Creamy Broccoli Cheddar Soup Best Panera Copycat Recipe

Picture this: the rich aroma of sharp cheddar melting into a velvety, creamy base, mingling with the earthy goodness of tender broccoli. The first time I stirred up a pot of this creamy broccoli cheddar soup Panera copycat recipe, my kitchen filled with the kind of scent that makes you stop in your tracks. It’s the sort of moment when you pause, spoon in hand, and just smile because you know you’ve landed on something truly special.

Honestly, I wasn’t always a broccoli soup fan—when I was knee-high to a grasshopper, I’d dodge any green veggie in sight. But years ago, I wandered into Panera on a drizzly afternoon, craving warmth, and their broccoli cheddar soup changed my tune. That comforting, cheesy hug in a bowl stuck with me. I spent countless cozy weekends trying to recreate it at home, and let’s face it, my family’s responses were the ultimate test. My husband couldn’t stop sneaking spoonfuls straight from the pot (and I can’t really blame him), while my kids clamored for seconds, dipping crusty bread until the bowl was practically wiped clean.

This soup is dangerously easy—pure, nostalgic comfort that’s perfect for chilly nights, potlucks, or those times when you just need a little pick-me-up. Whether you’re hoping to brighten up your Pinterest board with a classic or searching for a sweet treat to warm your crew, this creamy broccoli cheddar soup Panera copycat recipe has you covered. I’ve tested and tweaked every step (in the name of research, of course!), and it’s become a staple for family gatherings, weeknight dinners, and even gifting in mason jars. It feels like a warm hug—trust me, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Broccoli Cheddar Soup Panera Copycat Recipe

• Quick & Easy: Comes together in under 40 minutes, so you can whip it up on a busy weeknight or for last-minute guests. No need to wait in line at Panera!
• Simple Ingredients: This recipe uses everyday pantry staples and fresh produce. You’re likely to find everything you need right in your fridge or cupboard—no specialty shopping required.
• Perfect for Any Occasion: Whether it’s a cozy dinner, a weekend lunch, or a potluck with friends, this soup fits the bill. It’s a crowd-pleaser at holiday gatherings or casual brunches, too.
• Crowd-Pleaser: From picky toddlers to soup-savvy adults, this creamy broccoli cheddar soup Panera copycat recipe gets rave reviews every single time. It’s one of those dishes that disappears fast!
• Unbelievably Delicious: The creamy base is rich but not heavy, with a cheesy punch and tender bites of broccoli. The flavor combo truly delivers next-level comfort food.

What sets this apart from other broccoli cheddar soup recipes? For starters, I blend half the soup to achieve that signature Panera smoothness while leaving plenty of chunky bits for texture. The seasoning is perfectly balanced—just enough nutmeg and black pepper to keep things lively without overpowering that cheesy goodness. I also use a touch of carrot for color and subtle sweetness, which makes the soup taste more vibrant and fresh.

This creamy broccoli cheddar soup isn’t just good—it’s the kind that makes you close your eyes in bliss after the first spoonful. It’s comfort food made healthier and faster, but with all the soul-soothing satisfaction you remember from your favorite café. Impress your guests, treat yourself, or turn a simple weekday meal into a warm, memorable experience. Once you try it, you’ll never look at boxed soup the same way again!

What Ingredients You Will Need

This creamy broccoli cheddar soup Panera copycat recipe relies on simple, wholesome ingredients that pack a ton of flavor without any fuss. Most of these are pantry staples, and a few fresh veggies bring it all together. Here’s what you’ll need:

• For the Soup Base:
  • Unsalted butter (4 tbsp / 56g, adds richness and helps build the flavor foundation)
  • Yellow onion, finely chopped (1 medium / about 150g, brings sweetness and depth)
  • Garlic, minced (2 cloves / about 8g, for a savory kick)
  • All-purpose flour (1/4 cup / 30g, thickens the soup to that classic creamy texture)
  • Whole milk (2 cups / 480ml, makes the soup extra silky—use 2% for a lighter option)
  • Low-sodium chicken broth (2 cups / 480ml, or vegetable broth for a vegetarian version)
• For the Veggies:
  • Fresh broccoli florets (4 cups / 300g, chopped small for even cooking—frozen works in a pinch)
  • Carrot, shredded (1 large / about 70g, adds color and subtle sweetness)
  • Celery, finely diced (1 stalk / 40g, optional, for extra flavor)
• For the Cheesy Goodness:
  • Sharp cheddar cheese, freshly grated (2 cups / 200g, I recommend Cabot or Tillamook for the best melt—pre-shredded can be grainy)
  • Parmesan cheese, grated (1/4 cup / 25g, boosts the savory flavor)
• Seasonings:
  • Salt (1/2 tsp / 3g, or to taste)
  • Black pepper (1/4 tsp / 1g, freshly ground for zing)
  • Nutmeg (a pinch, optional, for subtle warmth)

Ingredient Tips: For best results, use fresh broccoli and grate your own cheddar—trust me, the melt and flavor are worth the extra minute. If you’re dairy-free, swap in oat milk or almond milk and use a vegan cheddar, though the result will be a little less creamy. For gluten-free, simply trade the flour for cornstarch (2 tbsp).

Need to make it vegetarian? Use veggie broth. Want an extra protein boost? Stir in diced cooked chicken at the end. This recipe is flexible, forgiving, and ready to customize!

Equipment Needed

• Large heavy-bottomed pot or Dutch oven: Essential for even heating and avoiding burnt soup bottoms. I’ve used everything from a budget stainless steel pot to my trusty old enameled Dutch oven—both work great.
• Wooden spoon or silicone spatula: Perfect for stirring without scratching your pot. If you’re using a nonstick pan, silicone is safest.
• Box grater: For shredding cheese and carrots. Pre-shredded cheese is convenient but tends to be less melty, so I always grab my grater.
• Chef’s knife and cutting board: For chopping veggies. A sharp knife really speeds things up!
• Measuring cups and spoons: Precision matters here, especially for thickening the soup just right.
• Immersion blender (optional): I love using a stick blender to puree half the soup for creaminess. If you don’t have one, a regular blender works, but let the soup cool slightly before blending (trust me, learned that one the hard way—hot soup splatters!).

If you’re on a budget, any sturdy soup pot and basic utensils will do the trick. Just keep an eye on the heat and stir often to keep things smooth. For cleanup, a quick soak in hot water usually does the job—cheese can be stubborn, so don’t let it sit too long!

Preparation Method

1. Prep the Veggies: Chop broccoli into small florets. Shred the carrot and dice the onion and celery. (This takes about 10 minutes. The smaller the pieces, the smoother the soup—plus, it cooks faster!)
2. Sauté the Aromatics: In a large pot over medium heat, melt 4 tbsp (56g) unsalted butter. Add the chopped onion and celery, cooking for 3-4 minutes until translucent and soft. Stir in the garlic and cook for 1 more minute, until fragrant. (If your onions start browning, lower the heat—a little color is okay, but you want them soft, not crispy.)
3. Make the Roux: Sprinkle in 1/4 cup (30g) all-purpose flour. Stir constantly for 2 minutes to cook off the raw flour flavor. The mixture will look thick and pasty—don’t worry, that’s normal!
4. Add Liquids: Slowly pour in 2 cups (480ml) whole milk, whisking continuously to avoid lumps. Once incorporated, add 2 cups (480ml) chicken or vegetable broth. Keep whisking—it should look silky and a bit thin at this stage.
5. Add Vegetables and Simmer: Stir in the broccoli florets and shredded carrot. Season with 1/2 tsp (3g) salt, 1/4 tsp (1g) black pepper, and a pinch of nutmeg if desired. Bring to a gentle simmer, cover, and cook for 15-18 minutes, until the broccoli is tender. (Check after 10 minutes—if the broccoli is still too firm, simmer a little longer. You want it soft but not mushy!)
6. Blend for Creaminess: Use an immersion blender to puree about half the soup directly in the pot. Leave some chunks of broccoli and carrot for texture. If using a standard blender, cool the soup for 5 minutes before blending in batches—hold the lid with a towel to prevent hot splashes. (I learned the hard way—hot soup and blender lids don’t always get along!)
7. Add Cheese: Lower the heat and add 2 cups (200g) grated sharp cheddar and 1/4 cup (25g) Parmesan cheese. Stir until melted and smooth. Taste and adjust seasoning if needed. (If the soup seems too thick, add a splash more broth. If it’s thin, let it simmer uncovered for a few more minutes.)
8. Final Touch: Ladle into bowls and garnish with extra cheddar or a sprinkle of black pepper. Serve hot with crusty bread, crackers, or even in a bread bowl for the full Panera experience!

Preparation Notes: Watch the heat during cheese melting—too high, and the cheese can separate. If you’re adding cooked chicken or ham, stir it in just before serving. For a gluten-free version, swap flour for 2 tbsp cornstarch mixed with cold milk before adding. The soup thickens as it cools, so don’t panic if it looks thin at first!

Cooking Tips & Techniques

Let’s face it: not every homemade soup comes out perfectly the first time. I’ve made my share of lumpy, curdled disasters, and here’s what I’ve learned from all those kitchen experiments:

• Always grate your own cheese: Pre-shredded cheese contains anti-caking agents that mess with the melt. Freshly grated sharp cheddar gives that Panera-style gooeyness.
• Don’t rush the roux: Cooking the flour in butter for a full 2 minutes prevents any raw, floury taste. Stir constantly—the base should look smooth, not grainy.
• Watch the heat: If the soup boils after adding cheese, the fat can separate. Keep the heat low and stir gently until it’s smooth.
• Blend, but not too much: I always use my immersion blender for half the soup—just enough to make it creamy, but leave some broccoli bits for chew. If you blend the whole pot, it can turn into green baby food (been there, done that).
• Multitasking tip: Chop veggies while the onions are sautéing. Pre-measure cheese and flour before you start; it keeps things moving and prevents burning.
• Consistency matters: If the soup thickens up too much during simmering or after storage, just add a splash of broth or milk to loosen it up. It’s forgiving!

Biggest mistake? Adding cheese at a boil—the soup can turn grainy and oily. If this happens, just whisk vigorously and lower the heat. I’ve salvaged more than a few batches this way. And truthfully, even a slightly imperfect soup still tastes pretty darn great!

Variations & Adaptations

One of the things I love about this creamy broccoli cheddar soup Panera copycat recipe is how endlessly customizable it is. Here are a few tweaks I’ve tried (and loved):

• Vegetarian & Vegan: Use vegetable broth and swap out dairy for unsweetened oat milk or almond milk. Choose a vegan cheddar (like Violife). The flavor stays bright, and the texture is surprisingly rich!
• Low-Carb & Gluten-Free: Substitute flour with 2 tbsp cornstarch (mixed with cold milk before adding). You’ll get a thick, creamy soup without the gluten. For extra protein, toss in shredded rotisserie chicken.
• Extra Veggie Boost: Add diced bell peppers, cauliflower, or spinach for even more color and nutrition. In summer, swap the carrot for zucchini—just dice small and add with the broccoli.
• Spicy Kick: Stir in a pinch of cayenne or drizzle with hot sauce for a little heat. My oldest loves it this way!
• Cheese Variations: Mix in smoked gouda or sharp white cheddar for a flavor twist. I once used leftover brie (rind removed), and it made the soup extra luxurious.

If you’re cooking for someone with allergies, dairy-free and gluten-free swaps work well. I’ve made this soup with almond milk and vegan cheddar for my lactose-intolerant friend—she was thrilled! For the holidays, I add a splash of cream and extra Parmesan for an indulgent treat. This soup is truly what you make it.

Serving & Storage Suggestions

This creamy broccoli cheddar soup Panera copycat recipe is best served piping hot, ladled into deep bowls. For presentation, sprinkle a little extra shredded cheddar and a grind of black pepper on top. If you’re feeling fancy, swirl in a touch of cream or drop a few croutons for crunch.

• Pairings: Crusty sourdough bread, garlic toast, or classic bread bowls are perfect for dipping. For a full meal, add a simple green salad or a baked potato on the side.
• Storage: Cool soup completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. The flavors actually develop and deepen overnight!
• Freezing: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating—just be aware that the texture may change slightly due to the dairy, but a quick whisk usually fixes it right up.
• Reheating: Warm gently on the stove over low heat, stirring often. Add a splash of broth or milk if it thickens too much. Microwave works, too—heat in 1-minute bursts and stir between rounds.

Honestly, I love making a double batch and saving half for busy weeks. It’s a lunch lifesaver!

Nutritional Information & Benefits

Each serving of this creamy broccoli cheddar soup Panera copycat recipe (about 1.5 cups) provides roughly:

• Calories: 320
• Protein: 14g
• Carbs: 18g
• Fat: 21g
• Fiber: 3g

Broccoli is loaded with vitamin C, vitamin K, and fiber. Cheddar cheese offers a good dose of calcium and protein. If you use low-fat milk and veggie broth, you’ll cut down on saturated fat and sodium. For gluten-free or low-carb diets, swap flour for cornstarch and choose your favorite dairy-free milk. The soup contains dairy and may have traces of gluten depending on your thickener—always check labels if you have allergens.

From my wellness perspective, this soup is pure comfort but still packs in veggies and protein—just the kind of thing I feel good about serving my family!

Conclusion

If you’re searching for the ultimate creamy broccoli cheddar soup Panera copycat recipe, you’ve found it. This soup is everything you crave—rich, cheesy, and loaded with broccoli, all in a bowl that feels like home. It’s quick, customizable, and guaranteed to bring smiles around your table.

Don’t be afraid to tweak the recipe to suit your family’s tastes—add more veggies, swap out cheeses, or adjust the seasoning until it’s just right for you. Honestly, that’s what makes cooking fun in my book.

I can’t count how many times I’ve made this soup, and it never gets old. Warm, comforting, and always a hit—give it a try, share your twists, and let me know in the comments how it goes! Bookmark this recipe, pin it for later, and most importantly, enjoy every spoonful. Happy cooking!

Frequently Asked Questions

Can I use frozen broccoli for this creamy broccoli cheddar soup Panera copycat recipe?

Absolutely! Just thaw and chop it before adding to the soup. The texture is a bit softer but still delicious.

What’s the best cheese for that classic Panera flavor?

Sharp cheddar works best—grate it fresh for maximum melt and flavor. Mild cheddar or a mix of cheeses can be used if you prefer a subtler taste.

How do I make this soup gluten-free?

Swap the flour for 2 tablespoons of cornstarch mixed with cold milk. The soup will thicken nicely without gluten.

Can I freeze leftovers?

You sure can! Store cooled soup in freezer containers for up to 2 months. Thaw and whisk when reheating for best texture.

What can I serve with broccoli cheddar soup?

Crusty bread, sourdough rolls, or even a bread bowl are perfect for dipping. A fresh salad or baked potato makes it a full meal!

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