Broccoli Cheddar Soup for One (Panera Copycat)

by Allison Campbell · Last updated Nov 20, 2025 · This post may contain affiliate links · Leave a Comment

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Ever wish you could have a cozy bowl of Panera's broccoli cheddar soup without committing to a whole pot? This single-serving version gives you that same creamy, cheesy bliss: perfectly portioned, quick to make, and ridiculously comforting.

A bowl of creamy broccoli cheese soup topped with shredded cheddar cheese, served with a spoon, placed on a striped cloth napkin.

Don't we all just love a warm bowl of broccoli cheddar soup at Panera when it's cold outside? I mean, it really is the quintessential comfort food. But even if I weren't specifically making a dinner for one, I actually don't think I'd want to make a huge pot of it. One cozy bowl, once in a while, is just right.

So, using Panera's own ingredient list as inspiration, I created this small-batch version that's perfect for "I deserve this" nights. If you're really needing a comfort hit, you could also consider these small batch brownies for dessert. I won't tell. 😉

Oh and this recipe doesn't skimp on flavor. We're talking real butter, sharp cheddar, and creamy whole milk. (No processed shortcuts here!) And yes, this one reheats beautifully if you'd like to make a double batch for lunch the next day.

🌿 Ingredients

Top-down view of labeled ingredients in bowls: broccoli, carrot, yellow onion, garlic, sharp cheddar, whole milk, all-purpose flour, chicken broth, unsalted butter, salt & pepper, and nutmeg on a marble countertop.

I love using either a block of sharp or extra sharp cheddar for this soup, but if you prefer less bite your could opt for a medium cheddar.

And feel free to leave out the nutmeg if you don't have any on hand; it gives the soup a little extra depth but is still delicious either way.

See recipe card below for exact quantities.

⚙️ Equipment recommendation

A small 1-2 quart saucepan (affiliate link) works perfectly for this single-serving recipe.

📝 Instructions

A pile of shredded cheddar cheese sits next to a metal box grater on a white cutting board. — Shred the cheese and keep it in the fridge while you make the soup.

Chopped broccoli, carrots, onion, and garlic on a white cutting board, with a blue-handled knife beside the vegetables. — Chop the broccoli, dice the carrot and a onion, and mince a small garlic clove.

Melted butter bubbling in the bottom of a stainless steel saucepan. — Melt a tablespoon of butter in a small saucepan and let it foam slightly.

Diced onions are sautéing in a stainless steel pot, with some oil visible around them as they soften and become translucent. — Toss in the diced onion and let it become soft and fragrant.

Chopped broccoli, carrots, celery, and onions in a stainless steel pot, partially cooked and mixed together. — Add the garlic and cook for 30 seconds or so, followed by the broccoli and carrots.

Chopped broccoli, carrots, and onions being sautéed with flour in a metal pot, with a wooden spatula stirring the vegetables. — Sprinkle in the flour and stir continuously for another minute.

A metal whisk mixing a creamy white soup with pieces of broccoli, carrots and onions in a stainless steel pot. — Slowly whisk in the broth and milk, then lower the heat and cook for 8-10 minutes.

A pot of broccoli cheddar soup sits on a green pot holder, with shredded cheddar cheese melting on top. A small bowl of shredded cheddar is nearby. — Take your soup off the heat and slowly stir in the freshly grated cheddar.

🍳 Recipe

A bowl of creamy broccoli cheese soup topped with shredded cheddar cheese, with a spoon inside, placed on a striped beige and blue cloth.

Broccoli Cheddar Soup for One (Panera Copycat)

Allison Campbell

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This simple broccoli cheddar soup recipe tastes just like Panera's, but it's scaled perfectly for a single cozy serving. Ready in 25 minutes!

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 1

Course: Dinner

Cuisine: American

Calories: 438

Ingredients Equipment Method Nutrition Notes

Ingredients

⅓ cup sharp cheddar cheese freshly shredded
½ cup broccoli finely chopped
2 tablespoons yellow onion finely chopped
2 tablespoons carrot finely diced
1 small clove garlic minced
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ cup chicken broth or vegetable broth
¾ cup whole milk
pinch sea salt
pinch freshly ground black pepper
pinch nutmeg optional

Equipment

Method

Prep: Shred the cheese, finely chop the broccoli florets/stems and onion, dice the carrot and mince the garlic. Keep the shredded cheese in the fridge while you make the soup.
⅓ cup sharp cheddar cheese, ½ cup broccoli, 2 tablespoons yellow onion, 2 tablespoons carrot, 1 small clove garlic
Sauté: Melt the butter in a small saucepan over medium heat. Add the onion and cook for about 2-3 minutes until soft and translucent. Add garlic and cook for another 30 seconds, and then add the broccoli and carrot.
1 tablespoon unsalted butter
Make the roux: Sprinkle the flour over the mixture, stirring constantly for about 1 minute.
1 tablespoon all-purpose flour
Simmer: Slowly whisk in the broth, then the milk. Bring to a gentle simmer (not a boil) while stirring often until thickened, about 4-5 minutes. Lower the heat and simmer for 8-10 minutes until the broccoli is tender. Stir occasionally to prevent scorching.
½ cup chicken broth, ¾ cup whole milk
Add the cheese: Remove the soup from the heat, then slowly add the shredded cheese and stir until smooth. Taking it off the heat is the key here; if the cheese gets too hot, it'll separate and get grainy. Season to taste with salt, pepper and nutmeg.
pinch sea salt, pinch freshly ground black pepper, pinch nutmeg
Enjoy: Pour into a bowl and garnish with an extra sprinkle of cheddar if you'd like.

Nutrition

Calories: 438kcalCarbohydrates: 24gProtein: 18gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 92mgSodium: 790mgPotassium: 612mgFiber: 3gSugar: 13gVitamin A: 6313IUVitamin C: 43mgCalcium: 541mgIron: 1mg

Notes

Storage: Refrigerate up to 3 days; reheat gently over low heat (add a splash of milk if it thickens).

Gluten free: Use 1 teaspoon cornstarch instead of flour and whisk into cold broth before adding.

Did you make this recipe?

I'd absolutely love for you to !

A bowl of creamy broccoli cheddar soup topped with shredded cheddar cheese, with a spoon in the bowl, resting on a blue-striped napkin. Text reads: “Broccoli Cheddar Soup for One - Panera Copycat”.

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