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This Copycat Panera Broccoli Cheddar Soup is ultra creamy and cheesy—perfect for cozy meals! The ingredients list keeps it simple with fresh flavors like the Panera favorite.
You’ll also love my Copycat Panera Squash Soup and Baked Potato Soup.
Why you’ll love this soup
You’ll love this homemade Panera’s Broccoli Cheddar Soup recipe– it’s one of my family’s favorite soups for a good reason. 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, perfectly thick, and satisfying feel.
- Perfectly Balanced Vegetables: Fresh broccoli and sweet carrots add a pop of color, flavor, and texture, making this more than just a cheesy soup – it’s a complete meal.
- 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 (no artificial preservatives!).
- 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 cheese soup is bound to become a favorite the whole family will love!
Table of Contents
Simple Ingredients
Here’s a breakdown of the ingredients for making Panera’s soup.
- Yellow Onion: Adds a sweet, savory flavor that enhances the overall taste of the soup.
- Celery: Adds a mild, earthy flavor and a bit of texture, creating a subtle aromatic base.
- Butter: The base for a rich roux that gives the soup its creamy, luscious texture.
- All-purpose flour: Combines with butter to form a roux, helping to thicken the soup to the perfect consistency.
- Half-and-half cream or whole milk: Creates a velvety, creamy texture that’s essential for a comforting broccoli cheddar soup.
- Chicken stock or Vegetable Broth: Adds depth of flavor and richness, balancing the creaminess of the soup while enhancing the savory notes.
- Fresh broccoli florets: Provides the signature flavor of the soup along with a bit of heartiness and color.
- Carrot: Adds a touch of sweetness and vibrant color that pairs perfectly with the broccoli and cheese.
- Nutmeg: A hint of warm spice that rounds out the flavors without overpowering the main ingredients.
- Sharp cheddar cheese: The star of the dish, bringing a bold, tangy richness that melts into the soup, making it deliciously cheesy.
- Kosher Salt and black pepper: Essential seasonings that bring out the flavors in every bite.
- Crusty bread or bread bowl: The ultimate vessel for this creamy soup, perfect for dipping and savoring every bit.
See the recipe card for quantities.
How to Make Panera Broccoli Cheddar Soup
This Panera Broccoli Cheddar Soup comes together in one pot in about 30 minutes.
I like to cook the broccoli in the pan first to flavor it and soften it before adding it to the soup. Then I remove them and add them back later with the carrots.
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 back to the pot with the addition of the shredded carrots.
Stir to combine and cook until vegetables are tender.
Add the freshly grated cheddar cheese and enjoy!
It’s one of those cravable meals you’ll make time and time again.
FAQs
Yes, just 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 cheese. Adding the cheese gradually and stirring constantly at low heat helps prevent this.
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 to “Manual” or “Pressure Cook” on high for 5 minutes. Quick release the pressure when done.
Add Cheese: Set to “Sauté” again, add the grated 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!
My Pro Tip
Recipe Tips
- Freshly Grate the Cheese: Pre-shredded cheese has anti-caking agents that prevent smooth melting. Freshly grated cheese will give the best creamy texture.
- Cook the Roux Well: Let the butter and flour mixture cook for at least 1-2 minutes until it’s lightly golden. This deepens the flavor and prevents a raw flour taste.
- Simmer, Don’t Boil: Keep the soup at a gentle simmer after adding milk and stock. Boiling can cause the milk to curdle, compromising the smoothness.
- Adjust Thickness: For a thicker soup, let it simmer a bit longer to reduce. For a thinner consistency, add a bit more stock or milk as needed.
- Blend for Smoothness (Optional): For a creamier texture, partially blend the soup with an immersion blender, but leave some broccoli pieces for added texture.
Substitutions and Variations
Here are some quick substitutions and variations for this delicious soup:
Substitutions
- Half-and-Half: 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.
- Cheddar: Use mild cheddar, Monterey Jack, or dairy-free cheese.
- Butter: Try olive oil or dairy-free butter.
- Flour: Use gluten-free flour or cornstarch for a GF soup.
Variations (next time you make this soup try it with a twist!)
- Extra Veggies: Add cauliflower, potatoes, or leeks.
- Spicy: Add cayenne, hot sauce, or jalapeños.
- Meaty: Add crumbled bacon or diced ham.
- Extra Cheese: Top with Parmesan or Gruyère.
These swaps and tweaks keep the soup creamy and delicious, just how you like it!
Make Ahead, Storage and Reheating Instrcutions
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.
Storage
- Refrigerator: Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months. Cream-based soups can sometimes separate when frozen, but they will still be delicious.
Reheat
- Stovetop: Reheat gently the leftover soup over medium heat, stirring frequently. If the soup has thickened, add a splash of milk or broth.
- Microwave: Heat in a microwave-safe bowl in 1-minute increments, stirring in between, until warmed through. Add a splash of liquid if needed.
What to Serve With This Soup
This Panera copycat broccoli cheddar soup pairs with crusty bread, bread bowls, or a fresh green salad.
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Copycat Panera Broccoli Cheddar Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Copycat Panera Broccoli Cheddar Soup is ultra creamy and cheesy—perfect for cozy meals! The ingredients list keeps it simple with fresh flavors, just like the Panera favorite.
Ingredients
- 1/2 lb fresh broccoli, chopped into bite-size pieces
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 1 stalk celery, petite diced
- 1/4 cup melted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups half-and-half cream or whole milk
- 2 cups chicken broth or stock, or vegetable broth
- 1 cup carrot, freshly shreeded, julienned, grated, or matchstick style
- 1/4 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 crusty bread or rolls for dipping.
Enjoy this delicious, comforting, and cheesy soup! Perfect for a cozy meal on a chilly day.
Notes
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 to “Manual” or “Pressure Cook” on high for 5 minutes. Quick release the pressure when done.
- Add Cheese: Set to “Sauté” again, add the grated 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!
- Prep Time: 5 min
- Cook Time: 30 minutes
- Category: Savory
- Method: American
- Cuisine: American
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
We all loved this recipe, including my 10 year old! 🙂 Thank you for sharing with us!
Yay! You are most welcome!