Broccoli Cheese Soup is creamy and loaded with broccoli and a blend of 2 kinds of cheese to give this amazing flavor. Serving broccoli soup in bread bowls is a real treat.

Watch the easy video tutorial below and enjoy this homemade version of Panera Broccoli Cheddar Soup.

Broccoli cheese soup served in a bread bowl with a spoon in the bread bowl

This post may contain affiliate links. Read my disclosure policy.

Broccoli Cheese Soup Video Tutorial:

We love to re-create famous restaurant soups at home like our Zuppa Toscana and Chicken Wild Rice Soup. This homemade version is even better because it’s loaded with fresh broccoli, is low carb, and healthier than most with just 1/2 cup of cream.

I hope this Broccoli Cheese Soup becomes a new favorite soup recipe for you. P.S. Here is the kitchen tour I mentioned in the video.

What is Broccoli Cheese Soup?

Broccoli and cheese soup is essentially a blended cream of broccoli soup with cheese. We use 2 types of cheese; sharp cheddar and shredded parmesan. For years, we have been working on developing a broccoli cheese soup that we loved and the key was in combining the two kinds of cheese for balanced and rich flavor.

Ingredients for homemade broccoli cheese soup with fresh broccoli and cheese

How to make Broccoli and Cheese Soup:

  1. In a dutch oven melt butter and sautee onion and carrots until soft.
  2. Add chicken broth and seasonings. Add broccoli and simmer partially covered until broccoli is tender.
  3. Remove and set aside 2 cups of veggies. Blend the remaining soup until creamy using an immersion blender or in a blender.
  4. In a separate small bowl, whisk together cream and flour until smooth then add 1 tsp dijon. Bring soup to a boil and whisk in the cream/flour/dijon mixture, whisking until smooth and thickened.
  5. Remove soup from heat and stir in the cheeses then add reserved cooked veggies. Season to taste and serve.

How to make broccoli and cheese soup step by step photos

How to Make Bread Bowls:

You can recreate the famous restaurant-style Broccoli Cheese Soup by serving it in a toasted bread bowl. It’s truly easy to make homemade bread bowls and feels like dining out. When the bread is toasted, it crisps up on the outside and tastes like a fresh loaf out of a bakery – delicious!

  • What Kind of Bread for Bread Bowls? You will need 6 to 7″ diameter sourdough round loaves also known as boules. Using a serrated knife, cut off the tops and scoop out the centers with a spoon to make room for the soup.
  • To Toast the Bread: Place on a baking sheet then broil on high heat on the center rack of the oven for 2-3 minutes or until the tops are golden brown then remove from oven. Keep a close eye on your bread since it can burn quickly.

How to make bread bowls cutting out the centers

Cooks Tip: Keep those soft centers you scooped out to serve with the soup or use them to make croutons for your next Caesar Salad!

Broccoli Cheese Soup Recipe served in bread bowl and topped with shredded cheddar cheese

Tips for the Best Broccoli Cheese Soup:

  • Why is my soup grainy? Cook Soup until the veggies are tender and it will blend easier. If you want a completely smooth soup, be sure to blend until desired consistency with an immersion blender or a high powered blender.
  • Can I make this vegetarian? For a vegetarian soup, use vegetable broth instead of chicken broth.
  • Can I make this Gluten-Free? Substitute all-purpose flour for a 1:1 gluten-free flour to make this a GF soup.
  • Is this soup healthy? Since we blend most of the veggies into the soup, it naturally starts with a creamy base and only needs 1/2 cup of cream to finish it off. This homemade version is healthier than most of the recipes I have seen and is fairly low carb. Check out the nutrition label below the recipe card for calories.
  • Can I use frozen broccoli? You can use frozen broccoli. Add frozen florets to the recipe just like you would fresh and cook to desired doneness.
  • Can I use the broccoli stems? You can use the broccoli stems, but make sure to peel the stems first since they can be tough and fibrous then dice the tender broccoli stems and add them with the broccoli florets.

Peeled fresh broccoli with stems to use in broccoli and cheese soup

What to Serve with Broccoli Cheddar Soup:

We love serving this inside sourdough bread bowls, but you can serve it in a regular soup bowl with Dinner Rolls or a slice of French Bread. Add a fresh side salad for the perfect lunch.

Panera Copycat soup recipe in bowl with spoon served with dinner rolls

More Creamy Soup Recipes:

As soon as the weather starts cooling down, we start making cozy soups and particularly creamy soups. These are the soups make on our regular rotation.

Broccoli Cheese Soup

4.97 from 137 votes
Author: Natasha of NatashasKitchen.com
Panera Copycat Broccoli Cheese soup served in bread bowl
Broccoli Cheese Soup served in bread bowls is the ultimate comfort food. This creamy soup is loaded with fresh broccoli and has just 1/2 cup of cream. Enjoy our version of Panera Broccoli Cheese Soup!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Ingredients 

Servings: 8 people (1 cup servings)
  • 2 Tbsp unsalted butter
  • 1 cup onion, finely diced (from 1 medium onion)
  • 2 cups carrots, (3 medium), sliced into thin rings
  • 4 cups low sodium chicken broth
  • 4 cups broccoli, (2 heads of broccoli), cut into small florets
  • 1 tsp garlic powder
  • 1 tsp sea salt, or to taste
  • 1/2 tsp black pepper
  • 1/4 tsp thyme
  • 3 Tbsp all-purpose flour
  • 1/2 cup heavy whipping cream
  • 1 tsp dijon mustard
  • 4 oz sharp cheddar cheese, shredded on the large holes of a box grater, plus more to garnish
  • 2/3 cup parmesan cheese, (mild) shredded

Instructions

  • Prep all of your ingredients before you start cooking. In a dutch oven or medium soup pot, melt 2 Tbsp butter. Add onion and carrots and saute until onions soften (5 minutes).
  • Add 4 cups chicken broth, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp thyme. Bring to a boil then add broccoli and reduce to a simmer, partially cover, and cook until broccoli is softened (10-12 minutes depending on the thickness of broccoli).
  • Remove 2 cups of vegetables with a strainer and set aside. Blend remaining soup in the pot with an immersion blender or puree in batches in a blender. Blend until smooth or your desired consistency.
  • In a separate small bowl, combine 1/2 cup cream with 3 Tbsp flour and whisk vigorously until smooth and no longer lumpy then blend in 1 tsp dijon. The mixture will be thick like frosting. Bring the blended soup back to a boil and whisk in the cream/flour mixture, whisking for 3 to 4 minutes until smooth and thickened.
  • Remove the soup from the heat. Stir in the cheeses then stir in the reserved cooked vegetables. Season with salt to taste and serve right away. Garnish with more cheddar if desired.

Nutrition Per Serving

234kcal Calories13g Carbs11g Protein16g Fat10g Saturated Fat49mg Cholesterol599mg Sodium414mg Potassium3g Fiber3g Sugar6144IU Vitamin A44mg Vitamin C252mg Calcium1mg Iron
Nutrition Facts
Broccoli Cheese Soup
Amount per Serving
Calories
234
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
49
mg
16
%
Sodium
 
599
mg
26
%
Potassium
 
414
mg
12
%
Carbohydrates
 
13
g
4
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
11
g
22
%
Vitamin A
 
6144
IU
123
%
Vitamin C
 
44
mg
53
%
Calcium
 
252
mg
25
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: broccoli cheese soup
Skill Level: Easy
Cost to Make: $$
Calories: 234

Filed Under

Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

4.97 from 137 votes (63 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Brenda
    February 5, 2025

    Great flavor! Mine didn’t come out as thick as in the picture but will definitely make again with just a tad bit more flour, or more careful measurements. I was a bit in a rush so may have measured wrong or missed a teaspoon. Added a pinch of paprika at the end too and since I didn’t have fresh Parmesan I replaced with more sharp cheddar. It came out delicious! Thanks for sharing Natasha!

    Reply

    • Natashas Kitchen
      February 6, 2025

      You’re so welcome, Brenda! I’m so glad you enjoyed it!

      Reply

  • Aliyah
    January 16, 2025

    Could I skip the dijon mustard? I would rather if I made it again!

    Reply

    • NatashasKitchen.com
      January 16, 2025

      Hi Aliyah! Yes, you can leave it out.

      Reply

  • Nancy J
    December 29, 2024

    Love this recipe!! I’ve made it so many times!

    Reply

    • NatashasKitchen.com
      December 29, 2024

      So glad to hear that, Nancy!

      Reply

  • Mary Mendez
    December 13, 2024

    Made this tonight and the hubby loved it. For me it was just okay. I did add one diced russet potato, so I think that made the flavor just a bit off for me.

    Reply

    • Phyllis
      December 25, 2024

      It’s unfair to judge this recipe when your addition of a potato has actually changed this recipe to your own recipe. Maybe you should always try a recipe as written and then give an honest opinion of the original recipe.

      Reply

  • Anonymous
    November 26, 2024

    The recipe was OK I honestly prefer real garlic instead of the garlic powder as well as half-and-half instead of heavy cream, and I prefer putting the carrots shredded at the end with the broccoli instead of frying it In the beginning. But yet, again everybody has their own recipes so I am very grateful for yours

    Reply

  • Millie
    November 17, 2024

    I was so disappointed, i followed to a T and i wasn’t crazy about it. The 4 oz of cheddar wasn’t enough cheese. I ended up adding a can of cheddar soup and a small can of chicken broth.

    Reply

  • Magda
    October 21, 2024

    Hi Natasha!! Just made the broccoli cheddar soup and we absolutely love it!! It is so good, so easy to make. I also love your loaded potato soup, make it often. This broccoli cheddar soup will be a regular on the menu now! Thank you so much!!

    Reply

    • NatashasKitchen.com
      October 21, 2024

      I’m so happy to hear it was a hit. Thank you for sharing that.

      Reply

  • Susan
    October 20, 2024

    I have made this soup and it’s excellent. Can it be frozen

    Reply

    • Natasha's Kitchen
      October 20, 2024

      Thanks, Susan! I imagine that can work, just allow it to cool down completely before putting it in an airtight container. You might want to consider freezing it without the cream and just add it back when you reheat it.

      Reply

  • Kseniya
    October 18, 2024

    Such a great recipe , loved the Dijon mustard addition, such a small twist but such a delicious flavor component. Followed the recipe you won’t be disappointed.

    Reply

  • Victoria
    October 12, 2024

    This is a wonderful soup recipe! I love natashas recipes! I made this soup for the first time following the recipe exactly and wow! It’s full of favour, has simple ingredients and yields a large amount of soup! I love this recipe!

    Reply

    • NatashasKitchen.com
      October 12, 2024

      Hi Victoria! That’s so great to hear. Thank you for sharing.

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.