Creamy Panera Broccoli Cheddar Soup Recipe Easy Homemade 5-Ingredient Version
A quick and easy homemade version of Panera’s broccoli cheddar soup, made with just five simple ingredients for a creamy, comforting meal perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 4 cups broccoli florets (fresh or frozen)
- 2 cups sharp cheddar cheese, shredded
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 3 cups whole milk
- Salt and black pepper to taste
- Optional: pinch of garlic powder or onion powder
Instructions
- Prep the broccoli: Chop fresh broccoli into bite-sized florets or measure frozen broccoli and set aside.
- Make the roux: Melt butter in a heavy-bottomed pot over medium heat. Whisk in flour and cook for about 2 minutes until light golden and nutty.
- Add milk: Slowly pour in whole milk while whisking constantly. Cook over medium-low heat, stirring often, until thickened (8-10 minutes).
- Add broccoli: Stir in broccoli florets. Cook 10 minutes for tender broccoli or 5-7 minutes for tender-crisp.
- Finish with cheese: Remove pot from heat and stir in shredded cheddar until melted. Season with salt, pepper, and optional garlic powder.
- Adjust consistency: If too thick, whisk in a splash of milk to desired creaminess.
- Serve immediately: Ladle into bowls and garnish with extra cheddar or fresh parsley if desired.
Notes
Do not boil the soup after adding cheese to prevent grainy texture. Use freshly shredded sharp cheddar for best melt and flavor. For a smoother soup, use an immersion blender but avoid overblending. Leftovers taste better the next day. Reheat gently and add milk if needed to restore creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 7
- Sodium: 450
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 15
- Fiber: 3
- Protein: 14
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