Panera Broccoli Cheddar Soup Recipe

I’ve always had a soft spot for a warm, creamy bowl of soup, especially when the weather turns chilly and all I want is something cozy to wrap my hands around. 

Growing up, my family would make trips to Panera Bread for their iconic broccoli cheddar soup, and it became my go-to order every time. 

There’s just something about that rich, cheesy goodness paired with tender broccoli that feels like a hug in a bowl. 

After years of craving it at home, I decided to recreate it myself, and let me tell you, this recipe nails it. It’s creamy, flavorful, and surprisingly easy to whip up in your own kitchen. 

I love how it fills the house with that comforting aroma, and it’s become a staple for cozy dinners or when I’m meal-prepping for the week. 

Whether you’re a longtime fan of Panera’s version or just love a good homemade soup, this recipe will hit all the right spots.

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Why You’ll Love This Panera Broccoli Cheddar Soup Recipe

This broccoli cheddar soup is everything you want in a comforting meal—creamy, cheesy, and packed with flavor, yet simple enough to make on a weeknight. 

It’s a spot-on dupe for Panera’s beloved classic, with a velvety texture and just the right balance of broccoli and cheddar. 

Plus, it’s versatile enough to pair with your favorite sides or customize with your own twists. Here’s why it’s a keeper:

  • Quick and easy to prepare in under an hour.
  • Uses simple, wholesome ingredients you likely already have.
  • Perfect for meal prep or feeding a crowd.
  • Freezes beautifully for future cozy nights.
  • Kid-friendly and picky-eater approved.

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Ingredients For Panera Broccoli Cheddar Soup

You’ll need just a handful of fresh and pantry staples to make this delicious soup. Here’s what to gather:

Kitchen Equipment Needed

You don’t need fancy tools to make this soup, just some basic kitchen gear. Here’s what you’ll use:

Step-by-Step Instructions

Making this soup is straightforward, but I’ll walk you through each step to ensure it comes out perfect every time. Let’s get cooking!

1. Prep the Vegetables

Start by preparing your veggies. Rinse the fresh broccoli florets under cold water and pat them dry with a clean towel. 

Chop them into small, bite-sized pieces, including some of the tender stems for extra flavor. 

Peel and finely chop the yellow onion, aiming for small, even pieces so they cook evenly. 

For the carrot, either julienne it into thin matchsticks or use a grater for a finer texture—both work great. 

Set all the veggies aside in separate bowls to make the cooking process smoother.

2. Melt Butter and Sauté Veggies

In a large pot or Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat. 

Once it’s fully melted and slightly foamy, add the chopped yellow onion and sauté for about 3-4 minutes, stirring occasionally with a wooden spoon. 

The onions should soften and turn translucent, releasing a sweet aroma. 

Next, add the julienned or grated carrot and cook for another 2 minutes, stirring to combine. 

The carrots will start to soften slightly but still retain some crunch.

3. Create the Roux

Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables. 

Stir constantly with a whisk for about 1-2 minutes to cook the flour. This forms a roux, which will thicken the soup. 

Keep stirring to avoid lumps and ensure the flour coats the veggies evenly. 

The mixture will look like a thick paste and should smell slightly nutty but not burnt. If it starts to stick to the pot, lower the heat slightly.

4. Add Liquids Gradually

Slowly pour in the 2 cups of chicken broth, whisking constantly to blend it with the roux. This helps prevent clumps and creates a smooth base. 

Once the broth is fully incorporated, add the 2 cups of whole milk in a slow, steady stream, continuing to whisk. The mixture should start to thicken slightly as it heats. 

Bring it to a gentle simmer over medium heat, stirring occasionally to ensure it doesn’t stick to the bottom of the pot.

5. Cook the Broccoli

Add the 4 cups of chopped fresh broccoli florets to the pot, stirring to coat them in the creamy base. 

Let the soup simmer for about 10-12 minutes, or until the broccoli is tender but not mushy. 

Stir occasionally to ensure even cooking. You can test the broccoli with a fork—it should pierce easily but still have a slight bite. 

If you prefer softer broccoli, cook for an additional 2-3 minutes.

6. Add Cheese and Cream

Reduce the heat to low and gradually stir in the 2 cups of shredded sharp cheddar cheese, adding it in handfuls and stirring until each batch melts completely. This keeps the soup smooth and prevents the cheese from clumping. 

Once all the cheese is melted, pour in the 1/2 cup of heavy cream and stir to combine. The cream adds that signature richness that makes this soup so indulgent. 

If you’re using nutmeg, add the 1/4 teaspoon now for a subtle warmth.

7. Season and Adjust Consistency

Taste the soup and add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to your preference. 

If the soup is too thick, you can thin it out with an extra splash of chicken broth or whole milk, adding 1/4 cup (60ml) at a time until it reaches your desired consistency. 

Stir well and heat through for another minute or two, but don’t let it boil.

8. Blend (Optional)

For that classic Panera texture, you can blend part of the soup to make it smoother while keeping some broccoli chunks for texture. 

Use an immersion blender directly in the pot to blend about half the soup, pulsing for 10-15 seconds. 

Alternatively, transfer 1-2 cups of the soup to a blender, blend until smooth, and return it to the pot. 

Stir to combine. If you prefer a chunkier soup, skip this step entirely.

9. Serve Hot

Ladle the soup into bowls and serve it piping hot. 

Garnish with an extra sprinkle of sharp cheddar cheese or a few broccoli florets for a pretty presentation. 

It’s perfect on its own or paired with your favorite sides (see suggestions below).

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Tips for Success

To make sure your broccoli cheddar soup turns out amazing every time, here are some handy tips I’ve learned from making it over and over:

  • Use freshly shredded sharp cheddar cheese instead of pre-shredded—it melts smoother without the anti-caking agents.
  • Don’t let the soup boil after adding the cheese to prevent it from separating or becoming grainy.
  • Chop the fresh broccoli florets into small, uniform pieces for even cooking.
  • Taste and adjust seasoning at the end, as the saltiness of the chicken broth and cheese can vary.
  • If the roux gets lumpy, whisk vigorously or strain the soup before adding the cheese.

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Serving Suggestions

This soup is a meal on its own, but it shines even brighter with the right sides. It’s perfect for a cozy lunch or dinner, and here are some ways to make it extra special:

  • Serve with crusty bread or a warm baguette for dipping.
  • Pair with a simple green salad with a tangy vinaigrette to balance the richness.
  • Top with homemade croutons for extra crunch.
  • Add a sprinkle of bacon bits for a smoky twist.
  • Enjoy with a glass of crisp white wine or sparkling water with lemon.

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Variations to Try

Want to switch things up? This recipe is super flexible, and I’ve tried a few tweaks that work beautifully:

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Storage and Reheating

This soup keeps well, making it great for meal prep. Here’s how to store and reheat it:

  • Store in an airtight container in the fridge for up to 4 days.
  • Freeze in freezer-safe containers for up to 3 months; thaw in the fridge overnight before reheating.
  • Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave in 1-minute intervals, stirring in between.

Nutritional Facts

Here’s the approximate nutritional breakdown per serving (based on 6 servings):

  • Calories: 350 kcal
  • Protein: 14g
  • Fat: 26g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Sugar: 6g
  • Sodium: 650mg

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Health Benefits of Key Ingredients

This soup isn’t just delicious—it’s packed with ingredients that are good for you too. The combination of nutrient-rich broccoli, carrots, and cheese makes it a wholesome choice for a cozy meal.

  • Fresh broccoli florets: Loaded with vitamins C and K, fiber, and antioxidants, broccoli supports immune health and digestion.
  • Carrots: Rich in beta-carotene, which converts to vitamin A, carrots promote eye health and boost immunity.
  • Sharp cheddar cheese: Provides calcium and protein for strong bones and muscles, though enjoy in moderation due to its fat content.
  • Whole milk: A source of calcium, vitamin D, and healthy fats for energy and bone health.
  • Chicken broth: Can aid hydration and provide minerals like magnesium and potassium.

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FAQs

1. Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works just fine! Thaw and drain it before adding to the soup to avoid excess water. You’ll need about 4 cups (400g), and it may cook a bit faster than fresh, so check for tenderness around the 8-minute mark.

2. How can I make this soup vegetarian?

Swap the chicken broth for vegetable broth to make it vegetarian. The flavor will still be rich and delicious, and you won’t miss a thing.

3. Can I make this soup gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free alternative like cornstarch (use 2 tablespoons) or a gluten-free flour blend. Whisk it in carefully to avoid lumps.

4. Why did my soup turn grainy?

Graininess usually happens if the soup gets too hot after adding the sharp cheddar cheese. Keep the heat low and add the cheese gradually, stirring until it melts smoothly. Using freshly shredded cheese also helps.

5. Can I make this in a slow cooker?

Yes, you can adapt this for a slow cooker. Sauté the veggies and make the roux on the stovetop first, then transfer to the slow cooker with the liquids and broccoli. Cook on low for 4-5 hours, then stir in the cheese and cream at the end.

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Final Thoughts

This Panera-inspired broccoli cheddar soup is one of those recipes that feels like a warm embrace on a cold day. I love how easy it is to make, yet it tastes like you spent hours in the kitchen. 

It’s become a favorite in my house, whether I’m serving it for a quick weeknight dinner or making a big batch for friends. The creamy texture, cheesy goodness, and tender broccoli make it a crowd-pleaser every time. 

I hope you enjoy making it as much as I do, and don’t be afraid to get creative with your toppings or variations. Grab your large pot and give it a try—your taste buds will thank you!

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