If you love Panera broccoli cheese soup, this copycat recipe is a must-try! Creamy, cheesy, and loaded with tender broccoli, it's better than the original. In under 30 minutes, you can have the perfect lunch or dinner for the whole family!
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Copycat Panera Broccoli Cheddar Soup
Chilly weather means it’s time for soup season! When our kids were in school, my husband and I enjoyed sneaking away for lunch dates. The Panera Bread broccoli cheddar soup in a bread bowl was always a favorite.
Eating out every week can get expensive, so I decided to save money by making a big pot of soup at home instead. This easy broccoli soup was even better than I imagined!
It's cheesy and perfect for lunch or dinner. I love to pair it with garlic bread and this easy Asian salad for a meal that's as easy as it is delicious.
Why You'll Love This Recipe
- Creamy and Cheesy: This rich soup is full of melted cheese and soft broccoli. It is cozy and satisfying.
- Affordable and Easy: Making this soup at home is easy on the budget and only requires simple ingredients.
- Panera Vibes at Home: Who doesn’t love a restaurant-style soup without the takeout cost?
- Perfect for Any Day: Whether it’s chilly outside or you just want comfort food, this soup is always a good choice.
Main Ingredients
This broccoli cheese soup recipe is easy to make from scratch with just a few simple ingredients. And don't forget to sprinkle on your favorite toppings before digging in!
- Butter: Salted or unsalted will work. You could also substitute avocado or olive oil.
- All Purpose Flour: Helps to thicken the soup.
- Half and Half: Adds a creamy, rich flavor to the texture. Whole milk or heavy cream can also be used.
- Chicken Broth: To limit the amount of salt in the soup, use a low-sodium broth. Other options are vegetable stock or bone broth.
- Veggies: We like to use onion, garlic, fresh broccoli florets, and carrots in this soup. However, frozen veggies can be used if thawed and drained beforehand.
- Cheese: Sharp cheddar is a classic choice. You can also use Gruyère, Parmesan, or mild cheddar for a lighter taste.
- Spices: Salt, black pepper, smoked paprika, and nutmeg add flavor to the base.
How To Make Broccoli and Cheese Soup
This cheesy soup is seriously so easy to make. After chopping the veggies for a few minutes, the rest of the prep is stirring and simmering. You have to love an easy dinner recipe that tastes amazing!
- Saute the butter and onions in a large soup pot until soft. Add the garlic and flour and cook for another minute over low to medium heat.
- Whisk in the half-and-half and chicken stock. Increase the heat to medium and then bring the mixture to a low boil.
- Chop the broccoli and carrots into bite-sized pieces. Add them to the hot soup and simmer for 10-12 minutes or until the veggies are tender and the soup has thickened.
- Remove the pan from the heat and then add the shredded cheese and seasonings. Continue stirring the creamy soup until it is melted and smooth.
Recipe Variations
- Vegetable Cheese Soup: Use veggie broth to make this a vegetarian option.
- Gluten-Free Soup: Replace the all-purpose flour with your favorite gluten-free flour.
- Healthy Broccoli Cheese Soup: Use low-fat or skim milk instead of half and half, and choose reduced-fat cheese.
Serving Suggestions
Crumbled bacon, shredded cheese, oyster crackers, or a drizzle of hot sauce can take your soup to the next level. Here are a few extra sides that make the meal go further.
Storage Recommendations
In the Refrigerator: Spoon cooled soup leftovers into an airtight container and then keep in the fridge for 3-4 days.
To Reheat: Heat the cheese soup in a large pot on the stovetop or a microwave-safe bowl until it reaches your desired temperature.
Tips and Tricks
- It's worth the extra effort to grate a block of cheese for that fresh, creamy taste! Bagged pre-shredded cheese has preservatives that stop it from melting smoothly.
- Melt the grated cheese on low heat to prevent it from separating. Heating it too fast over high heat can result in a grainy texture.
- Use an immersion blender to blend the soup and vegetables if you prefer a smooth texture. To keep some chunks, only puree half of the mixture.
- Add a sprinkle of red pepper flakes to the soup to give it a spicy flavor.
FAQs
Celery, cauliflower, or even diced potatoes are great additions to bulk up the soup and add more flavor.
I do not recommend freezing soups that contain dairy, as the mixture may separate during thawing and become grainy. This soup is best enjoyed within a few days after making it.
More Easy Soup Recipes
- Chicken Corn Chowder
- White Chicken Chili Soup recipe
- Italian Tomato Soup
- Pizza Pasta Soup
- Chicken Noodle Soup
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Recipe
Broccoli Cheese Soup Recipe
If you love Panera broccoli cheese soup, this copycat recipe is a must-try! Creamy, cheesy, and loaded with tender broccoli, it's better than the original. In under 30 minutes, you can have the perfect lunch or dinner for the whole family!
Ingredients
- 4 tablespoons unsalted butter
- ½ cup diced onion
- 1 tablespoon minced garlic
- ¼ cup all purpose flour
- 2 cups half and half
- 3 cups chicken broth
- 4 cups finely chopped broccoli
- 1 cup finely diced carrots
- 2 cups freshly shredded sharp cheddar cheese
- ½ teaspoon table salt
- ½ teaspoon ground pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon nutmeg
Instructions
- Saute the onion and butter until softened. Add the garlic and flour and cook another minute.
- Whisk in the half and half and stir until dissolved. Stir in the chicken broth and bring the mixture to a boil.
- Stir in the broccoli and carrots. Simmer on low heat for 10-12 minutes or until the vegetables are tender.
- Remove from the heat, add the cheese, salt, pepper, and spices, and stir until creamy.
- Serve immediately with shredded cheese, green onions, and oyster crackers.
Notes
- It's worth the extra effort to grate a block of cheese for that fresh, creamy taste! Bagged pre-shredded cheese has preservatives that stop it from melting smoothly.
- Melt the grated cheese on low heat to prevent it from separating. Heating it too fast over high heat can result in a grainy texture.
- Use an immersion blender to blend the soup and vegetables if you prefer a smooth texture. To keep some chunks, only puree half of the mixture.
- Add a sprinkle of red pepper flakes to the soup to give it a spicy flavor.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 561Total Fat: 43gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 126mgSodium: 1234mgCarbohydrates: 22gFiber: 5gSugar: 7gProtein: 25g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in November 2013. The pictures were updated in September 2019 and then republished in January 2025.
Kathryn
I love Broccoli Cheese Soup. Followed the recipe mostly, except omitted the nutmeg and paprika for Old Bay Seasoning and Onion Powder. I also added 1 teaspoon of yellow mustard, which really added a lovely layer of savory to the cheese. Delicious!
Sandra Hulsey
Made this tonight!! One word... AMAZING 😍😍 Serving it with hot water cornbread 😋😋
Carol McDowell
Hi sorry what is half and half?
Thanks. Carol McDowell
Jocelyn
Half and half is a dairy mixture of whole milk and light cream. You find it in the dairy cases in the grocery stores. I hope that helps and you enjoy the soup.
June
Can you use this recipe with cauliflower and get the same results
Jocelyn
I haven't it with cauliflower, but I think it would work just fine. We also have this recipe for cauliflower soup if you are interested. https://insidebrucrewlife.com/loaded-cauliflower-soup/ Keep me posted on how you like them!
Heather
Could you use heavy whipping cream instead of half and half?
Jocelyn
If you are going to do that, I would use 1 cup heavy cream and 1 cup regular milk. Hopefully, that helps and you enjoy the soup.
Danielle
We made this tonight. My girls are very picky eater and they had three helpings ! Thank u so much for sharing this recipe. It was amazing!