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Panera broccoli cheddar soup has always been one of my favorite comfort foods, but it is even better when I do not have to leave the house to enjoy it. My homemade version is just as rich and creamy, filled with tender broccoli and melty sharp cheddar. It is the kind of warm, cozy bowl I crave on chilly evenings or busy weeknights, and it comes together so easily on the stovetop.
I have always believed that a good soup can fix just about anything, and this one never lets me down. There is something so comforting about watching the vegetables simmer and the cheese melt into the most delicious form of warmth. Whether I am dipping warm, crusty bread into my bowl or sneaking a spoonful straight from the pot, this copycat Panera broccoli cheddar soup recipe shows that simple ingredients can create something truly satisfying.
Love broccoli and cheese? Try my Broccoli Rice Casserole for another cozy comfort dish.
Ingredients Notes
- Butter
- Onion
- All purpose flour: A gluten free one to one blend works well as a substitute.
- Heavy cream: For a lighter version you can use half and half. Whole milk works for an even lighter option although the soup will be thinner.
- Chicken stock: Vegetable stock, or I love a Chicken-free chicken stock, for a vegetarian version.
- Broccoli florets: Fresh offers the best texture but frozen broccoli can be thawed and drained before adding.
- Matchstick carrots: Shredded carrots can be used if you prefer, and they work well when grated with a box grater.
- Celery
- Sharp cheddar cheese: Freshly shredded melts smoothly. White cheddar, Gruyere, or Parmesan can be mixed in for extra flavor. Avoid pre shredded cheese since it contains anti caking agents that prevent smooth melting.
- Salt: Season to taste.
- Black pepper
See the recipe card for full information on ingredients and quantities.
How to Make Panera Broccoli Cheddar Soup
Step 1
Sauté the onion: Melt the butter in a large pot and cook the onion until soft and fragrant.
Step 2
Make the roux: Stir in the flour and cook for about one minute to remove the raw flour taste.
Step 3
Build the base: Slowly whisk in the cream followed by the chicken stock until the mixture is smooth and combined.
Step 4
Simmer the vegetables: Add the broccoli, carrots, and celery. Cover the pot and simmer over medium-low heat until the vegetables are tender.
Step 5
Melt the cheese: Add the cheddar a handful at a time, stirring well after each addition until fully melted.
Step 6
Season and serve: Add salt and pepper to taste and serve hot with crusty bread or in a bread bowl.
Make Ahead & Storage Instructions
- Store: Refrigerate leftovers in an airtight container for up to three days.
- Reheat: Warm the soup slowly on the stovetop over low heat while stirring often. Add a splash of cream or stock if it becomes too thick.
- Freeze: Freezing is not recommended because dairy based soups can separate once thawed.
- Make ahead: Chop the vegetables one to two days in advance. You can also cook the soup earlier in the day and reheat it gently before serving.
More Cozy Soup Recipes You’ll Love
- Chicken Pot Pie Soup: A rich and creamy one pot version of the classic comfort dish.
- Lasagna Soup: All the hearty flavors of lasagna in a warm and comforting bowl.
- Creamy Tortellini Soup with Spinach: A flavorful vegetarian soup filled with tender pasta and a creamy broth.
- Creamy Chicken and Rice Soup: A cozy bowl with tender chicken, soft rice, and a smooth and creamy base.
- Taco Soup: A bold and satisfying Tex Mex inspired soup packed with flavor.
If you’ve tried this recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Panera Broccoli Cheddar Soup
Ingredients
- 4 tablespoons butter
- 1 medium onion finely chopped
- ¼ cup all-purpose flour
- 2 cups heavy cream
- 4 cups chicken stock
- 4 cups broccoli florets chopped into small, bite-sized pieces
- 1 cup matchstick carrots
- ½ cup celery finely chopped
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.4 tablespoons butter, 1 medium onion
- Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.¼ cup all-purpose flour
- Gradually whisk in the heavy cream, ensuring there are no lumps. Then, slowly pour in the chicken stock while whisking to combine.2 cups heavy cream, 4 cups chicken stock
- Add the broccoli, carrots, and celery to the pot. Stir well, bring the mixture to a simmer, and reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally, until the vegetables are tender.4 cups broccoli florets, 1 cup matchstick carrots, ½ cup celery
- Stir in the shredded cheddar cheese a handful at a time, allowing it to melt completely before adding more.2 cups shredded sharp cheddar cheese
- Season the soup with salt and pepper, tasting and adjusting as needed.1 teaspoon salt, ½ teaspoon black pepper
- Serve hot with crusty bread or in a bread bowl, if desired. Enjoy!
Jenn’s Notes
- Store: Refrigerate leftovers in an airtight container for up to three days.
- Reheat: Warm slowly on the stovetop over low heat, stirring often. Add a splash of cream or stock if needed.
- Freeze: Freezing is not recommended because dairy based soups can separate.
- Make ahead: Chop vegetables one to two days in advance. You can also cook the soup earlier in the day and reheat gently before serving.
- Add cheese off the heat to prevent grainy texture.
- Chop broccoli into small pieces to help it cook evenly.
- If the soup becomes too thick, add a splash of cream or stock to loosen it.
- Keep the heat low once dairy is added to prevent curdling.
