Broccoli Cheddar Soup {ONE Pot!}

Soups & Stews

Soups & Stews

Creamy and delicious Broccoli Cheddar Soup on the stovetop in just one pot! It’s both easy to make and bursting with flavor. The secret to this soup lies in the spices!

Serve Broccoli Cheddar Soup with this Italian Salad, Roasted Vegetables, and/or this French Bread!

Delicious bowl of homemade broccoli cheddar soup.

Broccoli Cheddar Soup

Introducing our homemade Broccoli Cheddar Soup, a hearty and satisfying soup that’s sure to become a household favorite! Inspired by Panera’s famous soup, we’ve taken that delicious foundation and elevated it to create something even better.

It’s a comforting classic, a bowl of warmth and flavor that’s perfect for any occasion. Whether it’s a cozy night in or a family gathering, this recipe is a crowd-pleaser that never fails to impress.

Best of all, it’s a simple one-pot wonder, created from everyday ingredients you likely already have in your kitchen!

Combining chicken broth, cream, carrots, broccoli, and cheese in a pot.

Copycat Panera Broccoli Cheddar Soup in a pot with a ladle.

Broccoli Cheddar Soup FAQs

1How Can You Make Broccoli Cheddar Soup Thicker?

While this soup is quite thick, if you’d like an even thicker consistency try these tips:

  1. Increase roux ingredients: Add more flour and butter to create a thicker base.
  2. Reduce liquid: Decrease chicken stock or half-and-half for a thicker consistency.
  3. Add extra cheese: Increase Cheddar cheese for both thickness and flavor.
  4. Blend a portion: Use an immersion blender to thicken while keeping some texture.
  5. Simmer longer: Extend simmering time to naturally reduce liquid.

2How Long Does Broccoli Cheddar Soup Last In The Refrigerator?

Broccoli Cheddar Soup typically lasts in the refrigerator for 3 to 4 days when stored in an airtight container.

3Why Is Panera Broccoli Cheddar Soup Not Vegetarian?

Panera’s Broccoli Cheddar Soup is not considered vegetarian primarily because it contains chicken broth as one of its main ingredients.

Our Broccoli Cheddar Soup recipe includes chicken stock, but it can be made vegetarian by using vegetable stock as a substitute. This allows you to enjoy the same delicious flavor and creaminess while keeping the soup vegetarian-friendly.

4Can You Freeze Broccoli Cheddar Soup?

Yes, you can freeze Broccoli Cheddar Soup. Simply allow it to cool completely, then transfer it to an airtight container or freezer-safe bag.

For optimal results when freezing Broccoli Cheddar Soup, freeze it before adding the dairy (half-and-half and cheese). This helps maintain its creamy texture and flavor. When you’re ready to enjoy it, add the dairy during reheating for the best results.

More Incredible Soup Recipes:

Cheddar Broccoli Soup

Create a creamy and delicious Broccoli Cheddar Soup on the stovetop in just one pot! It’s both easy to make and bursting with flavor. (The secret to this soup lies in the spices!)

Delicious bowl of homemade broccoli cheddar soup.

Cheddar Broccoli Soup

Delicious bowl of homemade broccoli cheddar soup.

Create a creamy and delicious Broccoli Cheddar Soup on the stovetop in just one pot! It’s both easy to make and bursting with flavor. (The secret to this soup lies in the spices!)


  • BUTTER & SEASONINGS: Heat 1 tablespoon butter and the olive oil in a large heavy-bottomed stockpot or Dutch oven over medium heat. Add the diced onion and sauté, stirring occasionally until tender, about 3-5 minutes. Add the minced garlic, paprika, mustard, cayenne pepper, and pepper (I add 1 teaspoon, but add to preference) to the pot. Add the salt after the stock, to gauge how much more it needs. Cook for another 45 seconds to 1 minute stirring constantly until fragrant.

  • ROUX: Add in the remaining 6 tablespoons butter and melt. Once melted, add in the flour and whisk to combine. Cook for 2-4 minutes, whisking constantly until the flour is thickened. Don’t rush this, or your soup won’t properly thicken.

  • SOUP BASE: Gradually add in the chicken stock, whisking constantly. Once all the stock has been added, gradually add in the half-and-half, again whisking constantly as you add. Reduce heat to medium-low, add in the bay leaf, and allow to simmer for 15 minutes or until thickened a bit. (Whisk every few minutes as you chop the broccoli!)

  • PREP BROCCOLI & CHEESE: Meanwhile, chop the broccoli and shred the cheese. Add the chopped broccoli florets and matchstick/shredded carrots to the soup (give carrots a quick chop in half if they are super long).

  • SIMMER SOUP: Allow soup to simmer over low heat for about 15 to 20 minutes, or until broccoli is crisp-tender (or tender to your preference), stirring occasionally. Season to taste with salt (I add about a teaspoon here). You can blend some of the soup or use an immersion blender here if desired. We like it chunky, but blend to preference if desired.

  • ADD CHEESE: Turn off heat. Add in the cheese a handful at a time, stirring until melted. Again, taste for seasoning. Serve immediately in bread bowls or regular bowls with a side of bread for dipping!

Recipe Notes

Vegetarian version: Use vegetable stock in place of chicken stock for this recipe.

Nutrition Facts

Calories: 566kcal | Carbohydrates: 35g | Protein: 24g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 766mg | Potassium: 902mg | Fiber: 4g | Sugar: 13g | Vitamin A: 8850IU | Vitamin C: 83mg | Calcium: 585mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


Creamy & delicious broccoli cheddar soup made in ONE POT on the stovetop. This soup is easy to make and full of flavor (the

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