There’s something magical about that first spoonful of Panera Broccoli Cheddar Soup — rich, velvety, and just the right balance of creamy cheese and tender broccoli. But here’s the best part: you don’t need to stand in line at Panera to get it. You can make it right in your own kitchen, in about 35 minutes, using simple, wholesome ingredients.
As a Texas mom of three who loves quick comfort meals that still feel a little “special,” this soup is one of my go-to dinners on chilly evenings. It’s cozy, kid-approved, and tastes just like (dare I say, even better than) the restaurant version.
Table of Contents
Why You’ll Love This Panera Broccoli Cheddar Soup
- It’s quick and easy — ready in about half an hour.
- Uses everyday ingredients you probably already have.
- Rich and creamy without being heavy.
- Freezes beautifully for busy weeknights.
- Tastes like your favorite Panera bowl… only fresher.
When I first started making this at home, I was determined to get that same silky texture and bold cheddar flavor without loading it up with sodium or processed ingredients. After a few tries (and some messy stovetop experiments), I found the perfect formula — and now it’s one of my readers’ most-loved recipes.
What Does Panera Broccoli Cheddar Soup Taste Like?
Imagine a hug in a bowl. This soup is thick, creamy, and cheesy, with bits of tender broccoli and carrot throughout. The onion and celery give it a savory base, while sharp cheddar adds a nutty richness that lingers after every bite.
It’s the kind of soup that makes your kitchen smell like comfort — buttery, warm, and inviting. Serve it with a hunk of crusty bread, and you’ll have a meal that feels restaurant-quality but made with heart (and no drive-thru line).
Ingredients You’ll Need for Panera Broccoli Cheddar Soup
The beauty of Panera Broccoli Cheddar Soup is how such humble, everyday ingredients come together to create something so rich, creamy, and soul-warming. Let’s walk through what you’ll need and why each piece matters — because in this soup, every ingredient earns its place.
Fresh Vegetables
- Broccoli (4 cups, chopped): The heart of this soup. Use fresh broccoli florets and stems for the best texture — chop them small enough to fit easily on your spoon. The florets give that tender, bright green bite, while the stems (when peeled and diced) add sweetness and body. If you’re in a pinch, frozen broccoli works too — just thaw and drain it first.
- Carrots (1 cup matchstick or shredded): Carrots add a gentle sweetness that balances the sharp cheddar. You can use pre-shredded for convenience or grate them yourself. I love how the orange flecks peek through the creamy base — it’s not just delicious; it’s beautiful too.
- Celery (1 stalk, sliced thin): Celery may seem small in the mix, but it brings that subtle earthy flavor that keeps your Panera Broccoli Cheddar Soup from tasting too one-note. Don’t skip it!
- Yellow Onion (1 small, chopped): Onions form the aromatic backbone of almost every great soup. When sautéed in butter, they create that deep, savory base flavor that makes this copycat taste just like the one you’d get at Panera Bread.
Dairy and Cheese
- Butter (¼ cup): The butter isn’t just for richness — it’s essential for creating the roux, the creamy base that thickens the soup. I prefer using salted butter for flavor depth, but unsalted works fine too (just adjust your salt at the end).
- Flour (¼ cup): This simple pantry ingredient turns the butter into a thick, velvety roux that gives your soup that luscious, spoon-coating consistency Panera is famous for.
- Milk (2 cups): Whole milk makes the soup wonderfully smooth and comforting. If you want it even creamier, swap in half-and-half. Avoid low-fat milk — it tends to make the soup thin and less flavorful.
- Sharp Cheddar Cheese (3 cups, shredded): The star of the show! Go for freshly shredded sharp cheddar, not the pre-shredded bagged kind (those often contain anti-caking agents that prevent melting smoothly). The sharper the cheddar, the more bold, cheesy punch your Panera Broccoli Cheddar Soup will have.
Liquids and Seasoning
- Chicken Broth (4 cups): Use a good-quality, low-sodium chicken broth or homemade stock if you can. It gives that savory depth that balances the richness of the cheese. For a vegetarian twist, simply swap in vegetable broth — it’s equally delicious.
- Salt (2 teaspoons) and Black Pepper (1 teaspoon): Don’t underestimate these basics! Season as you go, tasting after the cheese melts. The flavors in creamy soups evolve while cooking, so a little extra pinch of salt at the end might make all the difference.
- Scallions (for garnish): A sprinkle of fresh chopped scallions on top adds brightness and color, cutting through the creaminess beautifully. If you prefer, try a dash of paprika or a few toasted breadcrumbs for crunch.
A Few Optional Add-Ins
If you like your soup with a little flair (and who doesn’t?), try these optional extras:
- A pinch of nutmeg for subtle warmth — it’s a classic chef’s secret for creamy soups.
- A handful of extra-sharp white cheddar for even deeper flavor.
- A splash of cream at the end for that true restaurant-level finish.
And if you’re the kind of soup lover who can’t get enough cozy bowls, pair this with my Broccoli Potato Cheese Soup or the slightly spicy Chicken Poblano Soup for a comforting weeknight rotation that keeps everyone happy.
When I make this soup for my family, I always double the batch — one pot for dinner, and one for freezing. There’s nothing quite like pulling a container of homemade Panera Broccoli Cheddar Soup out of the freezer on a cold day. It’s warm, familiar, and reminds me why I love cooking from scratch: it’s food that feels like home.
How to Make Panera Broccoli Cheddar Soup
One of the reasons I adore this Panera Broccoli Cheddar Soup is that it feels indulgent but comes together so easily — all in one pot, in about 35 minutes. Here’s exactly how to make it, step by step, so you can get that signature creamy texture and cheesy richness right at home.
Step 1: Sauté the Aromatics
Start by setting a large heavy-bottomed pot (like a Dutch oven) over medium heat. Add ¼ cup of butter, letting it melt until it starts to sizzle slightly.
Toss in your chopped onion, matchstick carrots, and sliced celery. Cook them gently for about 5 to 7 minutes, stirring occasionally, until the onions turn soft and translucent and the carrots begin to sweeten.
You’ll know you’re on the right track when your kitchen smells buttery and savory — that’s the base of the classic Panera Broccoli Cheddar Soup flavor coming together.
Jessica’s tip: If you’ve ever made my Creamy Pioneer Woman Potato Soup, you know that slowly sweating your onions (not browning them) gives a much sweeter, rounder taste. That same trick works perfectly here.
Step 2: Make the Roux (The Creamy Foundation)
Once your veggies are softened, sprinkle in ¼ cup of flour right over the top. Stir constantly for 1 to 2 minutes, letting the flour absorb the butter and coat the vegetables evenly.
This step may not look like much, but it’s the secret to that luxurious texture in Panera Broccoli Cheddar Soup — a smooth, creamy consistency that clings perfectly to every spoonful. The roux will start to look slightly golden and thick — that’s your sign to move on.
Tip: Don’t rush this part. If the roux stays pale and undercooked, your soup may taste floury instead of velvety.
Step 3: Gradually Add the Broth
Now comes the transformation. Slowly pour in 4 cups of chicken broth (or vegetable broth for a vegetarian-friendly version), whisking continuously as you go.
This helps dissolve the roux into the liquid, preventing any lumps from forming. Keep whisking until everything is silky smooth.
Bring the mixture to a gentle simmer — not a boil — and let it cook for 5 minutes to thicken slightly.
If you’ve tried my Creamy Italian Ground Chicken Soup, you’ll notice this same step creates that comforting, restaurant-style base without needing any heavy cream yet.
Step 4: Add the Broccoli and Seasonings
Next, stir in the chopped broccoli, along with 2 teaspoons of salt and 1 teaspoon of black pepper.
Let the soup simmer gently for about 10 to 15 minutes, uncovered, until the broccoli is tender but still bright green. Stir occasionally to keep the soup from sticking to the bottom.
This is where the magic happens — the broccoli softens, the carrots release sweetness, and the broth thickens into a beautiful golden base.
If you prefer a soup that’s a little smoother, don’t worry — we’ll blend it later.
Step 5: Add the Milk and Simmer Gently
Once your veggies are tender, reduce the heat to low and slowly stir in 2 cups of milk.
Be careful not to boil the soup at this point — high heat can cause the dairy to separate. Let it warm through slowly, stirring often.
You’ll start to see that silky, creamy consistency that makes Panera Broccoli Cheddar Soup so irresistible.
Optional twist: Add a tiny pinch of nutmeg or a dash of cayenne for a little warmth and depth — it’s a subtle chef’s secret that enhances the flavor without overpowering it.
Step 6: Stir in the Cheddar Cheese
Turn the heat as low as it will go. Add your 3 cups of freshly shredded sharp cheddar cheese, one handful at a time.
Stir slowly between each addition, letting the cheese melt completely before adding more. This keeps your soup smooth and creamy instead of grainy.
Sharp cheddar is key here — it gives that authentic Panera flavor with a little tang. Mild cheddar will work, but it won’t have quite the same boldness.
If you want to make it extra indulgent (say, for a cozy weekend dinner), you can even mix in a bit of white cheddar or Gruyère — it’s divine.
Step 7: Blend for the Perfect Texture (Optional)
Now, you get to decide how you like your Panera Broccoli Cheddar Soup — chunky or smooth.
For a restaurant-style creamy version, use an immersion blender to puree about half of the soup directly in the pot. Leave some broccoli chunks for texture — that’s what gives every bite character.
If you prefer a fully smooth soup, blend it all — but be careful not to over-blend, or it may lose that cozy, homemade feel.
Step 8: Taste, Adjust, and Serve
Give your soup a taste and adjust the salt or pepper if needed.
Ladle it into bowls and top with fresh scallions, extra cheddar, or even a sprinkle of toasted breadcrumbs for crunch.
Pair it with a side of Garlic Swirl Rolls or a simple green salad for a balanced meal that feels like your favorite café — but fresher, healthier, and made with love.
Jessica’s Cozy Serving Tip
When I serve this to my kids, I like to pour it into bread bowls or hollowed-out dinner rolls. It turns a simple soup into something fun and memorable — and there’s no better way to enjoy Panera Broccoli Cheddar Soup than by tearing into that cheesy, butter-soaked bread after every bite.
Tips and Tricks for the Perfect Panera Broccoli Cheddar Soup
- Use sharp cheddar: It gives that bold, tangy flavor Panera is known for.
- Don’t overheat after adding cheese: High heat can make it grainy.
- Prefer vegetarian? Use veggie broth instead of chicken.
- Thick or thin: Adjust with a splash of broth if you like it lighter, or simmer a bit longer for a thicker consistency.
- Freezer-friendly: Let cool completely, then freeze in individual containers for easy lunches.
When I make this soup, I like to bake a batch of garlic swirl rolls from this recipe — perfect for dipping into that creamy cheddar goodness.
Storage for Panera Broccoli Cheddar Soup
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop over low heat, stirring often. Avoid boiling to keep the cheese smooth.
You can also freeze this soup for up to 3 months. To serve, thaw in the fridge overnight and warm gently before eating.
FAQs
Can I use frozen broccoli?
Yes! Thaw and drain it first to avoid watering down the soup.
Can I make this gluten-free?
Absolutely. Swap the flour for a gluten-free blend or cornstarch slurry.
What kind of cheese works best?
Sharp cheddar gives the classic flavor, but white cheddar or even a blend of cheddar and Gruyère is delicious too.
Conclusion
If you’ve ever craved Panera Broccoli Cheddar Soup on a cozy night in, this homemade version hits all the right notes — creamy, flavorful, and full of real ingredients. It’s the kind of soup that brings everyone to the table, warms your heart, and leaves you wishing for leftovers (spoiler: there won’t be any).
Next time you’re in the mood for something comforting, skip the takeout and whip this up instead. You’ll see why it’s become a family favorite in our Texas kitchen.
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Panera Broccoli Cheddar Soup – Easy, Creamy & Better Than Takeout
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
- Diet: Low Salt
Description
This Panera-style Broccoli Cheddar Soup is creamy, cheesy, and packed with fresh vegetables. Perfect for a cozy lunch or dinner, it delivers rich cheddar flavor with tender broccoli in every comforting spoonful.
Ingredients
- 1 small yellow onion, chopped
- 4 cups fresh broccoli, chopped
- 1 cup matchstick carrots
- 1 stalk celery, sliced thin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups chicken broth or vegetable broth
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- 3 cups sharp cheddar cheese, shredded
- Scallions for garnish
Instructions
1. In a large pot, melt butter over medium heat and sauté chopped onion, carrots, and celery until soft, about 5 minutes.
2. Add flour and stir constantly for 1–2 minutes to form a roux.
3. Gradually whisk in chicken or vegetable broth, ensuring there are no lumps.
4. Add chopped broccoli, salt, and pepper. Simmer for 10–15 minutes until broccoli is tender.
5. Reduce heat to low and stir in milk. Heat until warmed through but not boiling.
6. Add shredded cheddar cheese gradually, stirring until fully melted and smooth.
7. Optional: Use an immersion blender to puree part or all of the soup for a smoother texture.
8. Serve hot, garnished with chopped scallions.
Notes
Use sharp cheddar for the best flavor; mild cheddar will create a less intense taste.
To create a smoother soup, blend part or all with an immersion blender.
Adjust salt and pepper to taste depending on the saltiness of your broth and cheese.
Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cheese.
