This broccoli cheddar soup recipe is a simple Panera copycat, made at home with loads of broccoli, three cheeses, chicken broth, and cream. It’s hearty, comforting, and incredibly satisfying!
This broccoli cheddar soup recipe is made with tender broccoli florets in a creamy cheesy broth.
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This savory broccoli cheddar soup is a creamy, comforting dish with three kinds of melted cheese and tender broccoli.
- 1 tablespoon butter
- 1 small onion diced
- 1 clove garlic minced
- 4 cups broccoli florets fresh or frozen
- 2 cups chicken broth
- ½ teaspoon dried thyme leaves
- 4 ounces cream cheese softened and cubed
- 1½ cups half and half or evaporated milk
- 1 tablespoon cornstarch
- 2 cups shredded sharp cheddar cheese
- ⅓ cup shredded Parmesan cheese
- salt and pepper to taste
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In a saucepan, cook the onion and garlic in butter over medium heat until softened, about 4 minutes.
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Add the broccoli, chicken broth, and thyme. Bring to a boil over medium-high heat, reduce heat to a simmer and cook uncovered until the broccoli is tender, about 6 minutes. Add the cream cheese and cook for 2 minutes more to soften.
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With a slotted spoon, remove 1 cup of the cooked broccoli, coarsely chop it, and set it aside. Use an immersion blender* to blend the remaining soup.
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In a small bowl, whisk the cream and cornstarch.
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Bring the soup to a boil and whisk in the cream mixture. Simmer until thickened, about 3-4 minutes.
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Remove from heat and stir in 1 ¾ cups of cheddar cheese, parmesan cheese, and the reserved chopped broccoli. Season with salt and pepper to taste.
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Garnish with additional cheese and serve immediately.
- Use half and half, light cream 10-12% milk fat, or evaporated milk.
- You can use whole milk but the soup won’t be as rich, you may need extra cornstarch for thickening.
- For a stronger cheese flavor, use extra sharp cheddar cheese.
- Leftovers should be tightly covered and stored in the refrigerator for up to 4 days. Do not freeze.
Serving: 1.25cup | Calories: 469 | Carbohydrates: 11g | Protein: 16g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 133mg | Sodium: 741mg | Potassium: 343mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1726IU | Vitamin C: 56mg | Calcium: 428mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Lunch, Main Course, Side Dish, Soup
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