Panera Broccoli Cheddar Soup

Why You’ll Love This Recipe

This copycat Panera Broccoli Cheddar Soup is just as rich and delicious as the original—but even better because you control the ingredients. It’s simple to make, uses everyday pantry staples, and comes together in one pot. Whether you serve it in a bread bowl or with a side of crusty bread, this soup is sure to become a household favorite. Plus, it’s a great way to sneak in some extra veggies for picky eaters.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butter
• Onion
• Garlic
• All-purpose flour
• Chicken broth (or vegetable broth)
• Half-and-half (or a mix of milk and heavy cream)
• Broccoli florets
• Shredded carrots
• Cheddar cheese (preferably sharp)
• Salt
• Black pepper
• Nutmeg (optional, for extra depth)

Directions

1. In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions and garlic, and sauté until softened.
2. Stir in the flour and cook for 1–2 minutes to form a roux.
3. Slowly whisk in the chicken broth and then the half-and-half, stirring constantly until smooth.
4. Add the chopped broccoli and shredded carrots. Bring the mixture to a simmer.
5. Reduce the heat and cover. Simmer for 15–20 minutes or until the vegetables are tender.
6. Use an immersion blender to partially puree the soup for a smoother texture, or leave it chunky if you prefer.
7. Stir in the shredded cheddar cheese until melted and fully incorporated.
8. Season with salt, pepper, and a pinch of nutmeg, if using.
9. Serve hot with crusty bread or in a bread bowl.

Servings and timing

This recipe serves 4 to 6 people.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Vegetarian: Use vegetable broth instead of chicken broth.
• Extra cheesy: Mix in some Monterey Jack or Gruyère for a twist on flavor.
• Lighter version: Substitute milk for half-and-half and use less cheese.
• Thicker texture: Add a bit more flour or simmer longer uncovered to reduce the soup.
• Bread bowl style: Hollow out a round loaf and serve the soup inside for an authentic Panera experience.
• Spicy kick: Add a dash of cayenne pepper or hot sauce.

Storage/Reheating

Let the soup cool completely before storing.
Store in an airtight container in the refrigerator for up to 4 days.
To reheat, warm over medium-low heat on the stovetop, stirring frequently. Add a splash of milk or broth if the soup has thickened too much.
Microwave reheating also works—use a microwave-safe bowl and heat in 1-minute intervals, stirring between.
For freezing, use freezer-safe containers and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen broccoli?

Yes, frozen broccoli works well. No need to thaw—just add it straight to the pot and simmer until tender.

What type of cheese melts best in this soup?

Sharp cheddar is ideal for flavor, but make sure to grate it yourself for better melting. Pre-shredded cheese contains anti-caking agents that may affect texture.

Can I make this soup gluten-free?

Absolutely. Use a gluten-free flour blend or cornstarch slurry to thicken the soup instead of all-purpose flour.

Do I have to blend the soup?

No. Blending is optional and depends on your texture preference. For a rustic, chunkier version, skip the blending step.

How can I make this soup more filling?

Add cooked rice, small pasta, or diced potatoes for extra substance.

Is this soup keto-friendly?

As written, it’s not fully keto due to the flour and carrots. For a low-carb version, reduce carrots and use a low-carb thickener like xanthan gum.

Can I use milk instead of half-and-half?

Yes, but the soup will be thinner and less creamy. Whole milk is the best alternative for similar richness.

Can I make this in a slow cooker?

Yes. Sauté the onions, garlic, and flour first, then transfer everything except the cheese to the slow cooker. Cook on low for 4–5 hours, then stir in the cheese before serving.

How do I keep the cheese from clumping?

Remove the soup from heat before adding cheese and stir it in gradually to ensure a smooth melt.

What’s the best way to serve this soup?

Serve with crusty bread, in a bread bowl, or with a side salad for a complete meal.

Conclusion

Panera Broccoli Cheddar Soup is a warm, comforting dish that’s surprisingly easy to make at home. With its creamy texture, cheesy richness, and tender veggies, it’s everything you love about the original—made fresh in your own kitchen. Whether you’re looking for a quick lunch, a family dinner, or a cozy addition to your meal prep, this soup delivers every time.

Panera Broccoli Cheddar Soup

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Panera Broccoli Cheddar Soup is a creamy, cheesy comfort dish loaded with broccoli and carrots, perfect for cozy meals at home. This easy one-pot recipe delivers the same rich flavor as the restaurant version.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 to 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth (or vegetable broth)
• 2 cups half-and-half (or 1 cup milk + 1 cup heavy cream)
• 3 cups broccoli florets, chopped
• 1 cup shredded carrots
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg (optional)

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Instructions

1. In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions and garlic, and sauté until softened.
2. Stir in the flour and cook for 1–2 minutes to form a roux.
3. Slowly whisk in the chicken broth, followed by the half-and-half, stirring constantly until smooth.
4. Add the chopped broccoli and shredded carrots. Bring to a simmer.
5. Reduce the heat, cover, and simmer for 15–20 minutes until the vegetables are tender.
6. Use an immersion blender to partially blend the soup for a smoother texture, or leave it chunky if preferred.
7. Stir in shredded cheddar cheese until melted and fully incorporated.
8. Season with salt, pepper, and a pinch of nutmeg, if using.
9. Serve hot with crusty bread or in a bread bowl.

Notes

• Use freshly grated cheese for smoother melting.
• Frozen broccoli can be used—no need to thaw.
• To make gluten-free, substitute with gluten-free flour or cornstarch slurry.
• For a lighter version, use milk instead of half-and-half.
• Let soup cool before storing or freezing to maintain texture.

Nutrition

• Serving Size: 1.5 cups
• Calories: 410
• Sugar: 5g
• Sodium: 890mg
• Fat: 31g
• Saturated Fat: 19g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 16g
• Cholesterol: 90mg