When the weather cools down, nothing hits the spot quite like a warm bowl of broccoli cheddar soup. One of my favorite indulgences back home in the U.S. is Panera’s famous broccoli cheese soup—especially when it comes served in a bread bowl. And yes, I absolutely eat the whole bread bowl too.

It’s become a bit of a family tradition for us. My daughter is just as obsessed with Panera’s broccoli cheddar soup as I am. Whenever we’re visiting home, and Costco stocks the Panera containers, my mom knows to grab at least four for us. That’s how serious our love for this soup is!

But living abroad means I can’t always get my Panera fix—so I started making it at home. And honestly? This homemade broccoli cheddar soup might be even better. It’s creamy, cheesy, and packed with fresh broccoli, carrots, and sharp cheddar. Pair it with a crusty loaf of bread (or go full bread-bowl style if you’re feeling indulgent), and you’ve got the ultimate cozy meal.

Why You’ll Love This Soup

• Panera Copycat – It tastes just like the beloved broccoli cheddar soup we can’t resist ordering.
• Kid-Friendly – Even my picky eater happily digs into a bowl of this cheesy goodness.
• One-Pot Comfort – Simple ingredients, minimal mess, maximum flavor.
• Perfect for Meal Prep – Make a big batch and reheat all week long.

Serving Suggestions

This broccoli cheddar soup is incredible on its own, but here are some fun ways to enjoy it:

• Ladle it into a bread bowl, Panera-style.
• Serve with a grilled cheese sandwich for the ultimate cheesy combo.
• Pair with a crisp side salad for balance.
• Freeze leftovers in individual portions for quick comfort meals.

Print Recipe

Broccoli Cheddar Soup Recipe

Prep Time10 minutes mins

35 minutes mins

Total Time45 minutes mins

Servings: 6 Bowls

Ingredients

• ¼ cup unsalted butter
• 1 small onion chopped
• ¼ cup flour
• 2 cups milk
• 3 cups chicken stock
• 1 ½ cups broccoli florets coarsely chopped
• 1 cup carrots finely chopped
• 1 stalk celery finely chopped
• 2 ½ cups shredded sharp cheddar cheese
• Salt to taste

Instructions

• In a large pot, melt the butter and cook the onions until softened.
• Whisk in the flour with the butter and onions over medium-low heat to create a roux.
• Gradually add the milk, whisking constantly until smooth.
• Pour in the chicken stock, bring to a simmer, and cook for about 20 minutes until thickened.
• Stir in the broccoli, carrots, and celery. Let everything simmer until the vegetables are tender, about 15–20 minutes.
• Turn off the heat and stir in the cheddar cheese until melted and creamy. Add salt to taste.

Storage Tip: This soup thickens up when stored in the fridge. To reheat, add a splash of water or chicken stock to loosen it up and warm gently on the stove.