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A creamy bowl of Panera broccoli and cheese soup, with a rich color from smoked paprika and garnished with extra cheddar.

Panera Broccoli And Cheese Soup Copycat

Brenda Venera
Recreate the iconic creamy, cheesy comfort of Panera's broccoli cheddar soup at home. This copycat recipe delivers a velvety smooth texture without any graininess, plus a secret flavor boost for a restaurant-quality finish.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Course Lunch, Main Course, Soup
Cuisine American
Servings 6 servings
Calories 485 kcal

Equipment

  • Large pot or Dutch oven
  • whisk
  • Immersion blender (optional)

Ingredients
  

  • 1/4 cup butter
  • 1/2 medium chopped onion
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups low-sodium chicken stock or broth
  • 1/2 lb broccoli, chopped into bite size pieces
  • 1 cup carrot, julienned
  • 1/8 teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • salt and pepper to taste

Instructions
 

Build the Flavor Base

  • Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
  • Sprinkle the flour over the onions and whisk constantly for 1-2 minutes to cook out the raw flour taste. The mixture will form a paste (roux) and should smell toasty.

Create the Creamy Base

  • Slowly pour in the half-and-half while whisking continuously to create a smooth sauce. Gradually whisk in the chicken stock until fully combined and lump-free.
  • Increase the heat to bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.

Simmer the Vegetables

  • Add the chopped broccoli and julienned carrots to the pot. Lower the heat to medium-low, cover, and let it simmer for 20-25 minutes, or until the vegetables are tender.

Blend, Melt, and Finish

  • For a smoother, Panera-style texture, carefully transfer about 1 cup of the soup to a blender (or use an immersion blender directly in the pot) and blend until creamy. Stir the blended portion back into the soup. If you prefer a chunkier soup, you can skip this step.
  • Reduce the heat to low. Add the grated sharp cheddar cheese in small handfuls, stirring well after each addition until it melts completely. Do not let the soup boil after adding the cheese.
  • Once the cheese is melted, stir in the nutmeg. For an extra flavor boost, add 1/4 teaspoon of Dijon mustard and a pinch of smoked paprika. Season to taste with salt and pepper.
  • Serve hot, ideally with crusty bread or in a bread bowl.

Notes

Smoothest Texture Tip: For the creamiest soup, grate your own sharp cheddar cheese from a block. Pre-shredded cheeses often contain starches that can make the soup gritty.
Heat Control is Key: Avoid a grainy or curdled soup by keeping the heat low once you add the half-and-half and cheese. Never let the soup boil after the dairy and cheese are in.
Vegetarian Option: Easily make this recipe vegetarian by swapping the chicken stock for a quality vegetable broth.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of broth or milk to loosen it up if it has thickened.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 485kcalCarbohydrates: 18gProtein: 21gFat: 37gSaturated Fat: 22gCholesterol: 110mgSodium: 950mgPotassium: 520mgFiber: 3gSugar: 9gVitamin A: 3500IUVitamin C: 30mgCalcium: 550mgIron: 1.5mg
Keyword broccoli cheddar soup, comfort food, panera copycat
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