If you’ve ever found yourself craving a bowl of creamy, cheesy goodness on a chilly day, Panera’s Broccoli Cheddar Soup is bound to hit the spot. This beloved classic brings together tender broccoli, sweet carrots, and sharp cheddar cheese in a velvety broth that feels both comforting and a little luxurious. With its irresistible blend of flavors and utterly satisfying texture, this homemade version manages to capture all the warmth of your favorite Panera order right from your own stovetop. Whether you go smooth or chunky, one spoonful of Panera’s Broccoli Cheddar Soup and you’ll see why it’s such a crowd-pleaser—perfect for a cozy lunch, easy family dinner, or a special treat just for yourself.

Ingredients You’ll Need

Panera’s Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Panera’s Broccoli Cheddar Soup comes from classic ingredients working together in perfect harmony. Each component plays an important role, layering flavor, creaminess, or just the right bit of color and texture so you get that unmistakable, restaurant-worthy bowl at home.

Butter: Gives the soup a silky mouthfeel and helps sauté the onion for a rich, savory base.
Olive Oil: Blends with the butter to prevent burning and brings a subtle depth you’ll love.
Yellow Onion: Adds lovely sweetness as it softens, making the foundation of the soup more robust.
Garlic: Rounds out the flavor with a boost of aromatic warmth—don’t skip it!
All-Purpose Flour: Used to create the roux, it thickens the soup for that clings-to-the-spoon creaminess.
Half-and-Half: Provides creamy richness without being too heavy—feel free to swap for whole milk to lighten things up.
Low-Sodium Chicken Broth: Keeps the soup savory while letting the other ingredients shine; or use vegetable broth to make it vegetarian.
Broccoli Florets: The star of the show, chopped small so they melt right into every delicious bite.
Grated Carrots: Their sweetness balances the sharpness of the cheese and makes the soup a little brighter.
Ground Nutmeg: Just a pinch gives the soup an aromatic, almost hidden layer of flavor that keeps you coming back for spoonful after spoonful.
Shredded Sharp Cheddar Cheese: Go for freshly shredded if you can—the texture and melt are second to none.
Salt and Black Pepper: Essential for seasoning and drawing out the best from every ingredient. Taste and adjust just before serving.

How to Make Panera’s Broccoli Cheddar Soup

Step 1: Sauté the Onion and Garlic

Start by heating the butter and olive oil together in a large pot over medium heat. Add the diced onion and let it sauté for 4 to 5 minutes, until it turns soft and starts to become translucent. Toss in the minced garlic and cook for another minute, stirring constantly so it doesn’t burn but just releases that beautiful aroma. This base gives Panera’s Broccoli Cheddar Soup its deep, cozy flavor.

Step 2: Make the Roux

Sprinkle the all-purpose flour right over the softened onion and garlic. Stir continuously for 1 to 2 minutes—this flour-butter mixture is called a roux, and it’s essential for achieving that velvety texture. Cooking the flour briefly also helps remove any raw taste, making the soup smooth and luscious.

Step 3: Add Liquids and Simmer

Now, slowly whisk in the half-and-half, followed by the chicken broth (or veggie broth, if you’re keeping things vegetarian). Keep whisking to make sure everything blends beautifully with no lumps. Bring the mixture up to a gentle simmer, and let it cook until it starts to thicken, creating that classic Panera’s Broccoli Cheddar Soup body we know and love.

Step 4: Add Broccoli, Carrots, and Nutmeg

Stir in the small broccoli florets and grated carrots next, along with a sprinkle of ground nutmeg. Let the soup simmer for 15 to 20 minutes, giving the vegetables time to become perfectly tender while the flavors mingle and develop.

Step 5: Blend for Your Preferred Texture

Here’s where you customize the soup to your liking! If you love a chunkier soup, you can skip blending altogether. Prefer it silky-smooth? Use an immersion blender to puree part or all of the soup right in the pot. You get all the flavor of Panera’s Broccoli Cheddar Soup, exactly how you want it.

Step 6: Stir in the Cheddar Cheese

Reduce the heat to low before stirring in the shredded sharp cheddar cheese, a handful at a time. Mix until it’s completely melted and the soup turns gloriously creamy and orange-hued—this moment always feels a little bit magical! Taste and add salt and black pepper as needed.

Step 7: Serve and Enjoy

Ladle the hot soup into bowls and serve immediately. Whether you pair it with crusty bread, a sandwich, or simply enjoy it solo, nothing beats the comfort of homemade Panera’s Broccoli Cheddar Soup steaming up your table.

How to Serve Panera’s Broccoli Cheddar Soup

Garnishes

You can absolutely enjoy Panera’s Broccoli Cheddar Soup just as it is, but a little garnish takes it to the next level. Sprinkle on extra shredded cheddar, a few crisp croutons, or a scattering of finely chopped chives for a pop of color and crunch. Even a small dusting of black pepper or a drizzle of cream can make every bowl feel a bit special.

Side Dishes

This soup is practically begging for a hunk of crusty bread to swipe through every last drop, but don’t stop there—think classic baguette, pretzel roll, or even a slice of toasted sourdough. For a bigger meal, pair Panera’s Broccoli Cheddar Soup with a light green salad or a simple grilled cheese sandwich to keep that cozy comfort going strong.

Creative Ways to Present

If you want a little restaurant drama at home, ladle your Broccoli Cheddar Soup into a hollowed-out bread bowl—it’s the ultimate way to serve this classic. You can also use mini cocottes or espresso cups for an appetizer, garnish with delicate microgreens, or serve as a dipping soup alongside veggie sticks or your favorite finger sandwiches for a fun lunch spread.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), allow Panera’s Broccoli Cheddar Soup to cool to room temperature before transferring it to airtight containers. Keep refrigerated for up to 4 days. The flavors actually deepen as it sits, making your next bowl extra delicious!

Freezing

While creamy soups can sometimes change texture a bit after freezing, Panera’s Broccoli Cheddar Soup freezes pretty well. Cool the soup completely, then ladle it into freezer-safe bags or containers, leaving a little space for expansion. Thaw overnight in the fridge before reheating for best results.

Reheating

Gently reheat the soup on the stovetop over low to medium heat, stirring frequently so it doesn’t scorch. If it’s a bit too thick after chilling or freezing, add a splash of broth or milk to loosen the texture. Microwave reheating works too—just use a microwave-safe bowl and stir every 30 seconds so the consistency stays smooth and creamy.

FAQs

Can I make Panera’s Broccoli Cheddar Soup vegetarian?

Absolutely! Just swap out the chicken broth for your favorite vegetable broth. You’ll get all the same creamy, cheesy comfort, with a fully vegetarian base—no flavor lost here.

What type Main Course

Sharp cheddar cheese is traditional and really gives Panera’s Broccoli Cheddar Soup its signature savory tang. It’s best to grate your own; pre-shredded cheese doesn’t melt as smoothly due to anti-caking agents, so the texture is much better with freshly grated cheddar.

How can I make the soup lighter?

For a lighter version, swap half-and-half with whole milk or even 2 percent milk. The soup will be a touch less rich but still packed with flavor. You can also use less cheese or go for a reduced fat cheddar if you’re watching calories.

Do I really need nutmeg?

That pinch of nutmeg is subtle but so worth it! It adds an aromatic background note that elevates the soup and balances the richness of the cheese and cream. If you don’t have nutmeg, you can leave it out, but once you try it, you’ll see why it’s a tradition in many creamy soups.

How do I get a super smooth soup texture?

If you want that perfectly smooth Panera’s Broccoli Cheddar Soup, use an immersion blender right in the pot after the veggies are tender, or carefully transfer in batches to a blender. Just remember to let the soup cool slightly and work in small amounts to avoid hot splatters!

Final Thoughts

Nothing beats the comfort of a homemade batch of Panera’s Broccoli Cheddar Soup, especially when you know every ingredient making it so rich and cheerful. If you’re ready for the ultimate cozy meal, grab your pot and let this creamy, cheesy soup warm you from the inside out. Give it a try—you just might find it becomes your new favorite at-home comfort food!

Panera’s Broccoli Cheddar Soup Recipe

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4.7 from 9 reviews

Author: Emma
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 famous Broccoli Cheddar Soup right in your own kitchen. This creamy and cheesy soup is perfect for a cozy night in.

Ingredients

Scale

For the Soup:

1 tablespoon butter
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
3 cups broccoli florets, chopped small
1 cup grated carrots
1/4 teaspoon ground nutmeg
2 cups shredded sharp cheddar cheese
Salt and black pepper to taste

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Instructions

Heat the Pot: In a large pot, heat butter and olive oil over medium heat.
Sauté Onion and Garlic: Add the diced onion and sauté until soft. Stir in garlic and cook for 1 minute.
Add Flour: Sprinkle in flour and stir continuously to create a roux.
Whisk in Liquids: Slowly whisk in half-and-half, then add chicken broth. Simmer until slightly thickened.
Add Vegetables: Add broccoli, carrots, and nutmeg. Simmer until tender.
Blend or Leave Chunky: Puree part of the soup if desired. Reduce heat and stir in cheddar cheese until melted.
Season and Serve: Season with salt and pepper. Serve hot.