Panera Broccoli Cheddar Soup is a creamy, cheesy, and comforting bowl of goodness that’s become a favorite for soup lovers everywhere. Rich with flavor and packed with tender broccoli and carrots in a velvety cheddar base, this homemade version delivers the same cozy restaurant taste — right from your own kitchen.
Why You’ll Love This Recipe
This soup is a crowd-pleaser that combines the hearty flavors of vegetables and cheese into one creamy, indulgent dish. It’s quick and easy to prepare, making it perfect for busy weeknights or relaxed weekends. Even picky eaters love it, and it pairs perfectly with a warm bread bowl, crusty roll, or simple side salad. It’s also easy to customize for different dietary needs.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Broccoli (fresh or frozen, chopped into small florets)
Carrots (shredded or julienned)
Onion (chopped)
Garlic (minced)
Butter
All-purpose flour
Chicken or vegetable broth
Half-and-half or heavy cream
Sharp cheddar cheese (freshly shredded for best melting)
Salt
Black pepper
Nutmeg (optional, for a subtle warm flavor)
Directions
In a large pot, melt butter over medium heat. Add onions and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook for 1 more minute.
Sprinkle in the flour and cook, stirring constantly, for 2–3 minutes to form a roux.
Gradually whisk in the broth until smooth, then add the half-and-half or cream. Bring to a gentle simmer.
Stir in the broccoli and carrots. Simmer uncovered for about 15–20 minutes, or until the vegetables are tender.
Reduce heat to low and slowly stir in the shredded cheddar cheese until melted and smooth. Do not boil after adding cheese.
Season with salt, pepper, and a pinch of nutmeg if using. For a smoother texture, blend part of the soup with an immersion blender, or keep it chunky if preferred.
Serve hot with extra cheese or crusty bread on the side.
Servings and timing
This recipe makes 4 to 6 servings. Preparation time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works well. Add it directly to the soup without thawing, and adjust the cooking time slightly.
What’s the best cheese for this soup?
Sharp cheddar cheese melts smoothly and gives the soup a rich flavor. Avoid pre-shredded cheese for best results.
Can I make this soup vegetarian?
Yes, just use vegetable broth instead of chicken broth.
Is this soup gluten-free?
Not as written, but you can substitute the flour with a gluten-free flour blend or cornstarch slurry.
Can I freeze Panera Broccoli Cheddar Soup?
Freezing is possible, but the texture may change. Reheat slowly and stir well to restore consistency.
Why is my soup grainy?
Grainy texture often comes from boiling the soup after adding cheese. Always melt cheese over low heat.
Can I make it in a slow cooker?
Yes. Sauté the onion, garlic, and roux first, then transfer everything to a slow cooker and cook on low for 4–5 hours. Add cheese at the end.
How do I thicken the soup?
A roux thickens the soup initially. For extra thickness, blend a portion of the soup or add a cornstarch slurry.
What can I serve with this soup?
It pairs perfectly with crusty bread, a warm roll, salad, or even inside a bread bowl for the full Panera experience.
Can I add more vegetables?
Absolutely. Mushrooms, potatoes, or cauliflower are great additions to make it heartier.
Conclusion
This Panera Broccoli Cheddar Soup copycat is the ultimate comfort food — creamy, cheesy, and loaded with tender veggies. It’s quick enough for a weeknight meal but indulgent enough to feel like a treat. Make a big batch and enjoy it all week long — just don’t forget the bread for dipping
This Panera Broccoli Cheddar Soup copycat is a creamy, cheesy, and comforting soup loaded with tender broccoli and vegetables. Perfect for cozy nights and quick meals at home.
Ingredients
4 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free flour blend)
2 cups half-and-half or whole milk
2 cups chicken or vegetable broth
3 cups broccoli florets (fresh or frozen)
1 cup shredded carrots
1 stalk celery, diced (optional)
2 cups sharp cheddar cheese, shredded
Salt and pepper, to taste
Pinch of nutmeg (optional)
Croutons, or green onions for topping (optional)
Instructions
In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until soft and fragrant, about 3–4 minutes.
Stir in the flour and cook for 1–2 minutes to form a roux.
Slowly whisk in the milk and broth, stirring constantly until smooth.
Add the broccoli, carrots, and celery. Simmer over low heat for 20–25 minutes until vegetables are tender.
Use an immersion blender to blend the soup partially or fully, depending on desired texture.
Lower the heat and gradually stir in the shredded cheddar cheese. Stir until melted and smooth.
Season with salt, pepper, and a pinch of nutmeg if using.
Serve hot, topped with croutons, or green onions if desired.
Notes
Use milk instead of cream for a lighter version.Add a splash of hot sauce for a little kick.Stir in cooked potatoes or cauliflower for extra bulk.Use gluten-free flour for a gluten-free option.Top with croutons, or green onions for added texture.-Don’t boil the soup after adding cheese to avoid a grainy texture.
