Copycat Panera Broccoli Cheddar Soup Recipe

This Panera Broccoli Cheddar Soup Recipe combines tender veggies, cheese, and spices into the perfect velvety bite. Rich and hearty, it’s exactly what you need to warm you up on a cold day. And because of the thick texture, this soup is even better when served in a bread bowl!

 

Panera Broccoli Cheddar Soup Recipe

Nothing is more comforting on a cold day like a warm bowl of soup. Make it with plenty of melted cheese, and it’s even better!

All you need is about 30 minutes to put together this better-than-Panera broccoli cheddar soup — and at a fraction of the cost!

Plus, it makes enough for a week’s worth of lunches or to feed the whole family for dinner.

My Olive Garden Zuppa Toscana is another easy and delicious copycat soup recipe. Sausage, potatoes, and kale come together in a rich, creamy broth for an easy comfort food meal.

Or, try this other broccoli cheese soup recipe. It’s got chicken and tender jasmine rice to make it more filling, and you probably already have everything you need to make it.

If you need something that’s budget-friendly and feeds a crowd, make a big bowl of broccoli cheese pasta salad. You can enjoy it all year round, and it’s even better as leftovers!

Ingredient Notes and Substitutions

• Butter – Provides a better flavor than oil, though you can easily substitute olive oil if you prefer.
  
• Veggies – There’s plenty going on in this Panera Bread broccoli cheddar soup recipe! Dice up onion and celery for your flavor base, then add in shredded carrot and chopped broccoli florets.
  
• Half-and-Half – This is a common US product that’s simply equal parts milk and heavy cream. I like the consistency it provides this soup — not too rich but not too thin.
  
  If you have the time, let it warm on the counter for about 30 minutes before getting started.
  
• Chicken Broth – So much more flavorful than water! Vegetable broth is the best substitute, especially if you want a truly vegetarian version of this Panera cheddar broccoli soup recipe.
  
• Seasonings – There’s plenty of flavor between the veggies, broth, and cheese, so all you really need is some salt and pepper to taste. I also like to add a touch of nutmeg, but you can leave it out if you prefer.
  
• Cheddar Cheese – Use extra sharp cheddar in this Panera broccoli cheddar soup recipe for the boldest flavor, or stick with mild or medium for something less intense.
  
  Either way, it’s best to shred it yourself. It will melt down smoothest if it’s fresh.

Tips and Tricks to Make This Panera Bread Broccoli Cheddar Soup Recipe

• Sauté the onions and celery first.

This helps them soften up a bit and also develops tons of flavor for your soup!

You’ll want to stir the veggies occasionally so they don’t stick to the bottom of the pot, but you also don’t want to move them around constantly. They need a little time to sit with the heat, especially the onions.

• Add the flour before the liquids.

Sprinkle flour over the onion and celery and stir really well so it soaks up all the butter.

Now’s the time to keep the mixture moving — you want to cook off the raw flour taste, but you don’t want it to burn.

Add the liquids slowly, stirring constantly as you do, to prevent any lumps. I like to start with the half-and-half, then add the broth.

• Stir in the broccoli, carrots, and cheese towards the end.

Because the broccoli and carrot pieces in this Panera broccoli cheddar soup recipe are so small, they don’t need much time to cook.

Let the soup simmer first so it gets nice and hot, otherwise the broccoli in particular will turn to mush.

Then, turn off the heat when it’s time to add the cheese. Stir in a handful at a time, stirring until it’s completely melted, before adding more.

Prep Ahead

• Chop veggies
• Shred carrot and cheese

Kitchen Tools You Will Need

• 4 Quart Stock Pot – Great for soups, roasts, frying, and more! This is a staple in my kitchen.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Box Grater – Fresh cheese makes this Panera Bread broccoli cheddar soup recipe even better! Skip the bagged shreds and buy a block to grate yourself. You’ll need this to shred the carrots too.
• Heat-Resistant Spoon or Spatula – Perfect for cooking, stirring, and serving.

Storing and Reheating Panera Copycat Broccoli Cheddar Soup

Allow the soup to cool, then transfer it to an airtight container. Store it in the refrigerator for 3-4 days, but don’t freeze or it’ll separate.

You know what makes this better than Panera broccoli cheddar soup even better? Leftovers!! The flavors have even more time to meld together after a day or two in the fridge.

Warm this cheese soup slowly on the stove over low-medium heat, stirring constantly. It’s fine if it simmers just a bit, but don’t let it come to a boil.

Serving Suggestions

Since this is a thick soup, it’s perfect for serving in a bread bowl. Or, ladle Panera copycat broccoli cheddar soup into bowls with a thick piece of crust bread on the side.

If you’d like, add a small green salad or a sandwich to make your own homemade lunch combo!

Panera Cheddar Broccoli Soup Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Copycat Panera Broccoli Cheddar Soup Recipe

Donna Elick

This Panera Broccoli Cheddar Soup Recipe combines tender veggies, cheese, and spices into the perfect velvety bite. Ready in 40 minutes!

5 stars from 6 reviews

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Tried this recipe?Please comment and review!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Method Stovetop

Servings 6

Ingredients

 

1x2x3x

• ▢ 2 tablespoons butter
• ▢ 1 stalk celery, diced
• ▢ 1/2 onion, diced
• ▢ 1/4 cup all-purpose flour
• ▢ 3 cups half-and-half cream
• ▢ 2 cups chicken broth
• ▢ 3 cups broccoli florets, chopped
• ▢ 1 cup carrots, shredded
• ▢ 2 cups extra sharp cheddar cheese, shredded
• ▢ 1/4 teaspoon nutmeg
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon fresh cracked pepper

Instructions

 

• Melt butter in a large pot over medium heat. Add onions and celery and cook until tender. Mix in the flour and cook for 2-3 minutes while constantly stirring. Mix in the cream a little at a time and then add in the chicken broth. Bring to a simmer on low for 20 minutes.
• Add the broccoli florets and simmer for 7 minutes and then add the carrots and continue to simmer for 3 more minutes. Turn off the heat and mix in the cheese and seasonings until melted and smooth.
• Serve soup in a bread bowl or with a slice of crusty bread.

Nutrition

Serving: 1 | Calories: 398cal | Carbohydrates: 17g | Protein: 15g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 92mg | Sodium: 1059mg | Sugar: 8g | Fiber: 2g | Calcium: 433mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published January 2018, updated and republished March 2025

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