Broccoli Cheddar Soup (Panera-Style, Real Cheese)

What Makes This Recipe Work

Grating the cheddar from a block and stirring it in off the heat keeps the soup silky, because pre-shredded cheese is coated in starch that can leave the base grainy.

Ingredients for Broccoli Cheddar Soup (Panera

• 4 tbsp (55 g) unsalted butter
• 1/2 cup (65 g) all-purpose flour
• 3 cups (720 ml) whole milk
• 2 cups (480 ml) chicken or vegetable broth
• 1 small yellow onion, finely diced
• 1 medium carrot, grated
• 1 head broccoli (about 12 oz / 340 g), cut into small florets
• 3 cups (340 g) sharp cheddar, grated from a block
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Pinch of nutmeg (optional)

How to Make Broccoli Cheddar Soup (Panera

1. Melt the butter in a large saucepan over medium heat, add the onion and carrot, and cook until soft, 4 to 5 minutes.
2. Sprinkle in the flour and whisk constantly for 1 to 2 minutes until the mixture is bubbly and pale.
3. Slowly whisk in the milk and broth a little at a time until smooth, then simmer 5 to 8 minutes until the base thickens and coats the back of a spoon.
4. Add the broccoli florets and simmer 8 to 10 minutes until completely tender when pierced with a knife.
5. Blend with an immersion blender until smooth, or leave the soup slightly chunky if you prefer texture.
6. Take the pot off the heat and stir in the cheddar a handful at a time until each addition is fully melted.
7. Season with salt, pepper, garlic powder, and nutmeg, then warm through gently without boiling.

Tips for the Best Broccoli Cheddar Soup (Panera

• Keep the soup below a simmer once the cheese goes in; boiling is the most common cause of a grainy broccoli cheese soup.
• Cut the florets small so they cook through in 8 minutes and blend without leaving fibrous chunks.
• For a soup that is thick but still spoonable, blend half and leave the rest chunky.
• Stir in the cheese in handfuls so each addition melts before the next one goes in.

Variations and Substitutions

• Slow cooker broccoli cheddar soup: make the roux and vegetables on the stovetop, transfer everything except the cheese to the slow cooker, cook on low 4 hours, then stir in the cheddar before serving.
• No-roux version: simmer the vegetables in broth, blend until smooth, and thicken with 1/2 cup cream and an extra handful of cheese.
• Add 1 cup cooked rice or a diced potato for a heartier broccoli cheese soup.
• Swap half the cheddar for Gruyere for a nuttier flavor.

How to Store and Reheat

• Refrigerate in a sealed container for up to 4 days and reheat gently over low heat, adding a splash of milk to loosen it.
• Cream-based cheese soups separate once frozen, so enjoy this one fresh or within a couple of days.

Broccoli Cheddar Soup (Panera FAQ