I remember the first time I tasted Panera's Broccoli Cheddar Soup. It was a rainy afternoon, and that warm, creamy bowl just hit the spot. I knew I had to recreate it at home so I could enjoy it any time without leaving the house.
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This copycat recipe is everything you love about the original: velvety smooth, loaded with sharp cheddar, and packed with tender broccoli. Plus, it comes together in just 30 minutes using simple ingredients you probably already have.
Whether you're a seasoned cook or a beginner, this soup is foolproof. Let's get started!
Why You'll Love This Recipe
About the Ingredients
1/4 cup (60g) unsalted butter
Adds richness and helps create a smooth roux. You can substitute with olive oil or vegan butter for a dairy-free option.
1 small yellow onion, diced (about 1 cup)
Adds savory depth. Sweet onion or shallots also work well.
2 cloves garlic, minced
Fresh garlic gives the best flavor. In a pinch, use 1/2 teaspoon garlic powder.
1/4 cup (30g) all-purpose flour
Thickens the soup. For a gluten-free version, use cornstarch mixed with a little water.
2 cups (480ml) low-sodium chicken or vegetable broth
Provides the base. Low-sodium lets you control the salt. Use veggie broth for a vegetarian version.
2 cups (480ml) whole milk
Adds creaminess. Substitute with 2% milk or a non-dairy milk like oat milk for a lighter option.
4 cups (300g) broccoli florets, cut into bite-size pieces
Fresh broccoli is best. Frozen broccoli works too – just thaw and pat dry before adding.
1 large carrot, peeled and shredded (about 1/2 cup)
Adds a hint of sweetness and color. You can skip it or use a small zucchini instead.
2 cups (200g) shredded sharp cheddar cheese
Sharp cheddar gives the signature tang. Pre-shredded cheese is fine, but shredding your own melts more smoothly.
1/2 teaspoon salt, plus more to taste
Enhances all the flavors. Adjust based on your broth and cheese.
1/4 teaspoon black pepper
Adds a subtle kick. Freshly ground is best.
1/4 teaspoon nutmeg (optional)
A pinch of nutmeg adds warmth and depth – a secret trick in many creamy soups.
Tips & Tricks
- Don't boil the soup after adding the cheese – it can cause the soup to become grainy. Keep it at a gentle simmer.
- For a smoother texture, use an immersion blender before adding the cheese. If you like chunks, keep it as is.
- If the soup is too thick, add a splash of broth or milk to reach your desired consistency.
Pro Tips
Step-by-Step Instructions
1. Melt Butter and Sauté Aromatics
In a large pot or Dutch oven, melt the butter over medium heat (350°F/175°C). Add the diced onion and cook for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
2. Make the Roux
Sprinkle the flour over the onion mixture. Stir constantly for 1-2 minutes until the flour is golden and bubbly. This cooks out the raw flour taste and thickens the soup.
3. Add Liquids
Slowly pour in the broth and milk, whisking continuously to prevent lumps. Bring to a simmer over medium-high heat (around 375°F/190°C) until the mixture starts to bubble slightly.
4. Simmer the Veggies
Add the broccoli and carrot. Reduce heat to medium-low (around 250°F/120°C) and let it simmer gently for 10-12 minutes, until the broccoli is tender but still bright green.
5. Blend (Optional)
For a creamier texture, use an immersion blender to puree about half the soup. If you don't have one, carefully transfer half to a blender and blend until smooth, then return it to the pot. This step is optional – keep it chunky if you prefer.
6. Add Cheese and Seasonings
Reduce heat to low (around 200°F/95°C). Gradually sprinkle in the shredded cheddar, stirring constantly until melted and smooth. Stir in salt, pepper, and nutmeg if using. Taste and adjust seasoning.
7. Serve Hot
Ladle the soup into bowls and serve immediately. Garnish with extra shredded cheese or a drizzle of cream if desired.
Delicious Variations
Add protein
Stir in cooked, shredded chicken or crispy bacon bits for a heartier meal.
Spice it up
Add a pinch of cayenne pepper or red pepper flakes for a little heat.
Make it vegan
Use vegan butter, non-dairy milk, and vegan cheddar-style shreds.
How to Store Broccoli Soup Panera
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the soup if needed.
Frequently Asked Questions
Q: How do I thicken broccoli cheddar soup?
If your soup is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup. Cook for 2-3 minutes until thickened.
Q: Can I use frozen broccoli?
Yes, frozen broccoli works well. Thaw it and pat dry to remove excess water before adding to the soup, and reduce the simmering time by a few minutes.
Q: Why is my soup grainy?
Graininess usually happens when the soup is boiled after adding cheese, or when pre-shredded cheese is used. Keep the heat low and stir constantly until melted.
Q: Can I make this soup dairy-free?
Absolutely. Use olive oil instead of butter, non-dairy milk like oat or almond, and vegan cheddar shreds. The flavor will still be delicious.
Try this recipe this week for a cozy night in. It's a bowl of comfort that's sure to become a family favorite. Small steps count.
Broccoli Soup Panera
Copycat Panera Broccoli Cheddar Soup – creamy, cheesy, and easy to make at home in 30 minutes. This comforting bowl is perfect for chilly days.
🧂 Ingredients
- 1/4 cup (60g) unsalted butter
- 1 small yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) low-sodium chicken or vegetable broth
- 2 cups (480ml) whole milk
- 4 cups (300g) broccoli florets, cut into bite-size pieces
- 1 large carrot, peeled and shredded (about 1/2 cup)
- 2 cups (200g) shredded sharp cheddar cheese
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
📋 Instructions
- 1Melt Butter and Sauté Aromatics — In a large pot or Dutch oven, melt the butter over medium heat (350°F/175°C). Add the diced onion and cook for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
- 2Make the Roux — Sprinkle the flour over the onion mixture. Stir constantly for 1-2 minutes until the flour is golden and bubbly. This cooks out the raw flour taste and thickens the soup.
- 3Add Liquids — Slowly pour in the broth and milk, whisking continuously to prevent lumps. Bring to a simmer over medium-high heat (around 375°F/190°C) until the mixture starts to bubble slightly.
- 4Simmer the Veggies — Add the broccoli and carrot. Reduce heat to medium-low (around 250°F/120°C) and let it simmer gently for 10-12 minutes, until the broccoli is tender but still bright green.
- 5Blend (Optional) — For a creamier texture, use an immersion blender to puree about half the soup. If you don't have one, carefully transfer half to a blender and blend until smooth, then return it to the pot. This step is optional – keep it chunky if you prefer.
- 6Add Cheese and Seasonings — Reduce heat to low (around 200°F/95°C). Gradually sprinkle in the shredded cheddar, stirring constantly until melted and smooth. Stir in salt, pepper, and nutmeg if using. Taste and adjust seasoning.
- 7Serve Hot — Ladle the soup into bowls and serve immediately. Garnish with extra shredded cheese or a drizzle of cream if desired.
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.
