, smoked paprika, ground mustard, and red pepper flakes if using. Taste.

   Adjust salt until flavors pop.

6. Finish creamy. Stir in heavy cream. Keep the soup below a boil to protect the dairy.
7. Cheese time (off heat). Remove pot from heat. Gradually sprinkle in the cheeses by small handfuls, stirring after each addition until smooth.

   If you rush this, the cheese can seize or turn grainy—patience, friend.

8. Adjust texture. For a smoother Panera-like vibe, use an immersion blender to pulse 2–3 times, leaving some chunks. Too thick? Add a splash of warm milk or broth.

   Too thin? Simmer a few more minutes.

9. Serve. Ladle into bowls or hollowed bread bowls. Top with a pinch of extra cheddar and black pepper.

   Optional flex: a drizzle of good olive oil or hot sauce.

Storage Tips

• Fridge: Cool completely, then store in an airtight container for 3–4 days. Reheat gently over low heat, stirring often. If it thickens, loosen with a splash of milk or broth.
• Freezer: Dairy-based soups can separate when frozen.

  If you must freeze, do it before adding the cheese and cream, then add them after reheating. Otherwise, freeze up to 2 months and reblend after thawing—still tasty, just less silky.

• Reheat tips: Low and slow. Don’t boil, or the cheese can split.

  Stir frequently.

Nutritional Perks

Broccoli brings fiber, vitamin C, vitamin K, and plant compounds that your body loves. Carrots add beta-carotene for eye health and natural sweetness. Milk and cheese deliver protein and calcium, making this more than a side—it’s a legit meal. Yes, it’s indulgent, but balanced with veggies and protein. IMO, that’s a win.

Avoid These Mistakes

• Using pre-shredded cheese. It’s coated with anti-caking agents that resist melting.

  Freshly grate for smooth soup.

• Boiling after adding dairy. Heat splits cheese and curdles milk. Keep the temp gentle.
• Skipping the roux. Without it, you’ll get a thin, sad soup. The roux gives body and that cozy, clingy texture.
• Overcooking broccoli. Mushy broccoli = muted flavor and weird color.

  Aim for tender with a little bite.

• Under-seasoning. Cheese is salty, sure, but the base still needs enough salt and a touch of spice to sing.

Recipe Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend for the roux, or thicken with 1.5 tablespoons cornstarch whisked into cold milk and added at the simmer stage.
• High-Protein: Stir in 1 cup cooked diced chicken or rotisserie chicken at the end. Alternatively, add 1/2 cup Greek yogurt off heat (temper it first).
• Extra Veg: Add diced cauliflower or zucchini with the broccoli. You’ll increase fiber without diluting flavor.
• Spicy: Swap smoked paprika for chipotle powder, and finish with a few dashes of hot sauce.
• Lighter: Use 2% milk and skip the cream.

  Add an extra 1/2 cup broth if needed. Still comforting, just less rich.

• Ultra-Cheesy: Fold in 1/2 cup grated Gruyère with the cheddar for a deep, nutty finish. Fancy, but worth it.
• Vegetarian: Use vegetable broth and ensure your cheese is vegetarian-friendly (FYI, some cheddars use animal rennet).

FAQ

Can I use frozen broccoli?

Yes.

Add frozen broccoli directly to the simmering soup and cook a few extra minutes. Chop large pieces smaller so they match the Panera-style bite.

Why did my cheese turn grainy?

Usually from high heat or pre-shredded cheese. Remove the pot from heat before adding cheese and use freshly grated.

Also add cheese gradually and stir between additions.

How do I thicken the soup without flour?

Use a cornstarch slurry (1.5 tablespoons cornstarch whisked into 3 tablespoons cold milk) and stir into the simmering soup. You can also blend a portion of the broccoli to naturally thicken.

What’s the best cheddar for this?

Aged sharp cheddar for flavor plus a bit of mild cheddar or Colby for meltability. All-sharp works, but the texture benefits from blending the two.

Can I make it in a slow cooker?

Yes, but make the roux on the stove first.

Combine roux, broth, milk, veggies, and seasonings in the slow cooker on Low for 3–4 hours, then add cream and cheese at the end with heat off.

How do I keep leftovers from separating?

Reheat gently over low heat and whisk. If it looks slightly split, add a splash of milk and blend briefly with an immersion blender. It comes back together like a champ.

Is there a lower-sodium option?

Use low-sodium broth, unsalted butter, and taste as you go.

Cheese brings salt, so don’t over-season early—adjust at the end.

My Take

This soup is a cheat code for cold nights and lazy lunches. It nails that Panera comfort but gives you control over salt, creaminess, and the veggie-to-cheese ratio. Make it once, and you’ll realize the “secret” is simple: fresh cheese, gentle heat, and not rushing the roux.

Serve it in a bread bowl when you want applause—or just in a mug when you want silence and a happy stomach.