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Flat lay photo of a bowl of Broccoli Soup
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5 from 7 votes

Panera Vegetarian Broccoli Cheddar Soup {30 Minutes}

The best part of this Panera vegetarian broccoli cheddar soup is that it's easy, ready in just 30 minutes, and just as delicious to make at home!
Prep Time5 mins
Cook Time25 mins
Total Time40 mins
Course: Soups
Cuisine: American
Servings: 2 Servings
Calories: 666kcal
Author: Sunena Anand


  • 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


  • 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


  • 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.


Calories: 666kcal | Carbohydrates: 43g | Protein: 28g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1352mg | Potassium: 1425mg | Fiber: 10g | Sugar: 10g | Vitamin A: 14306IU | Vitamin C: 276mg | Calcium: 711mg | Iron: 3mg