Panera Broccoli Cheddar Soup Recipe : How to make

There’s something incredibly comforting about a warm bowl of Panera Broccoli Cheddar Soup. It’s creamy, rich, and packed with flavor — a fan favorite that’s made its way into countless homes and hearts. If you’ve ever craved this restaurant classic but didn’t want to leave the house (or pay restaurant prices), this copycat recipe is for you.

In this detailed guide, you’ll learn how to make the best homemade broccoli cheddar soup that tastes just like Panera’s — maybe even better. Whether you want a quick weeknight meal or a cozy dish for colder months, this recipe delivers.

Inspired by versions like Allrecipes’ copycat Panera soup and Food Network’s almost-famous take, we’ve refined this step-by-step recipe so it’s easy to follow and deliciously foolproof.

Ingredients You’ll Need

To recreate the signature Panera soup flavor, start with fresh, high-quality ingredients. Here’s what you’ll need:

1/4 cup butter
1 medium yellow onion, diced
1/4 cup all-purpose flour
2 cups half-and-half (or whole milk)
2 cups chicken or vegetable broth
2–3 cups broccoli florets (chopped small)
1 cup shredded carrots
2 cups shredded sharp cheddar cheese
Salt and black pepper to taste
Optional: pinch of paprika or nutmeg for depth

Ingredient Tips

Use sharp cheddar — it melts better and brings bolder flavor.
Fresh broccoli gives a better texture, but frozen can be used in a pinch.
To make it vegetarian, use veggie broth instead of chicken broth.

Step-by-Step Instructions

Creating this soup from scratch is surprisingly simple. Follow these steps for creamy, rich results:

Sauté the onions in butter over medium heat until translucent (about 3–4 minutes).
Add the flour and whisk constantly to make a roux. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the half-and-half and broth, whisking constantly to prevent lumps.
Add the chopped broccoli and carrots. Reduce heat to low, cover, and simmer for 15–20 minutes until veggies are tender.
Use an immersion blender (optional) to blend part of the soup for a smoother texture.
Stir in the shredded cheddar, a handful at a time. Stir gently until fully melted.
Season with salt, pepper, and optional paprika or nutmeg.

Consistency Tip

If the soup feels too thin, simmer a little longer uncovered or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).

Tips for Perfect Soup

To make your soup just like Panera’s Broccoli Cheddar Soup, try these tips:

Grate your own cheese. Pre-shredded cheese often has anti-caking agents that prevent smooth melting.
Avoid boiling after adding cheese to prevent curdling.
Simmer slowly. The longer it simmers, the deeper the flavor.

Serving Suggestions

Elevate your homemade soup with these serving ideas:

Serve it in a sourdough bread bowl, just like Panera.
Pair with a side of warm, crusty bread or a fresh Caesar salad.
Garnish with extra cheddar or a sprinkle of black pepper for added flavor.

Storage and Reheating

This soup stores well for easy meals throughout the week:

Refrigerate in an airtight container for up to 4 days.
Freeze for up to 2 months, though texture may change slightly.
Reheat gently on the stovetop over low heat, stirring often to prevent separating.

Recipe Variations and Dietary Swaps

Customize your broccoli cheddar soup to suit your needs:

Vegetarian: Use veggie broth.
Gluten-free: Replace all-purpose flour with a gluten-free flour blend.
Low-carb: Swap flour with xanthan gum or reduce the flour quantity.
Protein boost: Add cooked shredded chicken or crispy bacon bits.
Different cheese: Try smoked gouda, white cheddar, or pepper jack.

Frequently Asked Questions

What are the ingredients in Panera Broccoli Cheddar Soup?
Panera’s soup typically includes broccoli, carrots, onions, butter, cream, chicken stock, flour (for thickening), and sharp cheddar cheese. Seasonings like salt and pepper round out the flavor.

What is the secret ingredient in Broccoli Cheddar Soup?
Many believe the secret to its rich, comforting flavor is the use of extra sharp cheddar cheese and a touch of nutmeg or paprika to enhance the depth of the soup.

Does Panera make their soups from scratch?
Panera’s soups are generally prepared off-site in centralized kitchens and then shipped to locations, where they’re reheated. They’re not typically made fresh in-store.

What happened to Panera’s Broccoli Cheddar Soup?
While it remains a menu staple, Panera occasionally tweaks ingredients to align with new clean-label commitments or product updates. If you noticed a change, it may have been due to such adjustments.

Why is Panera Broccoli Cheddar not vegetarian?
It’s not considered vegetarian because it contains chicken broth. To make a vegetarian version, substitute with vegetable broth.

What seasonings go in broccoli cheddar soup?
Seasonings often include:

Salt and black pepper
Garlic powder
Onion powder
A pinch of nutmeg, paprika, or mustard powder for added depth

Why am I gassy after broccoli cheddar soup?
Broccoli contains complex sugars and fiber that can cause gas or bloating during digestion. If you’re sensitive, consider reducing portion size or using gas-reducing supplements.

Is broccoli cheddar soup good or bad for you?
It depends on your diet. It’s nutrient-rich, thanks to broccoli and cheese, but also high in calories, fat, and sodium. Homemade versions allow for healthier modifications.

Why won’t my cheese melt in my broccoli cheddar soup?
Cheese won’t melt smoothly if:

The soup is too hot or boiling when added
You’re using pre-shredded cheese, which contains anti-caking agents
Use freshly grated cheese and stir it in off heat for the best results.

Who makes Panera soups?
Panera soups are produced by Blount Fine Foods, a partner manufacturer known for premium prepared foods.

Does Panera use artificial ingredients?
No. Panera has committed to a 100% clean food policy, avoiding artificial preservatives, sweeteners, flavors, and colors from artificial sources.

Can you freeze Panera’s broccoli and cheese soup?
Yes, you can freeze it. However, because it’s cream-based, texture changes are common. Stir thoroughly when reheating to restore consistency.

Conclusion

Recreating Panera Broccoli Cheddar Soup at home is not only simple — it’s deeply satisfying. With a few everyday ingredients and easy-to-follow steps, you can bring the same creamy, rich flavor into your kitchen without ever leaving the house. This copycat recipe offers the perfect balance of sharp cheddar, tender broccoli, and hearty texture that fans of the original know and love.

One of the biggest benefits of making this soup at home is the control it gives you. Whether you’re looking for a vegetarian version, need a gluten-free alternative, or want to add your own twist with extra toppings or spices, the possibilities are endless. Plus, homemade soup is typically more affordable and fresher than store-bought or restaurant options.

By using fresh ingredients and following the helpful tips throughout this guide, you’ll avoid common mistakes like clumpy cheese or watery texture — and end up with a dish that tastes like it came straight from the Panera kitchen.

If you’re craving comfort food that’s warm, wholesome, and packed with flavor, this homemade broccoli cheddar soup will quickly become a favorite. Try it once, and it’s sure to earn a permanent spot in your regular meal rotation.