Panera Broccoli Cheddar Soup

This Copycat Panera Bread Broccoli Cheddar Soup brings the cozy, creamy delight of a favorite café to your kitchen. It’s perfect when you want a rich comforting bowl packed with fresh broccoli and sharp cheddar cheese without splurging on takeout. This recipe captures that velvety texture and satisfying flavor with simple ingredients and straightforward steps.

I first made this soup when craving Panera but was on a budget. Now it’s a go-to that our family requests when the weather turns chilly. The homemade version tastes just as good, if not better.

Ingredients

• Salted butter: builds the silky base and enhances flavor make sure it’s real butter for richness
• Chopped yellow onion: provides sweetness and depth choose firm onions without soft spots
• All-purpose flour: thickens the soup fresh flour helps avoid lumps
• Chicken broth: adds body and savoriness low sodium broth lets you control salt levels
• Half and half: makes the soup creamy without being too heavy shake the carton well before using
• Broccoli florets cut into bite-sized pieces: the star veggie of the soup pick bright green, firm crowns for freshness
• Julienned carrots: add a subtle sweetness and texture look for crisp carrots without blemishes
• Salt: enhances all the flavors fine sea salt or kosher salt works best
• Shredded cheddar cheese, mild or sharp: gives the soup its iconic cheesy taste fresh shredding melts better and tastes fresher

Step-by-Step Instructions

COOK ONIONS:

Melt the butter in a large heavy-bottomed pot over medium heat. Add the chopped onions and cook them slowly until they become translucent and lightly golden brown on the edges. This takes about 4 to 5 minutes and develops the flavor base for your soup.

MAKE ROUX:

Sprinkle the all-purpose flour over the softened onions and stir constantly to form a roux. Keep stirring and cooking the flour mixture until it turns the color of peanut butter. This process usually takes around 4 minutes and is essential for thickening the soup without a floury taste.

MAKE SOUP:

Grab a whisk and gradually pour in the chicken broth and half and half while stirring constantly to avoid lumps. Turn the heat up to medium-high and bring the mixture to a gentle bubble. Once bubbling, reduce the heat to maintain a simmer.

SIMMER SOUP:

Add the bite-sized broccoli florets and julienned carrots into the pot. Let the soup simmer gently for 15 minutes, stirring every 3 to 4 minutes to prevent sticking and ensure even cooking. This softens the vegetables and melds the flavors.

TO FINISH:

Stir in the salt and all of the shredded cheddar cheese until melted and smooth in the soup. Taste and adjust seasoning with extra salt if needed. Serve immediately with crusty bread or inside a bread bowl. Be cautious not to heat the soup too rapidly in the last step to prevent curdling of the half and half.

Save

I adore how the cheddar melts into the creamy base making every spoonful irresistible. The first time I served this to my family, I caught my son sneaking a second bowl before dinner was even finished—definite proof of its appeal!

Storage Tips

Once cooled, transfer the soup into airtight containers and refrigerate for up to 4 days. Reheat gently on low heat stirring frequently to avoid scorching. You can freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating slowly on the stove to maintain creaminess and texture.

Ingredient Substitutions

Swap chicken broth for vegetable broth to make the soup vegetarian while retaining savory depth. You can substitute half and half with whole milk mixed with a little cream for a lighter version or use coconut milk for dairy-free, although this will slightly alter the flavor. Green cauliflower florets can replace or complement broccoli if you want a twist or milder vegetable presence.

Serving Suggestions

Serve piping hot with a crusty baguette or soft bread rolls for soaking up every last drop. A sprinkle of extra shredded cheddar or chopped fresh chives on top makes a nice visual and taste boost. Paired with a light salad, this soup becomes a satisfying meal for lunch or dinner.

Cultural Context

Save

Broccoli cheddar soup rose to popularity as a comforting American café staple well-loved for its creamy texture and savory cheese flavor. Panera Bread popularized it nationwide, leading many to try homemade versions that capture that restaurant quality in a simpler, more affordable way at home. This soup is a modern take on classic cheese soups cherished in many households.

Recipe FAQs

→ What is the best way to avoid curdling when adding dairy?

Pour the half and half slowly while whisking constantly over medium heat, and avoid rapid temperature changes to prevent curdling.

→ Can I substitute chicken broth with vegetable broth?

Yes, vegetable broth works well and keeps the flavor lighter while maintaining the soup's richness.

→ How do I achieve a good roux consistency?

Cook the flour and butter mixture until it reaches a peanut butter color, about 4 minutes, stirring continuously to develop flavor and thickness.

→ What type of cheddar cheese works best?

Both mild and sharp cheddar shred well, but sharp cheddar adds a bolder flavor to the soup.

→ Can I prepare this soup ahead of time?

Yes, it can be made in advance and reheated gently to preserve the creamy texture and fresh vegetable taste.