Copycat Panera Broccoli Cheddar Soup
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This copycat Panera broccoli cheddar soup is ultra creamy and cheesy—perfect for cozy meals! This one pot dinner is made with fresh, simple ingredients and is ready to eat in just 35 minutes. You’ll love this even more than the Panera original!
If you love easy, cozy soups, you’ll love my Copycat Panera Squash Soup and Copycat Outback Baked Potato Soup.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Dietary Info: Vegetarian (if made with vegetable broth)
- Method: Stovetop
- Technique: Sauté the veggies, then made a roux, add the liquids and veggies, and simmer.
- Flavor & Texture: This copcyat Panera broccoli cheddar soup tastes even better than Panera’s! It has a thick, creamy texture to the broth with a great cheesy broccoli flavor.
Why You’ll Love this Family Favorite!
You’ll love this copcyat Panera broccoli cheddar soup recipe, as it’s one of my family’s favorite soups for a good reason! My family requests this on cold days, and I love how easy it is to make—it’s ready in just 35 minutes. Here’s why this recipe stands out:
- Ultra-Creamy Texture: The combination of half-and-half and cheddar cheese gives this soup a luscious, velvety texture.
- Homemade Comfort: This recipe brings restaurant-quality flavor right into your kitchen. You control the ingredients, so there’s nothing but natural, simple, fresh food in every bite.
- Easy, One-Pot Recipe: This recipe uses only one pot and a few easy steps. It’s quick and fuss-free, perfect for busy nights or lazy weekends.
If you love a hearty, creamy soup with a punch of cheesy flavor and just the right amount of veggies, this best broccoli cheddar cheese soup is bound to become a favorite! Enjoy with a slice of sourdough rye bread or no knead focaccia on the side, and you’ll have a complete meal.
Made With Amore,
“Wow this soup is so delicious. I love the simple ingredients but rich and bold flavor. It was such a fast meal and my whole family loved it! My biggest regret was not doubling it because I’m sad I don’t have leftovers. Adding it it to my soup rotation!!”
– Erin
Table of Contents
Ingredients for Panera Broccoli Cheddar Soup
Here’s a breakdown of the key ingredients for making Panera broccoli cheddar soup.
- All-Purpose Flour: This combines with the butter to form a roux, helping to thicken this cheddar soup to the perfect consistency.
- Half-and-Half or Whole Milk: Using either half-and-half or whole milk creates a velvety, creamy texture that’s essential for a comforting Panera broccoli cheddar soup. Swap for 2% milk, almond, or oat milk for lighter or dairy-free options. You can also use a mix of heavy cream and whole milk.
- Chicken or Vegetable Broth: This adds depth of flavor and richness, balancing the creaminess of the soup. Use vegetable broth for a vegetarian soup.
- Fresh Broccoli Florets: Fresh broccoli provides the signature flavor of the soup along with a bit of color. If you love broccoli, you’ll also enjoy my Tuscan roasted broccoli and cheddar cheese and broccoli pasta bake!
- Sharp Cheddar Cheese: This is the star of the dish, bringing a bold, tangy richness that melts into the soup, making it deliciously cheesy. Be sure to grate your own cheddar cheese for the best texture and flavor!
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Cheddar: Use sharp cheddar for the regular version, but you can also try using mild cheddar or Monterey Jack.
- Dairy Free Version: Try olive oil or vegan butter and vegan/dairy free cheddar.
- Gluten Free Version: Use gluten-free flour or cornstarch to thicken.
- Spicy Version: Add cayenne, hot sauce, or jalapeños.
- Meat Lover’s Version: Add crumbled bacon or diced ham.
How to Make Panera Broccoli Cheddar Soup
This Panera broccoli cheddar soup comes together in one pot in about 30 minutes. Scroll down to the recipe card for the full ingredients and instructions.
- Sauté the broccoli in the pan first to flavor it and soften it before adding it to the soup.
- Cook the onions and celery.
- Add the flour or roux to start the soup base.
- Pour in the broth to make the soup.
- Add the half and half and milk to thicken the soup.
- Add the broccoli and shredded carrots back to the pot.
- Stir to combine and cook until vegetables are tender.
- Add the freshly grated cheddar cheese and enjoy this copycat Panera broccoli cheddar soup! It’s one of those cravable meals you’ll make time and time again.
Recipe FAQs
Yes, you can use frozen broccoli; just skip the sauté and add it directly to the soup. Fresh broccoli gives a slightly better texture, but frozen works well in a pinch.
If the cheese isn’t melting smoothly, it could be due to overheating or using pre-shredded cheddar cheese. Adding the cheddar cheese gradually and stirring constantly at low heat helps prevent this.
Yes, you can! Here’s a quick Instant Pot method for Copycat Panera Broccoli Cheddar Soup:
Sauté: Set the Instant Pot to “Sauté.” Melt butter, then add onions and celery, cooking until soft. Stir in flour and cook for 1–2 minutes.
Add Ingredients: Slowly whisk in chicken stock, then add half-and-half, broccoli, carrots, and nutmeg.
Pressure Cook: Seal the lid and set it to “Manual” or “Pressure Cook” on high for 5 minutes. Quickly release the pressure when done.
Add Cheddar Cheese: Set to “Sauté” again, add the grated cheddar cheese, and stir until melted—season with salt and pepper to taste.
Serve: Ladle into bowls or a bread bowl and enjoy! This method keeps it fast, creamy, and delicious in just one pot.
Make Ahead: Prepare the soup as directed, but avoid adding the cheese until you’re ready to serve. This will prevent the soup from thickening too much while stored. When ready to serve, reheat on the stove and stir in the cheese until melted.
Storing Leftovers: Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Alternatively, freeze in a sealed container for up to 3 months. Cream-based and cheddar cheese soups can sometimes separate when frozen, but they will still be delicious.
Reheating: Reheat the leftover soup gently over medium heat, stirring frequently. If the soup has thickened, add a splash of milk or broth. Or microwave in a bowl in 1-minute increments, stirring in between, until warmed through.
Serving Suggestions
This Panera copycat broccoli cheddar soup pairs with crusty bread like no knead Italian bread or no knead ciabatta bread (or bread bowls for a fancy touch). Pair with a fresh green salad like classic Italian chopped salad or La Scala chopped salad, and enjoy a dessert like copycat Maestro’s butter cake or cinnamon sugar zucchini muffins to end your meal.
My Pro Tips
Expert Tips
- Always freshly grate the cheddar cheese yourself for the best texture. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
- Let the butter and flour mixture cook for at least 1-2 minutes, or until it’s lightly golden. This deepens the flavor and prevents a raw flour taste.
- Keep the soup at a gentle simmer after adding milk and stock. Boiling can cause the milk to curdle, compromising the smoothness.
- Adjust the thickness to your taste. For a thicker soup, let it simmer a bit longer to reduce, or add a little extra cheddar cheese. For a thinner consistency, add a bit more stock or milk as needed.
- For a creamier texture, partially blend the soup with an immersion blender, but leave some broccoli pieces for added texture.
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Panera Broccoli Cheddar Soup
Ingredients
- 8 ounces fresh broccoli, chopped into bite-size pieces
- 1 tablespoon olive oil
- ½ medium yellow onion, diced
- 1 stalk celery, petite diced
- ¼ cup melted butter
- ¼ cup all-purpose flour
- 2½ cups half-and-half cream or whole milk
- 2 cups chicken broth or stock, or vegetable broth
- 1 cup carrot, freshly shredded, julienned, grated, or matchstick style
- ¼ teaspoon nutmeg
- 8 ounces sharp cheddar cheese, freshly grated, plus extra for serving
- salt and pepper, to taste
- crusty bread or bread bowl, for serving
Instructions
- Sauté Broccoli: Add olive oil and broccoli to a large pot or Dutch oven. Season with salt and pepper and cook for 3-5 minutes to flavor. Remove from pot and set aside.
- Sauté Veggies: Melt the butter in the same pot over medium heat. Add diced onion and celery, cooking until softened, about 3–4 minutes.
- Make the Roux: Stir in the flour, cooking for 2-3 minutes until the mixture is bubbly and golden. This forms the base that thickens the soup.
- Add Liquids: Gradually whisk in the half-and-half (or milk) and chicken stock until smooth. Bring the mixture to a simmer. Simmer for about 10 minutes until it thickens a bit.
- Add Veggies & Season: Add the broccoli, carrots, and nutmeg into the pot. Cook on medium-low heat for 20–25 minutes, stirring occasionally, until the broccoli is tender and the flavors meld together. You can leave it chunky or, optionally, blend 1-2 cups of the soup in a blender until smooth, then return to the soup pot and stir to combine. I like to mash some of the broccoli with a wooden spoon in the pot for terrific texture without blending, but all methods are great!
- Add Cheese: Stir in the freshly grated cheddar cheese until completely melted—season with salt and pepper to taste.
- Serve: Ladle the soup into bowls (or a bread bowl if you want classic Panera style). Garnish with extra cheddar cheese if desired. Serve with Panera-style crusty bread or rolls for dipping. Enjoy this delicious, comforting, and cheesy soup! It's perfect for a cozy meal on a chilly day.
Notes
- Always freshly grate the cheese yourself for the best texture. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
- Let the butter and flour mixture cook for at least 1-2 minutes, or until it’s lightly golden. This deepens the flavor and prevents a raw flour taste.
- Keep the soup at a gentle simmer after adding milk and stock. Boiling can cause the milk to curdle, compromising the smoothness.
- Adjust the thickness to your taste. For a thicker soup, let it simmer a bit longer to reduce, or add a little extra cheese. For a thinner consistency, add a bit more stock or milk as needed.
- For a creamier texture, partially blend the soup with an immersion blender, but leave some broccoli pieces for added texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We just made this again the other night, and I served it in bread bowls. Everyone went crazy over how delcious it was!
Made this tonight for my family! It was delicious!!! Made it a bit lighter with 1% milk and a bit of cream. Great recipe for a cold night.
So happy this soup warmed you up on a cold night. Here’s to many more yummy soup recipes!
Great blog! I’m a big fan of Italy.
In fact, I have a blog on Italian cuisine, and a partnership between our two sites might interest you? https://casa-bandera.com/shop-italian-cookbooks/ebook-qs1
Looking forward to exchanging ideas 🙂
Valentin
Wow this soup is so delicious. I love the simple ingredients but rich and bold flavor. It was such a fast meal and my whole family loved it! My biggest regret was not doubling it because I’m sad I don’t have leftovers. Adding it it to my soup rotation!!
Thanks so much, Erin! This is a favorite on our house as well. So many yummy soups to try. Have the best day!
Made this tonight and it was absolutely delicious. Perfect instructions! I served it in a sour dough bowl with a side salad. My husband thinks I’m a chef!! 🙂 Nope, I just follow great chefs! Thank you, thank you!!
This made me smile so big 🤍. I love that your husband thinks you’re a chef, and honestly… if you’re cooking like that, you are 😉. Thank you so much for trusting the recipe and for your sweet words. That truly means everything to me.
A big hit for us! We were snowed in and only had frozen broccoli and worked perfectly!
That will work too! I hope this soup was able to warm you up during the storm. Lots more yummy soups to try. Enjoy!
I made this soup yesterday and it is delicious. My husband thought it was the best soup he has had in a long time. Unfortunately I have a cold and my taste buds are not working right but I will take his word for it. Worth the effort!
I am glad he loved it! You will have to make it again for yourself. Get better soon!
Hi Elena,
After trying many broccoli and cheddar cheese soup recipes and being disappointed, I have finally found my go to!!! This easy to follow recipe is so delicious and creamy….Heaven in a bowl. Thank you for sharing 😊
Joanne
YAY! I’m so glad this was a hit! We love this one.
We all loved this recipe, including my 10 year old! 🙂 Thank you for sharing with us!
Yay! You are most welcome!