Jennifer Causey/EatingWell
RecipeBroccoli-Cheddar Soup
by Julia Levy; Reviewed by Dietitian Nadine Bradley, RD, CNSC
Published on August 13, 2026
This velvety copycat of Panera’s Broccoli-Cheddar Soup is just like the original, with a cheesy broth and plenty of broccoli and shredded carrot. Enjoy with crusty bread to sop up the leftovers.
Servings: 4
Serving Size: 1 3/4 cups
Active Time: 20 minutes
Total Time: 20 minutes
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 3 cups low-sodium no-chicken broth
- ¼ teaspoon plus 1/8 teaspoon salt
- 3 cups broccoli florets, cut into 3/4-inch pieces
- ¾ cup matchstick carrots
- 2 cups whole milk
- 3 tablespoons cornstarch
- 2 cups extra-sharp Cheddar cheese
Preparation:
- Heat oil in a large Dutch oven over medium heat. Add onion; cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
- Add broth and salt; bring to a boil over medium-high heat. Add broccoli and carrots. Reduce heat to maintain a simmer; cook, stirring occasionally, until the vegetables are tender, about 8 minutes.
- Meanwhile, whisk milk and cornstarch together in a liquid measuring cup; drizzle into the soup, stirring constantly. Cook, stirring constantly, until bubbling and thickened, about 2-4 minutes. Remove from heat; gradually add Cheddar, stirring until melted after each addition.
Tips:
Make-ahead: Cover and refrigerate for up to 2 days.