Copycat Panera Broccoli Cheese Soup Recipe

There’s something truly magical about a bowl of creamy, cheesy broccoli soup, especially when it’s inspired by the iconic Panera version that so many of us know and love. If you’re anything like me, a chilly day practically begs for a cozy, warm soup – and this one, with its rich cheddar flavor and tender broccoli florets, hits all the right notes. Plus, making it at home means you can enjoy it anytime without even leaving the house. Once you try it, I have a feeling it’ll be on repeat in your kitchen!

this RECIPE

My first taste of Panera’s broccoli cheese soup

I still remember the first time I tried Panera’s broccoli cheese soup. It was one of those blustery fall days when the leaves were swirling, and I wandered into Panera seeking shelter from the cold. I wasn’t sure what to expect, but as soon as I took that first creamy, cheesy spoonful, I was hooked. The texture was just right – not too thick, not too thin – with the perfect balance of sharp cheddar and tender veggies. It quickly became my go-to order, and every time I have it now, I’m instantly transported back to that cozy café, tucked away from the chilly world outside.

Creating this copycat recipe at home brings back that nostalgia, and I love that I can control the ingredients and adjust the flavors to my liking. Trust me, this soup is the ultimate comfort food, whether you’re curled up on the couch with a book or hosting a casual family dinner.

The origins of broccoli cheese soup

Broccoli cheese soup is a relatively modern classic in American cuisine, gaining popularity in the 1980s as creamy, comfort-style soups became a trend. Panera Bread, known for its hearty soups and warm bread bowls, has played a big role in making this soup a favorite across the U.S. It’s a simple concept: a blend of fresh broccoli, creamy dairy, and sharp cheddar, thickened to create a smooth, spoonable dish. It’s similar to the British cauliflower cheese, but the American version with broccoli and cheddar has taken on a life of its own, often served as a meal on its own rather than a side. Today, it’s a beloved soup that home cooks love to recreate.

Let’s talk ingredients: creamy, cheesy, and oh-so-delicious

Each ingredient in this soup has a purpose, and I’ll share a few tips and substitutions to make sure your soup turns out perfect.

• Unsalted butter: This is the base that adds richness. Using unsalted butter gives you more control over the final flavor. If you’re out, margarine will work in a pinch, though the flavor won’t be quite the same.
• Onions: A bit of diced yellow or white onion adds depth to the soup without overpowering it. If you don’t have onions, a small shallot or even a sprinkle of onion powder can stand in.
• Broccoli florets: The star of the show! Fresh broccoli is ideal for texture and flavor, but frozen broccoli works too – just thaw and drain it first. Broccoli is high in fiber, vitamins C and K, making it a great addition to a creamy soup.
• Carrots: Carrots add a touch of sweetness and color. I cut matchstick carrots into smaller pieces so they cook quickly. If you’re not a fan, try a bit of celery or even omit them entirely.
• Chicken broth: Adds savory depth. Vegetable broth can be swapped in for a vegetarian option.
• Milk and heavy cream: These two work together to create a luxurious, creamy base. Skim milk keeps it lighter, while the cream adds richness. For a lighter version, you can use all milk or even a milk alternative like oat milk (though the flavor will be a bit different).
• Cheddar cheese: The key to that classic broccoli cheese flavor! Sharp cheddar brings the most punch, but mild cheddar or a blend of cheeses can work too. Pre-shredded cheese doesn’t melt as smoothly, so it’s worth grating it fresh if you can.

Kitchen gear: what you need (and what you can totally skip)

This soup doesn’t require fancy tools, but here are a few essentials to make things easier:

• Large pot or Dutch oven: A big, heavy pot is perfect for cooking this soup evenly without scorching. The extra surface area helps with stirring, which is essential for a smooth texture.
• Wooden spoon or spatula: Stirring is key with this soup, so grab a sturdy spoon that’s easy to handle. A silicone spatula works well, too.
• Ladle: A ladle makes it easier to serve the soup without spilling. If you’re like me and love topping your bowl with extra cheese, a ladle keeps that thick, creamy texture intact as you serve.

If you have an immersion blender, you could use it to blend the soup for a smoother texture. However, I prefer leaving the broccoli a bit chunky to give each spoonful some bite.

Step-by-step: my foolproof method for creamy broccoli cheese soup

Let’s make this comforting soup together! Here’s my process to get that perfect balance of cheesy goodness and tender veggies:

1. Sauté the veggies: Start by melting your butter in a large pot over medium-high heat. Add the diced onion, carrots, and broccoli. Stir them occasionally, letting them cook for about 5 minutes until they start to soften. Don’t rush this step – the onions should be translucent, but not browned. (If your veggies are cut on the larger side, you may need to give them a few extra minutes.)
2. Add the liquids and thicken: Pour in the chicken broth, milk, and heavy cream. Stir well to combine, then sprinkle the flour evenly over the top. This helps prevent clumping. Add the salt, pepper, and a pinch of red pepper flakes. Stir everything together and cook over medium heat for about 10-15 minutes, stirring occasionally. You’ll notice the soup starting to thicken – that’s exactly what we want!
3. Add the cheese: Once the soup has thickened, it’s time to add the cheese. Gradually sprinkle in the shredded cheddar, stirring constantly so it melts smoothly. Keep stirring until the cheese is fully melted and the soup is creamy and rich.
4. Serve and enjoy: Ladle your soup into bowls, add any toppings you like (more cheese, anyone?), and enjoy!

Pro tip: If the soup gets too thick, just add a splash more milk or broth until you reach your desired consistency.

Variations and adaptations to make this soup your own

One of the best things about this recipe is how easy it is to customize. Here are a few ideas I’ve tried over the years:

• Vegetarian version: Swap the chicken broth for vegetable broth, and you’ve got a delicious vegetarian broccoli cheese soup.
• Lighter version: Use all skim milk and skip the cream for a lighter version. The soup will be thinner, but you’ll still get that creamy texture.
• Extra veggies: For added nutrition and color, toss in a handful of spinach or kale near the end. They’ll wilt down nicely and add a pop of green.
• Spicy twist: If you like a kick, increase the red pepper flakes or add a dash of hot sauce.
• Cheese variations: Try mixing in a bit of Gruyère or Swiss for a more complex flavor. Gouda also melts beautifully and adds a smoky note.

I’ve also tried blending part of the soup for an ultra-creamy texture while leaving some chunks of broccoli for contrast – it’s the best of both worlds!

Serving and presentation ideas for a cozy meal

Serve this broccoli cheese soup in big bowls, and if you want to go all out, consider hollowing out a round loaf of bread for a homemade bread bowl experience. Garnish with a sprinkle of extra cheddar, a few small broccoli florets, or even a pinch of paprika for color. A slice of crusty baguette on the side is perfect for dunking, too.

Drink pairings for a comforting meal

I love a cold, crisp apple cider with this soup. The slight sweetness complements the savory cheese perfectly. If you’re in the mood for something warm, try a spiced chai tea or hot apple cider. For something refreshing, a glass of iced tea with a lemon wedge or even a sparkling water with a splash of cranberry juice is a nice touch.

Storing and reheating leftovers

If you have any leftovers (which doesn’t often happen in my house!), store them in an airtight container in the fridge for up to 3 days. To reheat, warm the soup gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. If it seems too thick, just add a splash of milk or broth to loosen it up.

This soup also freezes well! Just portion it into individual containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove. It’s a great make-ahead option for busy days.

Adjusting for different serving sizes

This recipe serves about 4, but it’s easy to adjust. If you’re cooking for a crowd, just double the ingredients, but keep an eye on the consistency and adjust the seasonings to taste. For a single serving, cut the ingredients by half, but you may still end up with some extra – not that anyone ever complains about leftover broccoli cheese soup!

FAQs

Q: Can I use pre-shredded cheese?
A: Yes, but fresh-shredded cheese melts more smoothly. Pre-shredded cheese often has anti-caking agents that can make the soup slightly grainy.

Q: Is there a way to make this soup vegan?
A: Absolutely! Use vegetable broth, plant-based milk, and a non-dairy cheese substitute. Coconut milk can add richness, though it may change the flavor slightly.

Q: Can I make this soup in a slow cooker?
A: You can! Add all ingredients except the cheese and cook on low for 4 hours, then stir in the cheese at the end until melted.

Q: How do I make it thicker?
A: Add an extra tablespoon of flour, or let it simmer a bit longer until it reaches your preferred thickness.

Q: What other cheeses work well in this soup?
A: Gruyère, Swiss, or even a touch of Parmesan can add a nice twist. Just make sure it’s a cheese that melts well!

This copycat Panera broccoli cheese soup is pure comfort in a bowl. Give it a try, make it your own, and I guarantee you’ll be adding this recipe to your regular rotation. Happy cooking!

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