Panera’s Broccoli Cheddar Soup: A Creamy Comfort Classic You Can Make at Home

There’s something magical about a bowl of warm, cheesy soup, isn’t there? And when it comes to comfort food, Panera’s Broccoli Cheddar Soup takes the crown. It’s rich, creamy, and packed with tender bites of broccoli and carrots, making it the ultimate cozy meal. Whether you’re looking for a hearty lunch or an easy dinner option, this recipe delivers the same Panera-quality goodness without leaving your home—or your wallet—behind.

Growing up, broccoli and cheese weren’t exactly my go-to comfort foods (my younger self definitely turned her nose up at broccoli more than once). But when I had my first spoonful of this soup, I was sold. The way the sharp cheddar balances the sweetness of the vegetables, all nestled in a velvety base—it’s perfection in a bowl. And now, I’m thrilled to share a version you can easily make in your own kitchen!

So, grab your apron and let’s dive in. Trust me, once you try this homemade version, you’ll never look back. Here’s everything you’ll need to whip up a batch of this creamy deliciousness.

The Ingredients You’ll Need

This recipe sticks to simple, wholesome ingredients you probably already have on hand, making it both convenient and budget-friendly. Here’s your grocery list:

1/4 cup butter: Adds richness to the soup and serves as the base for the roux.
1/2 medium onion, chopped: Sweet and savory, this brings depth to the soup’s flavor.
1/4 cup all-purpose flour: Helps thicken the soup to that perfect creamy consistency.
2 cups half-and-half cream: The secret to the soup’s velvety texture.
2 cups chicken or vegetable stock: Choose your favorite! Chicken stock adds a savory punch, while vegetable stock keeps it vegetarian.
2 cups broccoli florets, chopped: Fresh or frozen broccoli works here, but fresh is ideal for the best texture.
1 cup carrots, julienned or shredded: Adds a touch of sweetness and a pop of color.
1 stalk celery, diced (optional): For a subtle crunch and earthy flavor.
2 1/2 cups sharp cheddar cheese, grated: The star of the show—go for high-quality cheddar for maximum flavor.
Salt and black pepper to taste: Essential for balancing flavors.
1/8 teaspoon nutmeg (optional): A pinch adds warmth and complexity, but feel free to skip it if you’re not a fan.

Let’s Start Cooking

Step 1: Sauté the Onion

In a large pot, melt the butter over medium heat. Once it’s fully melted, add the chopped onion and sauté until it’s soft and translucent, about 3–5 minutes. This step creates a flavorful base for the soup, so don’t rush it! As the onion cooks, your kitchen will start to smell heavenly—like the beginnings of a true comfort food classic.

Step 2: Make the Roux

Next, sprinkle the flour over the softened onions and whisk it all together. This creates a roux, which is essential for thickening the soup. Cook the roux for 1–2 minutes, whisking continuously to prevent burning. The goal here is to cook out the raw flour taste while keeping the mixture light and golden.

Step 3: Build the Creamy Base

Slowly pour in the half-and-half and chicken (or vegetable) stock, whisking constantly to combine. At first, it might look a bit lumpy, but don’t worry—keep whisking, and it’ll smooth out beautifully. Bring the mixture to a gentle simmer and let it cook for 5–7 minutes, stirring occasionally. As it thickens, you’ll start to see that creamy soup base taking shape.

Pro Tip: For an extra creamy soup, make sure to use freshly grated cheddar. Pre-shredded cheese often contains additives that can prevent it from melting smoothly.

Bringing It All Together – Adding Veggies, Cheese, and a Touch of Magic

Now that your creamy base is ready, it’s time to take this soup to the next level. The vegetables and cheese are what give Panera’s Broccoli Cheddar Soup its signature flavor and texture. Get ready to transform that silky base into a bowl of pure comfort.

Step 4: Add the Vegetables

Carefully stir in the chopped broccoli, julienned carrots, and celery (if you’re using it). These veggies not only add flavor and texture but also a burst of color that makes the soup as beautiful as it is delicious. Bring the mixture back to a gentle simmer, and let it cook for 15–20 minutes. Stir occasionally to prevent the bottom from scorching and to ensure everything cooks evenly.

Pro Tip: If you prefer a smoother soup, feel free to chop the vegetables into smaller pieces or use an immersion blender to puree part of the mixture after it’s cooked. Leaving some chunks adds a delightful texture, but blending some of it makes the soup extra creamy.

Step 5: Melt in the Cheddar Cheese

Once your vegetables are tender, reduce the heat to low and gradually add the grated sharp cheddar cheese. Stir continuously as the cheese melts into the soup, creating that rich, cheesy goodness we all love. This is the moment where the magic happens—you’ll see the soup transform into a luscious, velvety masterpiece.

If you’ve grated your cheese fresh, it should melt smoothly and incorporate beautifully. But if it feels like it’s clumping or not blending as well as you’d like, don’t panic! Just keep stirring gently over low heat, and it will come together.

Pro Tip: Want an extra kick of flavor? Try mixing in a bit of white cheddar or adding a splash of hot sauce for subtle heat.

Step 6: Season and Taste

Now that your soup is creamy and cheesy, it’s time to season. Start with a pinch of salt and a few cracks of black pepper, then taste and adjust as needed. If you’re feeling adventurous, add a dash of nutmeg—it’s optional, but it adds a warm, nutty undertone that complements the cheese and vegetables beautifully.

Pro Tip: Taste as you season. The cheese adds a lot of saltiness on its own, so you might not need much extra.

Serving Suggestions and Variations

This soup is perfect as-is, but you can take it up a notch with these serving ideas and tips:

Bread Bowl Bliss: For the ultimate Panera experience, serve the soup in a crusty bread bowl. Hollow out a round loaf of sourdough, ladle in the soup, and let the bread soak up all that creamy goodness.
Crusty Bread Pairing: No bread bowl? No problem! Serve with slices of warm baguette or a thick slice of toasted sourdough for dipping.
Extra Toppings: Sprinkle some extra grated cheddar on top, or add a dollop of sour cream for an extra-creamy finish. If you love a little crunch, toasted croutons or crispy bacon bits are a great choice.
Make it Your Own: This recipe is easy to customize! Add cooked chicken or crumbled bacon for extra protein, or stir in a handful of spinach for a boost of greens. You can also swap out the broccoli for cauliflower if you’re looking for a fun twist.

Troubleshooting Tips

Even the easiest recipes can have their hiccups. Here are a few common issues and how to fix them:

Soup Too Thick? Gradually add more stock or a splash of milk until you reach your desired consistency.
Grainy Texture? This happens when cheese gets too hot. To avoid it, always reduce the heat to low before adding cheese, and stir gently until it melts.
Vegetables Too Firm? Let the soup simmer a little longer. Keep stirring and checking every few minutes until the broccoli and carrots are tender.

FAQs and Conclusion

You’re almost there! Your soup is rich, creamy, and brimming with flavor, ready to be ladled into bowls and enjoyed. But before you dive in, let’s tackle a few common questions to ensure your Broccoli Cheddar Soup is a smashing success every time.

Frequently Asked Questions About Panera’s Broccoli Cheddar Soup Recipe

Q: Can I use frozen broccoli instead of fresh?
A: Absolutely! Frozen broccoli works wonderfully in this recipe and can be a time-saver. Just be sure to thaw it first and drain off any excess water to avoid diluting the soup.

Q: How do I prevent my cheese from clumping?
A: To avoid clumping, always reduce the heat to low before adding the cheese. Stir it in gradually and continuously, allowing each handful to melt fully before adding the next. Using freshly grated cheese instead of pre-shredded is also key, as pre-shredded varieties often contain anti-caking agents.

Q: Can I make this soup ahead of time?
A: Yes! This soup reheats beautifully. Store it in an airtight container in the refrigerator for up to three days. Reheat over low heat, stirring occasionally. If the soup has thickened in the fridge, add a splash of milk or stock to loosen it up.

Q: Is this soup gluten-free?
A: Not as written, but it’s easy to adapt! Swap the all-purpose flour for a gluten-free flour blend, or use cornstarch as a thickener. Make sure your stock and other ingredients are certified gluten-free, too.

Q: Can I freeze the soup?
A: Yes, but with a caveat. The texture may change slightly due to the dairy content. If you plan to freeze it, consider doing so before adding the cheese, and then stir in the cheese when reheating.

Q: What’s the best way to store leftovers?
A: Let the soup cool completely, then transfer it to an airtight container and store it in the fridge. It’ll stay fresh for up to three days. For longer storage, freeze it in portion-sized containers for up to three months.

Q: Can I lighten this recipe?
A: For a lighter version, use milk instead of half-and-half or a mix of milk and cream. You can also cut back on the cheese slightly, though it may affect the soup’s richness.

Conclusion: Cozy Comfort, Anytime You Want It

Congratulations! You’ve just mastered a homemade version of Panera’s Broccoli Cheddar Soup, and your kitchen has officially become the coziest spot in town. Whether you’re serving it in bread bowls for the full restaurant experience or pairing it with crusty bread for a comforting meal, this recipe is bound to become a favorite.

The best part? This soup is endlessly customizable. Add some crispy bacon for a smoky twist, mix in cooked chicken for extra protein, or even toss in some cauliflower for a fun variation. The possibilities are as endless as your creativity.

If you give this recipe a try, I’d love to hear about it! Leave a comment below with your tips, tweaks, or serving ideas. Did you discover a new favorite topping or a fun variation? Share your secrets with our community of home chefs!

So, grab a spoon, sit back, and savor each cheesy, broccoli-filled bite. Comfort food has never been this easy—or this delicious. Happy cooking, and here’s to many cozy nights filled with homemade Broccoli Cheddar Soup. 🥣✨

And there you have it—a Panera favorite made effortlessly at home! Share this recipe with friends and family, or bookmark it for those days when you just need a little extra comfort in your bowl. Enjoy!

Panera’s Broccoli Cheddar Soup: A Creamy, Comforting Classic You Can Make at Home

Author: Hamza
Total Time: 45 minutes
Diet: Low Calorie

Print Recipe

Description

Make Panera’s Broccoli Cheddar Soup from scratch with this quick and simple recipe. This creamy soup features a rich cheddar base, tender broccoli florets, sweet carrots, and the perfect balance of savory seasonings. Whether served in a bread bowl or alongside crusty bread, this homemade version will satisfy your cravings for Panera’s iconic dish. Ready in under an hour, it’s the perfect cozy meal for any occasion.

Ingredients

Scale

1/4 cup butter
1/2 medium onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half cream
2 cups chicken or vegetable stock
2 cups broccoli florets, chopped
1 cup carrots, julienned or shredded
1 stalk celery, diced (optional)
2 1/2 cups sharp cheddar cheese, grated
Salt and black pepper, to taste
1/8 teaspoon nutmeg (optional)

Instructions

Melt the Butter and Sauté the Onion:
In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until softened, about 3–5 minutes.
Make the Roux:
Sprinkle in the flour and whisk continuously to form a roux. Cook for 1–2 minutes, ensuring the mixture doesn’t brown.
Create the Soup Base:
Gradually whisk in the half-and-half and chicken or vegetable stock. Bring to a gentle simmer and let the mixture thicken for 5–7 minutes.
Add the Vegetables:
Stir in the broccoli, carrots, and celery. Simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender.
Melt in the Cheese:
Reduce the heat to low. Gradually add the grated cheddar cheese, stirring until fully melted and the soup is smooth.
Season and Serve:
Add salt, black pepper, and a pinch of nutmeg (if desired). Taste and adjust the seasoning. Serve hot with bread or in a bread bowl for a Panera-style experience.

Notes

Make Ahead: This soup reheats well! Store leftovers in the fridge for up to 3 days or freeze before adding cheese for better texture.
Customization: Add cooked chicken or crispy bacon for extra protein, or blend part of the soup for a smoother texture.
Vegetarian Option: Use vegetable stock instead of chicken stock.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend or cornstarch.

Prep Time: 10
Cook Time: 35