Panera Copycat Broccoli Cheddar Soup Recipe

There’s just something comforting about a creamy bowl of Broccoli Cheddar Soup. Every spoonful feels like a warm hug, and if you’re anything like me, you probably think of Panera’s version as the ultimate comfort food. I used to swing by there often, especially on those chilly fall days when nothing sounded better than their classic soup in a bread bowl. But here’s the good news: you don’t have to wait in line or spend the extra cash to enjoy this creamy goodness at home! After tinkering around in my kitchen (and happily tasting a few failed batches), I’ve landed on a recipe that mimics the original so well, it might just become a regular in your dinner rotation.

What makes this Panera copycat Broccoli Cheddar Soup special is its perfect blend of creamy, cheesy broth with tender bites of broccoli and sweet carrots. Plus, the homemade version gives you the freedom to tweak it to your taste—maybe you like it a little cheesier, or with extra veggies. Whatever your preference, this recipe is here to deliver all that cozy comfort, minus the takeout container.

this RECIPE

My broccoli cheddar soup journey: nostalgia with a ladle

One of my earliest memories of Panera’s Broccoli Cheddar Soup was during college. I’d wander in after a long day of classes, and that familiar smell would hit me the moment I opened the door—cheesy, buttery, and just a touch of earthy broccoli in the air. I remember sitting at those big wooden tables, sometimes with friends, sometimes solo, with my bread bowl brimming with soup. There was something so satisfying about tearing off bits of that bread and dunking it into the thick, velvety broth. Even now, years later, that smell brings me back. And recreating that magic in my own kitchen? Well, let’s just say it’s been a delicious (and slightly nostalgic) adventure!

The origin story of this classic comfort food

Broccoli Cheddar Soup is an American favorite, often associated with chilly days and cozy meals. While the exact origins are a bit murky, the pairing of broccoli and cheese goes back centuries, tracing its roots to English dishes. Broccoli was introduced to American cuisine in the early 1900s, and since then, it’s been a go-to veggie for soups, casseroles, and side dishes. Cheese, naturally, makes everything better, right? Especially cheddar, which is known for its sharp, tangy flavor. Over time, Panera popularized this combo with their creamy soup, turning it into a beloved favorite. Today, you’ll find it on menus everywhere, but nothing beats making it fresh at home.

Let’s talk ingredients: the stars of the show

• Butter: You’ll want salted butter for this soup. It creates the base for our roux (aka thickening agent) and adds richness to the final dish. If you’re out of salted butter, unsalted works too—just add a pinch more salt later!
• Onion: The onion gives the soup a bit of sweetness and depth. If you don’t have yellow onion, white onions or even shallots will do the trick. Pro tip: dice them small so they melt into the soup as they cook.
• All-purpose flour: This is what thickens the soup. If you’re gluten-free, you can try a gluten-free flour blend—just make sure it’s one that can handle thickening!
• Chicken broth: I love using chicken broth because it gives the soup more flavor. If you’re looking for a vegetarian option, veggie broth works just as well.
• Half and half: For that creamy, velvety texture, half and half is key. If you’re looking to cut down on calories, you can swap in whole milk or even a mix of milk and cream. I’ve tried it with almond milk once, and while it wasn’t quite as rich, it worked in a pinch.
• Broccoli florets: Fresh broccoli is ideal, but frozen works too if you’re in a hurry. Just be sure to chop them into bite-sized pieces so they cook evenly.
• Carrots: The sweetness of the carrots balances the sharpness of the cheddar. I love using julienned carrots because they cook quickly and evenly, but grated or finely chopped carrots work too.
• Cheddar cheese: Ah, the star of the show! I always opt for sharp cheddar because it packs a punch. Mild cheddar will give you a creamier, subtler flavor. And if you’re feeling fancy, a mix of cheddar and Gruyère takes it up a notch. Just be sure to grate it yourself—pre-shredded cheese often contains anti-caking agents that can mess with the soup’s texture.

Kitchen gear: the must-haves (and some easy swaps)

Making Broccoli Cheddar Soup doesn’t require any fancy equipment, which is one of the reasons I love this recipe. Here’s what you’ll need:

• A heavy-bottomed pot: This is important because a good, sturdy pot ensures even heat distribution, preventing the soup from scorching. I love using my Dutch oven, but any large pot will work.
• A whisk: You’ll need this to make sure your roux and liquids blend smoothly. If you don’t have one, a wooden spoon will do, but you’ll have to whisk a bit harder to get rid of any lumps!
• A sharp knife: For chopping the veggies. Trust me, sharp knives make all the difference. I’ve tried using a dull knife before, and it made prepping the broccoli and onions a real chore (and more dangerous!).
• Cheese grater: Freshly grated cheese melts so much better than the pre-shredded kind. If you don’t have a grater, you can chop the cheese into small pieces and let it melt more slowly.

Step-by-step: let’s make some soup!

Cook the onions

Start by melting the butter in your pot over medium heat. Once the butter has melted, toss in your chopped onions. Let them cook for about 4-5 minutes until they’re translucent and just starting to turn golden on the edges. You want them soft but not brown—they’ll add a subtle sweetness to the soup. Keep an eye on them, though! I’ve walked away before and ended up with crispy onions, which aren’t quite what we’re going for here.

Make the roux

Here’s where we thicken things up. Sprinkle the flour over the butter and onions and start stirring. You’ll want to cook the flour for about 4 minutes until it turns the color of peanut butter. This step is crucial—it cooks out the raw flour taste and gives your soup a rich, toasty flavor. If you rush this part, you might end up with a floury taste, so be patient!

Time to make the soup

With your whisk in hand, slowly pour in the chicken broth and half and half. Whisk constantly as you pour to avoid lumps. Once everything is in the pot, turn up the heat and bring the soup to a slow bubble. Don’t let it boil—it should just gently simmer. Once it’s bubbling, reduce the heat to low.

Add the veggies

Now it’s time to toss in your broccoli and carrots. Give everything a good stir and let the soup simmer for about 15 minutes. Stir every few minutes to prevent anything from sticking to the bottom. You’ll know it’s ready when the broccoli is tender, but not mushy.

Finish with cheese

The final step? Stir in the cheddar cheese and salt. Once the cheese melts into the soup, give it a taste and adjust the seasoning if needed. I usually add a little extra salt at the end to bring out all the flavors. And that’s it—your Panera-style Broccoli Cheddar Soup is ready to serve!

Variations to make it your own

One of the best parts of making this soup at home is how customizable it is. Here are a few tweaks I’ve tried that you might enjoy:

• Vegetarian version: Swap the chicken broth for vegetable broth.
• Gluten-free: Use gluten-free flour to make the roux.
• Lighter version: Replace half and half with whole milk or a plant-based milk like almond or oat. You can also use less cheese if you’re watching calories.
• Add some protein: Toss in cooked chicken or crumbled bacon for a heartier soup.
• Spice it up: A pinch of cayenne pepper or some hot sauce adds a nice kick!
• Seasonal veggies: Swap the carrots for cauliflower, or add some spinach for a different veggie vibe.

How to serve: dinner party vibes

If you’re serving this soup for a cozy dinner, presentation is everything! For that Panera-style experience, serve it in a bread bowl (sourdough is my favorite). You can also garnish with a little extra shredded cheese on top and a sprinkle of black pepper. Pair the soup with a simple green salad or some crusty bread for dunking.

Drink pairings: what to sip on

Broccoli Cheddar Soup pairs wonderfully with crisp, refreshing drinks. A light white wine like Sauvignon Blanc or Chardonnay works beautifully. For beer lovers, try a pale ale or a mild IPA to balance out the richness. And if you’re keeping it non-alcoholic, a sparkling water with a squeeze of lemon is perfect.

Storing and reheating tips

Got leftovers? Lucky you! This soup keeps well in the fridge for up to 3 days. Just be sure to store it in an airtight container. When reheating, do so gently over low heat—high heat can cause the cheese to separate. You can also freeze it for up to 2 months, but note that the texture may change slightly when thawed. Just whisk it well as it reheats, and it’ll come back together nicely.

Adjusting for different servings

Need more soup for a crowd or less for a cozy dinner for two? This recipe doubles or halves easily. The key when scaling up is to keep an eye on the roux-to-liquid ratio—if you go too heavy on the flour, your soup might get too thick. And when cutting the recipe in half, it can cook a bit faster, so keep an eye on those veggies.

Potential issues (and how to fix them!)

• Lumpy soup: If your soup gets lumpy, don’t panic. You can smooth it out by blending it briefly with an immersion blender or straining it through a fine mesh sieve.
• Too thick? Add a splash more broth or half and half to thin it out.
• Too salty? A squeeze of lemon juice can help balance out overly salty soup.

Now that you’ve got all the tips and tricks, I hope you’re excited to dive into this creamy, cheesy bowl of goodness. Give it a try, and don’t be afraid to tweak it to make it your own!

FAQs

Can I use frozen broccoli for this recipe?
Yes! Just thaw it first and chop it into bite-sized pieces.

What’s the best way to reheat this soup?
Reheat it over low heat on the stove, stirring often. If it’s too thick, add a bit more broth or milk.

Can I freeze Broccoli Cheddar Soup?
You can, though the texture might change a little. Just whisk it well after reheating to bring it back together.

Can I make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth, and you’re good to go.

What can I use instead of half and half?
You can use whole milk or a mix of milk and cream for a similar texture.

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