Easy 10-Min Prep Broccoli Cheddar Soup Recipe for 2025

There’s something magical about a warm bowl of broccoli cheddar soup, especially when it tastes just like Panera’s but better.

Craving comfort on a cold day? Need a quick dinner that your picky eaters will love? Tired of spending too much at restaurants? This homemade broccoli cheddar soup checks every box.

It’s rich, cheesy, veggie-packed, and costs a fraction of what you’d spend eating out. And yes, it looks and tastes just like the iconic Panera version.

Let’s dive into this cheesy, cozy bowl of goodness.

🥣 Why You’ll Love This Broccoli Cheddar Soup

Let’s be honest: once the air turns crisp, soup season is in full swing. And this homemade broccoli cheddar soup? It’s everything you want in a cozy, creamy bowl of comfort food.

This recipe isn’t just about filling your stomach. It’s about creating a warm, nostalgic experience, especially if you’ve ever sat in a Panera booth with a bread bowl in hand.

The flavor is rich and cheesy, yet still fresh, thanks to the real vegetables. It’s also a total hit with kids (even picky ones!) because it’s smooth, mild, and packed with melty cheddar, not green puree.

Here’s why this soup will become your go-to:

• It tastes just like Panera’s, maybe even better.
• You control the ingredients, so it’s cleaner and fresher.
• It’s budget-friendly. You can make a whole pot for less than the cost of two bowls at a restaurant.
• It’s flexible, perfect for lunches, dinner, or doubling up for meal prep.
• It’s family-approved. Even your “no veggies” kids will slurp this down.

It’s rich without being heavy, cheesy without being greasy, and full of texture thanks to perfectly cooked broccoli bits and sweet carrot slices.

🛒 Ingredients You’ll Need

Here’s everything you’ll need to bring this cozy classic to life. Most of these are staples you probably already have in your kitchen!

Pro Tip: Don’t toss those broccoli stalks! Trim off the tough outer layer and dice the tender inside, great for snacking or throwing into salads.

🍲 Step-by-Step: How to Make Broccoli Cheddar Soup (From Scratch)

Let’s walk through this comforting soup recipe one cozy step at a time. Whether it’s your first time making a roux or you’re just trying to recreate Panera’s iconic bowl at home, this guide has you covered.

🧈 Step 1: Start with Butter & Onion

Start by grabbing your favorite large soup pot or Dutch oven. Over medium heat, melt ½ stick of butter (that’s 4 tablespoons).

While the butter is melting, finely chop one small onion. The keyword here is fine; we want flavor, not chunky bits. Think of a “barely there” texture that melts into the soup without overpowering the spoon.

Once the butter is fully melted and begins to bubble slightly, add the onion and sauté for about 4–5 minutes, or until the onion becomes translucent and soft.

You’ll know they’re ready when they’re just starting to look glassy and smell sweet.

💡 Tip: This step builds your soup’s foundational flavor. Take your time and don’t rush it.

🌾 Step 2: Make a Simple Roux

Now that your onions are soft and fragrant, it’s time to create the roux. The magical base thickens the soup, giving it a creamy, velvety finish.

Sprinkle in 2 to 3 tablespoons of all-purpose flour right over the sautéed onions. Stir immediately with a wooden spoon or whisk to combine all the ingredients thoroughly. The flour will coat the onions, forming a paste-like consistency.

Let this cook for 1 to 2 minutes, stirring constantly. You’re not just mixing, you’re toasting. Cooking the flour eliminates the raw, starchy taste and ensures a silky smooth soup later.

⚠️ Don’t skip the cook time if your roux tastes floury, it’ll ruin the final flavor.

🥛 Step 3: Add Milk & Stir

Next, reduce the heat slightly and slowly pour in 2 cups of whole milk, whisking as you pour. The milk will mix with the roux and start to thicken almost instantly. Be patient and keep whisking to smooth out any clumps.

As the mixture heats up, you’ll notice it becomes thick and creamy. This is the beginning of your cheese sauce, the backbone of the soup’s texture.

🥄 Whole milk is best for achieving creaminess, but 2% milk can be used if needed. Avoid skimming, it won’t be as rich.

🌶 Step 4: Season It Right

Now comes the layering of flavors that takes this soup from basic to unforgettable.

Add the following:

• 1 teaspoon of Dijon mustard – Adds tang and balances the richness.
• ¼ teaspoon of white pepper – Optional, but it gives a subtle, earthy heat.
• A few dashes of hot sauce – Don’t worry, it won’t make it spicy—it just enhances the depth.
• Salt to taste – Start with ½ teaspoon and adjust as needed.

Give everything a good stir and let the mixture come to a gentle simmer, not a full boil. You want it hot enough to activate the thickening but not so hot that it scalds or separates.

✨ White pepper gives that signature Panera flavor, but if you don’t have it, regular black pepper works too.

🧀 Step 5: Melt in the Cheese

It’s time to add the star of the show: cheddar cheese.

Turn the heat down to medium-low and slowly stir in 1½ cups of freshly grated sharp cheddar cheese. Add it in batches, stirring after each handful, to ensure it melts smoothly.

Using freshly grated cheese is crucial, as pre-shredded cheese often contains anti-caking agents that can make your soup grainy instead of smooth.

Once all the cheese is in, stir until the sauce becomes silky and golden. At this stage, you’ll be tempted to dip in with a chip. And honestly… no one’s stopping you.

🔥 Do not crank the heat! Cheese can “break” and turn gritty if it gets too hot.

🥦 Step 6: Add the Veggies

Let’s get those veggies into the pot. You’ll need:

• 2 cups of broccoli florets, chopped very small
• ½ cup of matchstick carrots, chopped into shorter bits

The broccoli should be chopped into bite-sized pieces or smaller—remember, we’re going for the Panera-style chunky texture, not a green puree.

Toss the chopped carrots and broccoli directly into your cheese sauce. These little pops of color and crunch will transform a thick cheese sauce into something hearty and packed with veggies.

🧊 Using frozen broccoli? No problem, just thaw and drain first!

You can also peel and slice the broccoli stalks (the lighter inner part). They’re crunchy and flavorful, adding great texture to a salad or side.

🍲 Step 7: Turn It Into Soup

So far, you’ve made a killer broccoli cheese dip. Let’s transform it into soup!

Pour in:

• 2 cups of chicken broth – This thins out the cheese sauce just enough to make it “soup-like” while keeping the richness.
• ½ cup of heavy cream – Adds that extra creamy mouthfeel without diluting it.

Stir everything together gently and let it come to a low simmer. This final simmer does a few things:

• Cook the broccoli and carrots until tender
• Melds all the flavors together
• Thickens the soup just a touch more

Let it bubble on low for 10 to 15 minutes, stirring occasionally. You want the broccoli soft but not mushy. The soup should be thick enough to coat a spoon but still spoonable like… well, soup.

🍃 Want it thinner? Add another ½ cup of broth. Thicker? Let it simmer uncovered longer.

🍞 Step 8: Serve It Up!

You did it, time to serve up this golden bowl of happiness!

Grab a soup bowl, ladle in a generous portion of your broccoli cheddar soup, and add your favorite toppings:

• A small sprinkle of shredded cheddar (because why not?)
• A crack of black pepper
• A side of warm crusty bread or soft baguette

🥖 Pro move: Serve it in a sourdough bread bowl for the full Panera experience.

This soup doesn’t need fancy garnishes. Panera doesn’t do it, either. But if you’ve got chives, bacon bits, or even some croutons lying around, go ahead and jazz it up.

✅ 5 Pro Tips for the Best Broccoli Cheddar Soup

Whether you’re making this soup for the first time or you’re a seasoned home cook, these expert-level tips will help you nail that perfect Panera-style broccoli cheddar soup every time.

1. Always Grate Your Cheese

This one’s non-negotiable. Pre-shredded cheese is often coated with anti-caking agents, such as cellulose. This can prevent it from melting properly, resulting in a gritty texture in your soup.

For that smooth, creamy melt, grab a block of sharp cheddar and use your box grater or food processor. It takes an extra minute but makes a massive difference in both flavor and texture.

🔪 Bonus: Freshly grated cheese melts faster and more evenly, with no clumps no stringy blobs.

2. Don’t Skip the Roux

A roux (equal parts fat and flour) is the secret to a soup that’s thick, velvety, and holds its body even after reheating. It also stabilizes the milk and cream so your soup doesn’t split or separate.

Make sure to cook the flour for at least a minute to eliminate any raw, chalky flavor. Once you add the milk, whisk thoroughly until it becomes a smooth sauce.

💡 Think of it as making a cheese sauce first, then turning it into soup.

3. Low and Slow Is the Way to Go

Cheese is delicate. High heat can make it gritty and stringy or cause it to separate. When you reach the cheese stage, reduce the heat to medium-low and stir gently.

Never let your soup come to a rapid boil after adding the cheese. That’s how you preserve that silky, luxurious texture that makes this soup feel gourmet.

4. Chop Your Broccoli Small (But Not Too Small)

Panera’s version stands out because the broccoli is visible and spoonable, not pureed. Chop your broccoli florets into small, bite-sized pieces. You want them to soften in the soup but still have a bit of bite.

And don’t toss those stalks! Peel off the tough outer layer and dice the tender inner parts. They’re sweet, crunchy, and perfect in a salad or even sautéed.

5. Taste and Adjust Before Serving

Soups always require a final seasoning check before serving. Give it a taste after the simmer stage and adjust your:

• Salt (especially if your broth was low-sodium)
• Pepper (white or black)
• Acidity (a tiny splash of vinegar or extra mustard if it feels too rich)

This quick taste test ensures your soup hits all the right notes: salty, savory, creamy, and just a little bit punchy.

🔄 Variations You Can Try

Looking to switch it up, make it lighter, or suit different dietary needs? This soup is incredibly versatile. Use the ideas in this table to create your perfect bowl:

🍽️ The best part? Once you master the base, you can customize it for seasons, moods, or pantry items.

📝 Final Thoughts: The Coziest Bowl You’ll Make All Season

Something is soul-soothing about a bowl of warm, homemade broccoli cheddar soup.

It wraps you up in comfort, fills your kitchen with the most mouthwatering aromas, and satisfies every bite with creamy, cheesy goodness.

And let’s be honest, once you make it at home, you’ll wonder why you ever paid $8+ for it in a café.

This copycat recipe not only matches the Panera experience in many ways, but it also surpasses it in quality. It’s made with real ingredients, loaded with fresh veggies, and customized to your taste.

It’s the kind of recipe you’ll come back to again and again, whether you’re meal-prepping for the week or just craving something cozy on a chilly night.

So go ahead, serve it with crusty bread, tuck it under a warm blanket, and treat yourself (and your family) to the ultimate fall comfort food.

🍽 You’ll Also Love These Cozy Recipes:

If you loved this broccoli cheddar soup, here are a few more warm and comforting recipes to add to your fall and winter rotation:

🥣 Creamy Chicken Wild Rice Soup Recipe

This creamy classic is a hug in a bowl. Packed with tender chicken, hearty wild rice, and a flavorful mix of veggies, it’s perfect for busy weeknights or slow Sundays.

🌶️ Best 45-Min Beef Chili Recipe for Fall Nights

Rich, bold, and zesty, this chili comes together in just 45 minutes but tastes like it simmered all day. Great for game nights, potlucks, or when you need something hearty.

🥔 Easy & Tasty Potato Soup Recipe for Fall

Velvety, cheesy, and loaded with baked potato flavor, this soup is the ultimate cold-weather comfort. Top with crispy bacon, shredded cheddar, or a dollop of sour cream for full effect.

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.