Broccoli Cheese Soup

4.69 from 19 votes

This broccoli cheese soup recipe is comfort food in a bowl and tastes just like Panera!

ladle full of broccoli cheese soup
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One of my favorite soups to order at Panera is the Broccoli Cheese Soup.

There’s just nothing like a big steamy thick and creamy bowl of soup especially in a bread bowl!

Today I’m sharing my recipe for homemade broccoli and cheese soup made in the dutch oven.

Serve with baguettes for a hearty and delicious dinner that feels like a hug in a bowl!

It’s one of my favorite vegetarian soups, along with my homemade creamy vegetable soup.

What is broccoli cheese soup made of?

  • butter
  • flour
  • fresh garlic and onion
  • milk
  • heavy cream
  • vegetable broth
  • finely chopped broccoli florets
  • sharp cheddar cheese
  • salt
ingredients needed to make broccoli cheese soup

How to make broccoli cheddar soup

Step 1: Melt the butter over medium heat in a dutch oven or large sauce pan. Add the onions and cook until softened.

Add the garlic and cook for 1-2 minutes, until fragrant. You want those onions to be nice and caramelized.

Step 2: Add the flour and stir constantly until it starts to brown, around 3-5 minutes.

Step 3: Pour in the milk, vegetable broth, and heavy cream, stirring constantly, until smooth, around 15 minutes or so.

chopped up fresh broccoli in a clear bowl

Step 4: Add the finely diced broccoli florets and simmer for 15 minutes, until tender.

Step 5: Turn the heat down and stir in the fresh grated cheddar cheese.

Stir the broccoli cheese soup until the cheese is completely melted and creamy, around 5 minutes or so.

Do not skip the step of grating the cheese yourself!

This is so much more flavorful and rich than adding store bought grated cheddar cheese.

Once your soup is done, add salt to taste and serve immediately.

ladle full of broccoli cheese soup

This soup is so thick, ultra creamy, and so flavorful.

I crave nourishing warm soups on cold days or whenever I’m not feeling well.

This better than panera broccoli cheese soup is a favorite in our house!

broccoli cheese panera soup in a bowl

We love serving it with rolls or baguettes for dipping.

This would also be delicious in a homemade bread bowl!

For best success, I recommend chopping up and preparing the ingredients before you get started making the soup.

This will make the process easier and faster when it’s time to add the ingredients.

ladle full of broccoli cheese soup

Can I use frozen broccoli?

I would not recommend frozen broccoli in this recipe as it would end up mushy and watery.

Fresh broccoli is key to making delicious broccoli and cheddar soup.

broccoli cheese panera soup in a bowl

Can you freeze broccoli cheese soup?

While you may be able to, I can’t recommend it and I have not tried it.

Most soups containing cream can separate or become grainy if frozen then reheated.

This soup is best fresh or refrigerated for up to 3 days.

ladle full of broccoli cheese soup

You have to try this copycat better than panera broccoli cheese soup!

It’s sure to be a family dinner favorite.

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ladle full of broccoli cheese soup
4.69 from 19 votes

Broccoli Cheese Soup

By: Joy Shull
This homemade broccoli cheese soup is better than Panera!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 5

Ingredients 

  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • ½ yellow onion, finely diced
  • 8 cloves garlic, minced
  • 1 ¼ cups whole milk
  • 32 oz vegetable broth
  • ¾ cup heavy cream
  • 2 ½ cups finely chopped broccoli florets, around 1 ½ heads
  • 8 oz sharp cheddar cheese, freshly grated
  • ¾ teaspoon salt

Instructions 

  • Melt the butter over medium heat in a dutch oven
  • Add the onions and cook until softened
  • Add the garlic and cook for 1-2 minutes, until fragrant
  • Add the flour and stir constantly until it starts to brown (3-5 minutes)
  • Pour in the milk, vegetable broth, and heavy cream, stirring constantly, until smooth (13-15 minutes)
  • Add the broccoli and simmer for 15 minutes,  until tender
  • Turn the heat down and stir in the fresh grated cheddar cheese into the broccoli cheese soup
  • Stir until the cheese is completely melted (around 5 minutes)
  • Salt to taste before serving

Notes

Leftovers can be stored in the fridge for up to 3 days

Nutrition

Calories: 483kcal, Carbohydrates: 18g, Protein: 16g, Fat: 40g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.4g, Cholesterol: 117mg, Sodium: 1422mg, Potassium: 349mg, Fiber: 2g, Sugar: 7g, Vitamin A: 2032IU, Vitamin C: 43mg, Calcium: 456mg, Iron: 1mg
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4 Comments

  1. This recipe was excellent! We have a new grandbaby at our house, so lots and lots of guests for dinner we made the soup sat around the fire pit with garlic bread, and it was the absolute best dinner! Warm, comfort, food! Thank you so much, Joy

  2. Absolutely delicious!!! Served in homemade sourdough bread bowls and I felt I was sitting right there at Panera – except at home by a fire. Thank you so much for sharing this recipe. It is going into my special recipes book. :0-)