Panera’s Broccoli Cheddar Soup
Panera’s Broccoli Cheddar Soup is comfort food at its best and tastes just like Panera. This soup is an easy dinner that hits the spot and quick enough for a weeknight. 
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BROCCOLI CHEDDAR SOUP
This broccoli cheese soup competes for the #1 soup recipe on this blog with this crockpot potato soup.
I know this Panera’s Broccoli Cheddar Soup recipe has made the rounds around the blogs but my job is to share recipes that I really love and this is one of them.
The reason I know that this recipe tastes just like the delicious broccoli soup at Panera is because I ate this at least once a week during my last pregnancy.
It was the ONLY thing that I looked forward to eating and I’m sure the peeps at Panera knew me by name. They serve this Panera’s Broccoli Cheese Soup with a warm crusty baguette. Oh my goodness.
It almost makes me want to get pregnant again.
I once was in charge of making soup for 250 women. Guess which soup went first? Nope. Not the chicken noodle.
Yes, you guessed it. The Broccoli Cheddar soup. I mean who doesn’t like broccoli and cheese? Not only is it a healthy broccoli cheese soup recipe, it’s only 417 calories a serving all made in one pot with simple ingredients.
You’ll need about 3 cups of broccoli chopped into bite-sized pieces. You’re supposed to julienne a carrot. I cook a lot and I do not have the patience to do that.
They sell “matchstick” carrots in the produce section. Save yourself some sanity and time and just buy those.
It’s important to use sharp cheese here in this Panera’s Broccoli Cheese Soup recipe as it gives it more flavor than a milder cheese.
Then eat a couple of bowls of this delicious broccoli cheddar soup. After all, it is the first day of fall today.
Is this Panera’s Broccoli Cheddar Soup gluten-free?
Part of the thickening agent in this soup is the flour in the roux. There’s only 1/4 cup and you can definitely leave it out but your soup will not be as thick.
You can thicken it at the very end if needed by creating a cornstarch slurry.
Add a couple tablespoons of cornstarch to a small bowl and add water until it forms a paste. Whisk in this mixture at the end of cooking to thicken up the soup.
HOW TO MAKE PANERA’S BROCCOLI CHEDDAR SOUP
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Met the 1/4 cup butter and sautee the onions on the stove-top until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
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Whisk in the half & half and chicken broth. You can also use heavy cream.
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Add the broccoli florets and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.
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Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup with an immersion blender and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
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Serve with crusty bread.
OTHER SOUP RECIPES:
- Lasagna Soup
- Cauliflower Soup
- Creamy Potato Soup
- Easy Tomato Soup
- Chicken Gnocchi Soup
- Chicken Tortilla Soup
- Sausage and Tomato Cauliflower Soup
- Slow Cooker Tomato Basil Parmesan Soup
- Zuppa Toscana Soup
- Chicken Stew
- Egg Drop Soup
- Buffalo Chicken Soup
Panera's Broccoli Cheddar Soup
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, (about 3 cups), chopped into bite size pieces
- 1 cup carrot, julienned (can buy matchstick carrots in produce section)
- 1/8 teaspoon nutmeg, (optional but brings out the flavor)
- 8 ounces grated sharp cheddar cheese, (2 cups)
- salt and pepper
Equipment
Instructions
- Melt the 1/4 cup butter and sautee the onions in the butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
- Whisk in the half & half and chicken stock. Bring to a boil then reduce heat to medium.
- Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.
- Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
- Serve with crusty bread.
Video
So good! I doubled all the veggies and added an extra cup of broth to compensate. Sautéed garlic with the onion. Fool proof! Comes together so easy and makes a ton!
I have made this recipe several times as directed and it comes out perfect every time. So easy to make. Thank you for sharing.
You’re welcome!
You can not cook raw broccoli and carrots for 20 to 25 minutes on low and expect them to be cooked all the way.
Actually, you can. I make this soup all the time and 30 min is more than enough
I’ve done it 1000 times. Yes they can cook.
you have a typo in #1
They make steamer bags for microwave. Reynold brand..I use them to precook the brocolli and carrots!! Works wonderfully😆 Try it you will be so pleased. This resipe is soooooo yummy!
Lol recipe
Does finely shredded pre-cut cheese work better than regular shredded pre-cut cheese?
Not as well as the cellulose powder used to keep the cheese from sticking affects the melting a bit. Best to shred from a block if possible, but can use if necessary.
I want to make this soon. Can I use pre-shredded cheese?
Yes, I use it often. Fresh shredded cheese always melts better but shredded is okay too.
This recipe never disappoints! I’ve made it several times for my family and everyone always walks away satisfied. I do recommend blending some of the soup for the right consistency as you suggest. Thank you for making a great recipe!
You’re welcome Emily!
I made the recipe exactly as written. Mine turned out okay, not great, just okay. After twenty minutes my broccoli was still very firm. After 50 minutes it was still crisp. There also wasn’t much flavor and not very cheesy. I did use the sharp cheddar as mentioned. I purchased only what was in the recipe. I wish I would have purchased more as it really could have used it. I only made the recipe because my son loves Panera’s broccoli cheddar soup. He said it didn’t taste anything like it.
What were you cooking the soup on? What heat level? I’ve never heard of simmering a green vegetable for 50 minutes and it still being crisp? It doesn’t add up.
Can this freeze well? If so what are the instructions?
Just let it cool and freeze in a ziploc bag.
Hello, was going to make a different broccoli soup but then had some extra cheddar so was looking for one with that.
Not familiar with this soup from Panera, but I used roasted broccoli that I creamed in a magic bullet blender using almond milk. I had roasted the broccoli beforehand for another dish which made it softer. That helped with the process, or you could steam it as someone else suggested.
Also, I only put in a cup of cheese and I like the way it turned out. The almond milk gave it a little sweetness so I didn’t need the nutmeg, and roasting the broccoli added another layer as well.
Thanks for the recipe and bon appetit!
Sounds like you adjusted well and made it delicious!
Delicious but do not over salt!
This is absolutely wonderful! We have been making this EXACTLY has written here and we love it. I hope no one from Panera is reading this but we essentially stopped going because this is so MUCH better than the “real thing” :). Thank you for an amazing meal. My family can’t get enough of this!
Awesome! Thanks Alex!
Hello I was wondering if you could use heavy cream instead of the half-and-half?
Yes, it will just be extra thick.
Can you include nutritional data with your recipes?
It’s in the recipe card.
Turned out amazing!! I’ve tried other Panera copycat recipes but none of them have turned out as close as this recipe!! My whole family loves it and I will take note of this recipe for future meals. One thing I did add was around a 1/4 cup of milk near the end because the soup was pretty thick and I didn’t feel like getting out my blender LOL.
Haha good thinking.
If you read the real recipe of Panera’s broccoli cheddar soup you would realize their soup is totally unhealthy. They have 100’s of ingredients that are not necessary. Your recipe is way healthier, but it’s not a copy of Panera’s fake unhealthy soup.
Thank you!
So DELICIOUS and so filling, just like Panera Bread …… BEST SOUP Ive ever made…thank you so much for sharing your recipe
You are welcome!
Oh my goodness, this recipe is sooo delicious and remarkably easy to make. I only had frozen broccoli florets on hand and it still worked. Thank you so much for this easy and delicious recipe!!
You’re welcome!
I made this today. My son has been asking for broccoli soup from Panera for the past week. It turned out great! I noticed someone said they had issue with getting the broccoli to cook. To prevent that issue I used my mini food processor and chopped the broccoli to tiny pieces but not the point of being pureed. I did the same with the carrots and hand no problem. Since I did not have chicken stock or broth, I used Knorr chicken bouillon granules. The one from the Hispanic section in the store. Add 2 taps to the two cups of water. I didn’t have sharp cheddar cheese and cheese has been a bit difficult to find depending on the day, around here so I used mild cheddar instead. I give the recipe 5 stars. Thank you for sharing!
Awesome thank you!
So good! I double it for an extra large batch. The nutmeg really adds to the flavor – dont skip it! I did use while milk because I didn’t have half and half. Still so tasty. Thank you😊
Thanks for the feedback!
This is my second time making this recipe and I love it! My only complaint is that the broccoli is not quite as tender as I would like after cooking on low for 25 minutes. I tried adding more time but the broccoli still wasn’t what I wanted. Have you ever steamed the broccoli separately and added that into the soup instead of adding raw broccoli?
I honestly have never had it too crisp. You could definitely steam it separately if that works for you.
Hi there. This soup recipe is a family favorite. Given the present circumstances and avoiding stores in an on demand way, I realize I do not have half and half. Can I use milk instead? Thanks!
Yes! Milk will just be a little thinner but it is doable.
I added chicken broth instead of chicken stock what do I do?
That is totally fine.
Can you please clarify the differences between your recipe and the one that you reference from food.com? I printed both (not realizing they were the “same”)… then noticed that they are actually not the same. Food.com says to saute the onion and then remove it… then add more butter and the flour and cook 3-5 minutes, then add the chicken stock only and simmer for 20 minutes. AND THEN add the broccoli, carrots, sauteed onions, half and half, AND 2 cups whole milk and cook for another 20-25 minutes.
Is the extra cooking time deliberately excluded? And the extra milk also deliberately left out? I haven’t tried either recipe, but wanted to see if you could clarify this for me, before I do. Thank you!
Yes, so I changed it a bit. I thought the step of sauteeing and removing the onion was unnecessary. They have changed their recipe since I first posted. Mine does not have milk in it and it definitely does not need that long to cook. Hope this helps.
Thank you so much! I ended up doing a bit of both… and we lost power in the middle of it, so i had to finish the next day. It was good! I was a bit worried with the power outage, stop and refrigerate and restart. Thankfully, i hadn’t put in any veggies or milk or half and half when the power went out.
Not good – funky taste, despite following instructions to a T. Next time, will simmer the veg in the chicken stock only for 20 mins. Then will take off heat and add the half-and-half and cheese. Unpleasant taste with h&h being simmered. Needs lots of salt and pepper. Also added a shot of prepared Dijon mustard at the end as I always do with this soup. Despite my attempts to fix it, never really got good. Will go back to my usual recipe.
Sorry you didn’t like it, lots of people love it.
I could never actually find the ingredient list. Is there one that I missed? Had to move on to another recipe.🥦
Sorry. I’m not sure why you didn’t see it. Here’s the full recipe.
Panera’s Broccoli Cheese Soup – tastes just like the real thing. the-girl-who-ate-everything.com
Panera’s Broccoli Cheddar Soup
Creamy broccoli cheddar soup is comfort food at its best and this Panera’s Broccoli Cheddar Soup is an easy dinner that hits the spot.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 6 servings
Author Christy Denney
Ingredients
1/4 cup melted butter
1/2 medium onion, diced finely
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock or broth
1/2 lb broccoli (about 3 cups), chopped into bite size pieces
1 cup carrot, julienned (can buy matchstick carrots in produce section)
1/4 teaspoon nutmeg (optional but brings out the flavor)
8 ounces grated sharp cheddar cheese (2 cups)
salt and pepper
Instructions
Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
Whisk in the half & half and chicken stock.
Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
Serve with crusty bread.
Recipe Notes
Source: http://www.food.com/recipe/panera-broccoli-cheese-soup-150384
Good basic recipe but needs adjustments! I used whole milk instead of half and half and only 2 teaspoons of flour. I used a lot more broccoli and carrots! And added garlic powder and cayenne pepper. Recipe needs more flavor and veggies!
I thought that the recipe was really good. The one thing holding me back from five stars was that I had to add more cheese and flour than it called for. I really like dipping french bread in it. We did this for a school project and the teacher I chose to give it to really loved it.
Glad you liked it.
I made this soup exactly as written except I substituted vegetable broth to make it vegetarian. Used Panera’s actual bread bowls to put the soup in and it was delicious. This recipe is definitely going in my binder. Thanks for the great recipe!
You are welcome!
This soup was so delicious!! I made it exactly as stated, except I added 1 chopped celery rib with the onion, and I used water / better than bullion instead of chicken broth. My husband could not stop talking shout how good it was, and he’s not even a “soup person.”
Thank you for this fast version of the copy cat. Totally customizable and perfect.
So unbelievably good. An excellent dupe for the Panera original. This will be printed and added to the regular meal rotation!
Is it 8oz or two cups of cheese? 2 cups is 16 oz.
It’s two cups of cheese. Cheese is measured by weight so it is 8 ounces.
Finally made this tonight- yummo! So glad to find a broccoli cheese soup that doesn’t call for Veleveta! I did sprinkle in some garlic powder and added a little bit of extra cheese. This recipe is definitely a keeper!
You’ve missed a step and it’s confusing people. The soup needs to be brought to a gentle boil to get the roux to thicken the soup properly. Otherwise, it’s pointless to even use a roux. To do that with a milk-based soup, I would suggest cooking over medium and stirring constantly to prevent burning and scalding. Once it gets to a gentle boil, then let it cook for 20 to 25 minutes. The whole process took about an hour for me.
Additionally, one can add extra liquids and don’t need to add tons of extra flour unless they want their soup super thick (or to taste like flour). With the amount of time this takes to cook – one wouldn’t want it super thick to start off or they’ll have to add liquids anyways. Mine was the perfect consistency after about an hour of cooking. Although, it is possible to mix flour into a bit of it and pour it back in later if needed to thicken it more (but for starting off, less is more).
I also added turmeric to the roux as I was making this for a friend who was ill and it added a lot to the flavor (and color)! I used coconut/almond milk and extra sharp cheddar cheese to reduce the amount of lactose and make it gentler on my stomach.
VEGAN OPTION: One could easily use olive oil instead of butter for the roux, their favorite dairy-free milk, nutritional yeast and turmeric (to the roux stage), and then leave out the cheese to make it completely vegan. I almost did this on accident (I ran out of butter and nearly forgot the cheese) and it tasted just fine!
Because the measurements and timing are off — and that I had to alter the recipe quite a bit to even make it worth making — I’m giving this one star. It’s clear from the comments that several modifications are needed for the recipe – instead of just saying that everyone’s stoves or serving sizes are different.
The recipe is good. I do agree with someone below mention regarding time being underestimated. I added clam which I cooked in white wine & chopped tomatoes….🥰
I liked this a lot, but both the prep time and cook time are underestimates , IMO. I’ll make it again, though, just allowing for more time.
I didn’t really enjoy this recipe and didn’t think it tasted like Panera at all. Also I would recommend steaming the vegetables before adding them because they were not ready after cooking on low for 25 minutes it took double the time and I was cooking on a double burner. I tried adding some garlic and onion powder but there just seemed to be something missing, and it really wasn’t edible for me in the end.
For the broccoli cheese soup, how many does it serve?
Didn’t work for me. Nothing like panera bread. Had to throw n cream cheese just to eat it.
Sorry you didn’t like it.
I followed directions and leaving on low for 25 minutes resulted in NOTHING. Still hard. Had to up the heat and keep cooking.
Every “low” is different so you might have to cook longer which is why it says cook until tender.
Is it okay to warm it inside a crockpot the next day? Currently making it on the stove but would like it throughout the day tomorrow! Thanks!
Yes, warm is fine on a crockpot.
Can’t wait to try this. It seems like all the other recipes I have seen for this soup call for Velveta. I have made the decision I just don’t like Velveta and won’t make anything with it.
Yeah, velveeta is in everything.
Delicious! Made it last minute as I just wanted something warm on a snowy night with basic ingredients. The nutmeg enhances the flavor beautifully. Tastes very much like the original. I was at Panera every week of my pregnancy for their broccoli cheddar soup… I totally understand!
Yes, the only thing that made me happy.
Can I use 2% milk instead of half n half ?!
YEs, it just won’t be as creamy!
Just fixed this and it was great. I used cream of chicken instead of broth. Thanks for the recipe
I bet cream of chicken is great!
I love this recipe, but curious if I am able to cook in the crockpot?
I have done it in the crockpot. I prefer stove top because the veggies get too done in the crockpot unless you can time it well.
Delicious recipe. I used a no chicken broth and an immersion blender, for just a few seconds. The only problem I had was I couldn’t stop eating it! It is better than any recipe I used in the past and is my new go to for a chilly, rainy day, like today. Thank you!
Awesome to hear!
Can we use fat free half and half, thanks
Sure. It just won’t be as thick but you can use it.
Hi…I love this…but how does this serve 6? It only has 4 cups of liquid…
I guess it depends how much you consider a serving?
When do you add the cheese?
You stir in the cheese at the very end.
the next day I heated the soup in microwave at work and the milk curdled. I’ll try slowly heating the rest in a pot on the stove with the rest of it. It was really good when I at the first bowl yesterday.
You definitely have to be careful when reheating milk based soups not to overheat.
Delicious!!!!!!! Made it tonight for the first time. Bitterly cold outside and this hit the spot. Made as written and will make again with no changes. Except maybe serve it in a bread bowl!!!
Bread bowl takes it to the next level.
Simple, delicious recipe. Nailed it on my first go. Will definitely use again. I will probably double it next time. Yum!
I’m making this right now and I feel like I’m missing something. I added the broccoli and carrots and it’s cooked for 25 mins on low like it says, but the veggies are not even close to tender. Did anyone else notice this? I did double it…
Thanks!
Sounds like you might need to up your heat a bit.
Always a good idea to double it.
Amazing recipe. New favourite broccoli soup. Instead of pureeing a portion of the soup, I just used a potato masher to gently break apart the vegetables, to make the soup a little less chunky but not as smooth as blending it.
Great idea! I’ll have to try that.
Came out perfectly! We loved it! Thanks so much!!
You are welcome!
Can you make in the crockpot?
Honestly I’ve tried making it in the crockpot and felt like the veggies go too mushy. You can maybe do it successfully if you cook for less time.
How many servings does this make? Doesnt say on the recipe!
Yes, it says at the top of the recipe card 6 servings.
Great recipe! Family loved it! Took a while to adjust the salt and pepper the way we liked.
Glad you were able to get it right!
Great recipe!! I shredded 2 large carrots on box grater because my store did not have the match stick carrots. Also used the immersion blender to smooth some of it. Kids loved it and they had leftovers in Thermos for lunch. I doubled the recipe and it worked great.
Glad you liked it!
Putting the flour over already cooked onions did not work for me. It just made lumps of uncooked flour. Better to remove the onions first.
It all works out when you add the liquid. It’s done often when making roux.
I am also curious about doubling the recipe i have 7 people I need to feed and 3 are growing boys! Just double everything??? Also will it make a huge difference to use vegetable stock? I have a vegetarian in the family.
Yes, just double everything and vegetable stock is totally fine.
If I want to double the recipe do I double the amount of flour and butter I’m using also or just the other ingredients? I absolutely love this soup but always wish there was more left over lol. I’m actually about to make it tonight. The only thing I do different is I add dumplings (canned bisquits). It comes out amazing Everytime!
Yes, when doubling any recipe double all the ingredients.
You could also use gluten free flour.
-Celiac and Hating it.
I only have whole milk on hand. Will that work??
Yes! Just won’t be as thick
Hello Christy,
Would I be able to trouble you for the ingredient measurements in Grams/Milliliters? I live in the UK and the ‘cups’ metric always baffles me, with difference in dry/wet ingredients.
Many thanks in advance
Unfortunately it baffles me too and I’m afraid if I tried to convert it for you it would be a disaster.
I’ve made this soup with this recipe twice now and it’s still one of my favorite!
I love it too!
Can you freeze the soup?
I’ve frozen it, but I recommend freezing it before adding the cheese.
I haven’t tried it but many have.
Currently making this now, smells amazing but I’m confused on why you take only 1 cup to blend? How will that smooth the soup why not the whole batch? It’s in the simmering process but still very chunky pieces of broccoli in it.
We don’t blend the whole batch to keep some texture in the soup and to maintain the color. If you blend it all it will be green but if that is what you prefer do it.
Just made this for supper and used smoked cheddar. Super-duper tasty. Enough for family of 5 and 1 left over for lunch tomorrow. Definitely making this again.
Wow! I’m surprised you had leftovers. We always clean the bowl.
Very delicious. Just like Panera Brocolli cheddar soup.
Thank you!
I still have thick onions that I sliced thin and long way. Where did I go wrong? Was it the step where you let it simmer on low for 20-25 minutes? Should that have been medium? Thanks in advance, would love to try the recipe again
Hmm. I’m not sure where it went wrong. The recipe calls for a medium onion, chopped finely.
So yummy. I made it and my boyfriend said this tastes just like Panera and it does! How much is a serving though? I make this exact recipe and we devour it between the two of us and it says there’s 6 servings each 400 calories. Just curious. So yummy!
Yeah it’s hard to measure out because it depends how much you let the liquid reduce. I just visually divide it out.
Thank you! my sweet girl got braces on and this is the only thing she wants..and she was convinced I couldn’t make it “like Panera”. not only was it delicious, but it was super easy!!
Aww poor girl. Glad she liked it.
Excellent recipe! Very tasty. The info about adding the cheese as to not get grainy was great. I never knew why I always had problems with that. Thank you.
I’m a little confused. The recipe says “8oz of shredded cheese (2 cups)”. Which do I add?
8 ounces of shredded cheese is two cups. Cheese is measured differently.
made this tonight. quick and easy. I substituted fine almond flour to reduce carbs. My soup was very salty, but I think it was the cheese I used (Cabot Vermont Cheddar), I will need to research lower sodium cheddar for next time. Very good!
What does it mean when you say blend 1 cup of the soup to make it smoother? Do you take a cup out of the pot and put in a blender then add it back in? I’m confused. How is only blending one Cup of it going to make it smoother? I want to make this real soon so please let me know. Thanks so much!
Yummy!! Quick, Easy & Delicious!
Delicious. I will make it again. I did sauté my onions in a separate pan and added them to the roux. Topped with bacon crumbles. Yum!!
I made this delicious soup last night, Didn’t have half and half so I used what I had, evaporated milk [can cream].I am sure it would be better with half and half! I also added a little garlic powder. My carrots, I prepared with a potato slicer, they were real thin,cooked up real tender..Broccoli nice and tender! I did add a little bit more of Chicken stock. To me it was a little thick! Maybe because I use evaporated milk! I enjoyed the delicious soup! Thanks for great recipe!
Can I use frozen broccoli? If so any specific way to use it so it turns out the same as fresh?
I haven’t personally used frozen broccoli but many have. I would use it the same way.
I made this delicious soup last night, Didn’t have half and half so I used what I had, evaporated milk [can cream].I am sure it would be better with half and half! I also added a little garlic powder. My carrots, I prepared with a potato slicer, they were real thin,cooked up real tender..Broccoli nice and tender! I did add a little bit more of Chicken stock. To me it was a little thick! Maybe because I use evaporated milk! I enjoyed the delicious soup! Thanks for great recipe!
Omg this is delicious!!! I’m eating it right now!
So glad you loved it!
This recipe sounds delicious! Is it possible to make in the instant pot?
I haven’t tried making it in a Instant Pot but I’m sure it would work.