I finally tried making the Easy Panera Copycat Broccoli Cheddar Soup Recipe at home, and wow — it tasted just like my favorite bowl from Panera (if not better!). I was amazed at how simple the process was and how rich and creamy the soup turned out. From the first spoonful, I knew this recipe was a keeper.
It’s comforting, cheesy, and packed with fresh veggies that make it feel wholesome. I can’t wait to share this with you so you can enjoy it anytime! You can also enjoy similar comfort-food recipes like the Slow Cooker Mongolian Beef Recipe for a hearty dinner option.
Ingredients
Here’s what you’ll need to make this delicious broccoli cheddar soup at home:
- 1/2 cup unsalted butter – gives a rich, creamy base to build flavor.
- 1 cup chopped onion – adds savory sweetness and depth.
- 1 cup chopped carrots (I use baby carrots) – brings natural sweetness and color.
- 4 cups chopped fresh broccoli – the star veggie for texture and nutrition.
- 1 teaspoon salt – enhances all the flavors.
- 1 teaspoon black pepper – adds a gentle spice and warmth.
- 1/2 teaspoon paprika – a hint of warmth and color.
- A few drops of hot pepper sauce (like Tabasco) – optional, but it wakes up the flavors.
- 4 cups chicken or vegetable broth – keeps it savory and soup‑like.
- 1 1/2 cups cream or half‑and‑half – makes the soup ultra‑creamy.
- 1 teaspoon yellow mustard – brightens the flavor with a touch of tang.
- 1/4 cup cornstarch mixed with 1/2 cup cold water or broth – thickens the soup without flour.
- 2 cups sharp cheddar cheese, freshly grated (about 8 oz) – fresh cheese melts smoother and tastes richer.
Note: Serves 4 as a main course. For a sweet treat after your soup, you can also try the Peanut Butter Chocolate Chip Bars Recipe — they pair wonderfully with a warm bowl of soup for a cozy evening.
Variations
I love tweaking this soup to match different tastes or dietary needs. You can try:
- Dairy‑free: Use unsweetened almond milk or coconut milk and a dairy‑free cheddar alternative.
- Lower fat: Substitute half the cream with milk or use low‑fat half‑and‑half.
- Spice boost: Add a pinch of cayenne or red pepper flakes for more heat.
- Herb twist: Stir in fresh thyme or parsley at the end for extra freshness.
- Protein add‑in: Shredded chicken or turkey makes it heartier.
Cooking Time
Here’s how long this recipe takes from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
It’s a quick and satisfying soup that comes together in under half an hour!
Equipment You Need
- Large stockpot – to cook all the ingredients evenly.
- Chef’s knife – for chopping veggies quickly.
- Cutting board – for safe, organized prep.
- Grater – for shredding the sharp cheddar fresh.
- Whisk – to blend the cornstarch slurry and keep the soup smooth.
- Ladle – for serving hot bowls of soup.
How to Make Easy Panera Copycat Broccoli Cheddar Soup Recipe
Prepare the Vegetables
Start by washing and chopping the broccoli, carrots, and onions. Fresh vegetables give more vibrant flavor and texture than frozen, so I always reach for fresh broccoli and carrots first.
Cook the Base
Melt the butter in a large stockpot over medium heat, then add the onions, cooking until soft and fragrant. Add carrots and broccoli and season with salt, pepper, paprika, and a few drops of hot sauce to build layers of flavor.
Add Broth and Cream
Pour in the broth and cream then whisk in the mustard until everything is smooth. Let the mixture come up to a gentle simmer so the veggies soften and the flavors meld together beautifully.
Thicken the Soup
Mix the cornstarch with cold water (or broth) to make a slurry, then stir it into the soup. This step is what gives the soup that perfectly creamy thickness without any graininess.
Melt in the Cheese
Reduce the heat and add the freshly grated sharp cheddar. Stir until the cheese is just melted into the creamy base. Avoid boiling after adding the cheese to keep the texture smooth and luscious.
Final Touches
Taste and adjust the seasoning with salt and pepper. Keep on low heat until ready to serve so the soup stays warm and delicious.
Additional Tips for Making this Recipe Better
From my own experience making this soup:
- I always grate the cheddar fresh — it melts so much smoother than pre‑shredded cheese.
- Don’t rush the simmering step; letting the vegetables soften really develops the flavor.
- If you want a super smooth texture, I sometimes blend part of the soup with an immersion blender.
- A tiny pinch of mustard or paprika goes a long way in mimicking Panera’s signature flavor.
How to Serve Easy Panera Copycat Broccoli Cheddar Soup Recipe
This soup looks as good as it tastes. Serve it in deep bowls with a sprinkle of extra grated cheddar on top. For extra color, add a sprinkle of fresh parsley or chives before serving. Pair it with crusty bread or a warm bread bowl for dipping, and you’ve got a cozy, comforting meal that feels restaurant‑style right in your home.
Nutritional Information
Here’s a general idea of what’s in each serving of this rich and comforting soup:
- Calories: About 300–400 per serving (varies with cream and cheese).
- Protein: Around 15–20g thanks to the cheese.
- Carbohydrates: Roughly 15–20g from veggies and broth.
- Fat: 20–30g from cream and cheese.
Note: These are approximate values and depend on exact ingredients used.
Make Ahead and Storage
Storing
You can keep this soup in an airtight container in the fridge for up to 3–4 days. The flavors deepen as it sits, but I usually eat it within a couple of days for the best texture.
Freezing
I don’t recommend freezing it with the cream because dairy can separate and get grainy. If you must, freeze without cheese and add fresh cheese when reheating.
Reheating
Warm leftovers slowly on the stovetop over low heat, stirring often. Add a splash of broth or cream if it thickened too much in the fridge.
Why You’ll Love This Recipe
Here’s why this soup should become a staple in your kitchen:
- Authentic Comfort: It tastes just like Panera’s famous soup but fresher and less salty.
- Quick and Easy: Ready in under 30 minutes — perfect for busy weeknights.
- Customizable: You can make it vegetarian, spicier, or extra cheesy as you like.
- Family‑Friendly: Kids and adults alike will enjoy this creamy, cheesy delight.
With just simple ingredients and easy steps, this soup brings warmth and comfort any time of year.
Easy Panera Copycat Broccoli Cheddar Soup Recipe
Ingredients
Method
- Start by washing and chopping the broccoli, carrots, and onions. Fresh vegetables give more vibrant flavor and texture than frozen, so I always reach for fresh broccoli and carrots first.
- Melt the butter in a large stockpot over medium heat, then add the onions, cooking until soft and fragrant. Add carrots and broccoli and season with salt, pepper, paprika, and a few drops of hot sauce to build layers of flavor.
- Pour in the broth and cream then whisk in the mustard until everything is smooth. Let the mixture come up to a gentle simmer so the veggies soften and the flavors meld together beautifully.
- Mix the cornstarch with cold water (or broth) to make a slurry, then stir it into the soup. This step is what gives the soup that perfectly creamy thickness without any graininess.
- Reduce the heat and add the freshly grated sharp cheddar. Stir until the cheese is just melted into the creamy base. Avoid boiling after adding the cheese to keep the texture smooth and luscious.
- Taste and adjust the seasoning with salt and pepper. Keep on low heat until ready to serve so the soup stays warm and delicious.
Notes
- I always grate the cheddar fresh — it melts so much smoother than pre‑shredded cheese.
- Don’t rush the simmering step; letting the vegetables soften really develops the flavor.
- If you want a super smooth texture, I sometimes blend part of the soup with an immersion blender.
- A tiny pinch of mustard or paprika goes a long way in mimicking Panera’s signature flavor.