Copycat Panera Broccoli Cheddar Soup

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.

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Prep Time 15

Cook Time 40

Total Time 56

Servings 6

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