If there’s ever been a soup that deserves superstar status, it’s Panera’s Broccoli Cheddar Soup. Creamy, dreamy, and loaded with tender broccoli and oozy sharp cheddar, this classic delivers on every level: flavor, texture, and total comfort. Picture yourself at home on a chilly evening, curling up with a bowl of this golden, velvety creation—every spoonful is a hug in a bowl. This is the kind of soul-satisfying soup you’ll want to make again and again, whether for a quick weeknight meal or impressing friends and family. No wonder the craving for this iconic soup just won’t quit!
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be delighted to see just how simple but essential these ingredients are! Each plays a starring role, from the sweet onions that form the base, to the nutty sharp cheddar that melts into the creamiest finish. Even better, there are a few tricks for making Panera’s Broccoli Cheddar Soup taste just like the real thing.
- Butter: The key to a rich, silky soup is starting with real butter—don’t skip it!
- Yellow onion: Sautéed onion brings a lovely sweetness and depth to the broth.
- Garlic: Just a couple cloves pack in plenty of cozy, aromatic flavor.
- All-purpose flour: This creates the roux—an essential base for thickening and that classic creamy texture.
- Chicken or vegetable broth: Choose whichever you like; broth gives the soup its savory backbone.
- Half-and-half or whole milk: For full-bodied creaminess without heaviness.
- Broccoli florets: Chop these small so every spoonful bursts with bright green bites.
- Matchstick or shredded carrots: Carrots add a gorgeous color and just a touch of sweetness.
- Ground nutmeg: Nutmeg might sound unexpected but it’s the tiny secret to classic flavor.
- Salt and black pepper: Simple seasoning, but absolutely vital—season to taste!
- Shredded sharp cheddar cheese: Use freshly grated cheese for ultimate melting power and flavor.
How to Make Panera’s Broccoli Cheddar Soup
Step 1: Sauté the Onion and Garlic
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3 to 4 minutes until it’s soft and fragrant, stirring occasionally. Toss in the garlic and let it cook for just 30 seconds more—this step really builds that cozy, savory flavor base for your Panera’s Broccoli Cheddar Soup.
Step 2: Make the Roux
Sprinkle the flour right over the onion mixture, stirring constantly to combine. Let this cook for about 1 to 2 minutes—the flour should lose its raw smell but shouldn’t brown. This roux is what gives the soup its classic velvety thickness.
Step 3: Whisk in the Liquids
Slowly begin whisking in the broth, pouring a little at a time so the soup stays smooth and lump-free. Next, follow with the half-and-half (or whole milk), whisking as you go. Taking your time here ensures a super creamy texture without any unwanted clumps.
Step 4: Add the Vegetables and Seasonings
Once your base looks silky and combined, stir in the chopped broccoli, shredded carrots, nutmeg, salt, and pepper. Give everything a good mix, then bring to a low simmer. Cover the pot and let it simmer gently for 15 to 20 minutes—just until the vegetables are tender yet still beautifully vibrant.
Step 5: Stir in the Cheese
Remove the pot from the heat. Grab that mountain of shredded cheddar and stir it in, a handful at a time, until fully melted and dreamy. The cheese transforms the soup, making it smooth, thick, and couldn’t-be-more cheesy—just what you expect from Panera’s Broccoli Cheddar Soup.
Step 6: Blend for a Creamier Texture (Optional)
If you prefer a smoother finish, blend about half the soup using an immersion blender right in the pot, or by carefully transferring a portion to a blender and returning it to the pot after. This step is totally flexible: make it as chunky or as creamy as your tastebuds desire!
Step 7: Serve and Enjoy
Ladle the soup into bowls and serve it piping hot. If you want to level it up even further, try a splash of heavy cream stirred in at the end or pour your soup into a thick, crusty bread bowl—just like Panera does!
How to Serve Panera’s Broccoli Cheddar Soup
Garnishes
For a finishing touch, sprinkle a bit more shredded cheddar on top, maybe a few tender broccoli florets, or even a pinch of freshly cracked black pepper. A swirl of cream or a few toasted croutons can make your homemade Panera’s Broccoli Cheddar Soup look totally professional.
Side Dishes
Nothing beats a crusty artisan baguette, warm dinner roll, or your favorite sourdough on the side. If you’re feeling extra nostalgic, serve your Panera’s Broccoli Cheddar Soup with a crisp, simple green salad or in a classic bread bowl for that iconic comfort food pairing.
Creative Ways to Present
Try pouring the soup into mini bread bowls for a party or drizzle over roasted potatoes for a decadent, cheesy topping. Serve it in a mug for those chilly afternoons, or top with extra veggies and shredded cheese for a fun, customizable “build-your-own-bowl” dinner.
Make Ahead and Storage
Storing Leftovers
Once it’s cooled to room temperature, refrigerate any leftover Panera’s Broccoli Cheddar Soup in an airtight container for up to 4 days. This soup actually gets even richer after a night in the fridge, as all those flavors mingle and meld beautifully.
Freezing
You absolutely can freeze this soup! Just let it cool completely first, then portion into freezer-safe containers leaving a little room at the top. It will keep well for up to two months. Give it a good stir when reheating, as the dairy and cheese might separate a bit (it’s perfectly normal).
Reheating
To reheat, gently warm the soup on the stove over low heat, stirring frequently until it’s fully heated through and silky smooth again. You can add a splash of milk or broth to loosen it up, especially if it’s thickened in the fridge or freezer.
FAQs
Can I use pre-shredded cheese?
Pre-shredded cheese will work in a pinch, but it doesn’t melt quite as smoothly due to anti-caking agents. For the creamiest, dreamiest Panera’s Broccoli Cheddar Soup, freshly grated sharp cheddar is the way to go!
Is it possible to make this soup vegetarian?
Absolutely! Just swap chicken broth for veggie broth—everything else stays deliciously the same, and you won’t miss a thing.
How do I make the soup gluten-free?
You can substitute your favorite gluten-free all-purpose flour for the regular flour. Make sure your broth is also gluten-free, and otherwise you’re good to go!
Can I add extra vegetables?
Definitely! Panera’s Broccoli Cheddar Soup is adaptable—add cauliflower, diced bell peppers, or a handful of spinach toward the end of cooking for extra color and nutrition.
What’s the best way to get that famous creamy texture?
Don’t rush the blending step. Blending part of the soup with an immersion blender (or a stand blender for extra creaminess) gives you that luscious, restaurant-worthy texture. And remember, fresh cheddar melts far more smoothly!
Final Thoughts
There’s a reason Panera’s Broccoli Cheddar Soup has reached cult-favorite status—it’s comforting, simple to make, and endlessly soul-warming. If you haven’t tried making it at home, now is the perfect time to see just how delicious (and easy!) this classic can be from your own kitchen. Grab your pot, a hunk of bread, and let the cheesy coziness begin!
Print
Panera’s Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Learn how to make a delicious copycat version of Panera’s famous Broccoli Cheddar Soup at home. This creamy and comforting soup is perfect for a cozy meal any day of the week.
Ingredients
Broth Base:
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
Vegetables:
- 3 cups broccoli florets, chopped small
- 1 cup matchstick or shredded carrots
Seasonings and Cheese:
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
Instructions
- Saute Aromatics: In a large pot, melt butter over medium heat. Add onion, cook until soft. Stir in garlic.
- Make Roux: Sprinkle flour over onions, stir to form a roux. Cook to remove raw flour taste.
- Add Liquid: Whisk in broth and half-and-half. Bring to a simmer.
- Cook Vegetables: Add broccoli, carrots, nutmeg, salt, and pepper. Simmer until tender.
- Melt Cheese: Remove from heat, stir in cheddar until melted. Blend for smoother texture if desired.
- Serve: Enjoy warm with bread!
Notes
- For extra richness, add a splash of heavy cream.
- Use freshly shredded cheese for best melting results.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 6g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg
