There’s something about a warm bowl of broccoli cheddar soup that instantly transports you to a place of cozy comfort. If you’re like me, Panera’s Broccoli Cheddar Soup is a go-to whenever you’re craving something rich and creamy with a little hint of veggie goodness. But what if I told you that you can recreate this iconic soup at home, and dare I say, make it even better? Trust me, once you make this Panera copycat broccoli cheddar soup in your own kitchen, you’ll never look at the takeout version the same way again. Plus, you get to control how cheesy and creamy it gets – which is always a win in my book.

I remember the first time I tried making this soup at home. It was a chilly evening, and I didn’t feel like heading out to pick up dinner. I glanced in the fridge, saw some leftover broccoli, and thought, “I bet I could make a version of Panera’s soup with what I have on hand.” With a little experimentation (and a generous hand with the cheese), I ended up with a pot of pure comfort. Now, it’s one of my favorite go-to soups when the weather cools down, and I need something quick, hearty, and absolutely delicious.

Panera Copycat Broccoli Cheddar Soup Recipe

🥦 Why this broccoli cheddar soup is a must-try!

For one, it’s super easy to make. Even if you’re not a regular in the kitchen, this recipe is foolproof. You only need a few basic ingredients, and most of them you probably already have at home. The other great thing? It’s a one-pot wonder, which means minimal clean-up. And who doesn’t love that? The combination of tender broccoli, sweet carrots, and rich, sharp cheddar creates a perfect harmony of flavors that will keep you coming back for more.

That time I almost burned the roux… but it turned out amazing

One of my early attempts at this recipe was almost a disaster – and in hindsight, it’s kind of funny. I was distracted (probably scrolling through Instagram) while the flour was cooking, and I ended up with a roux that was a little too dark, bordering on burnt. I thought the soup was ruined, but after adding the broth and simmering everything together, it ended up giving the soup a deeper, slightly nutty flavor that I wasn’t expecting – and it was delicious! Since then, I’ve learned to keep a closer eye on the stove, but that happy accident taught me that even “mistakes” in cooking can lead to surprisingly good results.

A little history of broccoli cheddar soup

While broccoli and cheddar might seem like a classic combination now, it wasn’t always the case. The pairing likely became popular in American kitchens in the mid-20th century when processed cheese started making its way into all sorts of comfort foods. Broccoli cheddar soup became a restaurant staple, thanks in part to places like Panera Bread that made it a menu star. Over time, it’s evolved, and many variations exist, but the base remains the same: a creamy, cheesy broth packed with veggies. And let’s be honest, anything smothered in cheddar is bound to be a hit.

Let’s talk ingredients: What makes this soup so delicious?

Butter: This adds richness and helps sauté the onions. You can substitute olive oil, but butter gives a deeper flavor. Salted butter adds a little extra seasoning too.
Yellow onion: These bring a sweet, mellow flavor to the soup. If you’re out of yellow onions, white onions or even shallots will work. Just avoid red onions, which can overpower the dish.
All-purpose flour: The key to thickening the soup. If you’re gluten-free, you can try using a gluten-free flour blend or even cornstarch as a thickener.
Chicken broth: This forms the base of the soup’s flavor. Vegetable broth works well too if you’re aiming for a vegetarian version. Just make sure it’s a good-quality broth for the best flavor.
Half and half: Creamy and rich, this ingredient gives the soup its velvety texture. For a lighter version, you can use whole milk, though the soup won’t be quite as creamy.
Broccoli florets: The star of the show. Fresh broccoli gives the best texture, but frozen works in a pinch. Just be sure to chop it into bite-sized pieces so it blends well into the soup.
Carrots: Their slight sweetness complements the broccoli and cheddar perfectly. I love julienning them for texture, but you can dice or grate them if that’s easier.
Cheddar cheese: You can’t have broccoli cheddar soup without cheddar! Sharp cheddar adds a bold flavor, but if you prefer a milder taste, feel free to use mild cheddar. Just make sure to use freshly grated cheese – pre-shredded cheese doesn’t melt as well.

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

To make this soup, you’ll only need a few kitchen tools, which is another reason it’s such a great recipe. Here’s what I recommend:

Heavy-bottomed pot: This is key to ensuring your soup doesn’t scorch on the bottom while it simmers. If you don’t have a heavy-bottomed pot, any large pot will work, just stir often.
Whisk: You’ll want a whisk for making the roux and incorporating the broth smoothly. A wooden spoon works too, but a whisk helps avoid lumps.
Cheese grater: Freshly grated cheese is a must for the smoothest, creamiest soup. Trust me, it’s worth the extra step.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Cook the onions: Start by melting the butter in your pot over medium heat. Add the onions and cook them until they’re soft and just turning golden on the edges. This should take about 4-5 minutes, and it’s worth waiting for them to get a bit of color – it adds depth to the soup’s flavor.
Make the roux: Here’s where you need to be a little attentive. Stir in the flour, and cook it for about 4 minutes, or until it turns the color of peanut butter. Keep stirring so it doesn’t burn. The roux is what thickens your soup, so don’t rush this step.
Add the liquid: Slowly whisk in the chicken broth and half and half. Take your time here – you want to avoid lumps. Once it’s all in, turn up the heat and bring the soup to a slow bubble.
Simmer away: Add the broccoli florets and carrots, reduce the heat, and let the soup simmer for 15 minutes. Stir it every few minutes to keep everything cooking evenly and prevent sticking.
Finishing touches: Stir in the salt and cheese until everything is melted and smooth. Taste and adjust seasoning if needed, then get ready to dig in!

Variations and tweaks: Make it your own!

Vegetarian: Swap the chicken broth for vegetable broth, and you’ve got a delicious vegetarian version.
Low-carb: Skip the flour and thicken the soup by blending part of the broccoli and carrots into the broth. It won’t be as creamy, but it’s still super tasty.
Gluten-free: Use a gluten-free flour blend or cornstarch to thicken the soup instead of all-purpose flour.
Extra veggies: Add cauliflower, spinach, or even diced potatoes to bulk up the veggie content.
Spicy twist: For a little heat, add a pinch of cayenne pepper or a dash of hot sauce when you add the cheese.

Serving ideas: Make it look as good as it tastes

I love serving this broccoli cheddar soup in a big, cozy bowl, but if you’re feeling fancy, you can serve it in a bread bowl for that authentic Panera vibe. Garnish it with a little extra shredded cheddar, or even a sprinkle of crumbled bacon if you want to go all out. A side of crusty bread is a must for dipping!

Drink pairings: What goes well with broccoli cheddar soup?

A light, crisp white wine like a Sauvignon Blanc pairs beautifully with this soup, cutting through the richness with its acidity. If wine isn’t your thing, try a crisp apple cider or even a cold, refreshing beer like a pilsner.

Storage and reheating tips

This soup keeps well in the fridge for 3-4 days. Just make sure to store it in an airtight container. When reheating, do so gently on the stove over low heat, adding a splash of broth or milk to loosen it up if it thickens too much. It’s not the best soup to freeze because of the dairy, but it can be done – just know that the texture may be a little grainy when reheated.

Scaling the recipe for more (or fewer) servings

Need to make more for a crowd? Simply double or triple the ingredients, but be sure to use a large enough pot! If you’re cooking for one or two, you can easily halve the recipe. I’ve found that when making a smaller batch, the soup tends to thicken more quickly, so keep an eye on it.

Troubleshooting: A few tips to avoid common pitfalls

Soup too thick? Thin it out with a little more broth or half and half.
Cheese clumping? Make sure to add the cheese slowly and stir constantly to avoid clumps. Pre-shredded cheese can sometimes cause this issue, so I always recommend grating your own.

Give it a try and make it your own!

This broccoli cheddar soup is truly a bowl of comfort, and I can’t wait for you to try it. Whether you’re making it for a cozy night in or impressing friends at a dinner party, this recipe is sure to hit the spot. Don’t be afraid to tweak it to your taste – after all, that’s the beauty of homemade cooking!

FAQs

1. Can I make this soup ahead of time?
Yes! It tastes even better the next day, so feel free to make it in advance and reheat when ready to serve.

2. What’s the best way to reheat this soup?
Reheat gently on the stovetop over low heat, adding a bit more broth or half and half if it’s too thick.

3. Can I freeze broccoli cheddar soup?
You can, but be aware that the texture might change due to the dairy. Thaw in the fridge overnight and reheat slowly.

4. Can I use frozen broccoli?
Absolutely! Just thaw it first and chop it into bite-sized pieces.

5. Is this recipe vegetarian?
It can be! Just swap out the chicken broth for vegetable broth and you’re good to go.