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I recently had lunch at Panera and decided to try to make Copycat Panera Broccoli Cheddar Soup. I am happy to report that this copycat recipe turned out creamy and delicious. It is the best comfort food.

White bowl of Panera Bread Broccoli Cheese Soup topped with shredded cheddar cheese.
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Not that long ago I had lunch at Panera with a friend and I ate their broccoli cheese soup. It was delicious and of course it got me thinking, how can I recreate this?

Well, I am happy to report that I have a wonderful Panera Bread copycat recipe Broccoli Cheese Soup. Just like my Copycat Chicken noodle soup I think you are going to love this easy soup recipe.

I love being able to enjoy great meals at home for a fraction of the price. Plus, it is just not always that convenient to go out. Now, I can make delicious soup at home anytime I want.

Table of Contents

Why We Love This Recipe

This broccoli cheddar soup Panera Recipe is a family favorite. We love the creamy texture and how easy it is to make. Making this Panera Bread broccoli cheddar soup recipe at home will save you time and money.

Ingredients to make this Panera Bread Broccoli Cheese Soup butter, onion, flour, half and half cream, chicken broth, broccoli, carrots, nutmeg, cheese

Ingredients

  • Melted Butter
  • Onion
  • Flour
  • Half and Half Cream
  • Chicken Broth
  • Fresh Broccoli
  • Shredded Carrots
  • Nutmeg
  • Cheddar Cheese
  • Salt and Pepper to taste

Scroll to the bottom of the post to see the full recipe.

Variations Ideas

  • Add Flavor – Feel free to change the seasoning to what you prefer in this broccoli cheddar soup at home. You can add in garlic, paprika, or ground mustard.
  • Vegetable Stock – If you prefer you can use vegetable stock instead of chicken broth.
  • Frozen Broccoli – You can use frozen broccoli, but I would recommend allowing the broccoli to thaw before adding to the soup.

How to Make Panera’s Broccoli Cheddar Soup:

Cook chopped onions in a large pot

Step 1 – Sauté the Onion – In a large pot, sauté the onion in 1 tablespoon melted butter until onions are soft.

Add flour and melted butter to large pot with chopped onions

Step 2 – Step 2 – Make a Roux – Add in the flour and ¼ cup melted butter.  Stir with the onions over medium-low heat for about 3-4 minutes.

Add in liquids to large pot with flour mixture

Step 3 – Add in Liquids – Slowly whisk in the half and half and chicken stock. Let this simmer for about 20 minutes on the stove-top.

Add in chopped vegetables to liquid

Step 4 – Mix in Vegetables – Add the broccoli florets and carrots. Simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.

Add in seasoning to soup mixture

Step 5 – Add in the Seasoning – Add nutmeg, salt and pepper.

Stir in shredded cheese to soup with wooden spoon

Step 6 – Str in the Cheese – Add in the sharp cheddar cheese. Let the cheese melt and then serve. For a smoother and to thicken the soup you can puree with a immersion blender. But we love the bite size pieces!

  • Step 6 – Serve and Enjoy – Serve this soup in regular bowls or a bread bowl. Add extra sharp cheese to the top when serving.

Is this Panera’s Broccoli Cheddar Soup gluten-free?

No, it is not due to the flour in the soup. You can try using a gluten free flour as a substitute in the soup if you need to make it gluten free.

White bowl of Panera Bread Broccoli Cheese Soup topped with shredded cheddar cheese with spoons and broccoli behind it.

Expert Tips:

  • Combining the Ingredients – We recommend allowing the soup to simmer. This allows the soup to thicken as the vegetables soften.
  • Slurry – If the soup needs to be thicken, make a cornstarch slurry. Mix together 2 tablespoons of cornstarch with water and combine. Then mix into the soup to allow it to thicken.
  • Cheese – We recommend shredding the cheese yourself instead of using pre-shredded cheese. Pre-shredded cheese has added ingredients that may not make the cheese to melt well.

Serving Suggestions:

This Panera broccoli cheese soup recipe is delicious just the way it is. But we also to make sure to serve our favorite crusty bread to get every last drop.

Close up of a large bowl of Panera Bread Broccoli Cheese Soup topped with shredded cheddar cheese.

Frequently Asked Questions:

How to store Leftovers:

Store broccoli cheese soup Panera recipe in an airtight container for up to 3 days in the fridge.

How to Reheat:

Reheat the leftovers in the microwave or stovetop depending on how much you have left.

More Easy Copycat Recipes

Try these Other Soup Recipes:

We love hearing from you. If you make this Panera broccoli cheddar soup recipe, please leave us a comment or a star review.

Review Pin Print
Close up of a large bowl of Panera Bread Broccoli Cheese Soup topped with shredded cheddar cheese.

Panera Broccoli Cheddar Soup Recipe

4.91 from 63 votes
Here is an easy copycat panera recipe Broccoli cheddar Soup. This Broccoli and Cheese soup recipe is easy to make at home.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Cuisine American
Course Soup
Calories 386
Author Carrie Barnard

Ingredients

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Instructions

  • In a large pot, sauté the onion in 1 tablespoon melted butter until onions are soft. Add in the flour and ¼ cup melted butter. 
  • Stir with the onions over medium heat for about 3-4 minutes until the onions are soft.
  • Slowly whisk in the half and half and chicken stock.
  • Add the broccoli and carrots. Simmer, covered on medium-low for about 25 minutes until the broccoli and carrots are tender.
  • Add nutmeg, salt, pepper and sharp cheddar cheese. Let the cheese melt and then serve.
  • Enjoy!

Recipe Notes

For a smoother soup, you can puree this soup with an immersion blender or regular blender.  
Refrigerate the leftovers in an air tight container for up to 4-5 days.
I used fresh chopped broccoli for this recipe but you can use a bag of frozen broccoli instead.    

Nutrition Facts

Calories 386kcal, Carbohydrates 13g, Protein 14g, Fat 32g, Saturated Fat 20g, Trans Fat 1g, Cholesterol 95mg, Sodium 659mg, Potassium 379mg, Fiber 2g, Sugar 2g, Vitamin A 2895IU, Vitamin C 41mg, Calcium 389mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Comments

  1. Michelle Ayers says:

    That is one of my fave meals!

  2. Janice says:

    5 stars
    Carrie,You are a wonderful cook. Thank you for your recipes.

  3. Patricia Paver says:

    5 stars
    Just made this and absolutely loved it ??

  4. Carrie says:

    Yes, I think it would work great. I would cook it on low for 5-6 hours or on high for 3 hours in the crock pot. Let us know how it turns out. Thank you!

  5. Victoria says:

    Could I make this in the crock pot? If so what settings and time would you suggest? Thank you!

  6. Kathy says:

    Can you freeze some for later?

  7. Felicia says:

    What is a serving size?

  8. Claire says:

    Can I freeze leftover soup?

  9. Christy says:

    Do you think this soup can be frozen? It sounds delicious! I can’t wait to try it!! 🙂

  10. Carrie says:

    Kari – Thank you! It was a typo. I have corrected the post. The 1/4 cup melted butter is added when the flour is added. Also, there are not extra onions to be added so I have removed that duplication. Thank you for letting me know! 🙂

  11. Kari says:

    When do you add the extra 1/4 cup butter and are there extra onions or is this just a typo? (Instruction #3)