This copycat Panera broccoli cheddar soup is ultra creamy and cheesy—ideal for cozy meals. This one-pot dinner uses fresh, simple ingredients and is ready in about 35 minutes. It’s comforting, flavorful, and easy enough for a weeknight.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 4
- Dietary Info: Vegetarian if made with vegetable broth
- Method: Stovetop (one pot)
- Technique: Sauté vegetables, make a roux, add liquids and simmer
- Flavor & Texture: Thick, creamy broth with bold cheddar and tender broccoli
Why You’ll Love this Family Favorite!
This copycat Panera broccoli cheddar soup is a household favorite for good reason. It’s rich and comforting, yet simple to prepare—perfect when chilly weather calls for a warm, satisfying bowl. The recipe comes together quickly and uses ingredients most home cooks already have on hand.
- Ultra-Creamy Texture: Half-and-half (or whole milk) combined with sharp cheddar creates a smooth, velvety base.
- Homemade Comfort: You get restaurant-style flavor while controlling the ingredients—no unnecessary additives.
- Easy, One-Pot Recipe: Minimal cleanup and straightforward steps make this ideal for busy evenings.
If you enjoy a hearty, cheesy soup with tender broccoli and a touch of sweetness from shredded carrot, this is a recipe you’ll return to often. Serve with crusty bread or a bread bowl to make it a full 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 to my soup rotation!!”
– Erin
Table of Contents
- Quick Look at This Recipe
- Why You’ll Love this Family Favorite!
- Ingredients for Panera Broccoli Cheddar Soup
- Substitutions & Variations
- How to Make Panera Broccoli Cheddar Soup
- Recipe FAQs
- Serving Suggestions
- Expert Tips
- Panera Broccoli Cheddar Soup Recipe
Ingredients for Panera Broccoli Cheddar Soup
A concise overview of the main ingredients used to make this copycat Panera broccoli cheddar soup.
- All-Purpose Flour: Combined with butter to form a roux that thickens the soup.
- Half-and-Half or Whole Milk: Creates a rich, creamy texture. You can substitute 2% milk, almond milk, or oat milk for lighter or dairy-free options.
- Chicken or Vegetable Broth: Adds depth and balances the creaminess; use vegetable broth to keep it vegetarian.
- Fresh Broccoli Florets: The signature vegetable—fresh gives the best texture, but frozen will work in a pinch.
- Sharp Cheddar Cheese: The star ingredient for bold, tangy flavor—freshly grated cheddar melts best.
See the recipe card below for full ingredient quantities.
Substitutions & Variations
- Cheddar: Use sharp for more bite, or mild cheddar or Monterey Jack for a gentler flavor.
- Dairy-Free: Swap butter for olive oil or vegan butter and use a dairy-free cheddar alternative.
- Gluten-Free: Replace all-purpose flour with a gluten-free flour blend or cornstarch to thicken.
- Spicy: Add cayenne, hot sauce, or chopped jalapeños for heat.
- With Meat: Stir in cooked bacon bits or diced ham for extra savory richness.
How to Make Panera Broccoli Cheddar Soup
This soup comes together in one pot in roughly 30 minutes. The steps below outline the main process—full details and measurements are in the recipe card.
- Sauté the broccoli briefly in olive oil, season, then remove and set aside to preserve texture and flavor.
- Cook the onion and celery in melted butter until softened.
- Make the roux by stirring in flour and cooking until lightly golden.
- Slowly whisk in broth and half-and-half (or milk), then simmer to thicken.
- Add broccoli and shredded carrots, then cook gently until the broccoli is tender. You can mash or partially blend a portion for a creamier base while leaving some pieces whole for texture.
- Stir in the freshly grated cheddar off the heat or over low heat, stirring until melted and smooth. Taste and season with salt and pepper.
- Serve hot with extra shredded cheese or crusty bread for dipping.
Recipe FAQs
Yes. If using frozen broccoli, you can skip the initial sauté and add it directly to the pot. Fresh broccoli yields a slightly firmer texture but frozen works well when time is short.
Graininess usually comes from overheated cheese or using pre-shredded cheddar with anti-caking agents. Add shredded cheddar gradually over low heat and stir constantly for a smooth finish.
Yes. Sauté the aromatics, add flour, whisk in stock and milk, then add broccoli and carrots. Pressure cook on high for 5 minutes, quick-release, then stir in grated cheese on low heat until melted.
Make ahead: Hold off on adding cheese until serving to avoid thickening while refrigerated. Storing: Cool completely, refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat: Warm gently on the stove, stirring frequently and thinning with milk or broth if needed.
Serving Suggestions
This copycat Panera broccoli cheddar soup pairs beautifully with crusty bread, focaccia, or a fresh green salad. For a classic touch, serve in a bread bowl. A simple mixed greens salad or chopped Italian salad balances the richness of the soup.
My Pro Tips
Expert Tips
- Grate cheddar fresh: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting.
- Cook the roux: Let the butter and flour cook 1–2 minutes until lightly golden to remove raw flour taste.
- Simmer gently: Keep the soup at low heat after adding dairy to avoid curdling.
- Adjust consistency: Simmer longer to thicken or add extra stock/milk for a thinner soup.
- Partial blending: Use an immersion blender on a portion for creaminess while leaving some broccoli chunks for texture.
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Panera Broccoli Cheddar Soup
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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 or whole milk
- 2 cups chicken broth or stock (or vegetable broth)
- 1 cup carrot, freshly shredded
- 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
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Sauté Broccoli: Heat olive oil in a large pot or Dutch oven. Season the broccoli with salt and pepper and cook 3–5 minutes until bright and slightly tender. Remove and set aside.
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Sauté Veggies: In the same pot, melt butter over medium heat. Add diced onion and celery and cook until softened, about 3–4 minutes.
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Make the Roux: Stir in the flour and cook 2–3 minutes, until bubbly and lightly golden, to form the base for thickening.
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Add Liquids: Gradually whisk in the half-and-half (or milk) and chicken stock until smooth. Bring to a simmer and cook about 10 minutes to thicken slightly.
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Add Veggies & Season: Return the broccoli to the pot along with shredded carrots and nutmeg. Simmer on medium-low for 20–25 minutes until tender and flavors meld. For a creamier consistency, blend 1–2 cups and return to the pot, or mash some broccoli with a wooden spoon.
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Add Cheese: Stir in the freshly grated cheddar until fully melted. Season with salt and pepper to taste.
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Serve: Ladle into bowls or bread bowls, garnish with extra cheddar if desired, and serve with crusty bread for dipping. Enjoy warm.
Notes
- Always grate the cheese fresh for the smoothest texture.
- Cook the butter and flour until lightly golden to remove the raw flour taste.
- Keep a gentle simmer after adding dairy to avoid curdling.
- Adjust thickness by simmering longer or adding more stock or milk.
- Partially blend with an immersion blender for creaminess while leaving some broccoli chunks for texture.
Nutrition
Calories: 638kcal
Carbohydrates: 23g
Protein: 22g
Fat: 52g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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