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Creamy One Pot Broccoli Cheddar Soup (Panera Copycat)

Creamy one pot broccoli cheddar soup with a roux-based base and melted sharp cheddar for a thick, velvety texture. Blend a portion for extra creaminess while keeping broccoli florets chunky.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the soup base
  • 4 tbsp unsalted butter
  • 1 yellow onion
  • 2 carrots
  • 3 cloves garlic
  • 0.25 cup all-purpose flour
  • 3 cup low-sodium chicken broth
  • 2 cup half-and-half
For the finish
  • 4 cup small broccoli florets
  • 0.5 tsp dry mustard powder
  • 0.25 tsp ground nutmeg
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2.5 cup sharp cheddar
  • 1 extra sharp cheddar

Equipment

  • 1 Dutch oven

Method
 

Make the roux base
  1. Melt the unsalted butter in a large pot or Dutch oven over medium heat. Once melted and shimmering, proceed to the next step.
  2. Cook the yellow onion for 5 minutes, stirring occasionally, until soft and translucent. Keep the heat at medium so it doesn’t brown.
  3. Add the carrots and garlic and cook for 1 minute more. Stir to coat them in the butter.
  4. Sprinkle in the all-purpose flour and whisk constantly for 1–2 minutes, until the mixture is golden and smells toasty. This removes the raw flour taste.
Simmer and thicken
  1. Slowly whisk in the low-sodium chicken broth, then whisk until smooth with no lumps. Scrape the bottom of the pot as you pour.
  2. Pour in the half-and-half and whisk until fully combined and smooth. Heat stays medium while you mix, then you’ll simmer next.
  3. Add the small broccoli florets, dry mustard powder, ground nutmeg, salt, and black pepper. Stir well so the seasonings are evenly distributed.
  4. Bring the soup to a gentle simmer and cook for 15 minutes, stirring often, until the broccoli is tender and the soup coats the back of a spoon. Keep it at a steady gentle bubble.
  5. For a thicker texture, blend about a third of the soup with an immersion blender, leaving plenty of chunks. Stop once it looks creamy but still has visible broccoli pieces.
Melt in cheese and serve
  1. Take the pot off the heat and stir in the sharp cheddar a handful at a time until fully melted and silky. Add gradually to prevent clumping.
  2. Taste and adjust the seasoning as needed, then ladle into bowls or bread bowls. Top with extra sharp cheddar and serve hot.

Notes

Pro tip: whisk the flour thoroughly before adding liquids so the soup stays lump-free and thick. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop over low heat, stirring often, adding a splash of broth if needed. Freezing is not recommended because dairy can break after thawing. For a dairy-light swap, use evaporated milk instead of half-and-half and choose a good melting cheddar made for reduced-fat diets.