Dinner

Copycat Panera Cheddar Broccoli Soup Recipe

Byreem everly November 9, 2025November 9, 2025

Introduction

This copycat Panera Cheddar Broccoli Soup is a warm, creamy delight that perfectly captures the rich, cheesy flavor and comforting texture you love from the restaurant. Packed with tender broccoli and carrots, this homemade version is easy to make, budget-friendly, and ideal for cozy meals any time of the year.

A close-up image of creamy broccoli cheddar soup served in a white bowl with a blue rim. The soup has a thick, smooth yellow base with small chunks of green broccoli and bits of orange cheddar cheese visible throughout. A spoon holds a scoop of soup that includes a large piece of bright green broccoli with a few thin shreds of melted orange cheddar cheese on top. The bowl is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick) unsalted butter
1 medium onion, finely chopped
1/2 cup all-purpose flour
2 cups half-and-half (or substitute whole milk or heavy cream)
2 cups chicken broth (or vegetable broth for vegetarian)
1 large head broccoli florets (4-5 cups), chopped into small pieces
1 cup carrots, julienned or finely diced (about 2 medium carrots)
8 ounces sharp cheddar cheese, freshly grated (about 2 cups)
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1/4 teaspoon freshly grated nutmeg (or ground)
Optional: 1 teaspoon Dijon mustard
Optional: A few dashes hot sauce (like Tabasco or Frank’s RedHot), to taste

Instructions

Step 1: Prepare your vegetables by finely chopping the onion, washing and chopping the broccoli into bite-sized pieces, and peeling and julienning or dicing the carrots. Grate the sharp cheddar cheese and set aside.
Step 2: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent but not browned.
Step 3: Sprinkle the flour over the butter and onions, whisking constantly for 1-2 minutes until you form a golden, slightly nutty-smelling roux.
Step 4: Slowly add the half-and-half in 1/2 cup increments, whisking continuously to prevent lumps. Once smooth, whisk in the chicken or vegetable broth gradually, maintaining a smooth mixture.
Step 5: Bring the mixture to a gentle simmer over medium-low heat, stirring frequently, and cook for 5-8 minutes until thickened enough to coat the back of a spoon.
Step 6: Add the chopped broccoli and carrots to the soup base. Stir to combine and return to a gentle simmer. Cook for 15-20 minutes until the vegetables are tender but still vibrant and not mushy, stirring occasionally.
Step 7: Season the soup with salt, black pepper, and nutmeg. If using, stir in the Dijon mustard and a few dashes of hot sauce. Taste and adjust seasoning as needed.
Step 8: Reduce the heat to low or remove from heat entirely. Add the grated cheddar cheese slowly, stirring gently and continuously until fully melted and smooth. Do not let the soup boil after adding the cheese.
Step 9: Taste the soup and adjust salt and pepper if necessary. If too thick, thin with a little warm broth or milk. Serve hot and enjoy your homemade Panera-style cheddar broccoli soup.

Tips & Variations

Always grate your own cheese to avoid grainy texture caused by anti-caking agents in pre-shredded cheese.
Don’t overcook the broccoli to keep the soup vibrant and flavorful.
For a vegetarian version, substitute chicken broth with vegetable broth.
Add a pinch of cayenne pepper or smoked paprika for a subtle spice and smoky depth.
Use heavy cream instead of half-and-half for an even richer soup.
For a smoother soup, pulse the cooked soup base with an immersion blender before adding cheese (careful not to over-blend).

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching and ensure the cheese melts smoothly. Avoid boiling to keep the texture creamy. Soup can also be frozen, but expect some separation on thawing; reheat gently and whisk or blend to recombine.

How to Serve

A close-up shows a spoon lifting a creamy broccoli cheese soup from a white bowl with a blue rim, sitting on a white marbled texture. The soup has a thick, smooth pale yellow base with visible green broccoli bits and small orange carrot pieces. The spoon holds a bright green broccoli floret topped with thin strands of melted yellow cheddar cheese, with small herbs sprinkled on top and in the soup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply substitute the chicken broth with vegetable broth and ensure your cheese is vegetarian-friendly. The soup will still be creamy and delicious.

How do I store and reheat leftover soup?

Cool the soup completely, refrigerate in an airtight container for up to 3-4 days, and reheat gently on the stovetop. Stir frequently and avoid boiling to maintain creamy texture.