Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera’s broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! 
Soup is an essential winter meal and when it comes to picking our absolute favorite soup, this cheddar broccoli soup has earned the #1 spot. It’s a favorite of kids because of it’s creamy texture and cheesy flavor, and loved by parents because it’s secretly loaded with a ton of nutritious veggies.
If you’ve ever had Panera’s broccoli cheddar soup then you will LOVE this soup. It’s almost a copycat version of it except with much more flavor and texture.
The soup is made with an almost caramelized onion and garlic-based and thickened with a roux (butter and flour mixture) then simmered with veggie stock, broccoli, and carrots. At the very end, half & half and freshly grated cheddar cheese are added to give it a velvety smooth texture.
The result is a deliciously rich, thick and creamy broccoli soup that is loaded with the comforting flavors of broccoli and cheddar. 
HOW TO MAKE BROCCOLI CHEDDAR SOUP (BETTER THAN PANERA’S)
To make this delicious cheddar cheese you will only need a handful of ingredients, a large pot, and 30 minutes. Gather all your ingredients and let’s get cooking!
Broccoli: Fresh broccoli florets along with the stems chopped into small bite-size pieces. A 12oz bag of frozen broccoli will also work. The instructions and cooking time are exactly the same.
Carrots: You will need about 1 cup of grated, finely minced, or julienned carrots. It is about 1 large carrot or 2 small carrots. This ingredient is optional and can be adjusted to your taste preference.
Cheddar: To get the best possible flavor, we like to use an 8oz block of mild or medium cheddar cheese. You can also use 2 cups of pre-grated cheddar cheese.
Half & Half: Half and half will yield a texture that is not too thick or too thin. It can also be replaced with milk for a light soup or heavy cream for keto dieters.
Stock: Veggie or chicken stock will work great and if you don’t have any on hand, replace the stock with water and add a bouillon cube.
You will also need a chopped onion, minced garlic, butter, flour, salt pepper and paprika (can be subbed with nutmeg if desired).
Scroll down for the full recipe, video, and nutritional facts. Please don’t forget to rate the recipe below and tag us on Instagram @gimmedelicious!
CAN YOU FREEZE BROCCOLI CHEDDAR SOUP?
CAN YOU FREEZE BROCCOLI CHEDDAR SOUP?To refrigerate: Place any leftover soup in airtight containers and refrigerate for up to 3-4 days. Reheat on the stove-top over medium-low heat.
To freeze: Place in freezer-safe zip bags and freeze flat or in freezer-safe containers. To reheat, thaw completely then warm on low heat to prevent curdling.
HOW TO SERVE BROCOLLI CHEDDAR SOUP
This delicious soup is packed full of veggies and texture and can be perfectly eaten stand-alone and will make a filling meal. It can also be served in a bread bowl (like in Panera) or with crusty bread for dipping or topped with croutons! If you’re a meat-eater, you can top it with chopped grilled or shredded chicken or mix them in.
30 Minute Broccoli Cheddar Soup (Better than Panera!)
Ingredients
- 4 tablespoons butter, ½ stick
- ½ medium onion, chopped
- 2-3 cloves garlic, minced
- 4 tablespoon AP flour
- 2 cups low sodium chicken or vegetable stock
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp paprika, or ground nutmeg, optional
- 3 cups broccoli florets, or 1 large head, cut into small pieces
- 1 large carrot, grated, julienned or finely chopped
- 2 cups half & half, or milk or light or heavy cream
- 8 oz block grated cheddar cheese, or 2 cups (mild, medium, or sharp )
Instructions
- Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
- Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
- Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
- Serve with toasted crusty bread or in a bread bowl if desired.
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This really does taste just like the Pan era version!! The seasonings in the recipe are SPOT ON!! I serve mind over air fryer biscuits and it is sooooo good!! I’m critical when it comes to copycat recipes, but this one is a 10/10!
I made mind with the following variations/mistakes:
I used 3/4 cup heavy cream and 1 & 1/2 cups whole milk
I used 1 cup sharp cheddar, 1/2 cup mild cheddar, 1/3 cup Colby Jack, and I shredded those myself.
I used an extra garlic clove. I would not do this again. My cloves were bigger to begin with, and in the end, it was just a little bit too garlicky.
I added a little bit extra broccoli. The amount of broccoli was fine, but a little too crunchy for the soup, even after I sautéed for an extra minute. I would probably steam them, and the carrot shreds before starting everything else, just to help with texture. I would maybe use an immersion blender next time as well, as my toddler didn’t like hers chunky like I do!
I also added probably two more cups of cheese to thicken it up, as I didn’t use the half & half the recipe called for.
I still THOROUGHLY enjoyed this recipe! SO good! I can tell a lot of work went into getting this right, and it shows!!!
Outstanding!!! Definitely restaurant quality. I followed the recipe exactly (which is rare for me because I usually add my own flair) and I used the half and half and it turned out amazing! I wanted to eat more than I did (knowing how much cream and cheese was in there made me pump the brakes). Thanks for the recipe! I’ll definitely make it again!
This has become my signature dish. Thanks for the great recipe!
I’m so happy that you’ve enjoyed it! Thank you for sharing this kind review!
The soup was delicious, I didn’t have cream and only had 2% milk and it was delicious, I left my broccoli in kind of big pieces, I usually purée recipes such as this but I just wanted a change.
I’m so glad you enjoyed it!! Thanks for reporting back!
Can’t wait to make this..
The best version I have ever tasted. Such an easy recipe, and so tasty. We are adding this to our home menu from now on.
I’m so glad you enjoyed it!! Thanks for reporting back!
I’ve been making this stuff for about 30 years but the only thing is,I’ve never thought to add fresh garlic or carrots. I’m going to try it your way for supper tomorrow night,gonna have that and some filet mignon with a side salad. Although if it weren’t for my husband I’d probably just have the soup😂🤣yummmm
Yes so good!
Delish made it tonight
Very, very good. I left out the cheese as I’m getting tired of every recipe calling for cheese! Very pleased with this recipe and it will go into my “saved” pile.
The best soup ever. SO EASY!
I added Gouda cheese. Next time I will put it through the food processor as it was a little harder to melt but it was delicious.
Delicious, fast & easy. I used my broccoli from my garden. Yummy!
WARNING!!!
ONCE YOU MAKE THIS YOU AND YOUR FAMILY ARE NO LONGER GOING TO BE ABLE TO EAT THE RESTAURANT VERSION!
🙂
HANDS DOWN BEST!!!
When you say better than Panera you mean it. I found out that home made was no longer even comparable to restaurant soup the day I made a copycat chicken gnocchi soup. After that day we went to olive garden and their version was like the “Wish” version of soups! LOL
And the other thing that I think is worth noting is the ingredients are guidelines but not rules. For example one day I wasn’t paying attention and added the flour to the pan twice so my soup came out extra thick that day and my family decided that’s how they liked it so ever since then we make it extra thick
We use different cheeses for variations and it’s always great.
Fresh herbs are highly recommended especially thyme and rosemary!
Sorry I missed the stars and Don’t see the option to edit so hope this helps recipe is GREAT
We had been craving this soup, but we don’t eat dairy so we “veganized” it with Earth Balance butter, Violife Cheddar, and Oatly Barista Blend oatmilk and it was absolutely delicious! Fantastic recipe… thank you!
We like more broccoli and less cream. I always double recipe, but atleast 3 times the amount of broccoli. And use 1 1/2 cream to 2 1/2 cups milk.
What a great recipe! I added Walmart brand melting cheese instead of shredded cheddar and it worked very well. I also added real bacon bits. I simmered for five minutes instead of 1 to let my bacon incorporate as well as my cheese cubes to melt. The best soup I have made, by far! Thanks for sharing this treasure, Layla!
Perfect recipe, and I followed it exactly. Wait–I didn’t have broth so I subbed water. Everyone, especially kids, loved the soup and I will be making a double batch next time. I did quite literally make this from start to finish in 30 minutes, including chopping the veg. I used a food processor for the carrots and cheese. Great job, Layla! I will be checking out your other recipes.
Amazing soup! I can’t wait to use this for future meals where I have minimal time! I can maybe see bacon (fried) added for more protein. However, this was incredible and doesn’t really need any extra ingredients! My boyfriend was pleasantly surprised to love such a non-meat soup 😂
Thank you for the food inspiration! Incredible!!!! Seriously!!
Love it !!!
I just used heavy cream instead of half&half and flour.
Amazing! Thank you!
I made this according to the recipe and it turned out BETTER THAN PANERA’S according to my husband who will bit eat Panera’s but loved this one. He is requesting it now. Thanks for a good one!
Delicious! My only changes were that I had about a 1/4 head of leftover raw cauliflower that I wanted to use before it went bad, so I grated it very fine and put it in with the broccoli and carrots, so it cooked down to nothing, and then I used fat-free half-and-half because that’s what I had on hand. It was very creamy.
Recipe was great and easy to follow. The only thing I did differently was adding the entire carton of the Chicken broth to the pot because I felt like it was needed because just adding 2 cups was not enough due to the thickness. I also added an extra cup of broccoli. Seasoning was perfect.! I’m so glad I found this recipe.
Loved this recipe! I doubled it and realized at end I had no cheddar cheese, only pepper jack. It turned out great but will use cheddar next time. Delicious!
Love this soup, thank you!
I made a couple changes, used whole milk, less flour and added a diced potato to help replace loss of flour. It I was delicious 🤤
I made the recipe exactly as written with one or two minor upgrades. I used Velveeta instead of Cheddar. I didn’t have an onion or garlic but I used onion flakes and garlic powder from my spice rack. I also used beef stock instead of chicken stock (only because i hate that commercial where the cow says to eat chicken instead). I used non-fat milk instead of half and half and low fat margarine instead of butter as I believe in healthy eating and have to watch the amount of fat I eat. I did like the look of the soup but was disappointed in the flavor.
“One or two minor upgrades” LOL you changed literally everything except for the broccoli, carrots, and flour/seasoning with a far worse and/oror fake alternative, you clearly don’t understand cooking. Why would you expect it to taste good when you changed everything that gives it flavor with a cheap, fake alternative? Velveeta is nasty ulta-processed “cheese” (not healthy by the way), Onion flakes and garlic powder are not even close to the same as cooking with the real thing, beef stock is not the right flavor for this soup (and you picked that for the weirdest reason I’ve literally ever heard), Low fat margarine is fake and nasty (might as well use an oil instead if you believe in ‘healthy cooking’), and using non-fat milk instead of half and half probably made your soup SO bland and watery. If you want to make health food don’t make a broccoli cheddar soup, or enjoy a small portion (using real, proper ingredients) as a side.
Rating your ‘recipe’/revisions a 0.
That was the most amazing (not in a good way)bad review and my favorite reply ever! We are cracking up over here!
Delicious! My only changes were that I had about a 1/4 head of leftover raw cauliflower that I wanted to use before it went bad, so I grated it very fine and put it in with the broccoli and carrots, so it cooked down to nothing, and then I used fat-free half-and-half because that’s what I had on hand. It was very creamy.
At least the she did not substitute the Broccoli for another vegetable such as asparagus. I followed the recipe and the soup was great,, maybe I need a shade less cream and a little more cheese, but this was my first time
Truly loved that reply. They made a completely different soup lol
This is a great recipe. I did feel like it was missing something so I added Cayenne pepper, which helped enhance the flavor, not make it spicy. A chef once told me a secret ingredient to her broccoli cheddar. It was Tabasco sauce, but I didn’t have any. Next time I will add an extra cup of broccoli as well.
You changed everything about it. This soup is not an option if you’re looking for healthy. Lol I don’t care for Velveeta and agree with other commenters that it’s going to drastically change the taste of this soup since it’s recommended you shred your own fresh cheese. I personally loved it as is but only eat it every once in awhile BECAUSE it’s not healthy…but of so delicious!
You must be a troll cus this comment is insane 😭💀 anyways I loved it lol
I bet you also post bad reviews on Amazon purchases when someone steals the package off your porch.
Turned out great! I used full fat cream and added extra seasonings and cheese. I also used my hand blender to break up some of the larger pieces giving it a thicker texture. Will make again for sure!
I made this today for the first time. I’m not a skilled cook but this recipe can be made by virtually anyone with common sense.
I did not use nutmeg, but did use paprika. I added more chicken stock than in recipe including a little more half and half.
It came out pretty delicious. The only problem I had was it was a little salty for me. I should have been more careful with the kosher salt, but it was still acceptable. My wife and I had it for lunch than went to a local Mexican bakery to get some fresh bread to have it with dinner. You can’t beat the price when you make it yourself. When I buy it at Publix, it’s over $5.00 a bowl! Definitely a keeper!
Mike H
By adding more stock you increased the salt content. Next Tim just skip the teaspoon of salt.
This soup is delicious. I added more water, salt and a large pinch of cayenne pepper for a little zip.
I also used cornstarch instead of flour. Try using old cheddar as it has a little more flavour.
Made this last night (using all-purpose GF flour for the roux) and it turned out great! Even my broccoli hating husband ate his whole bowl.
then why would you comment and rate it? that’s nonsense.
😂😂😂😂
I didn’t know about it at first but once it was finished it was amazing!
Cooked as directed and used fresh broccoli, used regular milk instead of cream and it was still velvety with lots of favor.