If there’s one cozy classic that never fails to brighten a chilly day, it’s Panera’s Broccoli Cheddar Soup. This rich, creamy bowl blends perfectly tender broccoli, sweet carrots, plenty of sharp cheddar, and a gentle kiss of nutmeg for that signature flavor. Whether you’re yearning for a hug in a bowl or just want a hearty homemade soup that tastes just like your favorite café, this recipe brings all that comfort straight to your kitchen—with no waiting in line required!

Panera’s Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Panera’s Broccoli Cheddar Soup comes from a handful of everyday ingredients that, when combined, create something truly special. Each plays an important part, adding flavor depth, creamy texture, or a pop of color to every spoonful.

Butter: The base of rich flavor—unsalted lets you control the seasoning.
Yellow onion: Adds a subtle sweetness that builds the soup’s savory foundation.
Garlic: Freshly minced is best for a sweet, aromatic kick.
All-purpose flour: Just enough to thicken the soup into velvety goodness.
Low-sodium broth: Chicken or veggie works—low-sodium keeps the flavor balanced.
Half-and-half: For creamy richness that’s not too heavy.
Fresh broccoli florets: Chop them small so they become meltingly tender.
Matchstick or grated carrots: Bring sweetness, color, and a hint of crunch.
Celery: Diced for pops of bright flavor and freshness.
Nutmeg: The secret spice—just a pinch creates warmth and depth.
Salt and black pepper: To highlight all the other flavors.
Sharp cheddar cheese: Freshly shredded is key for smooth, melty texture and big flavor.

How to Make Panera’s Broccoli Cheddar Soup

Step 1: Sauté the Onion and Garlic

Start by melting the butter in a large pot over medium heat. Toss in your diced onion and cook it for 3 to 4 minutes, stirring now and then, until it turns soft and translucent. Add the minced garlic and give it another 30 seconds—that’s just enough to let the garlic get fragrant and inviting without turning bitter.

Step 2: Make the Roux

Sprinkle in the flour next. Stir constantly for 1 to 2 minutes, letting it bubble gently as it soaks up the butter and cooks off its raw taste. This little extra effort ensures your Panera’s Broccoli Cheddar Soup will have that signature creamy base instead of being runny or gritty.

Step 3: Whisk in the Broth and Half-and-Half

Take your time here: slowly pour in the broth while whisking to keep things smooth, then follow with the half-and-half. You’ll see the soup base transform into the creamy canvas we all know and love. No lumps allowed—just silky goodness all the way.

Step 4: Add the Vegetables and Seasoning

Now for the stars of the show—stir in the chopped broccoli, carrots, and celery. Sprinkle in the salt, pepper, and that magical pinch of nutmeg. As the soup comes to a gentle simmer, the veggies will soften and release their flavors, turning your pot into Panera’s Broccoli Cheddar Soup bliss.

Step 5: Simmer and Thicken

Let the soup bubble gently on medium-low heat, uncovered, for 15 to 20 minutes. Stir every so often to keep it from sticking. You’ll see the vegetables get perfectly tender and the soup thicken up to that classic creamy consistency you expect from Panera’s Broccoli Cheddar Soup.

Step 6: Stir in the Cheddar (and Blend, if Desired)

Remove the pot from the heat and add the shredded cheddar a handful at a time, making sure it melts completely for a smooth and luxurious finish. If you like a super-smooth soup, carefully blend part of it with an immersion blender, or leave it chunky if that’s how you remember it from Panera.

How to Serve Panera’s Broccoli Cheddar Soup

Garnishes

The right finishing touches can take Panera’s Broccoli Cheddar Soup from delicious to downright irresistible. A sprinkle of extra shredded cheddar, a handful of oyster crackers, or a tiny pinch of fresh chopped parsley can brighten both the look and flavor of your bowl. Don’t be afraid to experiment with croutons or even a swirl of cream for extra richness.

Side Dishes

This soup loves good company! Serve it in a classic bread bowl just like Panera, or alongside a thick slice of sourdough for dunking. If you’re after a heartier meal, pair it with a crisp green salad or a simple turkey sandwich to balance out the creaminess and make it a satisfying lunch or dinner.

Creative Ways to Present

Sometimes it’s fun to switch things up! Turn Panera’s Broccoli Cheddar Soup into a dinner party starter by serving small portions in espresso cups. For family nights, top toasted English muffins with a spoonful of soup and cheese for kid-friendly “broccoli cheddar toasts.” Mini bread bowls or even hollowed-out bell peppers make for playful, memorable presentations.

Make Ahead and Storage

Storing Leftovers

Let any leftover Panera’s Broccoli Cheddar Soup cool to room temperature, then spoon it into airtight containers. Kept in the fridge, it will stay delicious for 3 to 4 days, making it perfect for easy lunches or cozy dinners throughout the week.

Freezing

This soup freezes beautifully! Simply portion cooled soup into freezer-safe bags or containers, leaving a little extra space at the top. It will keep for up to 2 months. Just note that creamy soups sometimes change in texture after freezing—just give it a good stir when reheating to bring everything back together.

Reheating

For best results, gently reheat Panera’s Broccoli Cheddar Soup on the stovetop over low heat, stirring frequently. If it seems a bit too thick after thawing or chilling, add a splash of milk or broth until it reaches your desired creaminess. You can also use a microwave in short bursts, stirring between each to prevent scorching.

FAQs

Can I make Panera’s Broccoli Cheddar Soup vegetarian?

Absolutely! Just swap the chicken broth for vegetable broth, and you’ll have a vegetarian-friendly version that’s every bit as comforting and flavorful as the original.

Why should I use freshly grated cheese?

Freshly shredded cheddar melts seamlessly into the soup, creating that signature smooth texture. Pre-shredded cheese often has anti-caking agents that keep it from melting as luxuriously—so grab a block and your grater for the best results.

What’s the secret to a perfectly creamy texture?

The key is cooking the roux thoroughly and adding the liquids slowly while whisking. If you want it super smooth, blend a portion of the soup before stirring in the cheese, or blend everything for the ultimate silkiness.

Can I use frozen broccoli?

Yes! Just add it straight to the pot—no need to thaw first. Frozen broccoli works well in a pinch, though fresh tends to stay a bit firmer and brighter in the finished soup.

How do I make Panera’s Broccoli Cheddar Soup gluten-free?

You can simply swap the all-purpose flour for a gluten-free flour blend or use cornstarch as a thickener. Everything else in the soup is naturally gluten-free, so it’s an easy adaptation!

Final Thoughts

Few things are more comforting than settling in with a homemade bowl of Panera’s Broccoli Cheddar Soup. Whether you’re recreating a café favorite or introducing it to your family for the first time, this recipe has all the warmth and flavor you crave. Don’t wait for your next restaurant visit—make it at home and let every spoonful brighten your day!

Panera’s Broccoli Cheddar Soup Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make a delicious copycat version of Panera’s Broccoli Cheddar Soup at home with this easy recipe. Creamy and comforting, it’s perfect for a cozy meal any day of the week.

Ingredients

Scale

Broth Base:

4 tablespoons unsalted butter
1 small yellow onion (diced)
2 garlic cloves (minced)
1/4 cup all-purpose flour
2 cups low-sodium chicken or vegetable broth
2 cups half-and-half

Soup:

3 cups fresh broccoli florets (chopped small)
1 cup matchstick carrots or grated carrots
1/2 cup celery (diced)
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups sharp cheddar cheese (shredded)

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Instructions

Prepare the Broth Base: In a large pot, melt butter over medium heat. Add diced onion, cook until soft. Stir in garlic, then flour to form a roux. Slowly whisk in broth and half-and-half until smooth.
Cook the Soup: Add broccoli, carrots, celery, salt, pepper, and nutmeg. Simmer for 15-20 minutes until vegetables are tender and soup thickens.
Finish the Soup: Remove from heat, stir in cheddar cheese until melted. Blend for a smoother texture if desired.
Serve: Enjoy hot with bread or in a bread bowl for a Panera-style experience.