This copycat Panera broccoli cheddar soup is creamy, cheesy, packed with tender broccoli and shredded carrots, and easy to make on the stovetop. It has the familiar rich flavor of a restaurant-style broccoli cheese soup, but you can prepare it at home with simple ingredients in about 40 minutes.
This is not Panera Bread’s official recipe. It is a homemade version inspired by the classic combination of broccoli, carrots, sharp cheddar, milk, butter, and a thick, velvety soup base. Panera’s packaged broccoli cheddar soup ingredient information also lists milk, broccoli, processed cheddar cheese, heavy cream, carrots, onion, butter, flour, Dijon mustard, and seasonings among its components, which is why those flavors guide this copycat approach.foodsco
Serve this creamy broccoli cheddar soup with sourdough, French bread, a grilled cheese sandwich, or a fresh salad. It is a cozy lunch, an easy dinner, and a popular soup recipe for cool days.
Why You’ll Love This Copycat Broccoli Cheddar Soup
Restaurant-style broccoli cheese soup at home
A bowl of broccoli cheddar soup from a café or bakery feels comforting, but it is also easy to recreate that same creamy, cheesy experience in your own kitchen. This recipe uses fresh broccoli florets, carrots, onion, garlic, sharp cheddar cheese, broth, and milk to build layers of flavor.
Making it at home also lets you control the texture. Leave the broccoli in larger pieces for a chunky vegetable soup, or blend part of the soup for a smoother, more classic Panera-style broccoli cheddar soup. You can also choose the amount of cheese, seasoning, and spice that works for your family.
Creamy, cheesy, and full of vegetables
Broccoli and carrots bring color, mild sweetness, and texture to the soup. The vegetables cook directly in the creamy broth so they stay tender without becoming completely mushy.
Sharp cheddar cheese gives the soup its signature flavor. For the best results, buy a block of cheddar and grate it yourself. Freshly grated cheese melts more evenly than pre-shredded cheese, which often contains starches or anti-caking ingredients.
Easy stovetop recipe for weeknight dinners
This homemade broccoli cheddar soup is made in one pot on the stovetop. First, you cook onion and carrots in butter. Then you make a simple roux with flour, add milk and broth, simmer the broccoli until tender, and stir in the cheddar cheese at the end.
The whole recipe takes about 40 minutes, including prep. If you buy pre-cut broccoli florets and pre-shredded carrots, it can be even faster. It is a convenient recipe for busy weeknights when you want a homemade dinner without too much cleanup.
Less expensive than ordering takeout
Making copycat Panera broccoli cheddar soup at home is a practical way to enjoy a restaurant-inspired meal while serving several people from one pot. A large batch also gives you leftovers for lunch the next day.
You can stretch the meal by serving the soup with bread, sandwiches, baked potatoes, or a salad. Add cooked chicken if you want a more filling dinner, or use vegetable broth for a vegetarian-style soup.
Ingredients for Panera-Style Broccoli Cheddar Soup
Fresh broccoli florets and shredded carrots
Fresh broccoli florets are best for this recipe. Chop them into small, bite-size pieces so they cook evenly and fit easily onto a spoon. You can include some finely chopped broccoli stems too; they add flavor and help reduce waste.
Shredded carrots add the slightly sweet taste and orange color associated with broccoli cheddar soup. Store-bought matchstick carrots work well, or you can grate whole carrots using a box grater.
Frozen broccoli can work in a pinch, but add it later in the cooking process because it softens faster than fresh broccoli. It may also make the soup slightly more watery, so use less broth or simmer a little longer if needed.
Sharp cheddar cheese for the best flavor
Sharp cheddar is the best choice because it gives a strong cheese flavor without requiring an excessive amount of cheese. Mild cheddar can be used, but the soup will have a gentler flavor. You can also combine sharp cheddar with a little white cheddar for a richer color and taste.
Grate the cheese while the soup simmers. Add it only after the soup is off direct high heat or on very low heat. High heat can make cheddar turn grainy or oily, especially if it is added all at once.
Butter, flour, milk, and broth for the creamy base
Butter and flour create a roux, which thickens the soup. Cook the flour in the butter for about 1 minute before adding liquids. This removes the raw flour taste and helps create a smooth base.
Whole milk gives the soup a creamy texture without making it overly heavy. For a richer copycat Panera broccoli cheddar soup, replace 1 cup of milk with half-and-half. Use chicken broth for a deeper savory taste, or vegetable broth for a vegetarian version.
Onion, garlic, and optional Dijon mustard
Onion and garlic create a flavorful base that keeps the soup from tasting flat. A little Dijon mustard is optional, but it adds gentle tang and depth without making the soup taste strongly of mustard.
You can also add a small pinch of smoked paprika, cayenne pepper, or hot sauce if you enjoy a little heat. Keep the seasoning light at first, then taste the finished soup after the cheese melts because cheddar and broth both add salt.
How to Make Copycat Panera Broccoli Cheddar Soup
Cook the onion and carrots in butter
Melt butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and shredded carrots. Cook for about 5 minutes, stirring often, until the onion softens and the carrots begin to become tender.
Add the garlic and cook for 30 seconds, just until fragrant. Avoid browning the garlic because it can become bitter.
This first step develops a savory, slightly sweet foundation for the soup. Do not rush it; softened onion and carrots help give the finished soup a fuller, restaurant-style flavor.
Make a simple roux with flour
Sprinkle the flour over the softened vegetables and butter. Stir constantly for about 1 minute so the flour absorbs the fat and cooks evenly.
The mixture may look thick at this stage. That is normal. The roux will loosen once you slowly add the milk and broth. Stir continuously as you add the liquid to prevent lumps from forming.
For a gluten-free version, skip the flour and use a cornstarch slurry later in the recipe. Mix 2 tablespoons cornstarch with 2 tablespoons cold water, then stir it into the simmering soup before adding the cheese.
Add milk, broth, broccoli, and seasonings
Slowly pour in the milk while whisking or stirring continuously. Then add the chicken broth or vegetable broth. Stir in the Dijon mustard, salt, black pepper, and optional smoked paprika.
Add the chopped broccoli florets. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cook for about 12 to 15 minutes, stirring occasionally, until the broccoli is tender and the soup has thickened.
If you want a smoother broccoli cheddar soup, use an immersion blender to blend a small portion of the soup. Blend briefly so you still have plenty of broccoli pieces and carrots throughout the soup.
Stir in cheddar cheese without curdling it
Once the broccoli is tender, reduce the heat to low. Add the freshly shredded cheddar cheese one handful at a time, stirring after each addition until it melts into the soup.
Do not let the soup boil after the cheese is added. A hard boil can cause cheese to separate, creating an oily or grainy texture. Keep the soup warm over low heat and stir gently until smooth.
Taste and adjust the seasoning. Add more salt only if needed, because cheese and broth can already be salty. Serve immediately with extra cheddar cheese, black pepper, or a pinch of paprika on top.
Tips and Easy Variations
How to keep cheddar cheese smooth in soup
For smooth melted cheese, grate cheddar from a block instead of using bagged shredded cheese. Pre-shredded cheese often includes starches that can affect the texture of soup.
Also, use low heat when adding cheese. Add it gradually, stir until melted, and never let the soup boil hard afterward. If the soup becomes too hot, remove the pot from the heat for a minute before stirring in the cheddar.
How to make broccoli cheddar soup thicker
The roux will naturally thicken the soup as it simmers. If your soup is still thinner than you prefer, simmer it uncovered for a few extra minutes before adding cheese.
You can also blend some of the cooked broccoli directly in the pot. This adds thickness while keeping the recipe vegetable-forward. Another option is a cornstarch slurry: mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the simmering soup, and cook for 1 to 2 minutes until thickened.
Use half-and-half for an extra-rich version
For a richer soup, replace 1 cup of milk with 1 cup of half-and-half. This creates a more indulgent texture closer to a café-style broccoli cheese soup.
If you use half-and-half, keep the heat gentle and avoid boiling the soup vigorously. You can also add a small amount of heavy cream at the end, but it is not necessary for a creamy result.
Make it gluten-free without flour
To make gluten-free broccoli cheddar soup, leave out the all-purpose flour. Sauté the onion, carrots, and garlic as directed, then add broth and milk.
Once the broccoli is tender, stir together 2 tablespoons cornstarch and 2 tablespoons cold water. Add the slurry to the simmering soup and cook until it thickens. Then reduce the heat to low and stir in the cheese. Confirm that your broth, mustard, and cheese are also gluten-free if needed.
Serving, Storage, and FAQs
Serve it with crusty bread or a bread bowl
Broccoli cheddar soup is delicious with crusty sourdough, French bread, toasted baguette slices, garlic bread, or homemade croutons. Bread is perfect for scooping up the thick, cheesy soup.
For a bakery-style presentation, serve the soup in a bread bowl. You can also make a complete lunch with a grilled cheese sandwich, turkey sandwich, or a simple spinach salad with apple slices and vinaigrette.
How to store leftover broccoli cheddar soup
Cool the soup slightly, transfer it to airtight containers, and refrigerate it promptly. Store it at 40°F / 4°C or below and enjoy it within 3 to 4 days. FDA storage guidance lists vegetable- or meat-added soups and stews at 3 to 4 refrigerated days.fda
To reheat, warm the soup in a saucepan over low heat, stirring often. Add a splash of milk or broth if it thickens. You can also microwave individual servings in short intervals, stirring between each interval.
Can you freeze broccoli cheddar soup?
You can freeze this soup, but creamy dairy soups may separate after thawing. For the best freezer result, make the soup through the broccoli-simmering step, then cool and freeze it before adding the milk, half-and-half, and cheddar.
When ready to serve, thaw the soup overnight in the refrigerator, reheat it gently, then add the dairy and cheese. If you freeze the finished soup, reheat it slowly and whisk well to help bring the texture back together.
Is this Panera Bread’s official recipe?
No. This is a homemade copycat recipe inspired by the familiar flavors of Panera-style broccoli cheddar soup. It is not Panera Bread’s official recipe and may not match its ingredients, preparation methods, nutrition, or allergens exactly.
For reference, retail product information for Panera’s ready-to-heat broccoli cheddar soup lists milk, chicken stock, broccoli, processed cheddar cheese, heavy cream, carrots, cornstarch, onions, flour, butter, Dijon mustard, and seasonings. It also identifies milk and wheat as allergens.
Copycat Panera Broccoli Cheddar Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- 1 cup shredded carrots
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon Dijon mustard optional
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- ¼ teaspoon smoked paprika optional
- 4 cups broccoli florets chopped into small bite-size pieces
- 2 cups sharp cheddar cheese freshly shredded
- ½ cup half-and-half optional, for a richer soup
- Extra shredded cheddar black pepper, croutons, or chopped parsley, for serving
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the diced onion and shredded carrots. Cook for about 5 minutes, stirring often, until the onion is soft and the carrots begin to tenderize.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- Sprinkle the flour over the vegetables. Stir continuously for 1 minute to create a roux and cook away the raw flour taste.
- Slowly pour in the milk while whisking or stirring constantly until smooth. Add the chicken broth or vegetable broth and stir well.
- Stir in the Dijon mustard, salt, black pepper, and smoked paprika, if using.
- Add the chopped broccoli florets. Bring the soup to a gentle simmer, then reduce the heat to medium-low.
- Simmer for 12 to 15 minutes, stirring occasionally, until the broccoli is tender and the soup has thickened.
- For a smoother texture, use an immersion blender to blend a small portion of the soup. Leave plenty of broccoli pieces intact.
- Reduce the heat to low. Stir in the freshly shredded cheddar cheese one handful at a time until melted and smooth.
- Stir in the half-and-half, if using. Warm gently for 1 to 2 minutes without boiling.
- Taste and adjust salt and black pepper. Serve immediately with extra cheddar cheese, black pepper, croutons, or chopped parsley.
Notes
- Use vegetable broth for a vegetarian-style broccoli cheddar soup.
- For the smoothest cheese sauce, grate cheese from a block rather than using pre-shredded cheese.
- Do not boil the soup after adding cheddar, as high heat can make the cheese grainy or oily.
- To make this recipe gluten-free, omit the flour. Mix 2 tablespoons cornstarch with 2 tablespoons cold water, then stir it into the simmering soup before adding the cheese.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- For the best freezer texture, freeze before adding the milk, half-and-half, and cheddar cheese.
