This copycat Panera broccoli cheddar soup tastes like the café favorite: a velvety cheddar base with small pieces of tender broccoli and thin strips of carrot. It takes about 45 minutes and one pot, and it is even better served in a hollowed-out sourdough bread bowl.
Panera is a trademark of Panera Bread. This is our own homemade version and is not affiliated with or endorsed by Panera.
Tips for success
- Keep the heat low once the cheese goes in, and do not let the soup boil afterward.
- Chop the broccoli small so every spoonful has some.
- For bread bowls, cut the tops off small sourdough rounds, hollow them out and toast at 350°F for 5 minutes before filling.
- Stir often while the soup simmers so the bottom does not scorch.
Substitutions
- Fresh broccoli: use 12 oz frozen broccoli, thawed and chopped, and simmer for 10 minutes.
- Half-and-half: use whole milk and add 1 more tbsp of flour for a soup that is still thick.
- Vegetarian: use vegetable broth.
- Cheese: use mild cheddar, or replace a quarter of it with Gruyère.
- Gluten-free: skip the flour and stir in 2 tbsp cornstarch mixed with 3 tbsp cold water after the vegetables are tender.
Storage and reheating
To store: Refrigerate in airtight containers for up to 4 days. The soup can be frozen for up to 2 months, but the dairy may separate slightly. Stir it well while reheating.
To reheat: Reheat over low heat, stirring often, with a splash of milk or broth. Do not let it boil. In the microwave, heat at 50% power in 1-minute bursts, stirring in between.
Copycat Panera Broccoli Cheddar Soup
Ingredients
Method
- Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes, until soft.
- Sprinkle in the flour and stir for 2 minutes.
- Slowly whisk in the half-and-half, then the broth, until smooth.
- Bring to a gentle simmer, then add the broccoli and carrots. Simmer for 20 minutes, stirring often, until the vegetables are tender and the soup has thickened.
- Stir in the nutmeg, salt and pepper. For a smoother soup, blend about a third of it briefly with an immersion blender.
- Lower the heat to low. Stir in the cheddar a handful at a time until melted. Serve hot.
Notes
Frequently asked questions
Is this the real Panera recipe?
No. It is our homemade version inspired by the café soup. It is not Panera's recipe and is not endorsed by Panera.
Why is my broccoli cheddar soup grainy?
The heat was too high when the cheese went in, or the cheese was pre-shredded. Grate it from a block and melt it over low heat.
How can I make the soup thicker?
Simmer it a few minutes longer before adding the cheese, blend more of it, or add another 1/2 cup of cheddar.
Can I make it ahead?
Yes. Make it up to 2 days ahead, refrigerate and reheat gently over low heat.
More recipes to try
If you like this recipe, try our creamy potato soup, baked mac and cheese and French onion soup.