Panera Broccoli Cheddar Soup is probably one of the most sought after copycat recipes. This vegetarian broccoli cheddar soup is incredibly easy to make, ready in just 30 minutes, and just as delicious to make at home! Paired with homemade cheddar scallion biscuits, or any of my favorite 30+ side dishes that go perfectly, and you are ready for the ultimate comfort meal.
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👩🏽🍳Why This Recipe Works
- It tastes 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, and these kitchen sink cookies, and Thai chicken soup too!
- You can make lighter changes, depending on any special diets: You can use heavy cream, or lighter cream, to your taste.
- It's a GREAT way to get the kids to eat their veggies: You might be bribing them with cheese, but that's not important. Another fun way to get your kids to eat broccoli is by growing broccoli sprouts with them at home - what better way to encourage kids to eat their 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're looking for a different spin on a comforting classic, my southwest chicken soup is always a hit!
🥘Ingredients
- Butter: Butter is the base of the roux, which will thicken this soup up. I recommend using salted butter, as it acts as another layer of seasoning in the soup.
- Vegetable broth: Using vegetable broth as the base liquid for this soup keeps it vegetarian. Vegetable broth still adds a good depth of flavor and savory flavor, just like chicken broth would.
- Half and half cream: I like to use half and half cream as the dairy element in the soup, as it is a good balance of richness without being overwhelmingly rich, like heavy cream. It balances well with the addition of the cheese in the soup.
- Cheddar cheese: I like to use sharp cheddar cheese in this soup. The flavor is fresh, without tasting artificial.
A full list of ingredients with measurements is located on the recipe card, below.
📖Substitutions
- Vegetable broth: If you do not care to keep this soup vegetarian, you can use chicken broth, instead.
- Half and half cream: Feel free to use milk or heavy cream, depending on what you have on hand. Keep in mind that milk will not give the same richness to the soup, as using cream of some kind will.
- Sharp cheddar cheese: You can use any kind of melting, cheddar cheese that you have on hand. You can also use colby jack cheese if you prefer.
- Dried mustard: Fresh dijon mustard works well in place.
🔪Variations
- Extra thick: Throw in some 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, throw this soup in the blender for a smoother version of this classic.
- Bread bowl: Hollow out a round loaf of bread, and serve this soup in a homemade bread bowl - Panera style!
⏲️ Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Shred the cheese - Using a box grater or an electric shredder of your choice, shred the cheese.
Prep the broccoli and carrots - Cut the broccoli into small pieces, including the stems. Shred the carrots using a box grater, or use pre-shredded carrots or matchstick-cut carrots, too.
In a large pot on medium heat, melt the butter. Once the butter is melted, add in the flour and continue to stir to cook through the flour. This should take 1-2 minutes to get rid of the raw flour taste. This is the same method that you would use for a classic macaroni and cheese recipe, or a five cheese sauce too.[photo 1]
Turn the heat down to medium-low. Pour the vegetable broth into the pot, stirring well to incorporate the flour mixture. Add the broccoli and shredded carrots, and let it simmer over medium heat until the broccoli is tender, for approximately 15-20 minutes. [photo 2]
Mix in the cream, and spices to the soup mix, and stir well. Let the soup simmer for another 5 minutes. [photo 3]
Add in the cheese in small handfuls, stirring and combining well after adding in each portion is added to the soup. Continue until all of the soup has been added to the soup, and has melted in. Remove from the heat, and serve. [photo 4]
💭 Expert Tip
Avoid pre-shredded cheese: pre-shredded cheese does not melt the same as cheese that is freshly grated. This is because pre-shredded cheese is coated in anti-caking agents. This will change the texture of your soup and will result in a grainy texture.
Manage the heat of your stove: Keeping the heat too high will cause the cream to separate, and will also prevent the cheese from melting into a silky, smooth soup. The perfect heat is medium-low, to keep things simmering without getting too hot.
For a thicker consistency: Use double the amount of butter and flour. This recipe makes a decently thick soup, but a little bit thinner than the restaurant version.
🍽 Make Ahead & Storage
Make Ahead Instructions
- This soup can be prepared 3-4 days in advance.
- Store pre-made soup in an airtight container, in the fridge.
- Reheat on the stove on medium-low heat, or in the microwave in a microwave-safe bowl or container.
Storing Leftovers
- Leftover soup can be stored in the fridge for up to 4 days.
- 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.
⭐ 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
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Panera Vegetarian Broccoli Cheddar Soup {30 Minutes}
Ingredients
- 2 tablespoon Salted butter
- 2 tablespoon All purpose flour
- 1 ½ cups Vegetable broth
- 1 Broccoli crown roughly chopped
- 1 cup Carrots shredded
- 1 cup Half and half cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried mustard
- ¼ teaspoon Nutmeg
- 1 cup Sharp cheddar cheese shredded
Equipment
Instructions
- In a large pot on medium heat, melt the butter. Once the butter is melted, add in the flour and continue to stir to cook through the flour. This should take 1-2 minutes to get rid of the raw flour taste.2 tablespoon Salted butter, 2 tablespoon All purpose flour
- Turn the heat down to medium-low. Add the vegetable broth to the pot, stirring well to incorporate the flour mixture. Add the broccoli and shredded carrots, and let it simmer over medium heat until the broccoli is tender, for approximately 15-20 minutes.1 ½ cups Vegetable broth, 1 Broccoli crown, 1 cup Carrots
- Add in the cream, and spices to the soup mix, and stir well. Let the soup simmer for another 5 minutes.1 cup Half and half cream, 1 teaspoon Garlic powder, 1 teaspoon Onion powder, 1 teaspoon Dried mustard, ¼ teaspoon Nutmeg
- Add in the cheese in small handfuls, stirring and combining well after adding in each portion is added to the soup. Continue until all of the soup has been added to the soup, and has melted in. Remove from the heat, and serve.1 cup Sharp cheddar cheese
Notes
- Avoid pre-shredded cheese: pre-shredded cheese does not melt the same as cheese that is freshly grated. This is because pre-shredded cheese is coated in anti-caking agents. This will change the texture of your soup and will result in a grainy texture.
- Manage the heat of your stove: Keeping the heat too high will cause the cream to separate, and will also prevent the cheese from melting into a silky, smooth soup. The perfect heat is medium-low, to keep things simmering without getting too hot.
- For a thicker consistency: Use double the amount of butter and flour. This recipe makes a decently thick soup, but a little bit thinner than the restaurant version.
Biana
We love soup, and Broccoli Cheddar Soup looks so good! Will be making it very soon.
Michelle Boule
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
Love all the flavors here! My kids keep asking for more, hehe Thank you so much for the recipe ?
Michelle | Sift & Simmer
It's been ages since I've had Panera, but so happy to have found this recipe! Thanks for sharing!
Beth
Oh my goodness! My daughter is going to love this recipe! Looks so cheesy and delicious! So excited!