Better Than Panera: Copycat Broccoli Cheddar Soup
📌 Save This Recipe for Cozy Nights!
Pin this homemade Panera-style Broccoli Cheddar Soup for an easy, family-friendly meal!
Why You’ll Love This Broccoli Cheddar Soup
If you’ve ever found yourself scraping the bottom of a Panera soup bowl, wishing for just one more spoonful of that rich, cheesy goodness—this recipe is for you! But here’s the best part: you can make it at home in less time than it takes to drive to Panera, wait in line, and hope they haven’t run out.
This soup is:
✔️ Quick and easy – Ready in under 40 minutes!
✔️ Kid-approved – Even the picky eaters love it.
✔️ Budget-friendly – Cheaper than eating out, and you get more!
✔️ Cozy & comforting – The perfect meal for chilly nights.
Bonus: You can serve it in a bread bowl and feel extra fancy.
Ingredients You’ll Need
(Most of these are probably in your kitchen already!)
Soup Base:
- 4 tbsp butter
- 1 small onion, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups half-and-half (or whole milk for a lighter version)
- 3 cups low-sodium chicken broth (or vegetable broth for vegetarian)
The Good Stuff:
- 3 cups fresh broccoli florets, chopped small
- 1 large carrot, shredded
- 1/2 tsp paprika
- 1/2 tsp mustard powder (optional, but adds depth)
- Salt & pepper to taste
The Cheese Factor:
- 2 cups shredded sharp cheddar cheese (freshly shredded melts best)
- 1/2 cup grated Parmesan (for extra depth of flavor)
How to Make Broccoli Cheddar Soup
Step 1: Sauté the Onion & Garlic
Melt butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft. Stir in garlic and cook for another 30 seconds until fragrant.
📸 Picture this: A cozy pot bubbling away, filling your kitchen with the aroma of butter and garlic.
Step 2: Make the Roux
Whisk in the flour and cook for about 1 minute to get rid of the raw flour taste. This helps thicken the soup.
Step 3: Add the Liquids
Slowly whisk in the half-and-half and broth. Keep whisking to prevent lumps. Bring to a gentle simmer.
Step 4: Cook the Veggies
Stir in the chopped broccoli, shredded carrot, paprika, and mustard powder. Simmer uncovered for 15 minutes, stirring occasionally, until the broccoli is tender.
Step 5: Add the Cheese
Reduce heat to low and slowly stir in the cheddar and Parmesan, one handful at a time, until melted and smooth. Season with salt and pepper to taste.
Step 6: Blend (Optional!)
For a super smooth soup, blend half of it using an immersion blender or a regular blender. Or leave it chunky—your call!
Customizations & Add-Ins
✅ Make it vegetarian: Use vegetable broth instead of chicken broth.
✅ Add protein: Stir in shredded rotisserie chicken at the end.
✅ Go extra creamy: Swap half the broth for heavy cream.
✅ Spice it up: Add a pinch of cayenne for a little heat.
✅ Lower the carbs: Reduce the flour or replace it with xanthan gum.
How to Store & Reheat
Leftovers? Lucky you! This soup tastes even better the next day.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in a freezer-safe container. (Tip: Leave out the cheese when freezing and stir it in after reheating.)
- Reheating: Warm on the stovetop over low heat, stirring frequently. If too thick, add a splash of broth or milk.
What to Serve with Broccoli Cheddar Soup
✨ Crusty bread – Because soup and bread are soulmates.
✨ Garlic bread – Double the comfort factor.
✨ Salad – Balance all that cheese with some greens.
✨ Bread bowl – The ultimate Panera experience at home!
Tips & Hacks for the Best Soup
⭐ Use freshly shredded cheese – Pre-shredded cheese has anti-caking agents that can make the soup grainy.
⭐ Don’t overcook the cheese – Stir it in after turning off the heat to prevent separation.
⭐ Chop broccoli small – Helps it cook faster and blend smoothly.
⭐ Thicken if needed – If your soup is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in.
Try It & Share Your Variations!
If you make this Copycat Panera Broccoli Cheddar Soup, let me know in the comments! What’s your favorite way to customize it? Don’t forget to pin this recipe for easy access!
Copycat Panera Bread Broccoli Cheddar Soup
Ingredients
- 4 tbsp butter
- 1 small onion diced
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups half-and-half or whole milk
- 3 cups low-sodium chicken broth or vegetable broth
- 3 cups fresh broccoli florets chopped small
- 1 large carrot shredded
- 1/2 tsp paprika
- 1/2 tsp mustard powder optional
- Salt & pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until soft. Stir in garlic and cook for 30 seconds
- Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- Slowly whisk in the half-and-half and broth. Stir constantly to avoid lumps. Bring to a gentle simmer.
- Stir in chopped broccoli, shredded carrot, paprika, and mustard powder. Simmer uncovered for 15 minutes until the broccoli is tender.
- Reduce heat to low and stir in cheddar and Parmesan, one handful at a time, until melted and smooth. Season with salt and pepper to taste.
- For a smoother soup, blend half using an immersion blender or regular blender. Leave chunky if preferred.
- Ladle into bowls and serve with crusty bread or a bread bowl.
Notes
📦 Storage & Reheating
🧊 Fridge: Store in an airtight container for up to 4 days.❄️ Freezer: Freeze for up to 3 months (leave out cheese before freezing, then add after reheating).
🔥 Reheat: Warm on the stovetop over low heat, stirring frequently. If too thick, add a splash of broth or milk.
💡 Tips & Variations
✔️ Make it vegetarian – Use vegetable broth instead of chicken broth.✔️ Spice it up – Add a pinch of cayenne or red pepper flakes.
✔️ Extra creamy – Swap half the broth for heavy cream.
✔️ Lower the carbs – Reduce the flour or use xanthan gum as a thickener. 💡 Pro Tip: For the smoothest, creamiest soup, use freshly shredded cheese instead of pre-shredded!