Panera Bread Broccoli Cheddar Soup Copycat
Panera Bread Broccoli Cheddar Soup Copycat is the perfect recipe to make at home when you crave something comforting from your favorite restaurant chain. This soup is so thick and cheesy, perfectly seasoned, and has the right ratio of broccoli to cheese. You cannot go wrong with this creamy and rich dish, whether you are serving it as a first course, side dish, or main dish.
This is one of the most popular soups at Panera Bread. As I’ve said many times, I’ve made it my mission to make my favorites from them at home. This is the fourth recipe in my collection, alongside Panera Bread creamy tomato soup, baked potato soup, and chicken and wild rice soup. Which one is your favorite?
Table of contents
This Copycat Panera Bread Broccoli Cheddar Soup is the homemade version of this delicious recipe I ordered so many times at Panera Bread. With this easy recipe, you can now satisfy your craving anytime you want. I figured out the secret ingredients for the perfect cheesy broccoli cheddar soup (nutmeg and heavy cream) and tested different amounts of each. Now, I think mine is better than theirs.
This great soup is the ultimate comfort food: heart-loaded with mouthwatering flavors and made with everyday ingredients. Plus, it’s affordable and ready in about 30 minutes! It’s my easy, fuss-free dinner for the whole family on busy weeknights.
Why you need to make it:
- Frugal: I like budget-friendly recipes that don’t break the bank and actually make me feel like I save money when I cook for my family. This recipe uses basic ingredients that are easy to find! One of my tips is to get frozen broccoli to save even more money.
- Easy to make: This one-pot soup is quick and takes about 30-40 minutes. It’s ideal for busy weeknights when you don’t want to spend too much time in the kitchen.
- Comforting: Broccoli and cheddar is such a classic, cozy food that the whole family loves and looks forward to.
- Versatile: I like to add cooked wild rice to it, or shredded chicken. If I have leftover turkey on hand, I make this soup and add the meat; it’s easy to adapt based on what I have.
What you will need
- Broccoli – I use fresh broccoli chopped into small florets.
- Carrots – I use one carrot, julienned, for just a touch of sweet carrot flavor.
- Sharp cheddar cheese – I use only freshly grated sharp cheddar for the best flavor and creamiest texture.
- Vegetable broth – Perfect for keeping your soup vegetarian and it tastes incredible.
- Butter – Unsalted butter for sauteing the onion.
- Onion – I prefer a small sweet yellow onion for a bit of bite and a touch of sweetness.
- Flour – To thicken the sauce. All-purpose flour has the best texture and adds the least flavor.
- Heavy cream is key for a thick, rich soup base.
- Nutmeg – For a bit of earthy sweetness.
- Salt and pepper
How to prepare
Saute the onion: First, melt the butter in a skillet over medium heat. Then add the diced onion and sauté, stirring, for three to four minutes, or until translucent. Set it aside for now.
Make the sauce: Heat the Dutch oven or pot over medium heat until warm. Add butter and melt it before adding the flour. Continue cooking, whisking constantly, for three minutes. Keep whisking as you add the chicken broth. Then add the cream, stir, and simmer for 10 minutes.
Add veggies: Once the sauce has thickened, add the nutmeg, onion, carrots, and broccoli, and stir. Add salt and pepper to taste, then cook on low heat for 20 to 25 minutes, stirring occasionally.
Blend it: For an extra-creamy soup, use a potato masher to mash half the potatoes, then stir to combine. Add cheese and let it melt before serving with extra cheddar cheese and other toppings.
Expert tip
Fresh or pre-shredded cheese
Fresh is always better than store-bought, no matter what you are talking about—especially shredded cheese. Freshly grated cheddar (or any cheese) has a richer and creamier flavor and texture than pre-shredded. It also melts better because the pre-shredded stuff has preservatives and wax to keep it from clumping. And although it may seem cheaper to buy the shredded, you can buy a store-bought block of good cheddar that makes eight cups for about $10, but the $8 bag of shredded only makes two cups. You do the math.
More tips to consider:
- Instead of a potato masher, use an immersion blender or mash the potatoes in a blender or food processor.
- If you are freezing your soup, use a measuring cup to scoop it up and pour it into freezer bags.
- For less fat, you can also use half-and-half, light cream, or Greek yogurt.
- When adding the flour, stir constantly to combine it.
- Add as much cheddar cheese as you like because it is the star of the show.
Recipe variations and add-ins:
- More vegetables: Add diced bell peppers, sweet corn, chopped cauliflower florets, and minced zucchini for a heartier soup.
- Noodles: For even more heartiness, add some egg noodles or another kind of pasta to your soup.
- Spice up your broccoli cheese soup: Add a little cayenne pepper or chopped jalapeños for a spicy kick.
- Add some meat: This broccoli cheese soup makes a great hearty dish with chunks of ham, chicken, or turkey. You could also top it with bacon crumbles.
- More cheese: Just because the name says cheddar doesn’t mean you cannot use a different kind. You can add mozzarella, pepper jack, Swiss, or shaved parmesan too.
- No onion: Some people don’t like onions. Go ahead and leave them out if you want to. It will not change the flavor too much.
- No stove: If you are a student living the van life, or don’t have access to a stove, here are Crockpot Broccoli Cheese Soup and Instant Pot Broccoli Cheddar Soup versions.
Serving suggestions:
Panera Bread copycat broccoli cheese soup is the perfect appetizer, side dish, or snack. I like to be even more of a copycat and serve this delicious comfort food in a bread bowl as they do at Panera. Salad goes well with it; anything from a hearty macaroni salad to a fresh arugula strawberry salad would be awesome.
Sandwiches are the perfect accompaniment to a bowl of cheesy soup, from grilled cheese to corned beef sandwiches, or some hearty crockpot sloppy joes. Another way to serve this soup is with some bread or rolls for dipping. Try my easy potato dinner rolls recipe. Instead of bread, use crackers or crunchy breadsticks to dip in your cheesy soup.
Favorite toppings:
This is the perfect comfort food to serve with the following toppings:
- Bacon crumbs
- Cheddar cheese: For an extra cheesy flavor and creamy texture.
- Chopped green onion
- Diced chives
- A dollop of sour cream
How to store:
- RefrigerateRefrigerate thehe broccoli cheddar soup for 3-4 days in a sealed container.
- Freezing: If you have more than you can eat in a few days, pack your soup into quart-sized freezer bags. They will stay fresh for three months.
- Defrost: The night before serving, thaw frozen soup in the fridge for the best results.
- Reheating: After it thaws, reheat your soup in a pot on the stove or in the microwave.
Frequently asked questions
I use only sharp cheddar cheese, freshly shredded for the most intense and incredibly flavorful cheesiness. Mild cheddar would also work, but you won’t get that extra boost of cheese flavor. Sharp cheese is aged longer, so it has a more pronounced flavor. Some say sharp cheese doesn’t melt as well, but it will melt just fine if you use a high-quality block of cheese shredded right before you use it.
It usually has to do with the cheese. Get the best cheese and be sure to shred it yourself right before using it. If you are worried, use mild cheddar instead of sharp. It could also be the temperature you used. Use medium heat, and stir while adding the cream. If the temperature is too high, you can curdle the dairy products and make them grainy.
If you use the proper amounts of each ingredient, it shouldn’t be a problem. However, if it does happen, it’s easy to fix, so don’t worry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir until dissolved, then add it to your soup and mix well. Continue heating on medium, stirring constantly, until it thickens. Remember, though, it thickens as it cools.
If you use pre-shredded cheese, additives and wax can prevent it from melting properly. Use freshly bought, high-quality cheese, and make sure you don’t shred it until you are ready to use it. It may also not have been cooked long enough. Try heating it some more, stirring constantly.
More comforting soup recipes:
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Panera Bread Broccoli Cheddar Soup Copycat
Ingredients
- 6 tablespoon butter unsalted
- 1 onion diced
- 1/4 cup all-purpose flour
- 2 cups heavy cream or half-and-half
- 2-4 cups vegetable broth add as needed
- 3 cups fresh broccoli chopped into bite size pieces
- 1 1/2 cups carrot julienned
- 1/4 teaspoon nutmeg
- 2 cups grated sharp cheddar cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- Add 2 tablespoons of butter to a medium skillet over medium heat.
- Once the butter has melted, add diced onion and sauté for about 3-4 minutes, until translucent. Stir a few times. Once done, remove the skillet from the heat and set it aside.
- Next, place a medium-heavy bottom pot or Dutch oven over medium heat.
- Once the pot is warm, add 4 tablespoons of butter and melt it. Once melted, add the flour and cook over medium heat for 2-3 minutes. Stir constantly with a whisk. While still whisking, add the chicken broth. Stir to combine.
- Add the heavy cream, stir to combine, and simmer for about 10 minutes.
- Add the broccoli, carrots, and cooked onion. Add nutmeg. Add salt and pepper to taste. Cook over low heat for 20-25 minutes. Stirring occasionally.
- Once done, you can leave the soup chunky or blend about 1/2 of the soup by adding it to a blender or using an immersion blender. After blending, stir it in for a smoother soup.
- Return to low heat and add the cheddar cheese.
- Serve warm with extra cheddar cheese. Enjoy!
Video
Notes
Fresh or pre-shredded cheese
Fresh is always better than store-bought, no matter what you are talking about—especially shredded cheese. Freshly grated cheddar (or any cheese) has a richer and creamier flavor and texture than pre-shredded. It also melts better because the pre-shredded stuff has preservatives and wax to keep it from clumping. And although it may seem cheaper to buy the shredded, you can buy a store-bought block of good cheddar that makes eight cups for about $10, but the $8 bag of shredded only makes two cups. You do the math.More tips to consider:
- Instead of a potato masher, use an immersion blender or mash the potatoes in a blender or food processor.
- If you are freezing your soup, use a measuring cup to scoop it up and pour it into freezer bags.
- For less fat, you can also use half-and-half, light cream, or Greek yogurt.
- When adding the flour, stir constantly to combine it.
- Add as much cheddar cheese as you like because it is the star of the show.
Such a wonderful combo and the soup looks yummy!
Made this today, so simple and amazingly delicious!! Thank you!!
Made this soup today and it was delicious. The only ingredient I left out was the nutmeg can not have it. No immersion tool so I used a slotted spoon and on my cutting board criss-cross the veggies..perfect.
Thank you for the feedback! I am happy that you liked it!
Delicious even using chicken broth. Needed to use 6 cups chicken broth with the 2 cups heavy whipping cream. Used 3/4 cup of flour and 1 full stick of butter to sautee onion and added garlic.
Very easy to make. I used celery also with carrots and onions and the broccoli of course.. used only heavy cream. Blended half in blender.. DELISH?
I am happy that you liked it! Thank you for the feedback.
Getting snowed in and do t have fresh broccoli. Do you think it would work with thawed frozen broccoli?? I have everything else I would need!
it should work
Could you inform me what theme are you utilizing
on your website? It looks great.
Its called Purr.
Mad ethic soup for our church’s soup cook off and won 3rd place! First and second went to the Pastor and his wife so I was pretty darn proud of myself. Went to Panera a month or so later and my husband said mine tasted way better lol.
Ingredients call for veggie broth, recipe calls for chicken broth. Assume recipe has been vegeterianized?
Yes, you can use veggie or chicken.
Hi i just wanted to ask is it suppose to be vegetable or chicken broth because in the ingredients it says vegetable but in the instructions it says chicken broth. When I was picking up ingredients at the store I thought to myself I typically have always used chicken but I like to follow the ingredients strictly tastes good either way but the chicken adds a bit of saltiness just thought I should ask just incase it’s a typo and so your recipe is made the way you intended…thanks 😊
Usually its chicken, for more flavor, but if you want to make it vegetarian, use veggie broth.
Can you use frozen broccoli? Does the recipe need to be modified if you do?
Yes, you can, preferably quickly thaw them under warm water.
Can you make this in a crock pot
yes!
I love that you said to bless the soup before adding it to the pot after blending.
Made exactly as written. Fabulous.
Can it be frozen?
yes!
Have made this in the past and LOVED it!! It’s a huge hit in our house. I was just curious though why the ingredients for the crock pot version are so different? I was hoping to make the crock pot version this weekend, but didn’t see the adjusted recipe until now and there’s several different ingredients and quantities I hadn’t accounted for. 😬 My bad! But should this recipe still work in the crock pot?
Thanks a different recipe, but you can use this one and the cooking time from that one.
Ooh, broccoli cheddar soup? Count me in! Can’t wait to try this at home. Love the idea of adding in some bacon for extra flavor. Thanks for sharing!
I’m so glad you reviewed Panera Bread’s Broccoli Cheddar Soup! It’s one of my favorites too! I love the creamy texture and the perfect balance of cheesy flavor. Definitely giving this recipe a try. Thanks for sharing! 😋
Great recipe! It looks delicious and easy to make. I was wondering if you have tried substituting the heavy cream with something lighter, and if so, what’s your recommendation? Also, do you think using pre-shredded cheese would change the texture much? Looking forward to giving this a try in my own kitchen. Thanks for sharing!
I absolutely love Panera’s Broccoli Cheddar Soup! Thanks for sharing this video recipe—it looks so creamy and delicious. I can’t wait to try making it at home!
I’ve always loved Panera’s Broccoli Cheddar Soup, and this video makes it look so easy to make at home! I can’t wait to try this recipe. Thanks for sharing!
I can’t wait to try this recipe at home! Panera’s Broccoli Cheddar Soup is one of my favorites, and your tips on recreating it look super helpful. Thanks for sharing the video—just the inspiration I needed for a cozy dinner!
I tried making this Broccoli Cheddar Soup at home after watching the video, and it turned out amazing! The creamy texture and cheesy flavor are spot on. Thanks for sharing such a fantastic recipe!
I absolutely love Panera’s Broccoli Cheddar Soup, and this video makes it look so easy to recreate at home! Can’t wait to try out your recipe. Thank you for sharing!
This recipe looks amazing! I’ve always loved the Broccoli Cheddar Soup at Panera, and now I can make it at home. Can’t wait to try it out! Thanks for sharing the video!
I love the Panera Bread Broccoli Cheddar Soup! Your video makes it look so easy to recreate at home. I can’t wait to try this recipe—thanks for sharing all the tips!