If you’re anything like me, one of the first things you order when you walk into Panera Bread is their iconic Broccoli Cheddar Soup — rich, creamy, loaded with tender veggies, and packed with melty cheese.
There’s a reason it’s their most popular soup! Now, you can bring that warm, velvety goodness to your kitchen with this easy copycat recipe.
This homemade version is even better than the original — it’s made with fresh ingredients, no preservatives, and you can control the thickness, the cheese level, and even toss in extra broccoli or carrots. Whether served in a bread bowl or a regular bowl, it’s the kind of comfort food the whole family will love.
Why You’ll Love This Recipe
This soup is a crowd-pleaser that’s rich, cozy, and simple to make — no fancy ingredients, just real comfort. It’s perfect for cold nights, meal prep, or whenever you need something soul-warming.
You’ll love how much better it tastes than store-bought versions. Plus, it’s easy to tweak: add extra broccoli, switch up the cheese, or make it vegetarian — you’re in control!
What You’ll Need
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups half and half (or whole milk for a lighter version)
- 2 cups low-sodium chicken broth (or veggie broth)
- 3 cups broccoli florets, chopped small
- 1 cup carrots, julienned or grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional for warmth)
- 2 cups freshly shredded sharp cheddar cheese
Pro Tips
- Use fresh broccoli and grate your own cheddar — it melts better and gives the soup a silky texture.
- Don’t boil after adding cheese — keep heat low to prevent curdling.
- Want it thicker? Simmer longer uncovered, or blend a portion of the soup.
- Add more flavor with a dash of Dijon mustard or a sprinkle of nutmeg.
- Bread bowl upgrade: Hollow out crusty rolls and ladle soup right in!
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon or silicone spatula
- Whisk
- Ladle
- Cheese grater
- Immersion blender (optional for smoother texture)
Substitutions & Variations
- Vegetarian: Use vegetable broth instead of chicken broth.
- Lighter version: Swap half and half with whole milk or evaporated milk.
- Extra cheesy: Stir in a handful of Monterey Jack or Gruyère.
- Low-carb: Skip the flour and use a slurry of cornstarch to thicken.
- Smooth or chunky: Blend partially or completely to your texture preference.
Make Ahead Tips
This soup can be made ahead and stored for up to 4 days in the fridge. Reheat gently over low heat, stirring often to prevent the cheese from separating.
You can also freeze it, though the texture may change slightly — stir in fresh cream or cheese when reheating to revive it.
Instructions
1. Sauté the Aromatics
In a large pot over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 3–4 minutes. Stir in the garlic and cook for 1 more minute.
2. Make the Roux
Sprinkle the flour over the butter mixture and whisk constantly for 1–2 minutes to cook out the raw flour taste.
3. Add Liquid & Veggies
Slowly whisk in the half and half and broth, stirring until smooth. Add the broccoli, carrots, salt, pepper, and paprika. Simmer for 15–20 minutes, or until the veggies are tender.
4. Add Cheese
Reduce the heat to low and stir in the shredded cheddar cheese a little at a time, stirring until fully melted and smooth. Don’t let the soup boil at this point.
5. Blend (Optional) and Serve
If desired, blend part of the soup with an immersion blender or regular blender for a smoother texture. Ladle into bowls, garnish with more cheese, and serve with bread.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat to preserve the creamy texture.
To freeze, cool completely, then store in freezer-safe containers for up to 2 months. Reheat slowly and stir in a splash of milk or cream if needed.
Recipe FAQs
1. Can I use frozen broccoli?
Yes! Thaw it first and chop into smaller pieces. The texture will be softer, but still delicious.
2. Can I use pre-shredded cheese?
You can, but it may not melt as smoothly. Freshly shredded cheese gives the best texture.
3. What type of cheddar is best?
Sharp cheddar adds the most flavor, but mild or medium cheddar will work too — or try a mix!
4. Can I make this soup gluten-free?
Yes — use a gluten-free flour blend or thicken with cornstarch instead of regular flour.
The Final Spoonful
This Panera Bread Broccoli Cheddar Soup Recipe brings all the comfort of your favorite café bowl into your own kitchen. It’s creamy, cheesy, full of tender vegetables, and perfect for cozy nights or family dinners.
Give it a try, and let me know in the comments how it turned out! Did you serve it in a bread bowl? Add a cheesy twist? I’d love to hear how you made it your own!