Name: Panera Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups chicken stock or vegetable broth (960ml); 1/2 cup unsalted butter (113g); 1/2 cup all purpose flour (63g); 2 cups half and half (480ml); 1 cup whole milk (240ml); 1 medium yellow onion (about 1 cup or 150g, finely diced); 3 cloves garlic (minced); 1/4 teaspoon ground nutmeg; 1 teaspoon salt (plus more to taste); 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper (optional, for a subtle kick); 4 cups fresh broccoli florets (about 2 large heads, chopped into bite-sized pieces); 1 cup carrots (128g, julienned or shredded); 2 cups sharp cheddar cheese (226g, freshly grated); 1 cup mild cheddar cheese (113g, freshly grated); 4 ounces Velveeta cheese (113g, cubed)

Save on Pinterest Share on Facebook

On a chilly evening about three years ago, I found myself craving that iconic Panera Broccoli Cheddar Soup while stuck at home during a snowstorm. The bread bowl dreams were real, but the roads were impossible.

That’s when I decided to crack the code and recreate it myself. After five attempts and lots of taste testing (my family wasn’t complaining), I finally nailed it.

This homemade version tastes just like the restaurant original, thick, creamy, and loaded with tender broccoli florets in a rich sharp cheddar base. The secret? A combination of carrots for sweetness, the right cheese blend, and patience to let it simmer properly.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	6 bowls
Difficulty Level	Easy

Panera Broccoli Cheddar Soup Recipe in a Bread Bowl

Table of Contents

Why You’ll Love This Panera Broccoli Cheddar Soup Recipe

This copycat recipe delivers restaurant quality comfort in your own kitchen, and you can control exactly what goes into your bowl. No preservatives, no mystery ingredients, just real food that tastes incredible.

The texture is spot on, thick enough to cling to your spoon but still pourable. You’ll save at least $8 per serving compared to ordering out, and you can make a huge batch to freeze for busy weeknights.

Restaurant quality taste: Side by side with the original, my family couldn’t tell the difference. The combination of sharp cheddar and a touch of Velveeta creates that signature creamy texture Panera is known for.
Customizable ingredients: You can easily adjust the cheese ratio, add more broccoli, or make it lighter with half and half instead of heavy cream.
Perfect make ahead meal: This soup actually tastes better the next day once the flavors have melded together. I make a double batch every Sunday and portion it out for lunches.
Kid approved: Even my picky seven year old who usually won’t touch vegetables devours this soup. The cheese factor is strong enough to win over any veggie skeptic.

For another cozy soup option, try my Potato Leek Soup for a lighter but equally comforting meal.

Ingredients

The ingredient list looks long, but most items are pantry staples you probably already have. I’ve learned that using fresh broccoli instead of frozen makes a noticeable difference in texture.

For the soup base:

4 cups (960ml) chicken stock or vegetable broth
1/2 cup (113g) unsalted butter
1/2 cup (63g) all purpose flour
2 cups (480ml) half and half
1 cup (240ml) whole milk
1 medium yellow onion (about 1 cup), finely diced
3 cloves garlic, minced
1/4 teaspoon ground nutmeg
1 teaspoon salt (plus more to taste)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for a subtle kick)

For the vegetables and cheese:

4 cups (about 2 large heads) fresh broccoli florets, chopped into bite sized pieces
1 cup (128g) carrots, julienned or shredded
2 cups (226g) sharp cheddar cheese, freshly grated
1 cup (113g) mild cheddar cheese, freshly grated
4 ounces (113g) Velveeta cheese, cubed

Kitchen Equipment Needed

Having the right tools makes this recipe much easier to execute, especially a good heavy bottomed pot that distributes heat evenly and prevents scorching.

Large Dutch oven or heavy bottomed soup pot (at least 6 quarts)
Medium saucepan for blanching broccoli
Sharp chef’s knife
Cutting board
Wooden spoon or silicone spatula
Box grater or food processor with grating attachment
Measuring cups and spoons
Whisk
Immersion blender (optional, for partially blending)
Ladle for serving

Recommended Products for This Recipe

After making this soup dozens of times, I’ve found a few key products that consistently make the process easier and the results better. These are items I actually use and recommend based on real experience.

1. Le Creuset Enameled Cast Iron Dutch Oven

This is my go to pot for all soups and stews. The even heat distribution means you won’t get scorched cheese at the bottom, and the enamel coating makes cleanup surprisingly easy even with all that melted cheese.

It’s an investment piece, but mine is eight years old and still looks brand new.

Get it on Amazon

2. Tillamook Extra Sharp Cheddar Cheese

The cheese quality makes or breaks this recipe. I’ve tried at least ten different brands, and Tillamook consistently delivers the best flavor without that weird grainy texture some cheddars get when melted.

The extra sharp variety adds that tangy depth you taste at Panera.

Get it on Amazon

3. KitchenAid Cordless Immersion Blender

I partially blend about a third of my soup to make it extra creamy and thick. This cordless model is so convenient because you’re not wrestling with a cord near a hot stove, and it has enough power to blend through the cheese without splattering.

Get it on Amazon

4. OXO Good Grips Box Grater

Pre shredded cheese contains anti caking agents that prevent it from melting smoothly. This grater makes quick work of a block of cheese, and the non slip base means you won’t send it sliding across your counter.

Fresh grated cheese melts into pure silk.

Get it on Amazon

Quick Panera Broccoli Cheddar Soup Recipe

Step-by-Step Instructions: How to Make Panera Broccoli Cheddar Soup

Take your time with each step, especially the roux. Rushing this part will give you a gritty texture instead of that signature smooth creaminess.

1. Prep Your Vegetables

Wash the broccoli thoroughly and cut into small, bite sized florets about 1 inch in size. I like to peel and chop the tender parts of the stems too because they’re perfectly edible and add extra nutrition.
Peel and julienne or shred your carrots. The thinner you cut them, the faster they’ll cook and the better they’ll blend into the soup. I use a julienne peeler to get restaurant style thin strips.
Dice your onion as finely as possible. Larger chunks won’t break down properly and you’ll end up with onion chunks in your otherwise smooth soup.
Mince the garlic cloves finely or use a garlic press.

2. Blanch the Broccoli

Fill a medium saucepan with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to the water.
Add the broccoli florets and blanch for exactly 1 to 2 minutes. You want them bright green and slightly tender but still with a bit of crunch. They’ll continue cooking in the soup later.
Immediately drain the broccoli and run under cold water to stop the cooking process. This step keeps the broccoli vibrant green instead of that dull olive color. Set aside.

3. Make the Roux

In your large Dutch oven or soup pot, melt the butter over medium heat. Let it bubble gently but don’t let it brown, you want it just melted and foamy.
Add the diced onion to the melted butter and sauté for 5 to 7 minutes, stirring frequently. The onions should become translucent and soft but not browned. If they start to color, reduce your heat.
Add the minced garlic and sauté for another 30 seconds until fragrant. Don’t cook it longer or the garlic will burn and turn bitter.
Sprinkle the flour evenly over the butter and onion mixture. Stir constantly with a wooden spoon or whisk for 3 to 4 minutes. The flour needs to cook out its raw taste but shouldn’t brown. This is your roux, and it should have a slightly nutty aroma and a blonde color.

This classic technique is similar to what I use in my Bechamel Sauce, and it’s the foundation for countless creamy dishes.

4. Add the Liquids Gradually

Slowly pour in about 1 cup of the chicken stock while whisking constantly. The mixture will seize up and look clumpy at first, this is totally normal. Keep whisking vigorously and it will smooth out.
Once the first cup is incorporated and smooth, gradually add the remaining chicken stock, whisking after each addition. Take your time with this step because adding liquid too quickly can create lumps.
Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 5 minutes to thicken slightly.
Reduce the heat to medium low and slowly stir in the half and half, followed by the whole milk. Don’t let the soup boil at this point or the dairy might curdle.

5. Add Vegetables and Seasonings

Add the julienned carrots to the soup base. Stir well and let them simmer for 10 to 12 minutes until they’re very tender. The carrots add natural sweetness that balances the sharpness of the cheese.
Add the blanched broccoli florets and stir gently to distribute them evenly throughout the soup.
Season with salt, black pepper, ground nutmeg, and cayenne pepper if using. The nutmeg might seem weird, but it adds a subtle warmth that makes the cheese taste even more pronounced. Start with the listed amounts and adjust after you add the cheese.
Let everything simmer together for about 5 minutes so the flavors can start to meld.

6. Incorporate the Cheese

Reduce the heat to low. This is crucial because high heat can cause the cheese to separate and become grainy or oily.
Add the cubed Velveeta first and stir until it’s completely melted and incorporated. The Velveeta helps create that smooth, creamy base that regular cheese alone can’t achieve.
Add the grated mild cheddar in small handfuls, stirring after each addition and waiting for it to melt before adding more. Patience here prevents clumping.
Finally, add the sharp cheddar the same way, a handful at a time, stirring constantly until each addition melts completely. The soup should be thick, creamy, and coat the back of your spoon.
Once all the cheese is melted, taste and adjust your seasonings. You might need more salt or pepper depending on the saltiness of your cheese and stock.

7. Optional Blending and Final Adjustments

If you want an ultra creamy texture like Panera’s, use an immersion blender to partially blend about one third of the soup. Just pulse it a few times, you want to keep most of the broccoli chunks intact.
If your soup is too thick, thin it with a bit more milk or stock, adding a quarter cup at a time until you reach your desired consistency. If it’s too thin, let it simmer on low for 5 to 10 more minutes uncovered.
Give it one final taste and adjust seasonings as needed. The soup should be rich, cheesy, and well balanced.

You might also enjoy my Cheeseburger Soup for another hearty, cheese forward option.

Homemade Panera Broccoli Cheddar Soup Recipe

Tips for The Best Panera Broccoli Cheddar Soup

After making this dozens of times and fielding questions from readers, these are the tips that make the biggest difference in achieving that authentic Panera taste and texture.

Always grate your own cheese: I can’t stress this enough. Pre shredded cheese contains cellulose powder to prevent caking, which also prevents smooth melting. You’ll end up with a grainy, separated soup. Spend the extra five minutes grating a block of cheese.
Don’t skip the Velveeta: I know it seems processed, but it contains emulsifiers that keep the soup silky smooth even when reheated. Just four ounces makes all the difference. Without it, your soup might separate or become grainy.
Keep the heat low when adding cheese: High heat causes cheese proteins to tighten and squeeze out fat, creating that greasy, separated look. Low and slow wins this race every single time.
Blanch your broccoli first: This step seems extra, but it keeps your broccoli bright green and prevents it from overcooking in the soup. Nobody wants gray, mushy broccoli.
Use fresh broccoli, not frozen: Frozen broccoli releases too much water and gets mushy. Fresh broccoli maintains better texture and doesn’t water down your soup.
Let it rest before serving: After making the soup, let it sit off heat for 5 to 10 minutes. This resting time allows the flavors to develop and the texture to stabilize. The soup will thicken slightly as it cools.
Season at the right time: Wait until after you’ve added all the cheese to do your final seasoning. The cheese adds a lot of salt, and you might not need as much as you think.
Stir frequently during cooking: This prevents the bottom from scorching and ensures even heat distribution. Cheese can burn quickly if left unattended.
Use quality stock: Since the base is mostly stock, its flavor really comes through. Homemade or a good quality low sodium store bought stock makes a noticeable difference.
Add vegetables at the right time: Carrots need longer to soften than broccoli, so they go in earlier. This ensures everything is perfectly tender at the same time.

What to Serve with Panera Broccoli Cheddar Soup

This rich, creamy soup deserves equally delicious accompaniments. I always serve it with crusty bread for dipping, but there are so many great options that turn this into a complete meal.

Homemade bread bowls: This is how Panera serves it, and for good reason. Hollow out a round sourdough loaf and fill it with hot soup. The bread soaks up all those cheesy flavors and becomes part of the meal. Try my Sourdough Focaccia for a rustic option.
Simple green salad: The soup is heavy, so a light, crisp salad with vinaigrette balances the meal perfectly. Grilled Peach and Burrata Salad adds a sweet, fresh contrast.
Garlic bread or crusty baguette: Essential for soaking up every last drop. I make Dinner Rolls when I’m feeling ambitious.
Roasted vegetables: Grilled Vegetable Skewers add more veggies and a nice charred flavor.
Apple slices: This might sound odd, but the crisp, sweet apples are amazing alongside the rich, savory soup. It’s a classic combo.
Bacon bits: Crumble some crispy bacon on top for a smoky, salty crunch that takes it to the next level.
Turkey or ham sandwich: Make it a full Panera experience with a light sandwich on the side.

Read Also: Healthy Cornbread Recipe

Variations of Panera Broccoli Cheddar Soup

Once you’ve mastered the base recipe, these variations let you customize it to your preferences or dietary needs without sacrificing that signature creamy texture.

Lighter version: Replace the half and half with additional milk, and use only 2 cups of cheese total (skip the Velveeta and use all sharp cheddar). It won’t be quite as thick, but you’ll save significant calories.
Extra cheesy: Add another cup of sharp cheddar and a handful of parmesan for even more intense cheese flavor. This is my husband’s preferred version.
Loaded broccoli cheddar: Stir in cooked, crumbled bacon and diced cooked chicken for a heartier, meal in a bowl version. I add about 2 cups of shredded rotisserie chicken.
Vegetarian version: Use vegetable broth instead of chicken stock. The rest of the recipe stays exactly the same and tastes just as good.
Spicy kick: Double the cayenne pepper or add a diced jalapeño with the onions. You can also top each bowl with hot sauce for those who want extra heat.
Cauliflower cheddar soup: Replace half or all of the broccoli with cauliflower florets. The cooking time stays the same and the flavor is milder but still delicious.
Broccoli potato cheddar: Add 2 cups of diced potatoes along with the carrots for an even heartier soup with more substance.
Keto friendly: Replace the flour with 1/4 cup of almond flour or xanthan gum (use only 1 tablespoon). Use heavy cream instead of milk, and it’s low carb friendly.
Smoky version: Add 1/2 teaspoon of smoked paprika and use smoked cheddar for one of your cheese varieties.

Another favorite: Zuppa Toscana

Storage and Reheating

This soup stores beautifully and actually tastes even better the next day once the flavors have had time to develop and meld together.

Refrigerator storage: Let the soup cool to room temperature first, then transfer to airtight containers. It will keep for 4 to 5 days in the fridge. The soup will thicken significantly when cold, which is completely normal.
Reheating from refrigerated: Transfer to a pot and reheat over medium low heat, stirring frequently. Add a splash of milk or stock to thin it back to the right consistency. Never microwave at full power or the cheese will separate. If you must microwave, use 50% power in 1 minute intervals, stirring between each.
Freezer storage: This soup freezes reasonably well for up to 3 months. Let it cool completely, then portion into freezer safe containers, leaving an inch of space at the top for expansion. Label with the date.
Reheating from frozen: Thaw overnight in the refrigerator, then reheat on the stovetop over low heat. You might notice slight separation after freezing, but whisking vigorously while reheating usually brings it back together. Add a bit of fresh grated cheese if needed to restore the silky texture.
Make ahead tip: You can prep all the vegetables up to 2 days in advance and store them in separate containers in the fridge. When ready to cook, just follow the recipe as written.
Portion control: I like to freeze individual portions in 2 cup containers for quick lunches. They thaw faster and you only heat what you need.

Panera Broccoli Cheddar Soup Recipe: A Cozy Copycat You Can Make at Home

Nutritional Facts

Per serving (1 bowl, about 1.5 cups):

Calories: 485
Total Fat: 36g
Saturated Fat: 22g
Cholesterol: 105mg
Sodium: 980mg
Total Carbohydrates: 22g
Dietary Fiber: 3g
Sugars: 7g
Protein: 20g
Vitamin A: 85% DV
Vitamin C: 110% DV
Calcium: 55% DV
Iron: 8% DV

Note: Nutritional information is an estimate and will vary based on specific ingredients used. The soup is rich in calcium from the dairy and cheese, and high in vitamin C and vitamin A from the broccoli and carrots.

For another comforting soup option, try: Chicken Gnocchi Soup

Health Benefits of Key Ingredients

While this soup is definitely indulgent, it does pack in some impressive nutritional benefits thanks to its vegetable base and quality ingredients.

Broccoli: One of the most nutrient dense vegetables available. It’s loaded with vitamin C (more than an orange), vitamin K for bone health, and sulforaphane, a compound with potential cancer fighting properties. The fiber in broccoli also supports digestive health and keeps you feeling full longer.
Carrots: Rich in beta carotene, which your body converts to vitamin A for healthy vision and immune function. They also contain antioxidants that protect against cell damage and may reduce the risk of certain chronic diseases.
Cheddar cheese: A good source of high quality protein and calcium for strong bones and teeth. It also provides vitamin B12, which is essential for nerve function and red blood cell formation. The fat in cheese helps your body absorb fat soluble vitamins from the vegetables.
Garlic and onions: Both contain compounds that may help lower blood pressure and cholesterol levels. They’re also rich in antioxidants and have natural antimicrobial properties that support immune health.
Whole milk and half and half: Provide calcium, vitamin D, and complete protein. The fat helps keep you satisfied and aids in nutrient absorption from the vegetables.

FAQs About Panera Broccoli Cheddar Soup

1. Can I use pre shredded cheese to save time?

I strongly advise against it. Pre shredded cheese contains anti caking agents like cellulose that prevent smooth melting.

You’ll end up with a grainy, sometimes separated soup instead of that signature silky texture. The five extra minutes of grating is absolutely worth it.

2. Why does my soup separate or look grainy?

This usually happens when the heat is too high when adding cheese, or if you used pre shredded cheese. Cheese proteins tighten up under high heat, squeezing out the fat.

Always keep your heat on low when incorporating cheese. If separation happens, try whisking in a splash of cold milk, sometimes that brings it back together.

3. Can I make this soup in a slow cooker?

Yes, but with modifications. Make the roux on the stovetop first with the butter, flour, and onions.

Then transfer everything except the cheese to your slow cooker with the stock and vegetables. Cook on low for 4 to 6 hours, then add the cheese during the last 30 minutes, stirring occasionally until melted.

4. How do I make this soup thicker or thinner?

To thicken, let it simmer uncovered for 10 to 15 minutes to reduce the liquid, or add an extra tablespoon of flour to your roux. You can also blend more of the soup with an immersion blender.

To thin, stir in milk or stock a quarter cup at a time until you reach your desired consistency.

5. What’s the best way to reheat this soup without it separating?

Always use low heat and stir frequently. Add a splash of milk or stock to help restore the creamy consistency as it heats.

If microwaving, use 50% power and heat in 1 minute intervals, stirring between each. Never microwave at full power or the cheese will definitely separate.

Read Also: Taco Soup Recipe

Final Thoughts

This homemade Panera Broccoli Cheddar Soup has become such a staple in my house that I can barely remember the last time we ordered it from the restaurant. The satisfaction of making it yourself, knowing exactly what’s in it, and having the whole house smell like melted cheese is unbeatable.

Plus, you can eat two bowls without feeling guilty about the cost. I hope this recipe brings as much comfort and joy to your table as it has to mine.

Give it a try this week and let me know how it turns out in the comments below! I’d love to hear if you made any variations or added your own special touches.

Recommended: