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This flavorful Panera broccoli cheddar soup recipe tastes just like the original. Filled with hearty ingredients it’s sure to be a hit!
If you love the restaurant version, this soup, similar to our Broccoli Cheese Soup is a MUST-TRY for soup season.
We Love Broccoli Soup!
One of my favorite soups is Panera broccoli cheddar soup recipe. It’s different from our classic Broccoli Cheese Soup, but just as good!!
Why we 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.
Ingredients
- butter
- all-purpose flour – the flour is used to make a roux which is the base for a thick and creamy soup.
- half and half – or heavy cream
- chicken stock – or chicken broth. To make this vegetarian use vegetable broth.
- broccoli florets – you can also use frozen broccoli. Chop it and let it thaw and come to room temperature before adding it to the soup.
- matchstick carrots
- sharp cheddar cheese – freshly shredded is best since the pre-shredded cheese does always melt as well.
- garlic salt and pepper – to taste
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.
Make it In the Crock Pot
- Melt an additional 1 tablespoon of butter in your slow cooker. Once melted, add the broccoli, carrots, and broth to the crock pot.
- Cook on LOW for 4 hours. Turn slow cooker to HIGH.
- Create a roux by melting butter in a small pot on medium heat. Whisk in flour once the butter is melted and stir and cook for a few minutes. Ladle one cup of the broth mixture into the roux and stir.
- Pour this into the slow cooker and add the half and half, cheese, garlic salt, and pepper. Cook for an additional hour on HIGH in the slow cooker.
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. Replace the flour roux with a cornstarch slurry to achieve a creamy texture that is also gluten-free. Make the soup as directed but omit the flour. Toward the end of the cooking time mix 2 tablespoons of cornstarch with an equal amount of cold water, then add it to the soup. Simmer activate and let the slurry thicken the soup.
Storing Info
- STORE. Store leftovers in an airtight container in the fridge for 4-5 days. For best results, reheat on the stovetop but the microwave works well too.
- FREEZE. Let it cool completely and then fill freezer-safe container with the cooled soup. Lay it flat and freeze. Thaw in the refrigerator before reheating.
- To reheat, cook on low heat on the stove. Stir occasionally to help all the ingredients reincorporate well.
For More Soups:
Panera Broccoli Cheddar Soup Recipe
This flavorful Panera broccoli cheddar soup recipe tastes just like the original. Filled with hearty ingredients it's sure to be a hit!
Ingredients
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 3 cups half and half
- 3 cups chicken stock (plus more if needed)
- 2½ cups broccoli florets, chopped
- 1 cups matchstick carrots
- 3-4 cups sharp cheddar cheese. shredded
- garlic salt and pepper season to taste
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.
Video
Notes
STORE. Store leftovers in an airtight container in the fridge for 4-5 days. For best results, reheat on the stovetop but the microwave works well too.
FREEZE. Let it cool completely and then fill freezer-safe container with the cooled soup. Lay it flat and freeze. Thaw in the refrigerator before reheating.
To reheat, cook on low heat on the stove. Stir occasionally to help all the ingredients reincorporate well.
Nutrition
Calories: 566kcal, Carbohydrates: 20g, Protein: 23g, Fat: 45g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 135mg, Sodium: 689mg, Potassium: 537mg, Fiber: 2g, Sugar: 4g, Vitamin A: 5113IU, Vitamin C: 36mg, Calcium: 567mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
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Let me tell you, this is better than Panera’s! I am so excited to eat the leftovers!
I’m going to fix this on the weekend. I’ve had panera’s and I’m looking forward to
Fixing this.
My question is, panera servers their’s in a bread bowl. What type of bread do they use?
Thank you
I hope you enjoy the soup. And yes, they do! Well, I believe you can get it in a sourdough bread bowl or a regular bowl. We’ve got a bread bowl recipe if you’d like to try the soup in one. https://lilluna.com/bread-bowl-recipe/
Panera’s Broccoli Cheese soup is so good! Love having this recipe so I can make it at home as much as I want! With the restaurant prices increasing so much it’s great to have recipes like this to help keep the costs down by making it at home!
I made the recipe as written and it was super yummy. I wish I had bread bowls like the picture. Next time…
This recipe was so good and cheesy! I am obsessed with broccoli soup and so happy I found this recipe!
This is my favorite soup!! It is so creamy & cheesy & tastes even better than Panera’s soup!
I love all soups and this one is a favorite! Creamy and very satisfying. Sure to please on cold nights or any night!
This recipe is awesome! I’ve made it several times, but it has lots of errors. It says flour, but corn starch is used in the instructions. Also mustard is not listed in the ingredients. The chicken broth amounts don’t match. I did my best guesses and it turned out delicious! I like the chicken in it. I just throw in canned chicken drained.
Thanks Anna! We recently updated the recipe, but it looks like we need to finish updating the directions. The directions go with the old recipe and the ingredients are for the updated version. We’ll take care of it. Thanks so much! Glad you enjoyed the soup.
Still not fixed- do I use 1/4 cup cornstarch or flour? Also the recipe says 2 cups chicken stock and the recipe says 4 cups.
STELLAR soup recipe!!! My husband, som, and i all inhaled it. I made it Exactly as is and we were floored by how amazing it was with a side of rolls to dip in it. We will make this again and again, thanks for the recipe!!!
Yay! I love to hear that! It’s one of my favorites! Glad you think so, too. Thank you!
Awesome
Isn’t it so good?! Thank you so much for saying that!
Served this in one of those sourdough bread bowls and it was unreal! Thanks a million!