If you’ve ever tasted Panera’s Broccoli Cheddar Soup, you know it’s rich, thick, and full of cheesy comfort. We set out to recreate that exact flavor at home, and the result is a creamy, cheesy soup that many readers say is just as good—or even better—than the original.
Serve it in a hollowed-out bread bowl for the classic Panera experience, or ladle it into bowls alongside crusty bread. This recipe uses straightforward, wholesome ingredients and a simple technique to deliver that signature texture and flavor.
Featured Comment
“I was so excited to see this recipe and it did not disappoint. It’s simple to make. I used chicken bone broth for extra protein and flavor. Perfect texture and great flavor!” — Lennie
Why this is a great Panera copycat
This version focuses on the little details that make Panera’s soup distinctive: tender, finely chopped broccoli, a rich, cheesy base, and just the right thickness. Instead of cornstarch, this recipe uses a flour-thickened roux for a rounder, more authentic mouthfeel. Freshly shredded cheddar melts more smoothly than pre-shredded varieties, giving the soup a silky finish and true cheddar flavor.
Top tips from the kitchen
- Use freshly shredded cheddar: Buy a block of cheddar and grate it yourself. Freshly shredded cheese melts better and produces a creamier texture than pre-shredded bags, which often contain anti-caking agents.
- Thicken with a flour roux: A roux made from butter and flour yields a richer flavor and a more velvety texture than cornstarch. All-purpose flour works well; you can also substitute white whole wheat or a 1:1 gluten-free flour if needed.
- Chop broccoli finely: Small florets and stems break down into tender pieces while still giving you visible broccoli in the finished soup.
- Slowly incorporate the cheese: Remove the soup from heat before adding the shredded cheese and stir gradually to prevent separation or graininess.
Ingredients
This recipe uses common pantry items and fresh produce:
- 2 tablespoons butter
- ½ medium white or yellow onion, diced
- 4 cups fresh broccoli, finely chopped (do not use frozen)
- 1 teaspoon garlic powder
- 5½ cups chicken broth (or vegetable broth if preferred)
- 1 cup matchstick carrots, roughly chopped
- 1½ teaspoons salt, divided
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 1 cup 2% milk (or your preferred milk)
- 4 cups shredded cheddar cheese, freshly grated from a block
Serving suggestions
To replicate the Panera experience, serve the soup in a warm bread bowl. If you prefer a lighter presentation, serve it in bowls with slices of crusty bread, a sprinkle of extra cheddar, or a few crunchy toppings. Good options for texture contrast include oyster crackers, croutons, saltines, or even Goldfish crackers for a fun twist.
Storage
Allow the soup to cool completely, then transfer it to an airtight container. Store in the refrigerator for 3–5 days. Reheat gently on the stovetop over low heat, stirring often to maintain a smooth texture.
Can you freeze this soup?
Freezing is not recommended. Broccoli tends to become very soft and mushy after freezing and thawing, which changes the soup’s texture. If you must freeze it, expect a difference in texture and consider pureeing the broccoli slightly before freezing to reduce the impact.
Recipe: Panera Broccoli Cheddar Soup (Copycat)
Yield: 6 servings | Prep: 15 mins | Cook: 20 mins | Total: 35 mins
Instructions
- Heat a large stockpot or Dutch oven over medium-high heat and add the butter.
- When the butter melts, add the diced onion and ¼ teaspoon of salt. Cook for 3–4 minutes, until the onion is translucent.
- Add the chopped broccoli, garlic powder, and another ¼ teaspoon of salt. Sauté for 2–3 minutes to combine flavors.
- Pour in the chicken broth and bring the mixture to a boil.
- Lower the heat to a simmer. Carefully remove 1 cup of the hot broth and set it aside.
- Add the carrots, black pepper, and the remaining salt to the pot. Let everything simmer gently on low heat.
- In a medium bowl, whisk the reserved 1 cup of hot broth with the flour until smooth; the mixture will thicken quickly.
- Pour the thickened broth back into the pot and whisk to combine.
- Stir in the milk and continue whisking. Increase heat to medium and simmer for 4–5 minutes.
- Remove the pot from heat. Slowly add the shredded cheddar, stirring constantly until fully melted and the soup is smooth.
- Return to low heat and simmer briefly until the soup reaches your desired thickness and temperature. Adjust seasoning to taste.
Tips & Notes
- For the best texture and flavor, shred your own cheddar from a block instead of using pre-shredded cheese.
- All nutrition information excludes any bread bowl or additional sides.
Nutrition (per serving, approximate)
Calories: 444 kcal • Carbohydrates: 20 g • Protein: 23 g • Fat: 31 g • Fiber: 3 g • Sugar: 6 g
