This Panera’s Copycat Broccoli Cheddar soup is the ultimate comfort food. Loaded with cheesy goodness and tender broccoli florets swimming in a creamy broth is perfect for a cold day (or any day!).
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Panera’s Copycat Broccoli Cheddar Soup
Panera’s Broccoli Cheddar Soup is a creamy and flavorful soup made with a blend of broccoli florets, rich cheddar cheese, and savory seasonings. Using simple ingredients that are accessible to anyone and you can make it for a fraction of the price. As of now, Panera Bread offers a small bowl for $8.89, which is a hefty price tag if you’re looking to feed the whole family.
And the best part, it comes together in 30 minutes, making this the perfect weeknight meal! Serve this delicious soup in a bread bowl or with a side of crusty bread, salad, or grilled sandwich and you have a complete meal.
The Players for Panera’s Broccoli Cheddar Soup
Ingredients:
- Butter – I’ll be using salted butter for this creamy soup.
- Onion – I love to use brown onions, but feel free to use whatever onion you have on hand.
- Carrots – Matchstick carrots are an essential ingredient in this Panera’s soup. You can chop up your own matchstick carrots using bulk or baby carrots, or buy a bag of prepared matchstick carrots to save a step.
- Flour – Plain all purpose flour is needed to thicken up this copycat Panera broccoli cheddar soup.
- Chicken Broth – I’m using chicken broth for the liquid in this soup, but feel free to use chicken stock or even vegetable broth.
- Paprika – This brings a very mild sweetness and smokiness to our soup. It also adds a great coloring too!
- Dijon Mustard – You’ll need just a few teaspoons of Dijon for it’s sharp and slightly spiciness taste.
- White Pepper – White pepper is preferred in this Panera broccoli cheddar soup recipe, due to is delicate flavor.
- Salt – Since I’m using salted butter, I won’t need much salt, so salt this good soup to taste.
- Heavy Cream – To make this soup ultra creamy, I’ll be using lots of heavy cream. You can also use a combination of whole milk and/or half and half if you’d like.
- Broccoli – I’m using fresh broccoli florets that contain both small and larger sized florets. You can also use frozen broccoli, but the texture might be slightly different.
- Cheddar Cheese – For the ultimate cheesy flavor in this broccoli cheddar cheese soup, use sharp cheddar cheese. Using cheddar cheese will also bring color to our cheesy soup.
- Hot Sauce – This ingredient is optional, but adding a dash or two of hot pepper sauce will kick this soup up a notch!
Tools:
- Pot – You’ll need a large pot to make this cheddar broccoli soup. I suggest using a large Cast Iron Dutch Oven with a Lid.
How to make Copycat Panera Broccoli Cheese Soup
In a large pot over medium heat, melt your butter and saute your diced onions and carrots for about 5 minutes until the vegetables are softened.
Cook the flour
Sprinkle the flour over the top of the onions and carrots and give it a good stir. You’ll want to cook the flour for at least 2 minutes to ensure that there is no flour taste in our soup. This also helps to thicken our soup.
Slowly whisk in your chicken broth to the pot and give it a good stir. Add in your paprika, dijon mustard, white pepper, and a touch of salt. Allow the chicken broth to come up to a low simmer, this should only take a couple of minutes.
Add the Broccoli Florets
Add in your heavy cream and broccoli florets to the simmering broth and stir. Allow the Panera copycat broccoli cheddar soup to come up to a slight simmer, cover the pot with a lid, lower the heat, and allow the soup to soften the broccoli for 15 minutes. Make sure the heat is low, we don’t want to boil our heavy cream.
After 15 minutes has passed, add in your shredded cheese. Note: be sure to grate your own cheese if possible. Using pre-shredded cheese from the grocery store contains an anti-caking agent that prevents clumping in the bags. When you go to cook your cheese, it affects the melting properties causing small lumps in your soup and you won’t get that creamy cheesy soup you’re wanting.
Stir your shredded cheese well into the soup and allow it to heat through for a couple of minutes. Once the cheese has melted, it’s ready to serve. Top your finished soup with additional shredded cheese if you’d like.
How to make my Homemade Broccoli Cheddar Soup Thicker
If you want a thicker soup with a more creamy texture, feel free to use an immersion blender after adding your cheese. For an even thicker soup, almost chowder-like texture, make a cornstarch slurry.
A Corn starch slurry is equal parts cornstarch and water, so start with 1 teaspoon of water and 1 teaspoon of cornstarch mixed in a small bowl. Add the slurry to the soup and mix. You’ll notice the soup will begin to thicken after a minute or so. Continue doing this until you get the consistency you like.
Storage Instructions for Leftover Broccoli Cheddar Soup
Store your leftover soup in an airtight container in the fridge for up to 3-4 days. I do not recommend freezing this Panera’s copycat broccoli cheddar soup due to the cream that is in the soup. Freezing can sometimes alter the texture of dairy-based soups, plus the broccoli might turn to mush once you’ve defrosted and reheated.
Pin it for Later
If you end up making this Panera’s Copycat Broccoli Cheddar Soup, leave me a comment. I’d love to chat with you!
Looking for other easy soup recipes? Check these, and other recipes, out next!
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- Albondigas Mexican Meatball Soup Recipe
- Easy Red Lobster Chicken Biscuit Cobbler Recipe
- One Pot Homemade Cheesy Hamburger Helper
- Easy Creamy Chicken and Herby Potato Skillet Recipe
- Cheesy One Pot Pizza Pasta
- The Best Fish Tacos with Crispy Broccoli Slaw
- Instant Pot Chicken and Rice Casserole
- Classic Meatloaf with Ground Beef (and Ketchup Glaze!)
Panera’s Copycat Broccoli Cheddar Soup Recipe
Ingredients
- 4 tbsp butter (1/4 cup)
- 1/2 onion, diced
- 1 cup matchstick carrots
- 1/4 cup flour
- 2 1/2 cups chicken broth
- 1 tsp paprika
- 2 tsp dijon mustard
- 1/2 tsp white pepper
- salt to taste
- 1 1/2 cups heavy cream
- 2 cups small broccoli florets
- 2 1/2 cups cheddar cheese, shredded
Instructions
- In a large pot over medium heat, melt your butter and saute your diced onions and carrots for 5 minutes.
- Sprinkle the flour over the top of the onions and carrots and cook the flour for 2 minutes.
- Slowly whisk in your chicken broth to the pot. Add in your paprika, dijon mustard, white pepper, and a touch of salt. Allow the broth to come up to a low simmer.
- Add in your heavy cream and broccoli florets to the simmering broth and stir. Let the soup come up to a slight simmer, cover with a lid, lower the heat, and allow the soup to soften the broccoli for 15 minutes.
- Stir your shredded cheese well into the soup and allow it to heat through for a couple of minutes. Once the cheese has melted, it's ready to serve. Enjoy!
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