Simple Copycat Panera Broccoli Cheddar Soup

I didn’t try Panera’s broccoli cheddar soup until I was in my thirties, and I remember thinking, “Where has this been all my life?” That creamy, cheesy goodness became my go-to order every single time I stopped by. But then I did the math on how much I was spending, and I realized I needed to figure out how to make it at home.

The good news? It’s way easier than you’d think. The secret is in the roux—that butter and flour mixture that makes everything thick and creamy. Once you’ve got that down, you’re basically just melting cheese into it and adding broccoli. My version tastes just like the restaurant, costs a fraction of the price, and I can make it in my pajamas on a rainy Sunday afternoon.

What Kind of Cheddar Cheese Should I Use?

For the best results, go with a block of sharp cheddar that you shred yourself rather than pre-shredded cheese from a bag. Pre-shredded cheese has anti-caking agents that can make your soup grainy instead of smooth and creamy. Sharp cheddar gives you that classic Panera flavor, but if you want something a bit milder, medium cheddar works too. Whatever you choose, just make sure to shred it fresh and let the cheese come to room temperature before adding it to your soup so it melts evenly without clumping.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Heavy whipping cream: You can use half-and-half instead of heavy cream for a lighter version, though the soup won’t be quite as thick. If you want to keep it creamy, try using whole milk instead of skim and skip the heavy cream altogether.
• Chicken broth: Vegetable broth works great here if you want to make this vegetarian-friendly. The flavor will be slightly different but still tasty.
• Cheddar cheese: Sharp cheddar gives the best flavor, but mild cheddar or a mix of cheddar and gruyere works too. Whatever you do, shred your own cheese from a block – pre-shredded cheese has coatings that can make your soup grainy.
• All-purpose flour: If you need a gluten-free option, cornstarch works as a thickener. Use 2 tablespoons mixed with cold water and add it at the end instead of making a roux with the flour.
• Fresh broccoli: Frozen broccoli florets are totally fine – just thaw and drain them well before adding to avoid extra water in your soup.
• Butter: You can use salted butter if that’s what you have, just reduce the added salt to 1 teaspoon and taste before adding more.

Watch Out for These Mistakes While Cooking

The biggest mistake when making broccoli cheddar soup is adding the cheese while the soup is still boiling, which can cause it to separate and become grainy – always reduce the heat to low before stirring in your cheddar.

Another common error is dumping the flour directly into the hot liquid, which creates lumps that are hard to smooth out, so make sure to whisk it in gradually or create a slurry by mixing it with a bit of cold milk first.

Don’t skip softening those vegetables in the butter at the beginning, as this step builds flavor and ensures your broccoli isn’t crunchy in the finished soup.

Finally, if your soup seems too thick after adding the cheese, thin it out with a splash of milk or broth rather than cooking it longer, which can make the cheese tough and stringy.

What to Serve With Broccoli Cheddar Soup?

A warm bread bowl is hands down the best way to enjoy broccoli cheddar soup – you get to eat your bowl when you’re done! If bread bowls aren’t your thing, a crusty baguette or some buttery dinner rolls work perfectly for dipping into all that cheesy goodness. I love pairing this soup with a simple side salad topped with apples, walnuts, and a light vinaigrette to balance out the richness. For a heartier meal, add a half sandwich like turkey and Swiss or ham and cheddar on the side, which gives you that classic soup-and-sandwich combo that’s always satisfying.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. It’s one of those recipes that actually tastes even better the next day once all the flavors have had time to meld together. I love making a big batch on Sunday and eating it throughout the week with some crusty bread.

Freeze: You can freeze this soup for up to 3 months, though the texture might change slightly since it has cream and cheese. Let it cool completely first, then store it in freezer-safe containers or bags. Just know that it might look a bit separated when you thaw it, but don’t worry—it’ll come back together when you reheat it.

Reheat: Warm it up gently on the stove over low heat, stirring often so the cheese doesn’t separate or stick to the bottom. You can also use the microwave on medium power, stopping to stir every minute or so. If it looks a bit grainy after reheating, just whisk it well or give it a quick blend to make it creamy again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1550
• Protein: 45-52 g
• Fat: 98-110 g
• Carbohydrates: 78-90 g

Ingredients

• 1/4 cup unsalted butter (I like Kerrygold for richness)
• 1/4 cup all-purpose flour (for thickening the base)
• 1.5 cups chicken broth
• 1/2 cup diced onions (into 1/4-inch pieces)
• 2 cups shredded cheddar cheese (sharp cheddar for more flavor)
• 1/2 tsp black pepper (freshly ground preferred)
• pinch crushed red pepper flakes (optional but adds nice warmth)
• 1 cup milk (whole milk gives the best creaminess)
• 2.5 cups broccoli florets (cut into 1-inch pieces for even cooking)
• 1 cup shredded carrots
• 1 cup heavy whipping cream
• 1.5 tsp kosher salt

Step 1: Prepare Mise en Place and Create the Roux Base

• 1/4 cup unsalted butter
• 1/2 cup diced onions
• 2.5 cups broccoli florets
• 1 cup shredded carrots

Measure out all ingredients and prepare your vegetables: dice the onions into 1/4-inch pieces, cut broccoli florets into 1-inch pieces, and shred the carrots.

In a large pot over medium heat, melt the butter completely.

Once melted and foaming slightly, add the diced onions and sauté for 2-3 minutes until they become translucent and fragrant—this develops the soup’s flavor foundation.

I like to let the onions soften fully before adding flour so they release their sweetness into the broth.

Step 2: Create the Flour Roux and Add Vegetables

• 1/4 cup all-purpose flour
• broccoli and carrots from Step 1

Sprinkle the flour over the softened onions and stir constantly for 1-2 minutes to create a roux (the flour will coat the onions and begin to cook).

This step is crucial because it prevents lumps from forming and helps thicken the soup later.

Add the broccoli and carrots to the roux, stirring well so the vegetables get coated.

Cook for 3-4 minutes, stirring occasionally, to start softening the broccoli and allow the vegetables to develop slightly caramelized edges.

Step 3: Build the Creamy Base and Season

• 1.5 cups chicken broth
• 1 cup milk
• 1 cup heavy whipping cream
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• pinch crushed red pepper flakes

Pour in the chicken broth, milk, and heavy cream all at once, stirring vigorously to break up any flour lumps and create a smooth base.

Add the kosher salt, black pepper, and red pepper flakes (if using), whisking well to distribute the seasonings evenly.

Bring the soup to a gentle simmer over medium heat, stirring frequently.

The soup will gradually thicken as the roux cooks the liquid—this typically takes 10-15 minutes.

I always taste and adjust seasoning halfway through this step because the flavors develop as the soup simmers.

Step 4: Melt Cheese and Finish the Soup

• 2 cups shredded cheddar cheese
• soup base from Step 3

Once the soup has thickened and coats the back of a spoon lightly, reduce the heat to low and add the shredded cheddar cheese in three additions, stirring after each handful until completely melted before adding more.

Keep the heat low—this prevents the cheese from becoming stringy or separating.

Once all the cheese is melted and the soup is smooth and creamy, taste and adjust seasonings if needed.

The soup is ready to serve immediately, or you can keep it on low heat for up to 20 minutes before serving.

Simple Copycat Panera Broccoli Cheddar Soup

Delicious Simple Copycat Panera Broccoli Cheddar Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1475 kcal

Ingredients

  

• 1/4 cup unsalted butter (I like Kerrygold for richness)
• 1/4 cup all-purpose flour (for thickening the base)
• 1.5 cups chicken broth
• 1/2 cup diced onions (into 1/4-inch pieces)
• 2 cups shredded cheddar cheese (sharp cheddar for more flavor)
• 1/2 tsp black pepper (freshly ground preferred)
• pinch crushed red pepper flakes (optional but adds nice warmth)
• 1 cup milk (whole milk gives the best creaminess)
• 2.5 cups broccoli florets (cut into 1-inch pieces for even cooking)
• 1 cup shredded carrots
• 1 cup heavy whipping cream
• 1.5 tsp kosher salt

Instructions

 

• Measure out all ingredients and prepare your vegetables: dice the onions into 1/4-inch pieces, cut broccoli florets into 1-inch pieces, and shred the carrots. In a large pot over medium heat, melt the butter completely. Once melted and foaming slightly, add the diced onions and sauté for 2-3 minutes until they become translucent and fragrant—this develops the soup's flavor foundation. I like to let the onions soften fully before adding flour so they release their sweetness into the broth.
• Sprinkle the flour over the softened onions and stir constantly for 1-2 minutes to create a roux (the flour will coat the onions and begin to cook). This step is crucial because it prevents lumps from forming and helps thicken the soup later. Add the broccoli and carrots to the roux, stirring well so the vegetables get coated. Cook for 3-4 minutes, stirring occasionally, to start softening the broccoli and allow the vegetables to develop slightly caramelized edges.
• Pour in the chicken broth, milk, and heavy cream all at once, stirring vigorously to break up any flour lumps and create a smooth base. Add the kosher salt, black pepper, and red pepper flakes (if using), whisking well to distribute the seasonings evenly. Bring the soup to a gentle simmer over medium heat, stirring frequently. The soup will gradually thicken as the roux cooks the liquid—this typically takes 10-15 minutes. I always taste and adjust seasoning halfway through this step because the flavors develop as the soup simmers.
• Once the soup has thickened and coats the back of a spoon lightly, reduce the heat to low and add the shredded cheddar cheese in three additions, stirring after each handful until completely melted before adding more. Keep the heat low—this prevents the cheese from becoming stringy or separating. Once all the cheese is melted and the soup is smooth and creamy, taste and adjust seasonings if needed. The soup is ready to serve immediately, or you can keep it on low heat for up to 20 minutes before serving.