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I promise that with just one bite of this copycat Panera Bread Broccoli Cheddar Soup, you’ll be hooked! It’s ultra creamy with broccoli, shredded carrots, and a hint of nutmeg, all cooked together with melted cheese. This soup is delicious and easy to make!
A Reader’s Review
This recipe is AWESOME!!! Love this soup, easy to make, follow recipe exactly and it comes out perfect! Is better than Panera!!
Why This Soup Is Even Better Than Panera
- Restaurant Quality at Home: Every spoonful tastes just like Panera. The perfect balance of cheese, broccoli, and a velvety cream base.
- Cozy and Comforting: Made all in one pot with simple ingredients, and ready in just 30 minutes.
- Picky Eater Approved: This soup is a tried and true classic that I can always count on my family to love!
Broccoli Cheddar Soup Ingredients
- Cream Substitute: Swap half-and-half with heavy cream for a thicker soup or whole milk for a lighter one.
- Shred Cheese from the Block: Skip pre-shredded. Freshly shredded cheese melts smoothly, giving a silky, lump-free texture.
- Broccoli: I use fresh broccoli, but if you use frozen, cook it in the microwave first, then add it once the veggies are done sauteing.
- Nutmeg: Start small ⅛ teaspoon, then taste and add more, ⅛ teaspoon at a time.
- Vegetarian Option: Use vegetable broth instead of chicken to make it vegetarian. Flavor stays rich and savory.
- Make It Gluten-Free: Use gluten-free flour or a cornstarch slurry instead of all-purpose flour for the roux.
- Add Some Heat: Stir in a pinch of cayenne or red pepper flakes for a little kick.
How to Make Broccoli Cheddar Soup
This broccoli cheese soup comes together super easily, and it’s a great meal to make ahead of time and eat for lunch or dinner. Few things beat a warm bowl of soup, homemade rolls, and a crisp salad on a cold day.
- Make a Roux: Sauté the onion in 1 tablespoon of melted butter and set aside. In a large pot, stir the melted butter and flour over medium heat for about 3-4 minutes.
- Whisk: Slowly whisk in half and half of the chicken stock. Let it simmer for about 20 minutes.
- Add Vegetables: Add the broccoli, carrots, and onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
- Add Seasonings and Cheese: Add nutmeg, salt, pepper, and sharp cheddar cheese. Let the cheese melt, and then serve. For a smoother broccoli cheddar soup, puree it with an immersion blender.
Alyssa’s Pro Tip
Nutmeg: I list ½ teaspoon of nutmeg in the recipe, but start small ( ⅛ teaspoon) and add more to taste. Nutmeg can sneak up on you. If you’re sensitive to it, even a little too much can take over the flavor.
Broccoli Cheese Soup Slow Cooker Instructions
- Make a Roux: Whisk together the flour and butter to make a roux.
- Combine: Add all of the ingredients to your slow cooker, but leave out the cheese and milk.
- Cook: Cook on high for 3-4 hours or low for 5-6 hours.
- Add in Dairy Ingredients: About 20 minutes before the soup is done, add in the milk and cheese to the slow cooker. Cook everything together for about 20 minutes. It’s ready to serve when the cheese is all melted.
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Copycat Panera Broccoli Cheddar Soup
Ingredients
- 1 tablespoon unsalted butter
- 1/2 medium white onion, chopped
- 1/4 cup unsalted butter, melted
- 1/4 cup all purpose flour
- 3 cups half-and-half
- 3 cups chicken stock
- 2 cups fresh broccoli florets
- 1 cup carrots, shredded
- 1/2 teaspoon nutmeg
- 3 cups sharp cheddar cheese, grated
- salt and pepper to taste
Instructions
- Sauté 1/2 medium white onion, in 1 tablespoon unsalted butter and set aside. In a large pot, whisk together the melted 1/4 cup unsalted butter, and 1/4 cup all purpose flour over medium heat for about 3-4 minutes.
- Slowly whisk in 3 cups half-and-half and 3 cups chicken stock. Let it simmer for about 20 minutes.
- Add 2 cups fresh broccoli florets, 1 cup carrots,and sautéed onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
- Add 1/2 teaspoon nutmeg, salt and pepper to taste, and 3 cups sharp cheddar cheese,. Let the cheese melt, and then serve. For a smoother soup, you can puree the soup.
Video
Notes
Storage & Reheating Instructions
- In the refrigerator: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for 4–5 days.
- In the freezer: Once cooled, pour the soup into a labeled ziplock bag and lay it flat in the freezer. It keeps well for up to 1 month.
- Reheating: Warm the soup in a saucepan over low to medium heat for 4–5 minutes, or microwave in 1–2 minute increments, stirring between each until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Soups To Try
The broccoli cheddar soup recipe is awesome! Best I have ever made! Family thought so also. Will definitely be making again !!!
Too much nutmeg. Would cut it back to like 1/8th tsp if making again. Nutmeg was overpowering.
Thanks for trying, and thanks for the feedback!
This recipe was easy to follow and resulted in a delicious creamy soup. I added more veggies and served in bread bowls. I made croutons with the bread I scooped out of the round loaves. Family loved it. Definitely a keeper.
What a fun idea to make croutons out of the scooped out bread! Thanks for sharing!
This recipe is AWESOME!!! Love this soup, easy to make, follow recipe exactly and it comes out perfect! Is better than Panera!!
Hi why is this recipe different than the cookbook one?
Hi Meagan! The recipe on the site is the same but with larger portions for the ingredients (it serves 10+) while the cookbook serves 6-8. Otherwise, the recipe is the same! Have you tried it yet? It’s a family fav!!
Thank you!!!:)
Absolutely delish but serving size is more like 4 servings instead of 8 🙂
I made this today (doubled the recipe) for our churches Lenten “Soup and Bread” meal. It came together easily. I did prep the onion, broccoli, and shredded the blocks of cheese the day before making. Followed recipe exactly.
Before adding the cheese and nutmeg, I used my immersion blender to blend the broccoli and carrot stickes. I can’t wait to hear the feedback.
Can you refrigerate and serve the next day?
Of course! This broccoli cheese soup is great for storing and enjoying later.
WOW. What a great soup base… As most of home cooks know a recipe is a jumping off point to make something your own. One of my favorite soups for the cool weather is ‘Panera Breads Broccoli Cheese Soup’. I enjoy cooking more than eating out but one of my ‘go to’ places is Panera, such great sandwiches, breads, soups and pastry. I have duplicated the broccoli cheese soup recipe several times but this one is the best “jumping off point” I’ve ever created. Even if you duplicate this recipe verbatim (with out additions) you cant go wrong! Very flavorful and easy with minimal ingredients. My additions were; adding a smashed garlic clove to the diced onions and a smashed clove garlic to the simmering stock and half/half. After the simmer time is up I remove the garlic with a spider or a small strainer. After I added 2 tsp. “better then bullion” chicken base, let simmer prior to adding veg.. And then added1/2 cup fontina cheese with the rest of the cheddar. YUM! Best I’ve ever made!.
This is the best broccoli cheese soup I found so far. The only thing I did was sauté onions with butter, then added my flour. It makes a better tasting soup if you ask me . We love this soup and made it often. Hope you enjoy it as much as we did 🙂
Perhaps our fresh jar of nutmeg is on the potent side, but we all thought that 1/2 tsp was too much. I also added an extra cup of milk at the end to thin it out just a bit. Otherwise, it was great, so next time, I’ll add 1/4 tsp nutmeg and adjust upward if needed.