If you have ever found yourself craving the warm, cheesy comfort of a restaurant favorite, let me introduce you to the Copycat Panera Broccoli Cheddar Soup—a true love letter to velvety, cheesy goodness with just the right balance of fresh broccoli and tender carrots. This soup masterfully captures the heart and soul of Panera’s iconic dish, offering all the creamy richness and vibrant veggie flavor in a homemade version that’s so easy and satisfying, you’ll want to keep a pot simmering on your stove all year round. Every spoonful feels like a hug from the inside, and I promise, once you taste this, you’ll understand why it’s a go-to comfort classic.

Copycat Panera Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple staples but each plays a crucial role in building layers of flavor and the luscious creamy texture that defines this soup. From the buttery base that carries savory onions and garlic, to the sharp cheddar that melts smoothly into the broth, every element has its moment to shine.

Unsalted butter (4 tablespoons): Melts to create the rich, flavorful foundation without overpowering saltiness.
Small onion, finely diced (1): Adds a subtle sweetness and depth to the base.
Garlic cloves, minced (2): Imparts a warm, aromatic punch that complements the cheese beautifully.
All-purpose flour (1/4 cup): Key for the roux, giving the soup that iconic velvety thickness.
Low-sodium chicken broth (2 cups): Provides a savory liquid base that lifts all the flavors without overwhelming the veggies.
Half-and-half (2 cups): The perfect balance of creaminess to keep the soup luscious yet not too heavy.
Broccoli florets (3 cups, chopped bite-size): Fresh and green, these add both color and vibrant vegetable goodness.
Carrots, julienned or grated (1 cup): Offer a subtle sweetness and texture contrast that brightens the soup.
Sharp cheddar cheese, freshly shredded (2 cups): The star ingredient that melts into rich, gooey perfection.
Ground nutmeg (1/4 teaspoon): A sneaky spice that adds warmth and a gentle complexity to the cheesy base.
Salt and black pepper, to taste: Essential seasonings to round out and balance every bite.

How to Make Copycat Panera Broccoli Cheddar Soup

Step 1: Forging the Soup’s Foundation

Start by heating your favorite heavy-duty pot or Dutch oven over medium heat and melt the butter until it shimmers invitingly. Toss in the finely diced onion and sauté until it turns translucent and releases a sweet aroma—that’s around 4 to 5 minutes of patient stirring magic. Then add the minced garlic and cook for just 30 seconds more, so it infuses without burning. This step alone sets the tone, creating a savory, fragrant canvas that will carry your soup to greatness.

Step 2: Crafting the Velvety Thickener

Sprinkle the all-purpose flour evenly over your onion and garlic mixture. Cooking it for 1 to 2 minutes is essential—not just to bring out a warm, toasted note in the flour, but to banish any raw taste. This simple roux technique thickens the soup gorgeously, making every spoonful luxuriously smooth and silky.

Step 3: Building the Liquid Base

Slowly add the chicken broth while whisking continuously to prevent lumps. Once the mixture is silky and lump-free, pour in the half-and-half and bring everything to a gentle simmer. Stir frequently and let it cook for about 10 minutes so the base thickens just enough, becoming that perfect creamy consistency that clings to every veggie bite perfectly.

Step 4: Introducing the Core Ingredients

Time for the fresh veggies! Fold in the chopped broccoli and carrots, then lower the heat and let them gently cook for 15 to 20 minutes. You want the broccoli tender but still with a little snap—it should never be mushy. The carrots add a delicate sweetness that perfectly balances the savory broccoli and cheese. If you’re feeling adventurous, pulse part of the soup with an immersion blender for a creamier texture while keeping some chunky bits for nice contrast.

Step 5: The Rich Finishing Touch

Remove the pot from high heat and stir in the shredded sharp cheddar cheese slowly, ensuring it melts smoothly without clumping. Season generously with salt, freshly cracked black pepper, and a pinch of ground nutmeg to elevate all the flavors with a subtle warmth. The trick here is not to boil the soup once the cheese is added—low heat keeps it silky without graininess, sealing in that signature velvety texture that makes this Copycat Panera Broccoli Cheddar Soup so irresistible.

How to Serve Copycat Panera Broccoli Cheddar Soup

Garnishes

Sprinkling freshly chopped chives or green onions over the top adds a fresh, herbal note and a pop of color. A light drizzle of extra sharp cheddar or a swirl of cream also takes presentation to the next level, inviting you to dive right in. Cracked black pepper freshly ground over the top provides a subtle spice that plays so well with the mild cheese.

Side Dishes

This soup pairs beautifully with crusty artisan breads, like a warm sourdough or a buttery croissant, perfect for dunking and soaking up all that cheesy broth. For a lighter option, serve alongside a crisp green salad with a tangy vinaigrette to contrast the soup’s rich creaminess. Garlic breadsticks or homemade cheddar crackers are fantastic companions for when you want to amp up the comfort factor.

Creative Ways to Present

Looking to wow your guests? Serve the Copycat Panera Broccoli Cheddar Soup in hollowed-out mini bread bowls for a cozy, rustic vibe. You can also layer it as a hearty dip for a crowd, pairing it with colorful veggies, chips, and pita wedges. Another idea is to top each bowl with a crispy prosciutto slice or bacon bits for that savory crunch that makes every spoonful extra special.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover soup to airtight containers and store in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, so leftovers often taste even better the next day. Just give it a good stir before reheating to recombine any settled ingredients.

Freezing

You can freeze the soup, but be mindful the texture might shift slightly due to the dairy. For best results, freeze in portion-sized containers, leaving some headroom for expansion. Thaw overnight in the fridge before reheating gently on the stove, stirring regularly to restore creaminess.

Reheating

Reheat on the stovetop over low heat, stirring slowly and frequently. Avoid microwaving at full power as this can cause the cheese fat to separate. If the soup thickens too much during reheating, simply whisk in a splash of milk or broth to loosen it back up to that nice, creamy consistency.

FAQs

Can I make this soup vegetarian?

Yes! Simply substitute the chicken broth with a rich vegetable broth. The rest of the ingredients stay the same, and you’ll still get that same luscious flavor profile.

What if I’m lactose intolerant?

You can swap the half-and-half for lactose-free milk or even a creamy plant-based milk like oat or cashew milk, and use a dairy-free cheddar alternative. The soup will still be creamy and delicious with a little extra care.

Can I use frozen broccoli?

Absolutely! Frozen broccoli works well and can be added directly into the simmering soup without thawing, though be sure to adjust cooking time to ensure it’s tender.

How sharp should the cheddar cheese be?

Using sharp or extra sharp cheddar gives the soup its bold, tangy flavor, but you can adjust to taste. A milder cheddar will produce a creamier but less intense cheese flavor.

Is there a way to make this soup thicker or thinner?

To thicken, add a bit more flour during the roux stage or allow it to simmer a little longer. To thin it out, stir in extra broth or half-and-half when reheating.

Final Thoughts

Making the Copycat Panera Broccoli Cheddar Soup at home is one of those gratifying kitchen wins you’ll want to share with everyone you know. It’s comfort food elevated, with fresh veggies, rich cheese, and a silky texture that feels like a warm embrace on a chilly day. Whether it’s a weeknight dinner or part of a cozy weekend feast, this soup will quickly become a beloved staple in your recipe rotation. I hope you enjoy making and savoring it as much as I do!

Copycat Panera Broccoli Cheddar Soup Recipe

★★★★★

5.2 from 29 reviews

Author: Sarah
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Low Lactose

Print Recipe

Description

This Copycat Panera Broccoli Cheddar Soup is a rich, creamy, and delicious homemade version of the beloved Panera classic. Made with fresh broccoli, sharp cheddar cheese, and a velvety roux-based broth, this soup offers a perfect balance of savory and slightly sweet flavors. It’s easy to prepare and perfect for cozy meals on chilly days.

Instructions

Forging the Soup’s Foundation: Heat a large Dutch oven over medium heat and melt the butter until shimmering. Add the finely diced onion and sauté until translucent and fragrant, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds to build a savory base.
Crafting the Velvety Thickener: Sprinkle the all-purpose flour over the sautéed onions and garlic. Cook for 1 to 2 minutes, stirring constantly, to toast the flour and eliminate any raw taste, ensuring a smooth texture in the soup.
Building the Liquid Base: Gradually whisk in the low-sodium chicken broth, making sure the roux dissolves completely and no lumps form. Then pour in the half-and-half, stirring to combine. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, to allow it to thicken slightly.
Introducing the Core Ingredients: Add the chopped broccoli florets and julienned carrots to the simmering soup. Reduce heat to low and cook for 15 to 20 minutes, or until the broccoli is tender but still firm. For a smoother texture, optionally use an immersion blender to blend part of the soup, keeping some chunks for contrast.
The Rich Finishing Touch: Remove the pot from the heat or reduce to the lowest setting. Stir in the shredded sharp cheddar cheese gradually until fully melted and incorporated. Season with salt, freshly cracked black pepper, and ground nutmeg. Avoid boiling the soup after adding cheese to prevent curdling and achieve a smooth, silky finish.

Notes

Use low-sodium broth to avoid oversalting the soup; adjust salt at the end to taste.
For a vegetarian version, substitute vegetable broth for chicken broth.
To make the soup gluten-free, use gluten-free flour or a cornstarch slurry instead of all-purpose flour for thickening.
The nutmeg enhances the depth of flavor but can be omitted if unavailable.
Sharp cheddar cheese yields the best flavor intensity; freshly shredded cheese melts better than pre-shredded.
Do not boil the soup after adding cheese to prevent grainy texture.
Leftover soup stores well refrigerated for up to 3 days and can be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering and sautéing
Cuisine: American