The first spoonful of creamy, cheesy broccoli soup always takes me back to chilly evenings when nothing but a big bowl of warmth would do. I remember ducking into Panera Bread on a snowy night, hands freezing, and ordering their iconic broccoli cheese soup—honestly, it was love at first bite. The way that soup is both rich and soothing, with tender broccoli and melty cheese, totally made my day. That’s exactly why I set out to recreate this copycat Panera broccoli cheese soup at home (with a few tweaks I swear make it even better!).
Let’s face it, there’s something magical about a bowl of soup that’s both familiar and just a little indulgent. Whether you’re curled up with a blanket, sharing dinner with your family, or just need something to perk up a gray day, this recipe is my go-to for ultimate comfort. If you’ve ever wished you could have Panera’s broccoli cheddar soup without leaving your house—or spending extra on takeout—you’re absolutely in the right place. I’ve made this soup more times than I can count, tweaking the cheese blend, adjusting the creaminess, and even sneaking in extra veggies for my picky eaters. And when I say it’s easy, I mean it. You’re looking at less than an hour from start to finish, and you probably already have most of the ingredients in your kitchen.
What I love about this copycat Panera broccoli cheese soup is how customizable it is. You can make it as thick or as silky as you want, and it’s a great way to use up that bunch of broccoli lurking in your fridge. Plus, as someone who’s always hunting for quick, hearty meals, this recipe checks all my boxes: flavor, comfort, and convenience. Trust me, you’ll want to bookmark this one for every cozy night ahead—especially when you want that Panera flavor without leaving your own kitchen!
Why You’ll Love This Copycat Panera Broccoli Cheese Soup Recipe
- Quick & Easy: This soup comes together in under 45 minutes, making it perfect for busy weeknights or those last-minute comfort food cravings.
- Simple Ingredients: No fancy shopping trips required—just basic pantry and fridge staples (think fresh broccoli, cheese, a little milk, and some trusty spices).
- Ultimate Comfort Food: Every spoonful is creamy, cheesy, and packed with tender broccoli—honestly, it’s the food version of a warm hug.
- Crowd-Pleaser: Even picky eaters ask for seconds (my kids love dunking crusty bread in it!), and it’s a huge hit at potlucks or family gatherings.
- Customizable: Adjust the thickness, swap cheeses, go gluten-free, or sneak in extra veggies—this soup is super forgiving and flexible.
I’ve made plenty of broccoli cheddar soups, but this copycat Panera broccoli cheese soup stands out for a few reasons. First, I blend about half the soup for an ultra-smooth base, then stir the rest in for those classic bites of broccoli and carrot. Second, I use a mix of sharp cheddar and a little Monterey Jack to amp up the flavor and meltiness (trust me, it makes a difference). And let’s not forget, a touch of nutmeg gives the soup that “something special” you can’t quite put your finger on but totally crave.
This isn’t just a bowl of soup—it’s the kind that makes you close your eyes, sigh, and feel all the stress of the day melt away. Whether you’re feeding a crowd or just yourself (hello, meal prep!), this copycat Panera broccoli cheese soup will keep you cozy, satisfied, and coming back for more. Honestly, I dare you to have just one bowl.
Ingredients Needed for Copycat Panera Broccoli Cheese Soup
This recipe uses simple, wholesome ingredients that deliver big flavor and classic creamy texture. Most of these are probably in your fridge and pantry already, making this the ultimate no-fuss comfort food. Here’s what you’ll need:
- Unsalted butter (1/4 cup or 60g): Adds richness and helps cook the veggies evenly.
- Yellow onion, chopped (1 small or about 100g): For that sweet, savory base.
- Carrots, grated or julienned (1 cup or 120g): They bring color, natural sweetness, and extra texture.
- Fresh broccoli florets (4 cups or 350g): Chop them small for quicker cooking and easier blending (stems peeled and diced are great, too).
- Garlic, minced (2–3 cloves): For a subtle depth—if you love garlic, don’t be shy.
- All-purpose flour (1/4 cup or 30g): Thickens the soup and gives it that signature creamy consistency (swap gluten-free flour if needed).
- Low-sodium chicken or vegetable broth (2 cups or 480ml): I like Swanson or homemade, but any good-quality broth will do. Veggie broth works for a vegetarian version.
- Whole milk (2 cups or 480ml): Makes the soup luxuriously creamy; you can use 2% for a lighter version.
- Heavy cream (1 cup or 240ml): For a super-rich finish (sub half-and-half for a lighter soup, but I say go for it on cold nights).
- Sharp cheddar cheese, freshly shredded (2 cups or 200g): Freshly shredded melts smoother than pre-shredded. I love Cabot or Tillamook if you’re brand-hunting.
- Monterey Jack cheese, shredded (1/2 cup or 50g): Adds extra creaminess and helps with melt (optional, but I’m obsessed).
- Salt (1 teaspoon or to taste): Start small and adjust as you go.
- Black pepper (1/2 teaspoon): For a gentle kick—add more if you like it peppery.
- Ground nutmeg (1/8 teaspoon): Totally optional but adds warmth and depth—don’t skip unless you have to!
Ingredient Tips:
- If you want a gluten-free version, use a 1:1 gluten-free flour blend or cornstarch slurry to thicken.
- For extra veggies, toss in chopped cauliflower or a handful of spinach near the end—no one will even notice.
- Dairy-free? Use plant-based butter, dairy-free milk, and your favorite vegan cheese (though the texture will be a bit different).
- Freshly grated cheese makes a huge difference in melting—pre-shredded can get a little clumpy.
Equipment Needed
- Large soup pot or Dutch oven: My favorite is a heavy-bottomed enameled Dutch oven, but any large pot works. If you use a lightweight pot, just watch the heat to avoid scorching.
- Cutting board and sharp knife: For chopping veggies—trust me, a sharp knife makes all the difference and keeps your knuckles safe.
- Box grater or food processor: For grating cheese and carrots (the food processor saves serious time if you’re making a double batch).
- Measuring cups and spoons: Precision helps, especially for the thickener.
- Wooden spoon or silicone spatula: For stirring and scraping the soup (I’ve found silicone holds up best with sticky cheese blends).
- Immersion blender or regular blender: An immersion blender is my go-to for blending soup right in the pot—less mess, less fuss. A standard blender works fine, but let the soup cool a little before blending to avoid splatters.
- Ladle: For serving those perfectly cheesy bowls.
If you don’t have an immersion blender, just use a regular blender in batches—cover the lid with a towel to avoid steamy explosions (don’t ask how I know). For easy cleanup, rinse your cheese grater right away so the cheese doesn’t stick. And honestly, if you’re on a budget, thrift store pots and tools work just as well as pricey brands—my favorite soup pot is a hand-me-down from my grandma!
Preparation Method: How to Make Copycat Panera Broccoli Cheese Soup
- Melt the butter and sauté the veggies: In a large soup pot or Dutch oven, melt 1/4 cup (60g) unsalted butter over medium heat. Add 1 small chopped onion (about 100g) and cook until soft and translucent, about 4–5 minutes. Stir in 1 cup (120g) grated carrots and sauté for 2–3 minutes, until slightly softened. Add 2–3 minced garlic cloves and cook for another 30 seconds, just until fragrant (don’t let it brown).
- Add flour to make a roux: Sprinkle 1/4 cup (30g) all-purpose flour over the veggies and stir constantly for about 2 minutes. The mixture will thicken and look a bit pasty—this cooks out the raw flour taste.
- Pour in broth and milk: Gradually whisk in 2 cups (480ml) low-sodium broth and 2 cups (480ml) whole milk, stirring constantly to prevent lumps. Bring to a gentle simmer, scraping up any bits stuck to the bottom. It should start to thicken after about 3–4 minutes.
- Add broccoli and simmer: Stir in 4 cups (350g) finely chopped broccoli florets and 1 cup (240ml) heavy cream. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon nutmeg. Bring the soup to a gentle simmer (not a boil), cover, and cook for 15–20 minutes, until the broccoli is very tender and carrots are soft. Stir occasionally to keep the bottom from sticking.
- Blend for creamy texture: Use an immersion blender to blend about half the soup directly in the pot—leave some broccoli and carrot pieces for texture. (If you’re using a regular blender, let the soup cool for 5 minutes, then carefully blend in batches. Hold the lid with a towel to avoid hot splashes!)
- Add the cheese: Reduce the heat to low. Stir in 2 cups (200g) freshly shredded sharp cheddar and 1/2 cup (50g) Monterey Jack cheese, a handful at a time, stirring until completely melted and smooth. Don’t let the soup boil after adding cheese, or it might get grainy.
- Taste and adjust: Give the soup a taste and add more salt or pepper as needed. If you want it thicker, let it simmer a few extra minutes. Too thick? Stir in a splash of milk or broth.
- Serve: Ladle hot soup into bowls and garnish with extra shredded cheese, cracked black pepper, or a sprinkle of fresh herbs if you like. Serve with crusty bread or in a bread bowl for the full Panera experience!
Notes & Troubleshooting:
- If the soup looks too thin at first, don’t worry—it thickens as it cools.
- For super-silky soup, blend more of the veggies. For chunkier texture, leave more unblended.
- If you accidentally boil the soup after adding cheese and it separates, add a splash of cream and whisk vigorously—it usually comes back together.
- Got leftovers? The soup will thicken in the fridge. Just whisk in a little milk when reheating.
My personal tip: Prep all your veggies and cheese before starting—once you begin, things move fast, and you’ll want everything ready to toss in. And don’t forget to taste as you go—seasoning is everything!
Cooking Tips & Techniques for Perfect Broccoli Cheese Soup
After making this copycat Panera broccoli cheese soup countless times, I’ve learned a few tricks for dreamy, cheesy results every time. Here’s what works (and what to watch out for):
- Use freshly grated cheese: Pre-shredded cheese is tempting, but it contains anti-caking agents that can make your soup grainy. Grate your own for the silkiest melt!
- Don’t boil after adding cheese: High heat will break down the cheese, making your soup gritty. Keep it at a gentle simmer or below once you start adding cheese.
- Blend for your favorite texture: If you love a smooth soup, blend most of it. If you want some veggie chunks, just pulse a few times or blend half. My family likes it about 60% blended—just enough for creaminess, but with broccoli you can still see.
- Prep ahead for speed: Chop all your veggies and grate the cheese before turning on the stove. It makes the process feel less rushed and stops you from accidentally overcooking anything while you play catch-up.
- Watch your roux: Don’t rush the flour step—it’s what keeps the soup from tasting floury, but if you cook it too long, it can burn. Stir constantly and go by smell: it should smell slightly toasty, not scorched.
- If your soup is too thick: Add a splash of milk or broth until it’s perfect for your taste. If it’s too thin, let it simmer uncovered for a few minutes—the soup thickens as it cools, too!
- Don’t skip the nutmeg: Even if you’re skeptical, just a pinch adds warmth and depth you’ll notice in the background. It’s my “secret ingredient,” and it makes the whole house smell amazing.
I’ve had my share of mistakes (like boiling the cheese or forgetting to blend before adding it), but honestly, the soup is forgiving. If anything goes sideways, a little extra cheese and patience can usually fix it. And if you want to multitask, start the soup and prep a loaf of bread or salad while it simmers—dinner will be ready before you know it!
Variations & Adaptations
This copycat Panera broccoli cheese soup is super easy to customize to fit your needs, cravings, or whatever’s in the fridge. Here are some of my favorite spins:
- Gluten-Free: Use a gluten-free flour blend (like Bob’s Red Mill 1:1) instead of all-purpose flour, or thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water, stirred in at the end).
- Vegetarian: Stick with vegetable broth and double-check your cheese (some brands use animal rennet). I love using an extra-sharp white cheddar for a tangy kick.
- Low-Carb: Swap out the flour for a tablespoon of xanthan gum or skip the thickener altogether—it’ll be a bit thinner but still creamy thanks to the cheese and cream.
- Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce when you add the broth. My husband loves this version on cold nights.
- Extra Veggies: Toss in chopped cauliflower, spinach, or even a handful of peas with the broccoli for bonus nutrition (my “hidden veggie” trick for picky eaters).
- Dairy-Free: Use plant-based butter, unsweetened almond milk, and your favorite vegan cheese. The texture will be different, but it’s still delicious and cozy—just don’t expect it to be quite as rich.
Personally, I love adding a splash of hot sauce and a squeeze of fresh lemon juice right before serving. It brightens the flavors and adds a subtle kick that’s super satisfying. Don’t be afraid to make this soup your own—sometimes the best versions come from a little kitchen improvisation!
Serving & Storage Suggestions
This copycat Panera broccoli cheese soup is best served piping hot, ideally in a big bowl with a generous sprinkle of extra cheese on top. If you want to go all out, hollow out a sourdough bread loaf and pour the soup right in (it soaks up the cheesy broth and tastes incredible!).
Pair it with a side salad, roasted veggies, or a hunk of crusty baguette for a complete meal. For beverages, a simple iced tea or crisp white wine works beautifully, and if you’re feeling fancy, a sparkling apple cider is lovely on the side.
Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days. The soup will thicken as it cools—just add a splash of milk when reheating to thin it back out. For reheating, use a saucepan over low heat, stirring often, or microwave in 30-second bursts, stirring in between.
You can freeze the soup, but the texture might change slightly (the cheese can get a bit grainy). If you do freeze it, let it cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring in a little extra milk to smooth it out. Honestly, the flavors deepen after a day or two—so leftovers are never a bad thing!
Nutritional Information & Benefits
This copycat Panera broccoli cheese soup is rich, satisfying, and sneaks in a good amount of veggies. A serving (about 1.5 cups) contains approximately:
- Calories: 380
- Protein: 12g
- Carbohydrates: 18g
- Fat: 28g
- Fiber: 3g
Broccoli is a powerhouse—loaded with vitamin C, fiber, and antioxidants. The cheese and milk deliver protein and calcium, making this soup both comforting and nourishing. For dietary needs, you can make it gluten-free or vegetarian with easy swaps. (Heads up: contains dairy and gluten unless you adapt!)
Personally, I love knowing my family is getting a serving of veggies in every bowl—even when it tastes totally decadent. It’s comfort food you can feel good about on cozy nights in.
Conclusion
If you’re searching for the ultimate comfort food, this copycat Panera broccoli cheese soup is the answer. It’s creamy, cheesy, and loaded with tender broccoli—perfect for warming up on cold nights or just treating yourself to a cozy meal at home. Plus, it’s easy to make, budget-friendly, and totally customizable to fit your family’s tastes.
Don’t be afraid to experiment with different cheeses, extra veggies, or fun toppings. This is one of those recipes that invites a little creativity (and honestly, it’s nearly impossible to mess up!). I make it every winter, and it never fails to bring smiles to the table—nothing beats that first spoonful on a chilly night.
If you try this recipe, please leave a comment below, share a photo on Pinterest, or let me know your favorite twist! I can’t wait to see how you make this copycat Panera broccoli cheese soup your own. Happy cooking, and stay cozy, friends!
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works great! Just thaw and chop it a bit smaller if needed. The soup may cook a touch faster since frozen broccoli is already partially cooked.
Can I make this soup ahead of time?
Absolutely. The flavors actually improve after a day in the fridge. Just reheat gently and add a splash of milk if it’s too thick.
What cheese works best for this soup?
Sharp cheddar is classic and gives the soup its signature flavor. Monterey Jack adds creaminess, but you can use all cheddar if you prefer—just avoid mild cheeses, which don’t pack as much punch.
How do I prevent the soup from getting grainy?
Keep the heat low when adding the cheese, and don’t let the soup boil after cheese goes in. Freshly grated cheese melts better, too!
Can I freeze broccoli cheese soup?
You can, but the texture might change slightly due to the cheese. For best results, thaw overnight in the fridge and reheat slowly, stirring in a little milk to smooth things out.
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Copycat Panera Broccoli Cheese Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This creamy, cheesy broccoli cheese soup is a comforting copycat of Panera Bread’s iconic recipe, packed with tender broccoli, carrots, and a blend of sharp cheddar and Monterey Jack cheeses. It’s easy to make in under an hour and perfect for cozy nights at home.
Ingredients
- 1/4 cup unsalted butter (60g)
- 1 small yellow onion, chopped (about 100g)
- 1 cup carrots, grated or julienned (120g)
- 4 cups fresh broccoli florets, chopped small (350g)
- 2–3 cloves garlic, minced
- 1/4 cup all-purpose flour (30g)
- 2 cups low-sodium chicken or vegetable broth (480ml)
- 2 cups whole milk (480ml)
- 1 cup heavy cream (240ml)
- 2 cups sharp cheddar cheese, freshly shredded (200g)
- 1/2 cup Monterey Jack cheese, shredded (50g)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions
- In a large soup pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until soft and translucent, about 4–5 minutes.
- Stir in grated carrots and sauté for 2–3 minutes until slightly softened. Add minced garlic and cook for another 30 seconds, just until fragrant.
- Sprinkle flour over the veggies and stir constantly for about 2 minutes to make a roux.
- Gradually whisk in broth and milk, stirring constantly to prevent lumps. Bring to a gentle simmer and let thicken for about 3–4 minutes.
- Stir in chopped broccoli florets and heavy cream. Season with salt, black pepper, and nutmeg. Cover and simmer for 15–20 minutes, until broccoli is very tender and carrots are soft, stirring occasionally.
- Use an immersion blender to blend about half the soup directly in the pot, leaving some broccoli and carrot pieces for texture. (Or carefully blend in batches with a regular blender.)
- Reduce heat to low. Stir in shredded cheddar and Monterey Jack cheese, a handful at a time, until completely melted and smooth. Do not let the soup boil after adding cheese.
- Taste and adjust seasoning as needed. For thicker soup, simmer a few extra minutes; for thinner soup, add a splash of milk or broth.
- Ladle hot soup into bowls and garnish with extra cheese, cracked black pepper, or fresh herbs. Serve with crusty bread or in a bread bowl.
Notes
For gluten-free, use a 1:1 gluten-free flour blend or cornstarch slurry. For vegetarian, use vegetable broth and check cheese labels. Freshly grated cheese melts best. Don’t boil soup after adding cheese to prevent graininess. Soup thickens as it cools; add milk when reheating. Customize with extra veggies, different cheeses, or a splash of hot sauce and lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: 380
- Sugar: 6
- Sodium: 850
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 18
- Fiber: 3
- Protein: 12
Keywords: broccoli cheese soup, Panera copycat, comfort food, easy soup, cheddar broccoli, creamy soup, vegetarian option, gluten-free option
