If you are a fan of cozy, creamy comfort food, this Copycat Panera Broccoli Cheddar Soup recipe is an absolute game-changer. It perfectly replicates the beloved classic from Panera Bread, delivering that rich, velvety texture bathed in sharp cheddar goodness and vibrant broccoli florets. Each spoonful feels like a warm hug on a chilly day, and trust me, once you make it at home, you won’t want to order takeout again. The balance of savory onion, sweet carrots, and a hint of nutmeg makes this soup irresistibly delicious and surprisingly simple to prepare.

Copycat Panera Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward but mighty in flavor, coming together to create a luscious soup with the perfect balance of creaminess, freshness, and depth. Each element plays a key role in the taste, texture, and color, ensuring your homemade version of this favorite is just as memorable as the original.

Unsalted butter (4 tablespoons): Gives a rich, creamy base and helps sauté aromatics without adding extra salt.
Small onion, finely diced (1): Builds a subtly sweet and fragrant foundation for the soup.
Garlic cloves, minced (2): Adds a delicate punch that enhances the overall savory profile.
All-purpose flour (1/4 cup): Essential for creating the roux that thickens the soup to that perfect velvety consistency.
Low-sodium chicken broth (2 cups): Provides depth and savory notes without overpowering the delicate flavors.
Half-and-half (2 cups): Makes the soup luxuriously creamy without being too heavy—feel free to use a blend of milk and cream.
Broccoli florets (3 cups): The star ingredient, offering freshness, texture, and vibrant green color.
Carrots, julienned or grated (1 cup): Adds a natural sweetness that complements the sharp cheddar beautifully.
Sharp cheddar cheese, freshly shredded (2 cups): The heart and soul of the soup, providing that irresistible cheesy richness.
Ground nutmeg (1/4 teaspoon): A subtle warm spice that elevates the cheddar flavor and ties everything together.
Salt and black pepper, to taste: To balance and enhance all the wonderful flavors.

How to Make Copycat Panera Broccoli Cheddar Soup

Step 1: Forging the Soup’s Foundation

Start by melting the butter over medium heat in a large, sturdy pot—using a Dutch oven works best for even heat distribution. Add the finely diced onion and sauté for 4 to 5 minutes until it becomes translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds. This fragrant base is what sets the tone for your soup, bringing out subtle sweetness and inviting aromas that will carry through every bite.

Step 2: Crafting the Velvety Thickener

This is where the magic begins. Sprinkle the flour evenly over the butter, onion, and garlic mixture. Cook it for 1 to 2 minutes, stirring often. Toasting the flour is critical—it removes any raw, chalky taste and ensures that your soup will have a smooth, luscious texture that coats your spoon beautifully without any graininess.

Step 3: Building the Liquid Base

Slowly pour in the chicken broth while whisking constantly to keep everything lump-free. Once combined, add the half-and-half and gently bring the mixture to a low simmer. Let it cook for about 10 minutes, stirring occasionally. This patient simmer thickens the broth as the roux activates, preparing the perfect base for the vegetables and cheese.

Step 4: Introducing the Core Ingredients

Stir in the chopped broccoli florets and carrots, then reduce the heat. Let the soup gently cook for 15 to 20 minutes until the broccoli turns tender but still holds a bit of bite—overcooking would steal that delightful texture. The carrots add just the right touch of sweetness to contrast the savory cheese. For a creamier feel, you can pulse a portion of the soup with an immersion blender but keep some chunks for that satisfying texture.

Step 5: The Rich Finishing Touch

Take the pot off the heat or set it to the lowest temperature before stirring in the freshly shredded sharp cheddar cheese. Mix gently until the cheese melts smoothly and melds perfectly into the soup. Season thoughtfully with salt, freshly cracked black pepper, and the delicate warmth of nutmeg. Remember, avoid boiling the soup after adding the cheese to keep it silky and prevent it from becoming grainy.

How to Serve Copycat Panera Broccoli Cheddar Soup

Garnishes

To make your soup even more inviting, consider topping it with a sprinkle of extra shredded cheddar for added cheesiness or a few crispy croutons for crunch. A dash of freshly chopped chives or parsley not only adds a burst of color but also a fresh, herbaceous note that brightens every spoonful.

Side Dishes

This soup pairs wonderfully with a classic grilled cheese sandwich, creating a nostalgic combo that feels like an indulgent treat. Alternatively, a crisp green salad or a warm baguette rounds out the meal beautifully, ensuring you have a balanced and satisfying lunch or dinner.

Creative Ways to Present

Serve the soup in warm, rustic bowls with a swirl of cream on top for a gourmet touch. For parties, offer it in small cups or shot glasses as a fun appetizer. And if you’re feeling adventurous, top with a drizzle of chili oil or a sprinkle of smoked paprika for a smoky twist that keeps everyone guessing.

Make Ahead and Storage

Storing Leftovers

This Copycat Panera Broccoli Cheddar Soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent the soup from absorbing other fridge odors. Give it a good stir before serving as the ingredients may settle or thicken over time.

Freezing

You can freeze this soup, but because it’s dairy-based, the texture may change slightly after thawing. Freeze it in portion-sized containers for convenience and thaw overnight in the refrigerator. For best results, stir well and gently reheat to bring it back to its original creaminess.

Reheating

Reheat the soup over low heat on the stove, stirring often to prevent sticking and encourage even warming. Avoid high heat to keep the cheese from separating. If the soup thickens too much, simply loosen it with a splash of milk or broth until it reaches the desired consistency.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply swap the chicken broth for vegetable broth, and the soup remains just as flavorful and comforting.

What type of cheddar cheese works best?

Sharp white cheddar is ideal for its bold flavor and smooth melting qualities, but feel free to experiment with mild or extra-sharp varieties based on your taste preferences.

Is there a way to make this soup dairy-free?

You can substitute the butter with olive oil and use dairy-free milk alternatives along with a vegan cheese substitute, though the texture and flavor will be slightly different from the classic version.

Why does the soup sometimes become grainy?

Graininess usually occurs if the soup boils after adding the cheese or if the cheese isn’t fully melted before heating further. Keep the heat low and stir gently to maintain that silky texture.

Can I use frozen broccoli and carrots?

Yes, frozen vegetables work well and are a convenient option. Just make sure to adjust the cooking time slightly to avoid overcooking and mushy veggies.

Final Thoughts

Making this Copycat Panera Broccoli Cheddar Soup at home is a joyful experience that rewards you with a bowl of pure comfort and cheesy goodness. Whether you’re serving it on a chilly evening or packing it for lunch, it’s the kind of soup that feels like a warm, delicious embrace. Give it a try—you’ll be amazed at how easy it is to bring Panera’s magic right into your kitchen!

Copycat Panera Broccoli Cheddar Soup Recipe

★★★★★

5.1 from 17 reviews

Author: Sarah
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Low Salt

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Description

This Copycat Panera Broccoli Cheddar Soup recipe replicates the rich, creamy, and comforting soup from Panera Bread. It features a velvety roux-based broth enriched with sharp cheddar cheese, tender broccoli, and sweet carrots, making it a perfect cozy meal for any day. The soup balances creamy textures with fresh vegetable flavors and a hint of nutmeg for warmth.

Instructions

Forging the Soup’s Foundation: Heat 4 tablespoons of unsalted butter in a large Dutch oven over medium heat until melted and shimmering. Add the finely diced onion and sauté for 4 to 5 minutes until translucent and aromatic. Stir in the minced garlic and cook for an additional 30 seconds to develop a flavorful base.
Crafting the Velvety Thickener: Sprinkle 1/4 cup all-purpose flour evenly over the onion and garlic mixture. Cook for 1 to 2 minutes, stirring continuously to toast the flour and eliminate any raw taste, ensuring a smooth texture for the soup.
Building the Liquid Base: Gradually whisk in 2 cups low-sodium chicken broth to dissolve the roux completely and prevent lumps. Then slowly add 2 cups half-and-half while stirring. Bring the mixture to a gentle, low simmer and cook for about 10 minutes, stirring occasionally to let it thicken slightly.
Introducing the Core Ingredients: Add 3 cups chopped broccoli florets and 1 cup julienned or grated carrots to the simmering soup. Reduce heat and cook for 15 to 20 minutes, until broccoli is tender but still slightly firm and carrots are softened. Optionally, use an immersion blender to puree a portion of the soup for a creamier texture while retaining some chunks for contrast.
The Rich Finishing Touch: Turn off or lower the heat to its lowest setting, then gently stir in 2 cups freshly shredded sharp cheddar cheese until fully melted and integrated. Season the soup with salt, freshly cracked black pepper, and 1/4 teaspoon ground nutmeg. Avoid boiling after adding cheese to prevent grainy texture.

Notes

Use low-sodium chicken broth to control the saltiness of the soup.
To make the soup vegetarian, substitute vegetable broth instead of chicken broth.
For a dairy-free version, substitute half-and-half with coconut milk and use a dairy-free cheese alternative.
Do not boil the soup after adding cheese to maintain smooth texture.
Stir the soup frequently while simmering to prevent scorching at the bottom.
Freshly shred the cheese yourself for better melting compared to pre-shredded varieties.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop Simmering
Cuisine: American