If there’s one thing that can turn an ordinary day into a cozy, comforting one—it’s a bowl of Panera Broccoli Cheese Soup. I’ll be honest: I’ve spent more than a few chilly Texas evenings trying to recreate that same creamy, cheesy magic Panera Bread serves up in their signature bread bowls. And after a few tries (and a couple of “oops, too thick” moments), I finally nailed it.
This homemade version tastes just like the original—only fresher, richer, and dare I say, even better. Plus, you can whip it up in under 35 minutes, which makes it the perfect quick dinner for busy weeknights or lazy Sundays.
Table of Contents
Why You’ll Love This Panera Broccoli Cheese Soup
- Quick and easy: Ready in about 30 minutes—perfect for those nights when you want comfort without the chaos.
- Creamy and cheesy: The sharp cheddar melts beautifully into a rich, velvety base.
- Family-approved: Even my picky eaters (yes, the ones who “don’t like green things”) go back for seconds.
- Budget-friendly: One pot of this soup costs less than two bowls at Panera!
If you’re a fan of cozy soups, you’ll also love my Simple Butternut Squash Soup and Creamy Patty Pan Squash Soup.
What Does Panera Broccoli Cheese Soup Taste Like?
Think of this as comfort food in a bowl. It’s rich and buttery with a perfect balance of creamy cheddar and earthy broccoli. The carrots add just a hint of sweetness, and that little sprinkle of nutmeg? It’s the secret that takes it from “good” to “I can’t stop eating this.”
Pour it into a warm bread bowl, and you’ve got yourself a restaurant-worthy meal that tastes like a hug.
Ingredients You’ll Need for Panera Broccoli Cheese Soup
Here’s what you’ll need to bring this creamy classic to life:
- ¼ cup butter
- ½ medium onion, chopped
- ¼ cup flour
- 2 cups chicken broth
- 2 cups half-and-half cream
- 3 cups broccoli florets (about ½ lb)
- 1 cup grated carrot
- 1 sprinkle nutmeg
- 2 cups (8 oz) sharp cheddar cheese, grated
- Salt and pepper, to taste
- Bread bowls for serving
How to Make Panera Broccoli Cheese Soup (Step-by-Step Guide)
There’s something so comforting about the smell of melted butter and sautéing onions—it’s the start of every great homemade soup, including this Panera Broccoli Cheese Soup. Follow these easy step-by-step instructions, and you’ll have a restaurant-worthy bowl of creamy goodness right in your kitchen.
Step 1: Melt the Butter and Sauté the Onion
In a large Dutch oven or heavy-bottomed soup pot, melt ¼ cup of butter over medium heat. Once it starts to sizzle, add ½ a chopped medium onion. Let it cook for about 5 minutes, stirring every so often until the onion turns translucent and golden.
This first step builds a flavorful base that gives your Panera Broccoli Cheese Soup that signature savory depth. Don’t rush it—this is where the magic begins!
Tip: If you love cozy, aromatic bases, try my Homemade Minestrone Soup next—it starts with a similar flavor-building sauté.
Step 2: Create the Roux (The Secret to Creaminess)
Once your onion is soft and fragrant, sprinkle ¼ cup of all-purpose flour evenly over the top. Stir continuously for about a minute. You’ll notice the mixture thickening and bubbling a little—this is your roux forming.
This step might seem small, but it’s what gives Panera Broccoli Cheese Soup its creamy, velvety texture. You’re essentially creating a buttery paste that will thicken the soup later, so keep stirring to prevent it from burning.
Step 3: Add the Broth and Cream Slowly
Now comes the liquid gold part. Slowly pour in 2 cups of chicken broth, whisking constantly as you go. Then add 2 cups of half-and-half cream—again, slowly—to avoid lumps.
Whisk everything together until smooth and well combined. Your kitchen will already start smelling amazing, and this base will look creamy and rich before we’ve even added the veggies.
Note: If you’d prefer a vegetarian version, swap the chicken broth with vegetable stock—just like in my Simple Butternut Squash Soup.
Step 4: Add the Vegetables
Now, stir in 3 cups of chopped broccoli florets (about half a pound) and 1 cup of grated carrots. This is where your soup starts looking like the iconic Panera Broccoli Cheese Soup we all love.
Season everything with salt and freshly ground black pepper to taste. Bring the soup up to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 20 minutes, stirring occasionally to prevent sticking.
As the soup simmers, the vegetables soften, releasing their natural sweetness while the cream thickens beautifully. You’ll know it’s ready when the broccoli is tender enough to mash lightly with the back of a spoon.
Step 5: Add Nutmeg and Cheddar Cheese
When your soup is creamy and the veggies are tender, add a small sprinkle of nutmeg. It might seem unexpected, but it brings out the flavor of the cheddar and adds that warm, cozy undertone Panera fans adore.
Remove the pot from the heat before adding the cheese—this is crucial! Stir in 2 cups (8 oz) of freshly grated sharp cheddar cheese, one handful at a time, letting each portion melt completely before adding more.
This slow melting process keeps your Panera Broccoli Cheese Soup smooth and luxurious instead of grainy.
Pro Tip: For a deeper, tangier flavor, use a mix of sharp cheddar and a little white cheddar. It’s divine.
Step 6: Serve It Up
Now the best part—serving! Pour your soup into warm bowls or classic bread bowls for that true Panera-style presentation. Sprinkle a little extra shredded cheddar on top, maybe a touch of black pepper, and serve immediately.
It’s rich, creamy, and comforting, with just the right balance of cheesy goodness and tender broccoli. Pair it with a side of crusty bread or a crisp salad, and you’ve got a meal that feels both indulgent and nourishing.
Try This: If you want to switch things up next time, check out my Broccoli Potato Cheese Soup. It’s another cozy bowl that hits all the right comfort notes.
Step 7: Optional Add-Ins (for Meat Lovers)
If your crew likes a little protein in their soup, you can stir in:
- Cooked chicken breast, diced or shredded
- Crispy turkey bacon bits (for a smoky twist)
- Sautéed sausage slices for a heartier version
Just keep it halal and wholesome. These add-ins make the soup even more satisfying, especially for dinner nights.
Step 8: Final Taste Test
Before you ladle it out, give your Panera Broccoli Cheese Soup a quick taste. Adjust the salt, pepper, or cheese to your liking. Sometimes, a little extra pinch of cheddar or black pepper makes all the difference.
And there you have it—your own homemade version of the beloved Panera Broccoli Cheese Soup, perfectly creamy, wonderfully cheesy, and made with love right in your kitchen.
Tips and Tricks for Perfect Panera Broccoli Cheese Soup
- Don’t rush the simmer: Give those veggies time to soften and soak up all the creamy flavor.
- Go sharp with the cheddar: The sharper the cheese, the richer the flavor.
- No half-and-half? Mix equal parts milk and heavy cream—it works beautifully.
- Avoid grainy texture: Don’t add the cheese while the soup is still boiling; the high heat can make it separate.
- Make it vegetarian: Use vegetable broth instead of chicken broth.
When I first tested this recipe, I added the cheese too early, and let’s just say it looked more like cheese curds in milk than soup. Lesson learned!
Storage: How to Keep Panera Broccoli Cheese Soup Fresh
- Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over low heat.
- Freezer: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat slowly.
FAQs
Can I make this soup gluten-free?
Yes! Substitute the flour with 1:1 gluten-free all-purpose flour or cornstarch slurry.
Can I use frozen broccoli?
Absolutely. Just thaw it first and drain off excess water before adding.
Can I double this recipe?
Definitely. It’s great for meal prep or freezing for later.
Conclusion
There’s just something magical about a homemade Panera Broccoli Cheese Soup—it’s warm, creamy, and tastes like a cozy night in. Whether you serve it in a bread bowl or a simple ceramic one, it’s comfort food that never fails.
Give it a try this week, and if you love it as much as I do, tag me @nourishwellrecipes on Instagram—I’d love to see your creations.
And if you’re a soup lover, check out my Broccoli Potato Cheese Soup next—it’s another family favorite!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Panera Broccoli Cheese Soup – Quick, Easy, and Deliciously Cheesy
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Comfort Food, Soup
- Method: Stovetop
- Cuisine: American
Description
This Panera Broccoli Cheese Soup Recipe is the most pinned on Pinterest. Panera Bread’s famous Broccoli Cheese Soup is full of creamy and cheesy goodness.
Ingredients
- ¼ cup butter
- ½ medium onion, chopped
- ¼ cup flour
- 2 cups chicken broth
- 2 cups half-and-half cream
- 3 cups broccoli (about ½ lb)
- 1 cup carrot, grated
- Nutmeg, a little sprinkle
- 8 oz sharp cheddar cheese, grated (about 2 cups)
- Salt and pepper, to taste
- Bread bowls
Instructions
1. Melt ¼ cup of butter in a pot on medium heat. Add onion and sauté until golden, about 5 minutes, stirring occasionally.
2. Sprinkle in ¼ cup of flour and cook for 1 minute, whisking constantly.
3. Slowly add 2 cups of chicken broth, whisking to combine with flour, then add 2 cups of half-and-half and whisk until smooth.
4. Add broccoli, grated carrots, and season with salt and pepper. Bring to a boil, then reduce to low heat and simmer for 20 minutes, stirring occasionally.
5. Add a sprinkle of nutmeg and stir in the cheddar cheese. Remove from heat and mix until the cheese is fully melted into the soup.
6. Pour soup into bread bowls, garnish with more cheese and freshly ground black pepper, and serve warm.
Notes
For extra richness, top with crispy bacon, cooked chicken, or sausage.
This soup is delicious served in a bread bowl or with crusty bread on the side.
Use freshly grated cheese for the smoothest melt—pre-shredded cheese can affect texture.
For a vegetarian version, substitute vegetable broth for chicken broth.
Soup thickens as it cools; add a splash of broth or cream when reheating.
