I love this recipe because it brings all the flavor and comfort of Panera’s signature soup right into my kitchen. It’s made with real ingredients—no shortcuts—and tastes even fresher than the original. The creamy texture and cheesy goodness make every spoonful satisfying, and it pairs perfectly with crusty bread or a simple salad. It’s a great make-ahead meal, freezes well, and reheats beautifully for quick lunches or weeknight dinners.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoon melted butter 1 medium chopped onion 1/2 cup melted butter 1/2 cup flour 4 cups half-and-half (or 2 cups heavy cream and 2 cups milk) 4 cups chicken stock 1 lb fresh broccoli (or two 10 oz bags frozen broccoli) 2 cup carrot, julienned 1/3 teaspoon nutmeg 16 ounces grated sharp cheddar cheese salt and pepper to taste
Directions
I start by melting 2 tablespoons of butter in a large pot over medium heat and sautéing the chopped onion until soft and translucent. Once the onions are tender, I remove them from the pot and set them aside.
In the same pot, I melt the remaining 1/2 cup of butter, then whisk in the flour until smooth to create a roux. I stir this mixture for a few minutes to cook out the raw flour taste. Then I add the sautéed onions back in and mix everything together.
Next, I slowly pour in the half-and-half and chicken stock while whisking to combine. I let the mixture simmer gently for about 20 minutes, stirring occasionally, until it thickens slightly.
While the soup simmers, I chop the broccoli and carrots. Then I add them to the pot along with the nutmeg, stirring well. I let the vegetables cook until they’re tender but not mushy, about 10–15 minutes.
Finally, I add the grated sharp cheddar cheese, stirring until it melts completely into the soup. I season with salt and pepper to taste, then serve warm with extra cheese or bread on the side.
Servings and Timing
This recipe serves 6 people. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Sometimes I add a little garlic powder or onion powder for extra depth of flavor. If I want a thicker soup, I reduce the amount of chicken stock slightly or blend part of the soup before adding the cheese. For a lighter version, I use milk instead of half-and-half. I also like adding a touch of Dijon mustard or hot sauce for a subtle tang. To make it vegetarian, I use vegetable broth instead of chicken stock.
Storage/Reheating
I let leftovers cool completely before storing them in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the soup gently on the stove over low heat, stirring often so the cheese doesn’t separate. If it thickens too much, I add a splash of milk or broth to loosen it. For longer storage, I freeze the soup for up to 2 months. When reheating from frozen, I thaw it in the refrigerator overnight and then heat slowly on the stove.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works perfectly. I just add it directly to the soup while simmering.
How do I make the soup thicker?
I let it simmer uncovered a little longer, or blend part of it before adding the cheese.
Can I use pre-shredded cheese?
I prefer freshly grated cheese since pre-shredded types often contain anti-caking agents that prevent smooth melting.
What can I serve with this soup?
I love it with a crusty baguette, sourdough bread bowl, or a fresh green salad.
Can I make this vegetarian?
Yes, I substitute the chicken stock with vegetable broth and keep everything else the same.
Why did my soup separate?
High heat can cause the cheese to separate. I lower the temperature and add cheese slowly for a creamy texture.
Can I blend the soup?
Absolutely. I blend about half of it for a smooth, creamy consistency while leaving some texture from the broccoli and carrots.
What type of cheddar works best?
Sharp cheddar gives the most flavor, but mild cheddar makes it smoother and creamier.
Can I freeze this soup?
Yes, it freezes well. I just make sure to reheat it slowly and stir constantly to keep it creamy.
How do I make it spicier?
I add a pinch of cayenne pepper or a few dashes of hot sauce to give it a gentle heat.
Conclusion
I love how comforting and satisfying this copycat Panera broccoli cheese soup is. The creamy base, tender vegetables, and sharp cheddar create a cozy, restaurant-quality dish that’s easy to make at home. Whether I’m serving it for lunch, dinner, or meal prep, this soup always hits the spot and tastes even better the next day.
