Broccoli cheddar soup is a beloved dish that has become synonymous with comfort food. The creamy texture of the soup, combined with the richness of sharp cheddar cheese and the fresh taste of broccoli, makes it a go-to meal for any season. Panera Bread’s famous broccoli cheddar soup has long been a favorite, but with this copycat recipe, you can recreate that same rich, velvety flavor in the comfort of your own home.
This Copycat Panera Broccoli Cheddar Soup is made with simple ingredients that are easy to find, and the best part is, it’s all made in one pot. Whether you’re looking for a quick dinner idea, a cozy lunch, or a side dish to accompany your main course, this soup checks all the boxes. It’s the perfect balance of flavors—hearty, creamy, and satisfying.
What Makes This Recipe So Special?
This Copycat Panera Broccoli Cheddar Soup recipe offers the same comforting, creamy soup that you’ve come to love from the popular café chain, but without the wait or price tag. The secret to its rich and satisfying texture lies in the combination of sautéed onions, a simple roux made of butter and flour, and the indulgent addition of half-and-half and chicken stock. A generous helping of shredded sharp cheddar cheese ensures that the soup is perfectly cheesy, while the broccoli provides the perfect balance of freshness and crunch.
Not only is this soup delicious, but it’s also easy to make in under an hour, making it perfect for a weeknight meal or a comforting weekend lunch. Plus, you can customize it to your preferences by adjusting the cheese or the texture—whether you like it chunky or smooth.
Ingredients for Copycat Panera Broccoli Cheddar Soup
To make this rich and creamy soup, you will need a few essential ingredients:
Key Ingredients
- Butter: Adds richness and helps form the roux, which thickens the soup.
- Onion: provides a savory, aromatic base for the soup.
- Flour: Thickens the soup and gives it a smooth texture.
- Half-and-half: This creates the creamy texture. You can substitute with heavy cream for a richer version or milk for a lighter version.
- Chicken Broth: Adds flavor and helps thin the soup. You can use vegetable broth for a vegetarian version.
- Broccoli: The star vegetable, adding flavor, nutrition, and texture to the soup.
- Carrots: These add a bit of sweetness and color, complementing the broccoli perfectly.
- Sharp cheddar cheese: provides the signature cheesy flavor and creamy texture.
- Nutmeg: This optional spice enhances the flavor and adds a subtle warmth to the soup.
- Salt and pepper: essential for seasoning and bringing out the flavors.
Step-by-Step Guide to Making Copycat Panera Broccoli Cheddar Soup
Making this copycat Panera broccoli cheddar soup is a straightforward process. Follow these steps to achieve the perfect, creamy soup that’s just like the one you enjoy at Panera.
Step 1: Sauté the Onions
In a large pot or Dutch oven, melt 1/4 cup butter over medium heat. Add the diced onion and sauté it for about 3-4 minutes, or until the onion becomes soft and translucent. The sautéing process helps bring out the sweetness of the onions, forming a savory base for the soup.
Tip: Be careful not to burn the onions, as they can become bitter if overcooked.
Step 2: Create the Roux
Once the onions are softened, sprinkle 1/4 cup of flour over the onion mixture and stir it in. Cook the flour for 1-2 minutes to form a roux. This step helps thicken the soup and gives it a velvety texture. Stir the mixture continuously to prevent lumps from forming.
Tip: A good roux should be smooth and free of clumps. If it gets too thick, you can add a splash of broth to loosen it.
Step 3: Add the Liquid Ingredients
Next, whisk in 2 cups half-and-half and 2 cups chicken broth (or vegetable broth if you’re making a vegetarian version). Stir the mixture well to combine the flour and liquid, ensuring that the base becomes creamy and smooth. Bring the mixture to a gentle simmer and cook for 3-5 minutes.
Tip: You can substitute the half and half with whole milk or heavy cream, depending on your preference for creaminess.
Step 4: Add the Vegetables
Now it’s time to add the broccoli florets and julienned carrots to the pot. Stir everything together and bring it to a simmer. Cook the vegetables for about 20–25 minutes, or until the broccoli and carrots are tender. If you prefer a chunkier soup, leave the vegetables as they are; if you like it smoother, proceed to Step 5.
Tip: If the soup is too thick, you can add more chicken broth or milk to reach your desired consistency.
Final Touches and Serving Your Copycat Panera Broccoli Cheddar Soup
Now that your broccoli and carrots are tender, it’s time to add the finishing touches that will take your soup to the next level.
Step 5: Add the Cheese
Reduce the heat to low and gradually stir in 2 cups of shredded sharp cheddar cheese. It’s important to add the cheese slowly and stir continuously to ensure it melts smoothly and evenly into the soup. High heat can cause the cheese to become grainy, so be sure to keep the temperature low to maintain that creamy, velvety texture.
Tip: For the best results, use freshly shredded cheddar cheese, as pre-shredded cheese often contains additives that prevent smooth melting.
Step 6: Adjust the Seasoning
Taste the soup and adjust the seasoning with salt and freshly ground black pepper. The cheese will already add some saltiness, so be careful not to over-salt the soup. If you want to enhance the flavor further, add 1/8 teaspoon of nutmeg (optional). Nutmeg brings out the richness of the cheese and adds a touch of warmth to the overall flavor.
Tip: If the soup is too thick, thin it out by adding a little more chicken broth or milk until you reach your desired consistency.
Step 7: Blend (Optional)
For a smoother texture, you can blend part of the soup. Using an immersion blender, blend about 1 cup of the soup until it’s smooth, then stir it back into the pot. This will make the soup creamy without losing the texture of the broccoli.
If you prefer a completely smooth soup, you can blend the entire batch in a regular blender in two batches. Just be sure to let the soup cool slightly before transferring it to the blender to avoid splashing.
Step 8: Serve and Enjoy
Once your soup is creamy and the flavors are balanced, it’s time to serve. Ladle the soup into bowls and pair it with a crusty baguette or garlic bread for dipping. You can also top the soup with additional shredded cheddar cheese or even a sprinkle of fresh herbs for a pop of color and added flavor.
Tip: For an extra indulgent touch, serve the soup in a bread bowl. Just hollow out a round loaf of bread and fill it with your delicious homemade soup for a fun and unique presentation.
Variations and Tips for Perfecting Your Copycat Panera Broccoli Cheddar Soup
While this Copycat Panera Broccoli Cheddar Soup recipe is already amazing, there are several ways you can make it your own or adapt it to your preferences.
Variations
Add Protein: For a more filling meal, consider adding some protein to the soup.
- Shredded Chicken: Rotisserie chicken or cooked chicken breasts make a great addition to this soup.
- Bacon: For a smoky, crispy crunch, sprinkle some cooked bacon bits on top of your soup before serving.
Vegan Version: If you’re following a vegan diet, it’s easy to make this soup plant-based.
- Plant-Based Cheese: Use vegan cheese to replace the cheddar cheese.
- Non-Dairy Milk: Replace the half-and-half with almond, oat, or coconut milk.
- Vegan Butter: Use olive oil or a plant-based butter for sautéing the onions.
Spicy Broccoli Cheddar Soup: For those who love a bit of heat, add pepper jack cheese or a pinch of cayenne pepper to spice things up.
Thicken the Soup Without Flour: If you prefer a gluten-free option, skip the flour and thicken the soup with a cornstarch slurry (mix 1-2 tablespoons of cornstarch with water) or blend a portion of the soup to achieve a creamy texture.
Tips for Perfecting Your Soup
- Cheese Choice: Using freshly shredded cheese will make a big difference in texture. Pre-shredded cheese often contains anti-caking agents that can affect how smoothly it melts.
- Adjusting Consistency: If the soup is too thick, add more broth or milk. If it’s too thin, let it simmer a bit longer or blend part of the soup.
- Make Ahead: You can make this soup in advance and store it in the fridge for up to 4 days. Reheat it gently on the stovetop, adding extra liquid if needed.
FAQs On Copycat Panera Broccoli Cheddar Soup
1. Is this Copycat Panera Broccoli Cheddar Soup gluten-free?
The original recipe uses flour to thicken the soup, so it is not gluten-free. However, you can easily make it gluten-free by substituting the flour with a gluten-free thickening agent like cornstarch or almond flour. Another option is to skip the roux entirely and blend a portion of the soup for a creamy texture.
2. Can I use frozen broccoli for this Copycat Panera Broccoli Cheddar Soup?
Yes, you can use frozen broccoli in this recipe. However, fresh broccoli tends to provide a better texture and flavor. If using frozen broccoli, add it directly to the pot without thawing, and adjust cooking times as needed since frozen broccoli may soften faster.
3. How can I make this Copycat Panera Broccoli Cheddar Soup spicier?
If you love a bit of spice, try adding cayenne pepper, hot sauce, or jalapeños to the soup. You can also use pepper jack cheese for an extra kick. Adjust the amount of spice to your preference to get that perfect balance of heat and flavor.
4. Can I make this Copycat Panera Broccoli Cheddar Soup ahead of time?
Yes, you can make the soup ahead of time. It stores well in the refrigerator for up to 4 days. To reheat, simply warm it up on the stovetop over low heat, adding a bit of broth or milk to adjust the consistency. Avoid reheating it on high heat, as that can cause the cheese to become grainy.
5. Can I use a different cheese for this Copycat Panera Broccoli Cheddar Soup?
While sharp cheddar cheese is the classic choice for this soup, you can experiment with other cheeses for a different flavor. Monterey Jack, Gruyère, or even Swiss cheese can be used to create variations in taste. Just make sure to use cheese that melts well to maintain the creamy texture.
Recipe Card: Copycat Panera Broccoli Cheddar Soup
Ingredients
- 1/4 cup butter
- 1/2 medium onion, diced
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken broth
- 3 cups broccoli florets, chopped into bite-sized pieces
- 1 cup carrots, julienned (or matchstick carrots)
- 1/8 teaspoon nutmeg (optional, adds warmth)
- 2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
Instructions
Sauté the Onions:
In a large pot, melt 1/4 cup butter over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion is soft and translucent.Make the Roux:
Sprinkle 1/4 cup flour over the onions and stir it in. Cook for 1-2 minutes to create a roux, which will thicken the soup.Add the Liquids:
Gradually whisk in 2 cups half-and-half and 2 cups chicken broth. Stir well, then bring the mixture to a simmer.Cook the Vegetables:
Add the broccoli florets and julienned carrots to the pot. Continue cooking over medium-low heat for 20-25 minutes, or until the vegetables are tender.Season the Soup:
Add salt and freshly ground black pepper to taste. Optionally, stir in 1/8 teaspoon nutmeg for added flavor.Add the Cheese:
Reduce the heat to low and gradually stir in 2 cups shredded sharp cheddar cheese, making sure it melts smoothly into the soup.Blend (Optional):
If you prefer a smoother texture, use an immersion blender to blend about 1 cup of the soup, then stir it back into the pot. Alternatively, transfer a portion of the soup to a blender and puree, then return it to the pot.Serve:
Serve hot, and enjoy your Copycat Panera Broccoli Cheddar Soup with a side of crusty bread or a bread bowl for dipping.
Notes
- Gluten-Free Option: For a gluten-free version, use cornstarch or gluten-free flour instead of regular flour to thicken the soup.
- Cheese Variations: While sharp cheddar cheese is the classic choice, feel free to experiment with other cheeses like Monterey Jack or Gruyère for a different flavor.
- Consistency: If you like your soup thicker, use less broth or milk. If it’s too thick, add more liquid to reach your desired consistency.
- Make Ahead: This soup can be made ahead and stored in the fridge for up to 4 days. Reheat gently on the stovetop, adding more liquid if needed.
Nutritional Facts (per serving)
- Calories: 413 kcal
- Carbohydrates: 19g
- Protein: 17g
- Fat: 31g
- Saturated Fat: 18g
- Cholesterol: 90mg
- Sodium: 610mg
- Potassium: 600mg
- Fiber: 3g
- Sugar: 7g
- Vitamin A: 3000 IU
- Vitamin C: 90mg
- Calcium: 500mg
- Iron: 3mg
