This Panera copycat broccoli cheddar soup is incredibly easy to make, ready in just 30 minutes, and just as delicious to make at home! When the weather cools down, this broccoli cheddar soup is the ultimate hug in a bowl!
Why You'll Love This Recipe
Just like the Panera original: This broccoli cheddar soup will remind you of the restaurant classic, except you control what goes into it! If you love Panera copycat recipes, you will love my coconut pumpkin soup, kitchen sink cookies, and Thai chicken soup too!
Customizable: You can make small changes to this recipe to suit your preferences. You can use lighter cream or milk, or add less or more veggies!
A comforting classic: There is nothing more comforting than thick, creamy soup on a cold fall day. This soup checks all of those boxes. If you love the flavors of broccoli and cheese, this ruby tuesday broccoli salad recipe will be a hit, too.
Ingredient Notes
- Chicken broth: I recommend using low-sodium or unsalted chicken broth. This will allow you to control the salt content of the soup, as cheese has a good amount of salt on its own.
- Frozen broccoli: Frozen broccoli is great for this recipe, as it is already cut into florets with minimal stems included. You do not need to thaw the broccoli before using it in the soup.
- Cream: You will specifically need a mix of heavy cream and half and half. Heavy cream has 35% fat, and half and half has 10%. This is a good mix of richness without overwhelming the added cheese in the soup.
- Cheddar cheese: Sharp cheddar cheese works best for this soup, as the flavor stands out instead of blending into all the other flavor notes of the soup.
- Dried spices: You will need dried mustard powder, and ground nutmeg to season the soup.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Chicken broth: If you want to keep this soup vegetarian, you can substitute chicken broth with vegetable broth instead.
- Cream: You can use all heavy cream, all half and half, or substitute with whole milk. If you use cream or milk with a lower fat content, you may feel that the soup is slightly less rich.
- Sharp cheddar cheese: You can use any melting, cheddar cheese you have on hand. You can also use Colby jack cheese if you prefer.
- Dried mustard: Fresh Dijon mustard works well.
- Carrots: You can use pre-shredded or matchstick-cut carrots from the grocery store to save some prep time.
Variations
- Extra thick: Add cubes of American cheese or Velveeta, for an extra thick version of this soup.
- Bacon: Top the soup with some crisped bacon for a meaty twist.
- Blended: If you like a smoother soup, put this soup in the blender for a silky, smooth version of this classic.
- Bread bowl: Hollow out a round loaf of bread, and serve this soup in a homemade bread bowl just like they do at Panera.
- Crockpot: Try this crockpot broccoli cheese soup recipe if you prefer a slow-cooker method.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Shred the cheese: Shred the cheese using a box grater or an electric shredder.
Prep the broccoli and carrots: Cut the broccoli into small pieces, including the stems. Shred the carrots using a box grater.
Saute Onions & Garlic
Heat a large pot on medium heat. Add a tablespoon of olive oil to the pot, and lightly saute the onions and garlic until translucent and fragrant.
Add a pat of butter to the onions, and let it melt.
Make the Roux
Sprinkle the all-purpose flour into the melted butter, and stir to combine. Let the roux cook through for 1-2 minutes while stirring constantly. This is the same method you use for classic macaroni and cheese, or a five-cheese sauce.
Add the Broth
Once the roux has cooked for 1-2 minutes, add the chicken broth to the pot. Stir the broth regularly to incorporate the roux into the broth. Let the broth simmer for 3-5 minutes to thicken.
Add the Vegetables
Once the broth has thickened, add the shredded carrots and chopped broccoli to the soup. Season the soup with salt, mustard powder, and nutmeg.
Add the Cream
Turn the heat to medium-low. Add the cream to the soup, and stir to combine.
Finish with Cheese
On low heat, gradually add the cheddar cheese to the soup. Add a small portion of cheese, stir it in, and then add the next small portion until all the cheese is combined into the soup.
Expert Tips
Use freshly shredded cheese: Pre-shredded cheese does not melt as well as freshly grated cheese. Pre-shredded cheese is coated in anti-caking agents which change the texture of your soup and will result in a grainy texture.
Manage the heat: High heat will cause the cream to separate and will prevent the cheese from melting into a silky, smooth soup. When finishing the soup, the perfect heat is medium-low.
Change the consistency: Use double the amount of butter and flour if you prefer a thicker consistency. This recipe makes a thick soup, but note that the vegetables will let some water out as they cook.
Make Ahead & Storage
- This soup can be prepared 3-4 days in advance.
- Leftover soup can be stored in the fridge for up to 4 days.
- Reheat on the stove on medium-low heat, or in the microwave in a microwave-safe bowl or container.
- I do not recommend freezing this soup, as when reheated it can end up a little bit grainy in texture with all the cheese and dairy in the soup.
Serving Suggestions
- Salads: This soup is perfectly delicious all on its own, but a side salad doesn't hurt! Some of my favorites include a classic salami chopped salad, grilled corn and avocado salad, or a steakhouse-style wedge salad, too!
- Bread and Rolls: The perfect pairing to soup is freshly baked bread. Serve this broccoli cheddar soup with warm Panera copycat black pepper focaccia, pull-apart garlic monkey bread, air fryer cheddar biscuits, or garlic parmesan rolls.
- Other sides: Pair this soup with this curated collection of 30+ perfect side dishes to broccoli cheddar soup!
Recipe FAQs
A roux, or a mix of butter and flour, is what thickens broccoli cheddar soup. Alternatively, you can add American cheese such as Velveeta, to add to the thick texture of the soup.
This soup is not gluten free. The mixture of butter and flour that thickens the soup will add gluten to the soup.
More Soup Recipes
Panera Copycat Broccoli Cheddar Soup (30 Minutes!)
Equipment
Ingredients
- 1 Onion - finely chopped
- 2 cloves Garlic - finely minced
- 3 tablespoon Salted butter
- 3 tablespoon All purpose flour
- 3 cups Chicken broth
- 500 g Broccoli florets - roughly chopped
- ½ cup Carrots - shredded
- 1 teaspoon Dried mustard
- ¼ teaspoon Nutmeg
- ¼ cup Heavy cream
- ½ cup Half and half cream
- 2 cups Sharp cheddar cheese - shredded
- 1 teaspoon Sea salt - or to taste
- 1 teaspoon Black pepper - or to taste
Instructions
- Heat a large pot on medium heat. Add a tablespoon of olive oil to the pot, and lightly saute the onions and garlic until translucent and fragrant.1 Onion, 2 cloves Garlic
- Add a pat of butter to the onions, and let it melt.3 tablespoon Salted butter
- Sprinkle the all-purpose flour into the melted butter, and stir to combine. Let the roux cook through for 1-2 minutes while stirring constantly.3 tablespoon All purpose flour
- Once the roux has cooked for 1-2 minutes, add the chicken broth to the pot. Stir the broth regularly to incorporate the roux into the broth. Let the broth simmer for 3-5 minutes to thicken.3 cups Chicken broth
- Once the broth has thickened, add the shredded carrots and chopped broccoli to the soup. Season the soup with salt, pepper, mustard powder, and nutmeg.500 g Broccoli florets, ½ cup Carrots, 1 teaspoon Dried mustard, ¼ teaspoon Nutmeg, 1 teaspoon Sea salt, 1 teaspoon Black pepper
- Turn the heat to medium-low. Add the cream to the soup, and stir to combine.¼ cup Heavy cream, ½ cup Half and half cream
- On low heat, gradually add the cheddar cheese to the soup. Add a small portion of cheese, stir it in, and then add the next small portion until all the cheese is combined into the soup.2 cups Sharp cheddar cheese
Biana says
We love soup, and Broccoli Cheddar Soup looks so good! Will be making it very soon.
Michelle Boule says
We haven't been going out to eat with everything going on and I've been craving this soup. Can't wait to try it once my groceries are delivered!
Jo says
Love all the flavors here! My kids keep asking for more, hehe Thank you so much for the recipe ?
Michelle | Sift & Simmer says
It's been ages since I've had Panera, but so happy to have found this recipe! Thanks for sharing!
Beth says
Oh my goodness! My daughter is going to love this recipe! Looks so cheesy and delicious! So excited!