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!
This post was initially published in November 2013. The pictures were updated in September 2019 and then the post was republished with new tips in January 2025.
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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 has always been 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 a 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.
"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!" -Danielle
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 different 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 them 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.
- If you prefer a smooth texture, use an immersion blender to blend the soup and vegetables. 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
Do you love a recipe you tried from Inside BruCrew Life?
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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.
Sophie Anderson
This is such a simple fast and delicious recipe. My family loves this soup. It has such a great taste and is perfect for those cold nights.
Tracee Moore
I had to laugh when you said the market moved to a building "for convenience". That convenience is called WINTER! It can be brutal...especially this last winter. We live in NW PA and visit Cleveland for culinary purposes. We really love that part of Cleveland. Not so much the "other" parts of it though!
Amanda
Great recipe! Looks so yummy. How many servings do you think this is? I've got a family of 5, including two grown men and a growing teen boy that eat a lot!
Thanks,
Amanda
Jocelyn Brubaker
It makes a big pot of soup...now I wish I had measured it before we ate it. It served our family of 5, and we had leftovers for the next day. (my oldest is 14 and out eats me all the time now 😉
Millie
What a great dairy trip and great recipe. However, having been brought up on a farm and actually milking a few times, I can only imagine how long it would take milking four teats with two fingers. How delicate, little lady. Cute.
Jocelyn Brubaker
Hahahaha! You got me! Yes, I was a little timid in my milking technique...I applaud all those farmers, but it isn't for me.
Sinea Pies
Oh I am SO glad that Six SIsters featured you on the hop. That's how I found you and I cannot tell you how much I LOVE broccoli and cheese soup. I've wanted a great recipe and now I've found it. Any possibility you could stop by my Wonderful Wednesday Blog Hop and share it? That would be so great!
Blessings,
Sinea
Ducks ‘n a Row
Holly
I just stumbled upon this post while looking for a broccoli cheese soup recipe. All those places you were at is so close to home and now that I'm living more than 13 hours away, it brought nostalgic memories back! Oh how I miss home and family! Thank you!!
Renee @ Two in the Kitchen
This is my favorite kind of soup. Yours looks scrumptious in that bread bowl!
Brenda @ Chatting Over Chocolate
What a fun post!! ...and a delicious looking soup! Thanks for sharing 😉
Jocelyn Brubaker
Thanks Brenda!! 🙂
Chels R.
That looks like such a fun trip! I'm so obsessed with cheese it's not even funny. I love a good broccoli cheese soup. I'm definitely going to try this version!
Jocelyn Brubaker
Thanks Chels!! 😉
Jennie @themessybakerblog
Now I want a pet cow and a big ol' bread bowl full of soup. Pinning!
Jocelyn Brubaker
Haha!! They were super cute! Thanks Jennie!!
Tieghan
You do know that I am from Cleveland, right?!? I live in CO now, but all of my extended family and my oldest brother still live there. I kind of loved reading this!! So fun for me!!
Also, this soup! YUM! I love broccoli cheddar!
Jocelyn Brubaker
Thanks Tieghan!! I'm glad you enjoyed this post girl!!
Nancy P.@thebittersideofsweet
This is such a great post and perfect timing! I was just looking around for soups to add to my weekly meal plan!
Jocelyn Brubaker
Thanks Nancy!! 🙂
Kelly @ old blue silo
I loved reading about your trip! I love reading your recipes and food adventures, but it's fun to get a peak into your life every now and then too 🙂 Dairy farms and the innovations behind them just fascinate me! I love the atmosphere. I hope you had some good, fresh cheese curds.. those are my favorite!
I am jealous of your pretty bread bowl.. I tired making them for my gluten free broccoli cheese soup recipe and burnt them not once, but twice! 🙁 I ended up just taking a photo of it in a bowl, ha!
Jocelyn Brubaker
Thank you so much Kelly!! 🙂
Aimee @ ShugarySweets
Of course it was so much fun to hang out with you! And get dirty on the farm, LOL. But this soup...oh girl I love some broccoli cheese soup!! YUM.
Jocelyn Brubaker
Thanks Aimee!! 😉
Sheena @ Hot Eats and Cool Reads
This soup looks so delicious!! What a fun trip to the farm! 🙂
Jocelyn Brubaker
Thanks Sheena!!
Michelle
What a fun experience for you! And I just have to tell you, Joe Thomas is from our little neck of the woods. Went to High School in the next town over, & played at UW-Madison. So awesome that you got to meet him 🙂
Jocelyn Brubaker
That's awesome!! He was a great guy! 🙂
Samantha @ Five Heart Home
What a fun, informative trip! And broccoli cheese soup is so yummy. I love it over baked potatoes! Yours looks delicious, Jocelyn, and the bread bowls are too cute!
Jocelyn Brubaker
Thanks Samantha!! 🙂
Jess @ On Sugar Mountain
Mmmmmm broccoli cheese soup is one of my faves (and probably everyone else's!). Jocelyn this looks so creamy and hearty, I wouldn't mind getting my calcium fix if it comes from this soup!
Jocelyn Brubaker
Thanks Jess!! 🙂
Laura @ Lauras Baking Talent
This looks yummy! Can it magically appear here for lunch:)
Jocelyn Brubaker
Thanks Laura!! 🙂
Shannon {Cozy Country Living}
I just love broccoli and cheese soup- as a matter of fact it is on my menu for today. Your soup looks delicious! The overcast day makes me feel like I have to make soup! It looks like you had a wonderful trip! How fun:)
Jocelyn Brubaker
Thanks Shannon!! 😉