Creamy Broccoli Cheddar Soup (Panera-Style, Extra Thick & Cozy)

ByAchraf

If you love that rich, velvety broccoli cheddar soup from your favorite café, this homemade version hits the same comforting vibecreamy, cheesy, and loaded with tender broccoli ready in about 30 minutes on the stovetop. It’s made with everyday ingredients, one pot, and a few simple tricks to keep it smooth (never grainy).

Creamy Broccoli Cheddar Soup Recipe
Creamy Broccoli Cheddar Soup (Panera-Style, Extra Thick & Cozy) 2

Why You’ll Love This Soup

  • Thick + creamy, not watery (classic roux method)
  • Big broccoli-cheddar flavor with a smooth, cozy texture
  • One pot and weeknight-friendly
  • Easy to adjust: chunkier, smoother, spicier, lighter, or extra cheesy

Ingredients (Classic Panera-Style)

Soup base

  • 4 tbsp butter
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth (or vegetable broth)
  • 2 cups half-and-half (or whole milk + a splash of cream)

Veggies

  • 3–4 cups broccoli florets, chopped small
  • 1 cup carrots, shredded or finely diced (optional but classic)

Cheese + seasoning

  • 3 cups sharp cheddar cheese, freshly shredded (best melt)
  • 1/2 tsp salt (start small; broth + cheese can be salty)
  • 1/2 tsp black pepper
  • Pinch of paprika or mustard powder (optional, boosts “cheddar” flavor)

How to Make Broccoli Cheddar Soup (30 Minutes)

  1. Sauté aromatics: Melt butter in a large pot. Add onion and cook 3–4 minutes until soft. Add garlic for 30 seconds.
  2. Make the roux: Sprinkle flour over the butter/onion mixture. Stir constantly 1–2 minutes (it should look like a paste).
  3. Add broth slowly: Pour in broth gradually, whisking to keep it smooth. Simmer 5 minutes to thicken.
  4. Add veggies: Add carrots and broccoli. Simmer 10–12 minutes until broccoli is tender (small florets cook faster).
  5. Add dairy: Lower heat. Stir in half-and-half and warm gently—don’t boil.
  6. Melt cheese off-heat: Turn heat off. Add cheddar one handful at a time, stirring until melted and smooth.
  7. Adjust texture: Keep chunky, or blend partially with an immersion blender. Taste and adjust seasoning.

Pro Tips for Smooth, Thick Soup (No Graininess)

  • Shred your own cheese (pre-shredded has anti-caking agents that can make soup gritty).
  • Turn off heat before adding cheese and add it gradually.
  • Chop broccoli small so it turns tender fast.
  • Don’t boil after dairy goes in—gentle heat = silky soup.

How to Make It Thicker

Choose one (or combine):

  • More roux: Mix 1 tbsp butter + 1 tbsp flour into a paste; whisk it in and simmer 2–3 minutes.
  • Cornstarch slurry: 1 tbsp cornstarch + 2 tbsp cold water/broth; stir in and simmer.
  • More cheese: adds thickness, but can make it saltier.
  • Blend more: pureeing some broccoli naturally thickens.

How to Make It Smoother (or Chunkier)

  • Smooth: blend most of the soup (immersion blender is easiest).
  • Perfect in-between: blend 30–50% and keep some broccoli pieces.
  • Chunkier: skip blending entirely.

Slow Cooker Method

  1. Add broth, broccoli, carrots, onion, garlic to slow cooker.
  2. Cook LOW 4–5 hours or HIGH 2–3 hours.
  3. In a saucepan, make a quick roux (butter + flour), whisk in milk/half-and-half, then stir into slow cooker.
  4. Turn off heat, add cheese gradually until melted.

Tip: Add dairy/cheese at the end to help prevent curdling.

Instant Pot Method (Quick)

  1. Sauté onion/garlic in butter using Sauté.
  2. Stir in flour to form roux.
  3. Whisk in broth, add veggies.
  4. Pressure cook HIGH 3 minutes, quick release.
  5. Stir in dairy. Turn off heat and add cheese gradually.

Storage, Freezing, Reheating

Fridge: airtight container, up to 3 days.
Reheat: low heat on stovetop, stir often. Add a splash of broth/milk if thick.
Freezing: best if you freeze before adding dairy/cheese. Add dairy/cheese when reheating for the smoothest texture.

Serving Ideas

  • Bread bowl or crusty bread
  • Caesar salad
  • Ham & cheese sliders
  • Topping: extra cheddar, black pepper, croutons

FAQs

Can I use frozen broccoli?
Yes—add it later so it doesn’t overcook. Simmer just until tender.

Why did my soup turn gritty?
Cheese added while soup was too hot, or using pre-shredded cheese. Add cheese off-heat and shred fresh.

Can I make it lighter?
Use whole milk instead of half-and-half and reduce cheese slightly (still shred fresh).