Copycat Panera Broccoli Cheddar Soup (+ Video)

This copycat Panera broccoli cheddar soup tastes like the real deal and comes together for a quick, comforting meal. Serve with French bread for dipping or try out our homemade bread bowls recipe!

You might also like our Slow Cooker Zuppa Toscana soup, our Slow Cooker Chicken Pot Pie Soup, or our 30-minute Clam Chowder.

Watch our step by step video!

Copycat Panera Broccoli Cheddar Soup

I love a heart bowl or cup of Panera soup. All of their soups are delicious, but my favorite is broccoli cheddar. A bowl of broccoli cheddar soup at Panera will run you about $8. I’ll show you how to feed an entire family for less than that. Panera’s broccoli cheddar soup recipe has been my favorite soup for years. The delicious bowl of soup with a crusty baguette is heaven. I started making my own, and have a hard time buying it anymore because it’s so easy to make and makes great leftovers for a busy schedule. Make a batch and enjoy it for lunch all week!

“Chopped broccoli, shredded carrots, and select seasonings simmered in a velvety smooth cheese sauce.” That’s how Panera describes their soup and that is how I like describing this soup too. It’s creamy and delicious with bits of broccoli and veggies in every bite. There are versions of broccoli cheddar soup online that can be made in an Instant Pot or slow cooker, but I like making mine on the stove top—and it’s still a quick meal.

Broccoli Cheddar Soup Ingredients

Butter: don’t skimp and use oil. The butter is needed to sautee the onions AND help develop the roux.

Onions: yellow onions, diced, are sauteed in butter for maximum flavor.

Flour: a bit of flour is needed to create the roux.

Milk: you can use your favorite type of milk in this soup. I use skim milk. For a rich and decadent version, use half and half or heavy cream.

Chicken Broth/Chicken Stock: chicken broth adds flavor. You can use low sodium broth, vegetable broth, or chicken base with hot water to make your broth.

Broccoli: you’ll be surprised that you really don’t need very much broccoli. 2 cups of chopped florets provide plenty of flavor and texture to the soup.

Carrots: you can slice carrots if you’d like, but I always buy matchstick carrots for soups and salads. They are perfectly cut and cook down quickly.

Cheese: you’ll want shredded sharp cheese for maximum flavor. I prefer sharp cheese in my fondue recipe as well. It really shines through in sauce recipes like these.

Salt and Pepper: season with salt and pepper, to taste.

How To Make Copycat Panera Broccoli Cheddar Soup

Melt butter in a large stock pot on medium heat. Add onions and saute until onions are translucent. Sprinkle flour, salt, and pepper over onions and stir to allow the flour to cook for 1-2 minutes. Slowly whisk in milk. Whisk until creamy. Add chicken broth and stir.

Add broccoli and carrots.

Bring the pot to a boil then reduce heat to low and simmer for 20 minutes. Remove from heat.

Stir in sharp cheddar cheese and stir until melted.

For a chunky soup, serve as-is. For a creamier soup, use an immersion blender to pulse the soup a few times. You can also remove a cup or two of soup, blend it in a blender, then return it back into the pot of soup.

This recipe makes 4 large bowls of soup.

Copycat Panera Broccoli Cheese Soup Recipe

Copycat Panera Broccoli Cheddar Soup

This copycat Panera broccoli cheddar soup tastes like the real deal and comes together for a quick, comforting meal.

5 from 2 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 large bowls

Calories: 365kcal

Ingredients

• 1/4 cup butter
• 1/2 cup yellow onion diced
• 1/4 cup all purpose flour
• salt and pepper to taste
• 2 cups milk
• 2 cups chicken broth (can also use vegetable broth)
• 2 cups fresh broccoli florets chopped
• 1 cup carrots chopped, shredded, or matchsticks
• 2 cups sharp cheddar cheese shredded (8 oz.)

Instructions

• Melt butter in a large stock pot on medium heat. Add onions and saute until onions are translucent.
• Sprinkle flour, salt, and pepper over onions and stir to allow the flour to cook for 1-2 minutes.
• Slowly whisk in milk. Whisk until there aren't any lumps. Add chicken broth and stir.
• Add broccoli and carrots.
• Bring the pot to a boil then reduce heat to low and simmer for 20 minutes.

  Remove from heat.
• Stir in sharp cheddar cheese and stir until melted.
• For a chunky soup, serve as-is. For a creamier soup, use an immersion blender to pulse the soup a few times.

  You can also remove a cup or two of soup, blend it in a blender, then return it back into the pot of soup.

Notes

This recipe makes 4 large bowls or 6 smaller portions. Serve with a crusty baguette like Panera bread. Store leftovers in the refrigerator up to 5 days. The soup reheats well in the microwave.

Nutrition

Calories: 365kcal