Some soups are fancy. This one is faithful. Copycat Panera Broccoli Cheddar Soup is the kind of recipe that earns a permanent spot in your weekly rotation — not because it’s trendy, but because it genuinely delivers every single time.
It’s thick, creamy, and loaded with tender vegetables swimming in a rich, cheesy broth that tastes like someone put real effort into it (even though it comes together in about 40 minutes). Whether it’s a grey Tuesday afternoon or you’re feeding a crowd that needs warming up, this soup shows up and does the job beautifully.
Table of Contents
Why We Love This Recipe
- Quick and satisfying — Ready in about 40 minutes, it tastes like something that simmered all day.
- Incredibly creamy base — The butter-and-flour roux creates a velvety, thick broth that coats every spoonful.
- Big cheesy flavor — Sharp cheddar melts right in, delivering deep, savory taste in every bite.
- Flexible and forgiving — Adjust the thickness, swap vegetables, or make it vegetarian with a simple stock swap.
Ingredient Notes
- Butter — Used in two stages: once to soften the onion, and again to build the roux. Don’t skip either step; both add layers of flavor.
- Onion — Cooked low and slow until soft and sweet. It disappears into the soup but adds a savory backbone you’d notice if it were missing.
- All-purpose flour — This is your thickening agent. Cook it with the butter long enough to remove the raw taste, but watch the heat so it doesn’t scorch.
- Milk — Whole milk gives the richest result, but 2% works fine. Add it gradually so the roux can absorb it smoothly without lumps.
- Chicken stock — Adds depth and a savory note. Vegetable stock works if you’re keeping it meat-free.
- Broccoli — Cut into small, even florets so they cook through at the same rate as the other vegetables.
- Carrots & celery — These two bring color, a hint of sweetness, and a little texture to balance the creamy base.
- Sharp cheddar — Freshly shredded melts much better than pre-packaged. Go sharp for the best flavor payoff.
- Salt & pepper — Season at the end, after the cheese goes in, since cheddar already carries some saltiness.
How to Make It
Step 1: Gather all the ingredients before starting.
Step 2: Heat 1 tablespoon of butter in a skillet over medium-high heat. Add the onion and sauté until soft and translucent, about 5 minutes. Remove from heat and set aside.
Step 3: In a large saucepan over medium-low heat, whisk together 1/4 cup melted butter and flour. Cook for 3 to 4 minutes, whisking continuously and adding 1 to 2 tablespoons of milk if needed to prevent scorching.
Step 4: Slowly pour in the milk while whisking constantly. Stir in the chicken stock and bring the mixture to a gentle simmer.
Step 5: Let the sauce cook until thick and creamy, about 15 to 20 minutes.
Step 6: Add the broccoli, carrots, celery, and cooked onion. Continue simmering for 10 to 15 minutes, or until the vegetables are tender.
Step 7: Mix in the Cheddar cheese and stir until fully melted. Season with salt and pepper to taste, then serve warm.
Storage
Refrigerator: Let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days.
Freezer: This soup can be frozen, though the texture may shift slightly once thawed (dairy-based soups sometimes separate). Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm it gently on the stovetop over low heat, stirring frequently. If it’s thickened up too much, add a splash of milk or stock to loosen it back to your preferred consistency. Avoid high heat, which can cause the cheese to separate.
Copycat Panera Broccoli Cheddar Soup
Ingredients
- 1 tablespoon butter for sautéing onion
- 1 medium yellow onion diced
- ¼ cup butter Melted, for roux
- ¼ cup all-purpose flour
- 2 cups whole milk Added gradually
- 2 cups chicken stock Or vegetable stock
- 2 cups broccoli florets cut into small pieces
- 1 cup carrots shredded or thinly sliced
- 2 stalks celery thinly sliced
- 2 cups sharp cheddar cheese freshly shredded
- Salt and black pepper to taste
Instructions
- Gather and prep all ingredients — dice the onion, cut broccoli into small florets, slice the celery, and shred the carrots and cheese before you begin.2. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the diced onion and cook, stirring often, until soft and translucent, about 5 minutes. Set aside.3. In a large saucepan over medium-low heat, whisk together ¼ cup melted butter and the flour. Cook, whisking constantly, for 3 to 4 minutes. If the mixture looks too thick or starts to stick, add 1 to 2 tablespoons of milk to keep it loose and prevent burning.4. Slowly pour in the milk while whisking continuously to keep the mixture smooth and lump-free. Stir in the chicken stock and bring to a gentle simmer.5. Let the soup cook, stirring occasionally, until the base thickens to a creamy consistency — about 15 to 20 minutes.6. Add the broccoli, carrots, celery, and sautéed onion. Stir to combine and simmer for another 10 to 15 minutes, until all the vegetables are tender.7. Reduce heat to low and stir in the shredded cheddar a handful at a time, letting each addition melt fully before adding more. Season with salt and pepper to taste. Serve hot.
Notes
- For a smoother soup, use an immersion blender to partially blend before adding the cheese — this gives it that signature Panera-style texture.
- Freshly shredded cheese melts far better than pre-packaged shredded cheese, which contains anti-caking agents that can make the soup grainy.
- To make it vegetarian, simply swap chicken stock for vegetable stock — the flavor holds up beautifully.
- Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat with a splash of milk to restore creaminess.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Note that dairy-based soups may slightly change texture after freezing — stir well while reheating to bring it back together.
Nutrition Facts
- Calories: 441
- Total Carbohydrate: 14g
- Dietary Fiber: 2g
- Total Sugars: 6g
- Protein: 22g
- Total Fat: 33g
- Saturated Fat: 19g
- Cholesterol: 96mg
- Vitamin C: 20mg
- Sodium: 656mg
- Calcium: 602mg
- Iron: 1mg
- Potassium: 363mg
Leave a Reply