Homemade Panera Broccoli Cheddar Soup Copycat Recipe

There is truly nothing more comforting than a warm bowl of creamy, cheesy soup on a chilly day.

I remember the first time I ever had Panera’s famous soup. It was years ago, during a shopping trip with my sister that had turned into an all day affair. We were tired, our feet ached, and we were absolutely famished. We ducked into a Panera Bread, and the smell of fresh bread and warm soup just wrapped around us like a hug. I ordered their broccoli cheddar soup in a bread bowl, and goodness, it was heaven.For years, I’d try different copycat recipes at home. They were good, don’t get me wrong, but they never quite captured that perfect, soul-soothing flavor I remembered. They were missing a little something, a bit of character. One afternoon, while staring into my cheese drawer, I had a little inspiration. I had a block of smoked gouda left over from a cheese board I’d made for company.

On a whim, I decided to grate some into the pot along with the sharp cheddar. That, my friends, was the moment everything changed. The smoky, nutty flavor of the gouda added a whole new layer of depth and richness that made the soup taste even better than the original. This Panera Broccoli Cheddar Soup recipe isn’t just a copycat. It’s an upgrade, a little Southern secret that takes a beloved classic and makes it unforgettable.

Why This Panera Broccoli Cheddar Soup Recipe Works

Panera’s Broccoli Cheddar Soup became a sensation for a reason. It masterfully balances creamy, cheesy goodness with the wholesome, slightly earthy taste of fresh broccoli. It’s the ultimate comfort food, served up in a way that feels both classic and a little bit indulgent, especially when you get it in a sourdough bread bowl. Its popularity comes from its consistency and accessibility. You know exactly what you’re getting, and it always hits the spot.

The original recipe is built on a simple foundation of a butter and flour roux, which creates that velvety smooth base. Chicken or vegetable broth thins it out, while heavy cream or half-and-half gives it that signature richness. Finely chopped broccoli florets, shredded carrots, and a hint of onion create the vegetable medley that defines the soup’s texture and flavor profile. Of course, the star is a generous amount of sharp cheddar cheese, melted in at the end for that perfect cheesy pull.

This particular recipe works so well because it honors that classic foundation while elevating it. We don’t mess with the core technique, because it’s a proven winner. Instead, we introduce one key ingredient that deepens the flavor without overcomplicating things. By adding smoked gouda cheese to the mix, we introduce a subtle smokiness and an extra layer of creaminess that complements the sharp cheddar perfectly. It’s a simple change that makes the soup taste like it’s been simmering for hours, giving it a gourmet, homemade quality that you just can’t get from a restaurant.

Ingredients for Panera Broccoli Cheddar Soup

To make this creamy soup, you’ll need a handful of simple, quality ingredients. The real magic happens when they all come together, and especially with our little secret ingredient. Don’t be tempted to skimp on the cheese quality, as it truly makes all the difference in the final taste and texture.

• Butter: 1/4 cup (1/2 stick) of salted butter. This forms the base of our roux and adds a rich flavor right from the start.
• Yellow Onion: 1 medium onion, finely diced. This adds a sweet, aromatic base layer.
• All-Purpose Flour: 1/4 cup. This is what will thicken our soup into that luscious, velvety consistency.
• Half-and-Half: 2 cups. You can use heavy cream for an even richer soup, but half-and-half strikes the perfect balance.
• Chicken Broth: 2 cups. I prefer a low-sodium chicken broth so I can control the salt level myself. Vegetable broth works just as well for a vegetarian option.
• Broccoli Florets: 4 cups, chopped into very small, bite-sized pieces. Getting the pieces small is key to mimicking the texture of the original.
• Carrots: 1 cup of matchstick carrots, or 2 medium carrots finely shredded. The pre-shredded kind saves a lot of time!
• Sharp Cheddar Cheese: 8 ounces, freshly grated. Please, for the love of all that is good, grate your own cheese! The pre-shredded bags have anti-caking agents that prevent them from melting smoothly.
• Smoked Gouda Cheese: 4 ounces, freshly grated. This is our secret weapon! The smoky, creamy notes of Gouda are what will make everyone ask for your recipe. It adds a sophisticated depth you won’t believe.
• Nutmeg: 1/4 teaspoon, freshly grated if possible. A tiny pinch of nutmeg is a classic trick to enhance the flavor of cheese sauces.
• Salt and Black Pepper: To taste. I usually start with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and adjust from there.

Step-by-Step Instructions For Making Panera Broccoli Cheddar Soup

Follow these steps closely, and you’ll have a pot of soup that’s even better than the restaurant version. The key is patience, especially when melting the cheese. Low and slow is the way to go to prevent a grainy texture.

1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Once it’s melted and bubbly, add the diced yellow onion. Sauté for about 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent. We’re building our first layer of flavor here.
2. Create the Roux: Sprinkle the all-purpose flour over the cooked onions. Using a whisk, stir constantly for about one minute. The mixture will form a thick paste. This is your roux, and cooking it for a minute helps get rid of any raw flour taste.
3. Build the Creamy Base: While still whisking, slowly pour in the chicken broth. Go slow to prevent lumps from forming. Once the broth is incorporated, slowly pour in the half-and-half, continuing to whisk until the mixture is smooth.
4. Simmer and Thicken: Bring the mixture to a gentle simmer over medium heat. Do not let it come to a rolling boil. Allow it to simmer for about 15-20 minutes, stirring occasionally, until the soup has thickened enough to coat the back of a spoon.
5. Cook the Vegetables: Add the finely chopped broccoli florets and shredded carrots to the pot. Continue to simmer for another 15-20 minutes, or until the vegetables are tender. You can test a piece of broccoli with a fork; it should be easily pierced.
6. Melt the Cheese: This is the most important step! Reduce the heat to low. Add the freshly grated sharp cheddar and smoked gouda cheese to the pot, one handful at a time. Stir gently and continuously until all the cheese is completely melted and the soup is smooth. It is crucial to do this over low heat to prevent the cheese from seizing or becoming grainy.
7. Season and Serve: Once the cheese is melted, stir in the nutmeg, salt, and black pepper. Give it a taste and adjust the seasoning if needed. Let the soup sit for a few minutes off the heat before serving warm.

How To Serve Panera Broccoli Cheddar Soup

Serving this soup is almost as much fun as making it. You can stick to the classics or get a little creative to make your meal feel extra special. The rich, cheesy flavor pairs beautifully with all sorts of breads and toppings, so feel free to experiment and find what your family loves best.

Of course, the most iconic way to serve this soup is in a bread bowl. You can find them at most grocery store bakeries. Just carve out the middle and ladle the hot soup right in. The top you carved out makes a perfect “lid” for dipping. It’s a meal and a bowl all in one, and there’s nothing better than scraping up the soup-soaked bread at the end. For a simpler but equally delicious option, a side of crusty French bread, warm sourdough slices, or even some buttery crackers for dipping is always a winner.

If you want to dress it up a bit, here are a few of my favorite ways to present a bowl of this creamy soup:

• Garnish Generously: A little bit of garnish goes a long way. Top each bowl with a sprinkle of extra shredded sharp cheddar, some crispy bacon crumbles, or a handful of homemade croutons for a delightful crunch. A few chopped fresh chives can also add a nice, mild oniony bite and a pop of color.
• Pair with a Salad or Sandwich: To turn this soup into a full-blown lunch or dinner, serve a smaller portion alongside a crisp green salad with a light vinaigrette. It’s also the perfect partner for a classic grilled cheese or a simple turkey and swiss sandwich on rye. It’s the ultimate soup and sandwich combo.
• Offer a Toppings Bar: If you’re serving a crowd, set up a little toppings bar next to the pot of soup. Put out small bowls of shredded cheese, bacon bits, croutons, sliced green onions, and even a little sour cream. Everyone can customize their own bowl, which is always a hit with kids and adults alike.

No matter how you choose to serve it, this soup is best enjoyed hot, right off the stove, when the cheese is perfectly melted and the aroma fills your kitchen. It’s a hug in a bowl, plain and simple.

How To Store & Reuse Panera Broccoli Cheddar Soup Leftovers

One of the best things about making a big pot of soup is having leftovers for the next day. This Panera Broccoli Cheddar Soup reheats beautifully, as long as you do it gently. The key is to avoid high heat, which can cause the dairy to separate and the soup to become grainy. With a little care, your leftovers will taste just as delicious as they did on day one.

Once the soup has cooled down to room temperature, you can store it in the refrigerator. I find it’s best to store it in an airtight container to keep it fresh and prevent it from absorbing any other fridge odors. It will keep well for up to three or four days, making it perfect for quick lunches or an easy dinner later in the week.

When you’re ready to enjoy it again, here are the best ways to handle your delicious leftovers:

• Reheating on the Stovetop: This is my preferred method. Pour the leftover soup into a small saucepan and warm it over low to medium-low heat. Stir frequently to ensure it heats evenly and to prevent it from scorching on the bottom of the pan. If the soup has thickened up in the fridge, you can add a small splash of milk, cream, or broth to thin it back out to your desired consistency.
• Reheating in the Microwave: If you’re in a hurry, the microwave works too. Place a single serving in a microwave-safe bowl. Heat it in 60-second intervals, stirring in between each one. This helps it heat more evenly and reduces the risk of the soup breaking. Continue until it’s heated all the way through.
• Can I Freeze This Soup? I generally advise against freezing cream-based soups like this one. The dairy can separate during the thawing and reheating process, leading to a grainy or watery texture. While it’s technically safe to freeze, the quality just isn’t the same. This soup is so good, you probably won’t have enough leftovers to worry about freezing anyway!

With these simple tips, you can enjoy every last drop of this comforting soup. Sometimes, I think it tastes even better the next day after the flavors have had more time to meld together.

Substitutions & Variations For Panera Broccoli Cheddar Soup

While I believe this recipe is pretty darn perfect as it is, cooking is all about making things your own! This soup is a wonderful canvas for a few tweaks and variations depending on what you have on hand or what your dietary needs are. Don’t be afraid to play around a little bit, that’s how the best family recipes are born.

The core components, like the roux and the cheese base, are important for the texture, but you have some wiggle room with the vegetables and seasonings. Just remember that changing an ingredient can alter the final taste and texture, so start with small changes until you find what you like best.

Here are a few substitutions and fun variations you might like to try with this Panera Broccoli Cheddar Soup recipe:

• Make it Vegetarian: This is an easy swap! Simply substitute the chicken broth with a quality vegetable broth. The flavor will be slightly different but still absolutely delicious. All other ingredients are already vegetarian, so it’s a simple one-for-one change.
• Change Up the Cheeses: While the sharp cheddar and smoked gouda combo is my favorite, you can definitely experiment with other cheeses. Try using a Colby Jack, Monterey Jack, or even a white cheddar for a different flavor profile. For a little kick, a pepper jack cheese would be fantastic.
• Add More Veggies: Feel free to add other finely diced vegetables along with the broccoli and carrots. Cauliflower is a natural fit and blends in beautifully. Some finely diced celery or even a bit of potato could be added at the beginning with the onions to make the soup even heartier.
• Spice it Up: If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce at the end with the other seasonings. A little goes a long way, so add it gradually and taste as you go. You could also sauté a finely diced jalapeño with the onions for a spicier base flavor.

Think of this recipe as your starting point. Whether you’re accommodating a dietary need or just feeling creative in the kitchen, these little changes can help you craft a version of this soup that’s uniquely yours.

Homemade Panera Broccoli Cheddar Soup Copycat Recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

This homemade Panera Broccoli Cheddar Soup copycat is creamy, cheesy, and filled with tender broccoli and carrots in a velvety base.

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Ingredients

• 1/4 cup (1/2 stick) salted butter
• 1 medium yellow onion, finely diced
• 1/4 cup all-purpose flour
• 2 cups half-and-half (or heavy cream for richer texture)
• 2 cups low-sodium chicken broth (or vegetable broth)
• 4 cups broccoli florets, chopped into small pieces
• 1 cup matchstick carrots (or 2 medium carrots, shredded)
• 8 ounces sharp cheddar cheese, freshly grated
• 4 ounces smoked Gouda cheese, freshly grated
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

Instructions

1. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and sauté 5–7 minutes until soft and translucent.
2. Sprinkle in flour and whisk constantly for 1 minute to form a roux.
3. Slowly whisk in chicken broth until smooth, then gradually add half-and-half. Bring to a gentle simmer, stirring often, until slightly thickened, about 15–20 minutes. Do not boil.
4. Stir in broccoli and carrots. Simmer 15–20 minutes, until vegetables are tender.
5. Reduce heat to low. Add shredded cheddar and smoked Gouda a handful at a time, stirring until fully melted and smooth.
6. Season with nutmeg, salt, and pepper. Let rest a few minutes before serving.

Notes

Always grate cheese from a block for the smoothest melting. Pre-shredded cheeses often make the soup grainy.

For a vegetarian version, swap chicken broth with vegetable broth.

This soup is best served fresh but reheats well on the stovetop with a splash of milk or broth.

Nutrition Information:

Amount Per Serving: Calories: 480 Total Fat: 34g Carbohydrates: 22g Protein: 19g

5 FAQs About Panera Broccoli Cheddar Soup

Here are some straightforward answers to the most common questions I receive about this Panera Broccoli Cheddar Soup recipe.

How do I make my broccoli cheddar soup smooth and not grainy?

This is probably the most common question, and the answer lies in two key areas: the type of cheese you use and the temperature at which you add it. First, always use freshly grated block cheese. Pre-shredded bagged cheese contains starches and anti-caking agents like cellulose to prevent clumping. These additives can prevent the cheese from melting properly, resulting in a grainy or stringy texture in your soup.

Second, and most importantly, is temperature control. After your soup base has simmered and the vegetables are tender, you must reduce the heat to the lowest possible setting. Never add cheese to a boiling or aggressively simmering liquid. High heat will cause the proteins in the cheese to curdle and separate from the fats, which is the primary cause of a grainy or oily soup. Add the cheese in small handfuls, stirring gently and constantly after each addition until it is fully melted before adding the next. Patience here is your best friend. A smooth, velvety soup is your reward.

Can I make this Panera broccoli cheddar soup recipe in a crockpot?

Yes, you can adapt this recipe for a slow cooker, which is a great option for a hands-off meal. However, you can’t just dump all the ingredients in and walk away. You’ll still need to do the initial steps on the stovetop to build the flavor base. First, melt the butter and sauté the onions in a skillet as directed. Then, create the roux by whisking in the flour and cooking it for a minute.

Slowly whisk in the broth and half-and-half to the skillet until smooth. Transfer this mixture to your crockpot. Then, add the chopped broccoli and carrots. Cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, until the vegetables are tender. About 15 minutes before serving, stir in the freshly grated cheeses until melted and smooth. Season with salt, pepper, and nutmeg, and serve. This method works well, but you’ll get the absolute best texture by making it entirely on the stovetop.

What can I do if my broccoli cheddar soup is too thin?

If your soup isn’t as thick as you’d like, don’t worry, it’s an easy fix! The simplest method is to let it simmer a little longer. Keep it on low heat, uncovered, and stir occasionally. This allows some of the excess liquid to evaporate, naturally thickening the soup. Be careful not to let it boil.

If you’re short on time, you can use a cornstarch slurry. In a small bowl, mix one tablespoon of cornstarch with two tablespoons of cold water until it forms a smooth paste. Slowly whisk this slurry into the simmering soup. Let the soup simmer for another minute or two, and you’ll see it thicken up nicely. You can repeat this if necessary, but start with a small amount as it thickens quite a bit. Avoid adding more flour directly to the hot soup, as this will almost certainly create lumps.

Is Panera broccoli cheddar soup gluten free?

The traditional Panera soup, and this copycat recipe as written, are not gluten free. The primary thickening agent is a roux made from all-purpose wheat flour and butter. This is fundamental to creating the soup’s classic velvety texture. If you need to make a gluten free version, you can achieve a similar result with a few modifications.

To make it gluten free, you would need to replace the all-purpose flour. You could use a gluten free all-purpose flour blend in the roux, which usually works as a one-to-one substitute. Alternatively, you could skip the roux altogether and thicken the soup at the end with a cornstarch slurry, as mentioned above. The final texture might be slightly different from the original, but it will still be a delicious and creamy broccoli cheddar soup that you can enjoy without the gluten.

Why did my broccoli cheddar soup curdle or separate?

A curdled or separated soup is usually the result of the dairy ingredients getting too hot, too quickly. This can happen for a couple of reasons. The most common culprit is adding the cheese when the soup base is too hot, as we discussed earlier. Boiling the cheese will cause it to break. Similarly, if you bring the soup to a rapid boil after adding the half-and-half or cream, the dairy itself can curdle.

Another potential issue is adding cold dairy directly to a very hot liquid. To be extra safe, you can temper your half-and-half by whisking a small amount of the hot soup base into the cream before slowly adding the warmed mixture back into the pot. However, the most critical rule to follow is to maintain a gentle, low heat throughout the process, especially after the dairy and cheese are added. Gentle simmering is fine, but a rolling boil is the enemy of a smooth, creamy soup.

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