If you are fans of Panera, like we are, then you probably love their Broccoli Cheddar soup. We are big fans and knew we had to come up with a copycat, and we are so excited that this recipe tastes just like the real deal. It’s creamy, cheesy, and is the perfect soup to make for dinner!
It comes together in about 45 minutes with rich cheddar, tender broccoli, and a silky base that tastes like your favorite bowl. It’s not only filling, but’s flavorful and so delicious.
If you love this, try Broccoli Cheese Soup, Ham and Potato Soup, and Cheeseburger Soup.
Why we think you’ll love it:
- Easy. This soup comes together with a few steps and is ready to enjoy in only 45 minutes!
- Delicious. The combination of cheese and broccoli makes this soup irresistible!! Top it off with croutons – you won’t regret it.
- Serve all year. This copycat soup is creamy and tastes like heaven in a Bread Bowl or served up with some fresh Dinner rolls.
Panera Broccoli Cheddar Soup Ingredients
- Butter (⅓ cup) – Butter melts to start the roux and adds rich flavor to the base.
- All-purpose flour (⅓ cup) – Flour combines with butter to make a roux to thicken the soup so it turns velvety.
- Half and half (3 cups) – This gives the soup a creamy, silky finish without feeling heavy. You may also use heavy cream for a creamier soup.
- Chicken stock (3 cups, plus more if needed) – Stock thins the dairy and carries savory flavor throughout. You can also use chicken broth, or to make this vegetarian, use vegetable broth.
- Broccoli, chopped (2 crowns) – This brings tender bites and that signature broccoli cheddar character. You can also use frozen broccoli. Chop it and let it thaw and come to room temperature before adding it to the soup.
- Carrot, matchsticks (1 large) – Carrots add a little sweetness and color while softening in the broth.
- Sharp cheddar cheese, shredded (3–4 cups) – Cheese melts into the pot for bold, cheesy flavor and body.
- Garlic salt (2 teaspoons, to taste) – This seasons quickly with salt and gentle garlic notes.
- Black pepper (¾ teaspoon) – Pepper adds mild warmth that balances the creamy base.
How to Make Panera Broccoli Cheddar Soup
ROUX. Whisk ⅓ cup butter in a large pot over medium heat until melted. Whisk in flour and cook for a few minutes to create a roux.
SAUCE. Pour half and half into the flour mixture gradually, making sure to whisk as you pour. Add chicken stock to the mixture. Bring to a simmer and cook for about 20 minutes, or until thickened.
VEGGIES. Add broccoli and carrots and simmer until the vegetables are tender (which takes an additional 20 minutes or so).
CHEESE. Stir shredded cheddar cheese into the vegetable mixture and stir until the cheese melts.
ENJOY! Season with garlic salt and pepper to taste. We love to add more sharp cheddar cheese on top or even Croutons.
Kristyn’s Recipe Tips
- Add a protein. Chicken is a great addition and makes the soup even heartier. You can use our Shredded Chicken Recipe and add about 1½ – 2 cups to the soup.
- Extra flavor. Throw in some diced onion when adding the veggies. Add a sprinkle of nutmeg, paprika, or a splash of hot sauce.
- Gluten-free. Use a cornstarch slurry for a creamy, gluten free soup. Make the recipe as written, skipping the flour. Near the end, whisk 2 tablespoons cornstarch with 2 tablespoons cold water, stir it into the soup, and simmer a few minutes until thickened. If needed, repeat with a little more.
- Bread Bowl. This thick creamy soup is perfect to serve in a Bread Bowl.
Panera Broccoli Cheese Soup Recipe
Video
Ingredients
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 3 cups half and half
- 3 cups chicken stock (plus more if needed)
- 2 crowns broccoli, chopped
- 1 large carrot, chopped into matchsticks
- 3-4 cups sharp cheddar cheese. shredded
- 2 teaspoons garlic salt, season to taste
- ¾ teaspoon pepper
Instructions
- Whisk ⅓ cup butter in a large pot over medium heat, until melted.
- Whisk in flour and cook for a few minutes to create a roux.
- Pour half and half into the flour mixture gradually, making sure to whisk as you pour. Add chicken stock to the mixture. Bring to a simmer and cook for about 20 minutes, or until thickened.
- Add broccoli and carrots and simmer until the vegetables are tender (which takes an additional 20 minutes or so).
- Stir shredded cheddar cheese into the vegetable mixture and stir until the cheese melts.
- Season with garlic salt and pepper to taste.
Notes
- Add a protein. Chicken is a great addition and makes the soup even heartier. You can use our Shredded Chicken Recipe and add about 1½ – 2 cups to the soup.
- Extra flavor. Throw in some diced onion when adding the veggies. Add a sprinkle of nutmeg, paprika, or a splash of hot sauce.
- Gluten-free. Use a cornstarch slurry for a creamy, gluten free soup. Make the recipe as written, skipping the flour. Near the end, whisk 2 tablespoons cornstarch with 2 tablespoons cold water, stir it into the soup, and simmer a few minutes until thickened. If needed, repeat with a little more.
- Bread Bowl. This thick creamy soup is perfect to serve in a Bread Bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container in the fridge for 4-5 days or in a freezer-safe container for up to 3 months. For best results, reheat on the stovetop, but the microwave works well too.
Complete the Meal
Sides to Serve
Bread Bowl Recipe
2 hrs 5 mins
Apple Pecan Salad
10 mins
Cornbread Recipe
35 mins
Ultimate Grilled Cheese
17 mins
Soups
Broccoli Cheddar Potato Soup
45 mins
Broccoli Cheese Soup
35 mins
Cheesy Cauliflower Soup
30 mins
Cheesy Potato Soup
3 hrs 5 mins
So good! I used heavy cream instead of half and half.
I bet that was delicious too!!
Oh, so, so good! Glad I found the recipe!