ByRebekah Winscott Budget-Friendly, Comfort Food, Soups & Stews, Vegetables, Vegetarian, Winter

Easy Broccoli Cheddar Soup (Panera-Style, One-Pot Recipe)

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This creamy broccoli cheddar soup is an easy, one-pot recipe made with simple ingredients and a naturally thick, comforting texture.

A spoon lifting a scoop of creamy broccoli cheddar soup from a round bread bowl, showing tender broccoli florets, soft potato pieces, and shredded cheddar melted into the soup. The soup looks thick and smooth, with visible vegetables and cheese, sitting on a marble surface with extra broccoli nearby, indicating a hearty, ready-to-eat comfort dish.
This is the creamy, cozy soup everyone comes back for.

After testing this soup many times, I landed on a method that works every time: rich but not heavy, thick without being gluey, and smooth instead of separated. A small diced potato thickens the soup naturally as it simmers, and the cheddar is stirred in off the heat so it melts silky-smooth.

Whether you’re making it for a quick weeknight dinner or packing it up for make-ahead lunches, this one-pot broccoli cheddar soup is flexible, forgiving, and reliably delicious.

This homemade version delivers the same creamy, comforting flavor as Panera’s broccoli cheddar soup, but with simpler ingredients and more control over thickness and texture.

Easy Broccoli Cheddar Soup At a Glance

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4–6
  • Difficulty: Easy
  • Cooking Method: One-pot, stovetop

Why This Panera-Style Broccoli Cheddar Soup Works

  • Creamy without being heavy – A butter base and naturally thickening potato create a rich, comforting texture without relying on a heavy roux or complicated techniques.
  • Smooth, never grainy cheese – The cheddar is stirred in off the heat, which helps it melt gently and stay silky instead of breaking or turning gritty.
  • Tender (not mushy) broccoli – The broccoli cooks just until soft, so it blends into the soup without losing its fresh flavor.
  • One-pot and weeknight-friendly – Everything cooks in a single pot with straightforward steps, making this soup easy enough for busy evenings.
  • Flexible and forgiving –You can adjust the thickness, seasoning, or texture as you go, making this recipe hard to mess up and easy to make your own.

Ingredients You’ll Need

Overhead view of broccoli cheddar soup ingredients laid out on a white surface, including fresh broccoli, shredded cheddar cheese, potato, carrot, garlic, butter, cream, broth, salt, and pepper.
Everything you need for this creamy broccoli cheddar soup.
  • Broccoli – Chopped into small florets so it cooks evenly and blends nicely into the soup.
  • Carrot – Grated for natural sweetness and that classic broccoli cheddar color.
  • Potato – Diced small; this helps thicken the soup naturally without flour.
  • Butter – Builds a rich, flavorful base for the soup.
  • Garlic – Minced for savory depth and warmth.
  • Broth – Vegetable or chicken broth keeps the soup cozy but not heavy.
  • Heavy cream – Adds creaminess and that comforting, silky texture.
  • Cheddar cheese – Shredded; freshly shredded melts smoother than pre-shredded.
  • Salt & pepper – Season to taste and adjust at the end.

Optional Add-Ins

These additions aren’t necessary, but they’re easy ways to customize your soup if you like to tweak flavors.

  • Nutmeg – A very small pinch can add warmth and enhance the creamy, cheesy flavor. This soup is well-balanced without it, so consider it optional rather than essential.
  • Extra black pepper – Adds a little more bite if you like a sharper finish.
  • Red pepper flakes – For a subtle touch of heat without overpowering the soup.

How to Make Broccoli Cheddar Soup (Stovetop Method)

Step 1: Sauté the Garlic – In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for a few minutes, just until fragrant. Be careful not to let it brown.

Butter melting with minced garlic in a stainless steel pot on the stovetop, beginning the base , with carrot, potato, cheese, and broth visible nearby.
Gently melting the butter and garlic creates a rich base without browning or rushing the process.

Step 2: Simmer the Cream – Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.

A stainless steel pot on the stovetop with cream and broth gently heating together to form the base. The liquid looks pale and lightly foamy around the edges, indicating low heat, with fresh florets, a carrot, a potato, shredded cheese, and a measuring cup of broth arranged nearby on a white surface.
Keep the heat low here — this gentle simmer sets up a smooth, creamy soup.

Step 3: Add the Broth – Add the vegetable or chicken broth to the pot and bring everything back to a simmer.

Warm broth being poured from a measuring cup into a pot of heated cream on the stovetop to create the base. The liquid streams into the pale, creamy mixture without boiling, showing a gentle heat level, with shredded cheese, carrot, potato, and extra broth visible around the pot on a white surface.
Pour the broth in slowly and keep the heat gentle.

Step 4: Cook the Vegetables – Add the chopped broccoli, diced potato, and grated carrot. Let the soup simmer for about 25–30 minutes, stirring occasionally, until the broccoli is tender and the potatoes are fully cooked.

florets, diced potato, and grated carrot simmering in a base inside a stainless steel pot on the stovetop. The soup looks pale and lightly bubbling around the edges, showing gentle heat, with shredded cheese, salt, pepper, and extra vegetables visible nearby on a white surface.
Let the vegetables simmer gently until tender.

Step 5: Add the Cheese – Stir in the shredded cheddar cheese until it’s fully melted and the soup is smooth and creamy.

The finished broccoli cheddar soup should be thick and creamy, easily coating the back of a spoon while still being spoonable—not stiff or gluey. It will continue to thicken slightly as it cools.

Step 6: Season – Season with salt and pepper to taste. Adjust as needed.

A pot of stew on the stovetop after simmering, with a wooden spoon holding shredded cheddar cheese and seasoning just above the surface. The soup looks pale and lightly textured with softened broccoli and carrot pieces, showing gentle heat and indicating the cheese is being added carefully off the heat to melt smoothly.

Step 7: Serve – Serve hot, garnished with extra shredded cheese if desired. Enjoy your cozy bowl of broccoli cheddar soup!

A round bread bowl filled with creamy broccoli cheddar soup, topped with shredded cheddar cheese, sitting on a marble surface. Pieces of broccoli and carrot are visible in the thick soup, with extra broccoli florets, shredded cheese, and a wooden spoon nearby, showing the soup ready to serve as a comforting main dish.
Serve it up hot — bread bowl optional but encouraged.

Helpful Tips for Making Broccoli Cheddar Soup

  • Cut the broccoli into small, even pieces so it cooks at the same rate and blends into the soup more smoothly.
  • Stir occasionally while simmering to prevent vegetables from sticking to the bottom of the pot.
  • For a smoother texture, mash or lightly blend part of the soup, leaving some chunks for contrast.
  • Reheat gently over low heat, stirring often, to keep the soup creamy and prevent separation.
  • Garnish just before serving with extra cheese or cracked pepper so it melts slightly without disappearing.
A close-up view of a wooden spoon lifting a scoop of broccoli cheddar soup, showing tender broccoli florets, soft carrot shreds, and melted cheddar cheese coated in a thick, creamy base. The soup appears smooth and rich without being heavy, with visible vegetables indicating it is fully cooked and ready to serve.
This spoonful proves the soup is worth making.

Make-Ahead, Storage & Freezing

  • This soup can be made ahead and reheated when you’re ready to serve, making it great for busy days. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm the soup gently on the stove over low heat, stirring occasionally, until heated through. Avoid high heat, which can affect the texture.
  • Freezing isn’t ideal for this soup because of the cream and cheese, which can separate once thawed. If you do choose to freeze it, let the soup cool completely, freeze in airtight containers, and thaw overnight in the refrigerator before reheating slowly on the stove. Stir well to help bring the texture back together.

Serving Suggestions & Pairings

  • Crusty bread or dinner rolls – Perfect for soaking up every last spoonful of that creamy soup.
  • Bread bowls – For a classic, Panera-style feel that makes the meal extra comforting.
  • Grilled cheese sandwich – A natural pairing that turns soup night into a full, satisfying dinner.
  • Simple green salad – Something light and fresh helps balance the richness of the soup.
  • Half sandwich – Turkey, ham, or veggie sandwiches all pair well and keep things easy.
A round loaf of bread hollowed out and filled with creamy broccoli cheddar soup, showing pieces of broccoli and carrot in a thick, pale soup. The bread bowl sits on a marble surface with extra broccoli florets and shredded cheese nearby, indicating the soup is ready to serve as a warm, comforting meal.
This is the bowl everyone hopes soup night brings.

Panera Broccoli Cheddar Soup FAQs

Yes. For a smoother, more classic Panera-style texture, you can blend part or all of the soup. An immersion blender works best — blend gently until you reach the texture you like, or blend just a portion and leave some broccoli pieces for contrast.

Cheese can become grainy if the soup is too hot when it’s added. Always remove the pot from the heat before stirring in the cheddar, add it gradually, and stir gently. Avoid boiling the soup once the cheese has been added.

This soup is naturally thick and creamy, but not overly heavy. The diced potato thickens it as it cooks. If you prefer a thicker soup, let it simmer a little longer. If it’s too thick, stir in a splash of broth or milk until it reaches your desired consistency.

Yes, but add it toward the end of cooking since it’s already tender. Simmer just long enough to heat through so it doesn’t become mushy.

Not always. Many recipes use a roux (butter + flour) to thicken, but this version thickens naturally from the diced potato simmering in the soup. It’s a simpler approach that still gives you a creamy texture—plus it’s easier to adjust if the soup thickens after chilling.

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A round bread bowl filled with creamy broccoli cheddar soup, topped with shredded cheddar cheese, sitting on a marble surface. Pieces of broccoli and carrot are visible in the thick soup, with extra broccoli florets, shredded cheese, and a wooden spoon nearby, showing the soup ready to serve as a comforting main dish.

Broccoli Cheddar Soup

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Description

Creamy, cozy broccoli cheddar soup inspired by Panera, made in one pot with tender broccoli, potato-thickened texture, and melted cheddar.

Ingredients

Units Scale
  • 1 head of broccoli, chopped
  • 1 carrot, grated
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 2 1/2 cups vegetable or chicken broth
  • 1 potato (diced)

Instructions

  1. Melt the butter in a large pot over medium heat. Add the minced garlic and sauté until fragrant, being careful not to brown it.
  2. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
  3. Add the vegetable or chicken broth and return the soup to a simmer.
  4. Add the chopped broccoli, diced potato, and grated carrot. Simmer until the vegetables are tender and the potatoes are fully cooked.
  5. Stir in the shredded cheddar cheese until melted and smooth.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with extra shredded cheese if desired.

Notes

  • For the smoothest melt, shred cheddar from a block instead of using pre-shredded.
  • If you want a creamier texture, mash a portion of the soup before serving.
  • Prep Time: 10 minutes
  • Cook Time: 25 mintutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

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Posted In: Budget-Friendly, Comfort Food, Soups & Stews, Vegetables, Vegetarian, Winter

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Rebekah Winscott

Food Blogger

Rebekah Winscott is a Lancaster, Pennsylvania–based food blogger and the creator of This Nana Can Cook, where she shares approachable, flavorful recipes for everyday cooks. Inspired by her grandmother’s timeless dishes, she blends quick, delicious meals with heartwarming storytelling and practical kitchen tips.

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