Panera Copycat Broccoli Cheddar Soup Recipe

Craving a rich, cheesy soup that tastes just like your favorite from Panera Bread? I’ve got you covered! This Panera Copycat Broccoli Cheddar Soup Recipe has become a regular in my kitchen—and for good reason. The creamy texture, the hearty veggies, and the bold cheddar flavor all come together in a way that’s comforting and delicious.

I recently tried this after testing out a Creamy French Onion and Mushroom Soup Recipe, and honestly, this broccoli cheddar soup was the ultimate winner for chilly nights. If you’ve been trying to cut back on dining out, making this soup at home is a game-changer. Let me walk you through how I did it, plus some extra tips to make it your go-to meal.

Additional Tips for Making This Recipe Better

Once I made this recipe, I noticed a few small tweaks that made a big difference in the flavor and texture. Here are some of my favorite personal tips to enhance your soup:

• Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents and doesn’t melt as smoothly. I always grate my own sharp cheddar.
• Don’t overcook the broccoli: I like mine with a bit of bite. Simmer it just until tender to avoid a mushy texture.
• Add a dash of nutmeg: It sounds odd, but trust me—just a pinch brings out the richness of the soup beautifully.
• Mix milk types for creaminess: I used half whole milk and half cream for a luxuriously thick base.
• Cook your roux slowly: This keeps the flour from burning and gives a smooth, velvety base.

Tasty Variations You Can Try

This soup is flexible enough to fit your taste or dietary needs. Whether you’re going dairy-free or want to spice things up, here are some ideas:

• Dairy-Free: Use oat milk or almond milk, and substitute vegan cheddar. Coconut cream can also add richness without dairy.
• Low-Carb: Skip the flour and use xanthan gum or cauliflower purée to thicken.
• Extra Protein: Stir in some shredded rotisserie chicken for a heartier version.
• Flavor Enhancers: Add garlic powder, paprika, or a splash of hot sauce to give the soup a bolder flavor.
• More Veggies: Toss in mushrooms, spinach, or zucchini for more color and nutrients.

These tweaks not only improve the soup, but also help you explore more dinner recipes that suit your lifestyle.

Equipment You’ll Need in Your Kitchen

Here’s a quick list of the tools I used while making this recipe and what each one is for:

• Large saucepan: Used for cooking the soup base and simmering the vegetables.
• Skillet: Perfect for sautéing the onions to get that sweet flavor.
• Whisk: Essential to prevent lumps when mixing milk, butter, and flour.
• Wooden spoon: Great for stirring ingredients without damaging the pan.
• Ladle: Makes it easy to serve hot soup cleanly and neatly.

How to Serve Panera Copycat Broccoli Cheddar Soup?

Want to turn your soup into a showstopper? Here’s how I like to serve mine for maximum taste and visual appeal:

• Serve in bread bowls – Just like Panera! Hollow out round loaves for a fun, edible serving.
• Top with extra cheddar – A little extra cheese never hurts. Sprinkle some fresh shreds before serving.
• Add croutons or crispy bacon – It gives the soup a satisfying crunch and smoky flavor.
• Garnish with herbs – A sprinkle of chopped parsley or thyme adds color and freshness.
• Pair with a salad or sandwich – Makes it a full meal and works great alongside something like the Boursin Chicken Recipe.

How to Store the Soup Properly

Storing your leftover soup correctly ensures it stays just as delicious the next day.

• Refrigerating: Let the soup cool to room temperature, then store it in an airtight container. It’ll stay fresh in the fridge for up to 4 days.

• Freezing: Freeze the soup in freezer-safe containers or bags. Leave some space at the top for expansion. It will last for up to 2 months.

• Reheating: Reheat on the stovetop over medium-low heat, stirring often to avoid separation. You can also microwave in 1-minute intervals, stirring in between.

Why You’ll Love This Recipe

Here’s why I think this is one of the best soups to keep on repeat.

• So easy to make: With just a few basic steps, even beginner cooks can nail this dish.
• Tastes just like Panera: You get the same rich flavor at home—no need to spend extra dining out.
• Customizable: You can adjust the creaminess, cheese level, and even sneak in extra veggies or protein.
• Great for meal prep: This soup stores well and tastes even better the next day.
• Comfort in a bowl: Perfect for cold days, lazy weekends, or when you need a cozy pick-me-up.

Everything You Should Know Before Cooking

Before you jump in, here are a few additional details that might help you master the recipe on your first try:

• Fresh broccoli is best – Frozen tends to get too soft and watery in soups.
• Use sharp cheddar – It adds bold flavor without needing a ton of extra salt.
• Balance the thickness – If your soup is too thick, add a splash of milk or broth to loosen it up.
• Don’t skip the roux – It’s key to getting that creamy texture. Just take your time while whisking it.
• Taste as you go – Adjust seasoning after adding the cheese, since cheddar adds its own saltiness.

Ben Carraoli

Panera Copycat Broccoli Cheddar Soup Recipe

There’s nothing more comforting than a warm bowl of Panera’s broccoli cheddar soup. But with rising prices, making it at home is a budget-friendly and satisfying option. This homemade version is rich, creamy, and just as flavorful as the one you’d find at the café. Plus, it’s made with fresh ingredients that you can adjust to your liking.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Soup

Calories: 441

Ingredients Method

Ingredients

  

• 1 tablespoon butter: Used to sauté the onions for a mild savory base flavor.
• ½ onion chopped: Yellow onions work best for their balance of sweetness and depth.
• ¼ cup melted butter: Combines with flour to form the roux giving the soup its creamy consistency.
• ¼ cup all-purpose flour: Essential thickening agent for the base; cook it well to avoid raw flour taste.
• 2 cups milk: Use whole milk for the richest flavor; low-fat works but may thin the soup.
• 2 cups chicken stock: Adds savory depth—use low sodium to control salt levels.
• 1½ cups coarsely chopped broccoli florets: Fresh broccoli works best—frozen may turn mushy and water down the soup.
• 1 cup matchstick-cut carrots: Adds color and natural sweetness; pre-shredded saves time.
• 1 stalk celery thinly sliced: Optional but adds a nice crunch and earthy flavor.
• 2½ cups shredded sharp Cheddar cheese: Freshly shredded cheese melts better—avoid pre-shredded to prevent graininess.
• Salt and ground black pepper to taste: Season at the end so you don’t overdo it once the cheese is added.

Method

 

1. Start by melting 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. This brings out a mild sweetness that enhances the soup’s flavor. Once done, set it aside to use later.
2. In a large saucepan, whisk together the melted ¼ cup butter and flour over medium-low heat. Stir continuously for 3–4 minutes to cook the flour evenly. If the mixture looks too thick or dry, you can add a splash of milk—1 to 2 tablespoons—to keep it smooth.
3. Slowly pour in the milk while whisking constantly to avoid lumps. Once the milk is incorporated, add the chicken stock. Keep stirring as the mixture heats and thickens. This step usually takes 15 to 20 minutes. A smooth, creamy texture is the goal here.
4. Stir in the broccoli, carrots, celery, and the sautéed onion. Reduce the heat and let the soup simmer gently. Cook for 10 to 15 minutes, or until all the vegetables are tender. The broccoli should still have some bite—it adds a great texture contrast.
5. Remove the saucepan from the heat and slowly mix in the shredded cheddar cheese. Stir until it melts completely and blends into the soup. Taste and add salt and pepper if needed. Let the soup sit for a couple of minutes to thicken slightly before serving.