Broccoli Cheddar Soup (Better Than Panera)
A thick, velvety broccoli cheddar soup made with sharp cheddar, carrots and a touch of Dijon. Smoother than the restaurant version and ready in 40 minutes.
25% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 30 min
- Serves
- 6
- Calories
- 395
- Protein
- 15 g
- Per serving
- $1.94
Why this recipe works
Panera's version is one of the most copied soups online. Ours keeps the thick texture and cheesy flavor but blends a little of the soup for body instead of relying on extra thickeners.
- A butter-and-flour roux thickens the soup so it is creamy without being heavy.
- Grating the cheddar from a block and adding it off the heat keeps the soup silky, never grainy.
- Dijon and a pinch of nutmeg sharpen the cheese flavor without tasting of either.
Ingredients
You will need
- Large Dutch oven or soup pot
- Immersion blender (optional)
Method
Tap a step number to mark it done.
Soften the onion
Melt the butter in the pot over medium heat. Add the onion and cook until soft and translucent, then the garlic for 30 seconds.
Make the roux
Sprinkle in the flour and whisk for 1 to 2 minutes until it smells toasty.
Add the liquids
Slowly whisk in the broth, then the half-and-half, until smooth. Add the broccoli, carrots, Dijon, nutmeg and salt.
Simmer
Bring to a gentle simmer and cook, stirring often so it does not catch, until the broccoli is tender.
Blend a little
For a thicker, Panera-style soup, blend about a third of it with an immersion blender, leaving plenty of chunks.
Add the cheese
Take the pot off the heat and stir in the cheddar a handful at a time until melted and smooth. Taste for salt and serve.
Cook's notes
- Pre-shredded cheese has anti-caking starch that can make the soup grainy; grate your own.
- Never boil the soup after the cheese goes in.
- Serve in bread bowls, or with crusty bread for dipping.
Nutrition per serving
395 calories
$1.94 estimated cost per serving
Where the calories come from
| Protein | 15% of calories | 15 g |
|---|---|---|
| Carbs | 18% of calories | 18 g |
| Fat | 67% of calories | 30 g |
| Fiber | 3 g | |
| Sodium | 900 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Why is my broccoli cheddar soup grainy?
The cheese was added over high heat or was pre-shredded. Take the pot off the heat and stir in freshly grated cheese gradually.
Can I use frozen broccoli?
Yes. Add it straight from frozen and simmer about 8 minutes until tender.
Is broccoli cheddar soup vegetarian?
Yes, with vegetable broth. Some cheddars use animal rennet, so check the label if that matters to you.
