This broccoli cheddar soup is a faithful Panera copycat with a rich, creamy texture and plenty of cheesy flavor. It’s a simple homemade comfort food recipe that’s ideal for chilly days and cozy dinners at home.
Panera’s broccoli cheddar soup is the quintessential comfort food: rich, cheesy, and deeply satisfying. This homemade version recreates that familiar flavor, producing a creamy, cheesy soup with tender broccoli throughout.
Serve it with crusty bread or in a bread bowl for an extra cozy meal. Making it at home is far more budget-friendly than eating out, and the results are just as comforting.
Ingredients
To make this soup you’ll need the following:
- Butter – for sautéing the vegetables.
- Vegetables – diced yellow onion, diced carrot, and diced celery.
- Garlic paste – convenient and easy to use; usually found in the produce section.
- Fresh broccoli – chopped into small florets so it cooks evenly.
- Broth – chicken broth gives the most authentic flavor; vegetable stock works as a substitute.
- Spices – nutmeg, salt, and pepper to taste.
- Cheddar cheese – freshly shredded cheddar melts best for a smooth texture.
- Thickeners – flour and cornstarch to help the soup reach the right consistency.
- Heavy cream – use heavy cream or whipping cream; lighter dairy may prevent the soup from thickening properly.
How to Make
This copycat Panera broccoli cheddar soup is straightforward to prepare:
- Melt the butter in a Dutch oven or other heavy-bottomed pot over medium-low heat.
- Add the diced onion, carrot, and celery and sauté until the vegetables begin to soften.
- Stir in the garlic and cook another 30 seconds to release its aroma.
- Add the broccoli and the chicken broth, stirring to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes, until the broccoli is tender.
- Add a pinch of nutmeg and stir in the shredded cheddar until it melts into the soup. Keep the heat low while melting the cheese to avoid a grainy texture.
- Whisk the flour, cornstarch, and heavy cream together in a small bowl until smooth, then stir that mixture into the soup. Simmer gently until the soup has thickened slightly.
- Season to taste with salt and pepper.
- Ladle into bowls and serve warm.
Storing
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it chills; when reheating on the stove, thin it with additional broth or cream as needed to return it to the desired consistency.
Tips and Tricks
- Use freshly shredded cheese for the smoothest melt. Pre-shredded cheese often contains anti-caking agents that can affect melting.
- If you prefer a chunkier texture, serve the soup as-is. For a smoother, creamier soup, use an immersion blender to puree part or all of the soup to your liking.
- Keep the heat low when adding cheese. High heat can cause the cheese to separate and become grainy.
- Serve with crusty baguette slices or a bread bowl for a classic presentation.
Recipe Card
Broccoli Cheddar Soup (Panera Bread Copycat)
Ingredients
- 1 tbsp butter
- 1 small yellow onion, peeled & diced
- 1 large carrot, peeled & diced
- 1 stalk celery, diced
- 4 tsp garlic paste
- 4 cups fresh broccoli, chopped into small florets
- 6 1/2 cups chicken broth
- Pinch ground nutmeg
- 3 1/2 cups shredded cheddar cheese
- 2 tbsp flour
- 2 tsp cornstarch
- 1 cup heavy whipping cream
- Salt & pepper to taste
Instructions
- Melt the butter in a Dutch oven or heavy-bottomed pot over medium-low heat.
- Add the onion, carrot, and celery and sauté until slightly softened.
- Stir in the garlic and cook for 30 seconds.
- Add the broccoli and chicken broth, bring to a boil, then reduce heat and simmer 15–20 minutes.
- Add a pinch of nutmeg and the shredded cheddar, stirring until the cheese is fully melted and smooth.
- Whisk the flour, cornstarch, and heavy cream together, then stir into the soup and simmer until slightly thickened.
- Season with salt and pepper to taste. Ladle into bowls and serve warm.
Notes
- Freshly shredded cheese melts more smoothly than pre-shredded varieties, which often contain anti-caking agents.
- For a smoother texture, puree part or all of the soup with an immersion blender.
- Keep the heat low when melting the cheese to prevent graininess.
- Serve with crusty baguette slices or in a bread bowl for an authentic experience.
Nutrition
If you try this broccoli cheddar soup, enjoy the comforting, cheesy goodness—and don’t forget to serve it with warm bread for the full experience.