If you love Panera's famous broccoli cheddar soup, this copycat version delivers that same ultra-creamy, thick, cheesy texture right at home. It's rich without being heavy, packed with tender broccoli, and loaded with sharp cheddar for that signature restaurant flavor. Even better? It tastes just as good (if not better) the next day.
Jump to:
- Why You'll Love This Recipe
- Why This Tastes Just Like Panera
- Ingredient Notes
- Substitutions
- Variations
- Step-by-Step Instructions
- Expert Tips
- Why Is My Broccoli Cheddar Soup Grainy?
- Can I Serve This in a Bread Bowl?
- Make Ahead & Storage
- Serving Suggestions
- Recipe FAQs
- More Soup Recipes
- Copycat Panera Broccoli Cheddar Soup (Ultra Creamy)
- 💬 Comments
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.
Why This Tastes Just Like Panera
This isn't just "broccoli cheese soup". It recreates the specific things that make Panera's version iconic:
- Thick, velvety texture (not watery)
- Sharp cheddar flavor
- Finely chopped, tender broccoli
- Smooth, creamy base
- Balanced seasoning with subtle depth
The key is a proper roux, freshly shredded cheese, and adding the cheese off heat so it melts smoothly.
Ingredient Notes
- Chicken broth: Chicken broth adds savory depth. Use low-sodium or unsalted chicken broth to control the salt.
- 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: Use a mixture of heavy and half-and-half cream. Heavy cream has 35% fat, whereas half and half has 10%. This combination gives richness without making the soup overly heavy.
- Cheddar cheese: Sharp cheddar cheese is a must, as this is what Panera uses.
- 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: Substitute with vegetable broth to keep the soup vegetarian.
- Cream: Use all heavy cream, all half and half, or substitute with whole milk. If you use cream or milk with a lower fat content, the soup may be less rich.
- Sharp cheddar cheese: Substitute with any melting cheddar cheese you have on hand, like colby jack.
- Dried mustard: Swap with fresh dijon mustard.
- Carrots: 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 extra thickness.
- Bacon: Top with crisped bacon for a meaty twist.
- Blended: For a smoother soup, blend with an immersion blender or a blender.
- Crockpot: Try this crockpot broccoli cheese soup recipe if you prefer a slow-cooker method.
Step-by-Step Instructions
Prep Work Before Cooking
- Gather and measure all ingredients
- Shred cheddar cheese
- Chop broccoli into small pieces, and shred 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 cook the onions and garlic until translucent and soft.
Add a pat of butter to the onions, and let it melt.
Make the Roux
Sprinkle in flour and whisk continuously for 2-3 minutes. The mixture should look smooth and slightly golden - this prevents a raw flour taste. This is the same method you use for classic macaroni and cheese, or a five-cheese sauce.
Add the Broth
Stir in broth gradually. 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
Remove the pot from the heat. Gradually stir in freshly shredded cheddar until melted and smooth.
Expert Tips
Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents, which change the texture of your soup.
Manage the heat: Simmer gently, don't boil the soup. High heat will cause the cream to separate.
Even chopping: Chop the broccoli into small pieces for even cooking.
Extra creaminess: Blend 1 cup of soup and stir it back into the pot.
Season gradually: Cheddar cheese adds saltiness, so taste before seasoning.
Why Is My Broccoli Cheddar Soup Grainy?
Grainy texture usually happens because:
- Cheese was added while soup was too hot
- The soup was boiled after adding cheese
- Pre-shredded cheese was used
- Roux wasn't cooked long enough
The Fix: Keep the heat low and stir cheese in slowly off heat.
Can I Serve This in a Bread Bowl?
Yes, and it is worth it. To make it Panera-style:
- Choose round sourdough boules.
- Slice the top off.
- Hollow out the center, leaving a thick wall.
- Toast lightly for structure.
- Ladle hot soup inside.
The bread soaks up the cheese perfectly.
Make Ahead & Storage
- Fridge: 3-4 days in an airtight container.
- Freezer: Not ideal, as dairy may separate.
- Reheat: Low heat with a splash of milk. Stir frequently.
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 proper roux + high cheese ratio + controlled simmering is the recipe for thick, creamy soup.
You can, but Panera's version has texture. A partial blend works best.
Yes, and it actually tastes better the next day. The flavor deepens as it sits. Store in an airtight container in the refrigerator for up to 4 days and gently reheat on the stovetop with a splash of milk to loosen the texture.
If your soup isn't thick enough, simmer longer to reduce, add a small cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water), increase the cheese slightly, or blend 1-2 cups of soup and stir back in.
Cheese clumps when the soup is too hot, it's added all at once, or pre-shredded cheese is used.
Yes, but the texture will be slightly different. Alternative thickening options include a cornstarch slurry, cream cheese, or pureed cauliflower.
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Copycat Panera Broccoli Cheddar Soup (Ultra Creamy)
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 cook the onions and garlic until translucent and soft.Add the butter to the onions, and let it melt.1 Onion, 2 cloves Garlic
- Add a pat of butter to the onions, and let it melt.3 tablespoon Salted butter
- Sprinkle in flour and whisk continuously for 2-3 minutes. The mixture should look smooth and slightly golden.3 tablespoon All purpose flour
- Stir in broth gradually. 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, 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
- Remove the pot from the heat. Gradually stir in freshly shredded cheddar until melted and smooth.2 cups Sharp cheddar cheese
✱Recipe Notes
Manage the heat: Simmer gently, don't boil the soup. High heat will cause the cream to separate. Even chopping: Chop the broccoli into small pieces for even cooking. Extra creaminess: Blend 1 cup of soup and stir it back into the pot. Season gradually: Cheddar cheese adds saltiness, so taste before seasoning.
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!