Copycat Panera Broccoli Cheese Soup


Snow, snow, and more snow here in Utah!  And it has been quite gloomy and cloudy this past week.  I really hate the cold! With this pregnancy I have had to be pregnant through the winter.  Which I thought was going to be so much better than through the summer like I was with my other boys.  All was pretty good until I slipped on some ice and totally crashed ruining my knee.  It was pretty scary being pregnant but I survived.  Now I think I will just stay inside until the snow melts and dream of somewhere warm and tropical. 🙂

With all of this snow and colds that are going around our house, all that sounds good to me is a delicious bowl of soup.  This soup hit the spot perfectly.  And let me tell you it is the BEST broccoli cheese soup that I have had!  We put it in bread bowl and it was fantastic.  This soup is so creamy and I loved the veggies inside.  It was perfect for a cold snowy day and we will be making it again and again!

4.8 from 49 reviews
Copycat Panera Broccoli Cheese Soup
Prep time
Cook time
Total time
A creamy and delicious soup that tastes just like Panera Bread!
Serves: 4
  • 1 tablespoon melted butter
  • ½ medium chopped onion
  • ¼ cup melted butter
  • ¼ cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock
  • ½ lb fresh broccoli (about 1 cup)
  • 1 cup carrot, julienned
  • ¼ teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • salt and pepper to taste
  1. Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
  3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  4. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender... but I love the chunks!

Recipe source 

More must try soups!


Cheeseburger Soup 


Creamy Zuppa Toscana


Fire Roasted Tomato Soup


Winter Soup Round Up


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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I’m glad you are ok!! I was mostly pregnant through the winters. With my youngest, I was pregnant during the summer and then the fall, but for the part of the summer that I had to endure, I was much happier in the winter!! I could totally go for a huge bowl of this soup. I’ve never been to Panera – so glad I can experience it at home, though!

  2. OMG, this soup looks amazing Alyssa!! It has been a horrible winter in Iowa as well. I can’t wait until it is over! I need some sunlight. 🙂

  3. I do love some Broccoli Cheese Soup , though I haven’t tried Panera bread before . This is definitely a recipe I will try out soon ! I may do a review on my blog as well if you’re interested to know (:

    I’m gonna browse through your website as well . I’m already seeing some recipes that I might fall in love with !

  4. Yikes, glad the baby was okay after your fall and I hope your knee is all better now! That must have been scary. I’m super clumsy and one of my big fears about being pregnant (if I’m ever lucky enough…) is falling on ice. I live in Alaska, so a pregnancy is guaranteed to be spent at least partly in the winter!

    Anyway, all of these soups look awesome and all of them are calling my name! Which to make first?!

  5. Tripmommie says:

    This is a keeper!! The kids love Panera’s broccoli cheese soup and they all agreed that this was a match! However, I tasted it before adding the cheese and I liked it better!! Next time I think I’ll let everyone add their own cheese on top — still yummy and not nearly as THICK!

    • I thought the same thing about it tasting better before adding all that cheese. After adding the cheese mine was a bit thick though.

  6. This looks delicious! We are in the middle of a snowstorm in the NW and I will be making this tonight! One question, all I have on hand is medium cheddar cheese. Do you know if there Is there anything I can add that will make the taste a bit more like sharp? Thanks!

  7. Insanely delicious and fattening. Will definitely make again. I cut the amount of cheese in half and it was still yummy. Thanks!

  8. The soup is great but I suggest not using the nutmeg. I just happened to forget the nutmeg, eat a bowl, remember then add it. I liked it much better without the nutmeg. Thanks for the great recipe!

    • The nutmeg needs to be cooked out a bit. It’s not going to taste good if you add it right in and then eat it. Nutmeg always make a cheese sauce taste better.

  9. I went to Panera Bread to grab a baguette to go with my soup and the employees told me they used paprika, seasoned salt, and mustard. I made a second batch using those seasonings instead of the nutmeg and I highly recommend doing it the Panera way.

    • Keely, what were the measurements of those spices that you used? I’m excited to try this! Thanks!

    • Renee Hinkle says:

      How much paprika, seasoned salt and mustard (dry or regular mustard from a bottle)

    • Dry mustard or prepared? And how much would you recommend adding to this recipe?

      • If you simply start by adding 1/4 teaspoon at a time and taste after each addition, you should be able to find what tastes best for you. I’d recommend 1/2 tsp of paprika, 1 tsp of seasoned salt, and 1/4 -1/2 tsp dry mustard. If you dont have dry, feel free to skip it. I did. It ads a bit of a zing, but this is delicious without it, especially with sharp cheddar. Of course, use the cheddar you enjoy most for maximum deliciousness. Recipe’s are all about being building blocks. Don’t be afraid to personalize them to what suits you and your family. Happy cooking! 🙂

    • In another “copycat” Panera broccoli-cheese soup recipe I found online, it said to add
      1 tsp. salt (didn’t specify seasoned or reg)
      1 tsp. yellow mustard (I just used some from my fridge)
      1/2 tsp, paprika

      I made this recipe as stated, then added the spices above. I thought it was very VERY good, but I’ve never made the version wit the nutmeg so I guess I don’t really have anything to compare it too… 😉

    • I followed the recipe but only added a touch of; dry mustard, paprika & nutmeg. Turned out delicious!!! The first time I left out the nutmeg & added the season salt, but it was way too salty! Also used higher quality cheese the second time around. Also bought the sour dough bowls from Panera Bread Restaurant ~ This is an excellent & easy recipe. 🙂

  10. This looks awesome! We’ll be making it tonight!

  11. I always have the bread bowl with the broccoli cheddar soup at Panera. Your recipe is perfect. I substituted skim milk for the half and half and it STILL tasted great! (Much cheaper, too.) Thanks!

  12. Jennifer Neilly says:

    This recipe was delicious! I have made it a few times now, and recently warped it into a Broccoli, Cheddar & Beer soup, and it also came out fantastic! I added 3/4 cup of Rickards Red, and another tablespoon of flour.

    • Karen in Samoa says:

      Hi, Did you use the nutmeg with the beer? I am not sure how that would taste! I love nutmeg and cheese sauce / soup, but have never done beer / nutmeg and cheese. THANKS! Going to try and recreate Pandera for all my US / Western friends in the South Pacific – – We have no good fast food here so we often have Sunday dinner, although ingredients can be hard to come by. Thanks guys for all your advice here.

  13. Thanks for the great recipe!! Made this the other night and my husband and sons loved it! My ten year old couldn’t stop talking about it (he is picky so I was thrilled!)! I did substitute paprika for the nutmeg and it was great! Looking forward to trying some more of your recipes!

  14. I highly recommend using garlic salt!!!! The diff is crazy, the garlic adds tons of flavor! Plus I used medium cheddar cheese. It was too mild, go with the sharp!

  15. um-asiya says:

    just finished making this soup came out so good. thank you so much. i use to go buy it all the time and waste time and money , now i came just make it and put it in the frig , thank yopu so much love youuuu!

    suggestion- i would leave out the nutmeg

    • Emilee Klein says:

      I wish that chefs and cooks was held realize that nutmeg not only causes allergic reactions but also triggers migraines.
      But all that being said I love this soup..minus the nutmeg 🙂

  16. Brigitte says:

    *sigh* every time I’ve tried this recipe it comes out to thin

    • If it is too thin perhaps you are not letting the simmering go on long enough. That needs done after you add the half/half and the stock. This step allows for the mixture to cook down a little and allows the flour to thicken the mixture. If you add the carrots and broccoli and cheese too soon, or prior to the thickening, I do not think the soup will thicken properly.

  17. Can I use chicken broth instead of stock? (im new at cooking) lol

    • yes. both would work. 🙂

    • Chicken broth=chicken stock

      • incorrect.. chicken broth and chicken stock are two different things, both in appearance and taste. both can be homemade, or both are available in the same section of your grocery store. chicken stock has much more flavor than just broth, but broth is preferable over water any day

  18. Talliecat says:

    My daughter made this soup on the weekend. It was absolutely delicious. Just wondering if it freezes well as she made a double batch. Thanks.

  19. Hi there.. fall is in the air here in wisconsin. Football season has began and the leaves are getting ready to go. This soup was a perfect fit today. I followed the recipe , but used reduced fat options and omitted the nutmeg. This is divine and thank you for the recipe. I’ll be making it again for sure!!!! I’ll also be stalking the rest of your blog..just found you!!

    Brandy..a texas girl stuck in wisconsin

  20. Substituted veg broth for chicken, and 3 cups whole milk for cream. Turned out great! Thanks for the recipe!

  21. I made a few changes based on what we had on hand: Used whole milk instead of 1/2 & 1/2, used water used to boil carrots instead of chicken stock (added 3 cups instead of 2 also), added 2 tsp chicken bouillon to the flour in making the liquid, sauteed the onion in olive oil instead of butter, used 13 ounces broccoli instead of 8 ounces, used less cheese (4 oz instead of 8 oz) and used medium cheddar instead of sharp. Adding the paprika, seasoned salt, and a squirt of prepared yellow mustard really brought out the flavors nicely; much better than the nutmeg did. Yum! My husband thought it was the best Broccoli Cheese soup we have made yet. Both kids (4.5 & 1.5) liked it too. Thanks for sharing!

  22. I LOVE Panera broccoli cheese, soup. You’re right it’s expensive, at the restaurant. It’s like $4.99 for a “bowl” which is really just a bit more than a cup! I came upon your recipe and can’t wait to try it! Thank you! Will def. review also after, I’ve made it! 🙂

    • Hey! I just wanted to let you know that you can buy “soup for a group” and it’s cheaper. A friend of mine told me about it. When I first ordered it, the girl seemed confused, but she found the right buttons and BOOM! CHEAPER SOUP! You get about 4 cups with the soup for a group.

      • Chriss Myland says:

        Thanks for the info. I am the only one that will eat soup in my home. Hate to spend time making it for myself.

  23. Marilyn Rogers says:

    Would love the butternut squash soup receipe from Panera bread. Had some last week and it is wonderful

    • I completely agree! Has anyone found one? Also the squash ravioli minus the fettuccine sauce is really good as well. I wish they sold squash ravioli in the grocery store 🙂

  24. I know what I’m making for dinner now! Back in a few to let you know how it turned out!

  25. Thank all your “fans” for their suggestions to even add more flavor.

  26. Can I make ahead and refrigerate?

  27. Just made this… Very yummy and my 7 and 3 year old are eating with no complaint (what a surprise). I used milk instead of half and half and left out nutmeg and added cayenne pepper and seasoned salt. I also added way more broccoli and cheese than called for but that’s how I like it. Lastly I added a can of cream of chicken to thicken it. Delicious… Will make again for sure.

  28. Thank you for this, it sounds delicious!!! We love broccoli cheese soup and although it is still in the low hundreds in California I can hardly wait to try it…God Bless you and I hope you and your new baby and family are all well and healthy.

  29. Just found you, was looking up chedder Broccoli Soup can’t wait to try the recipe and then I have to try everyone’s alternate no nutmeg though. Thanks so much everyone. Fall has just gotten here in Southern Calif. I’m Praying for as much rain as we can take. Have to watch my slopes by the chickens Goya keep my girls & Toby (rooster) dry. Thanks again I’ll be back.❤️

  30. The simmering on my stovetop right now! Can’t wait to taste it!

  31. Best soup ever! Better than Panera. I left out the nutmeg based on all the comments. Was so delicious. Tonight I’m doing a slight variation of this recipe. I sauteed the onion with diced bacon and I am using potatoes instead of broccoli. I’m to the part where you add the cheese and it tastes fantastic already. Thank you for the recipe!

  32. Janet McCormick says:

    All this talk about panera is making me want it for lunch today I love there broccoli cheese soup yummy.

  33. I tried making this soup over the weekend…with one small addition–bacon. It was the best thing ever! I cut up the bacon into small pieces, cooked it ahead of time, then threw it in when adding the vegetables toward the end. This soup was AMAZING. My boyfriend loved it…I would definitely recommend this recipe. I also added some paprika per the comments above, and found that it was a good addition. 🙂

  34. This recipe works!

  35. Does anyone know if you can freeze it and still be ok to defrost?

  36. Mary from Ontario says:

    I made this soup today and it was just perfect. I love it. Can’t wait to serve it to guests. 5 stars from me!!!

  37. Waaaaaayyyy too much cheese!!! Wonderful recipe, but I wish I hadn’t dumped in the full 8oz. So thick and all you can taste is cheddar 🙁 I liked the sauce better before I added it. Definitely will be at least halving it next time.

  38. Gabriella says:

    Hi, I’m wondering if anyone has tried to freeze this soup and if it kept it’s flavor and texture when reheating? This would be nice to have on hand and reheat whenever the craving comes! Thanks!

  39. Hello!

    I just made your soup, however I used a crock pot instead. I sautéed the onions, mixed the liquids together, and then added it all into the crock pot. The step with the flour and butter turned out thick and not liquid-y, so I add the half and half & broth. For some reason there are white specks in the soup and it isn’t thick. Anywho, my husband is the cook, but I am attempting to be more domestic! : ) Any advice would be appreciated! It still tastes super yummy! : )

    • To eliminate or minimize the white specks, you have to “gradually” add that half and half and stock, and continue to stir, whisk and scrape the bottom. Should be doing this step on low medium heat. This step must be done slowly or those specks, which are tiny balls of flour, will remain in the soup. They will not impact the taste but some folks do not like to see them.

    • Its a quick & easy stovepot recipe & u really need to do the 1st parts in a pot & then put the rest in crock pot. The white spots r the flour. And its separating. It takes less than 30 mins 2 make in stove so I really recommend doing it that way.

  40. I saw this recipe and had to try it. It is cooking on the stove now. Can’t wait to try it. Smells fantastic. Thanks for sharing this.

  41. I made this soup last night and it was so good! Thank you so much for sharing this recipe!

  42. This soup is fabulous. I just made it and I would have sworn that I ran to Panera for it. This shall become one of my guilty pleasures. Thank you!

  43. I made this creamy & cheesy broccoli soup tonight & it was fab! I agree w/ many others on only adding half the cheese & then each person top their bowl of soup to suit their taste. Will b making this again soon. Me, my hubby & my 15 yr old son all loved it! It is also great over rice. Reminds me of broccoli & rice casserole.

  44. Sylvia Baker says:

    Wow! Absolutely the best broccoli cheese soup! Thanks so much for sharing!

  45. You can use the base of this soup recipe to make a copycat Olive Garden Chicken & Gnocchi soup. Put in onion & carrots plus add shredded chicken, gnocchi (I buy them @ Aldi) dumplings, & fresh spinach leaves. I use a liberal amount of fresh ground pepper, salt to taste, & a some fresh ground italian herbs. Very good!!

  46. I just made this with some of the subsitutes/changes, doubled the recipe of course…Substituted Paprika for Nutmeg, added tsp Dry Mustard, tsp Garlic, tsp of Sriracha. used Rachel Ray chicken stock, Deans half/half. Did NOT add any cheese, it is plenty thick without it and I figured once we heat to serve is the time to add the cheese. OMG – This is DELICIOUS! Thanks for this recipe and to the others for their variations.

  47. Forgot to rate this – 5 stars!

  48. Delicious! I only added half the cheese, and did the ‘seasoned salt, paprika and dry mustard’ version. I also pureed the soup so that my picky children would not take out the vegetables. It was nice and creamy, but I think the soup base was a little more smooth before it went in the blender. I”ll try not blending it next time just to taste the difference. Thank you! Great recipe.

  49. Anyone ever try Gluten free baking mix instead of flour????

  50. I made this tonight it was delicious!
    Hubby and kids loved it. I used 1\2 of the cheese and used paprika instead of nutmeg. Served it with warm french bread definitely making again !
    Thanks for the great recipe

  51. I just made this tonight….it’s SOOOO good. Thank you so much! I did use heavy cream instead of half-n-half because that’s what I had on hand. Otherwise, I followed the directions exactly. Thanks again! This one is a keeper!!!

  52. would love to get the cheeseburger soup recipe, but it wont come up. cant wait to try Panera broccoli cheese soup.

  53. loopylisa21f says:

    THIS IS THE BEST SOUP, EVER!!!!!! I have made a ton of soups in my lifetime and this is absolutely spot on. Made it on the first day of snow in Utah, last week. It is SO creamy and thick and delicious. My substitutions: veggie broth instead of chicken, 2% milk instead of cream, added a dash of mustard powder and paprika. Doubled the amount of broccoli since that is the main star of this soup, did not puree. Am making this again for thanksgiving to put in little pastry pies – it’s that thick! Completely forgot to take a picture to post, but it looked exactly like the recipe pic. Thank you!

  54. Do you think I could use corn starch instead of flour to make this gluten free? I’m not sure how it would work out

    • I usually substitute rice flour for all-purpose flour when making rouxs and it usually works perfectly.

    • Claudiamac says:

      Corn starch breaks fast, it doesn’t hold as good as flour (its not meant to), if you need to substitute it for rice flour

  55. I just made the soup for dinner and it was delicious!I used more broccoli than the recipe called for, I also used only half the amount of came out very thick so I added a little skim milk to it, but other than that it was great! Thank you for the recipe

  56. I’d say very good recipe, but I made too many tweeks to actually rate this recipe. As inspiration, it’s great. I used reduced fat milk, a little Monterey Jack cheese in addition to some cheddar, and a little more broth than what was called for. I bought and chopped up a lot of broccoli so I needed more liquid. A little cayenne and a little dry mustard. You can’t go wrong if you follow the important part- making the roux correctly. Add whatever seasoning and whatever veggies your family likes! And use good broth, don’t buy the cheapest stuff because it really makes a difference.

  57. Loved it 🙂 I also omitted the nutmeg & added salt, paprika & regular yellow mustard. I thought it gave it a nice kick. I also halfed the amount of cheese & gave the option of adding it as a topping. DEFINITELY gonna keep this one on hand 🙂

  58. I suggest NOT using the Nutmeg. It gives it a potato-like taste. And don’t add so much cheese because it makes it so thick. Other than that, delish!

  59. Just maid and I love it. Putting in a bread bowl. Wife is going to love me!!!

  60. I do NOT recommend freezing any cream based soup. It will separate and after thawing… it is not a pretty sight. Just make enough for a couple of days and keep it in the fridge.

  61. Hi! Thank you for this recipe! It is great! I even replaced the half and half cream with unsweetened almond milk and also used an organics low sodium chicken stock for a healthier and decreased lactose version and it is still awesome! I would totally recommend this.

  62. Making this now … per comments I’m skipping the nutmeg, starting with half the cheese until I see how thick it gets … I don’t have any paprika handy, but maybe a little cayenne or sriracha to taste, definitely a little mustard, more cheese to top … I also chopped the carrots and broccoli roughly in my food processor before adding them – will save me pureeing the soup later (husband doesn’t like it chunky – lol)

  63. Ok need some help here – I have a lot of frozen steamable broccoli in my small freezer and need to use it up. (from a hyvee fuel saver, it was sooo cheap) Do I dump it in or do I need to steam it first, or would defrosting be better? As you can tell, I am definitely a novice, despite my mom’s efforts 🙂

    Thank you for your help!

  64. I could not have asked for a better, more delicious soup recipe! It was creamy, super flavorful and even better than Panera because it came out of my kitchen. I substituted flour for Bob’s Red Mill Gluten Free All Purpose Flour and coconut/almond milk. I couldn’t even tell I made healthier substitutions. Must have been the butter. 😉 Thanks for making this recipe so awesome!

  65. I made this as stated last Thursday night. It’s fantastic! We had house/pet sitters over the weekend. Told them that there was home made Spinach Quiche and Broccoi Cheese fridge for there enjoyment. The Broccoli Cheese Soup was GONE!! I’d say that sums up the Rating!

  66. Tom in NH says:

    We are seniors and order this soup whenever we stop at Panera’s. My wife has dementia and is struggling in the kitchen so I’ve begun doing the cooking (she helps with the prep and clean up). I’m learning a lot so thanks for the nice recipes and helpful comments from everyone.
    I tried this soup without the nutmeg. Very tasty, but very thick and very cheesey…. maybe did too much simmering. I’ll try it again, but with half the cheese, more broccoli, and I’ll try milk instead of the 1/2 and 1/2 (and closely watch the simmering). We did love the taste so I don’t want to make too many adjustments.
    Thanks again.

  67. I am so happy to find your blog!! I was looking for a broccoli/cheese recipe, and when I read you are in Utah, I know it has to be the one. Why? Because it’s darn cold here!!!!! Looking forward to trying this recipe today.

  68. I made this soup it was yummy! I used more broccoli, substitued whole milk for half and half and only used 2 1/2 cups of milk, i used onion powder, garlic powder, paperika, seasoned salt and I only had regular mustard so that is what i tried. Our family loves sharp cheddar cheese so I used 2 pkgs of it and it was delicious! I have used a few recipes for broccoli and cheddar soup this is by far the best one yet! Loved it thanks!

  69. I made this for my husband tonight (it’s his favorite!) and it was delicious! Thanks – amazing recipe!

  70. I’m vegetarian and I have had Panera Bread’s broccoli cheese soup several times not knowing it contained chicken stock. Time and again, I have tried to recreate it in my kitchen. I think this soup is even better made at home. I did not follow this recipe to the T — I steamed and roughly mashed the broccoli prior to adding it to the soup, I substituted veggie broth for chicken stock and I skipped the half and half and carrots. I still got a thick enough soup that was delicious if not restaurant quality. Also, I usually do not follow recipe measurements, I eyeball almost every ingredient and follow only the method. Weird, I know. Next time, I’ll also skip the nutmeg and add mustard and garlic powder instead. My husband and I had this tonight along with roasted potatoes and green beans. Yum!

  71. Made this today without reading comments first (computer issues). I only put in 1/2 the nutmeg because it sounded strange to go in a soup. Glad I did because you can definitely tell there’s nutmeg in it. Still very good though! Next time I’ll try it with some of the substitutions others listed. Or 1/4 of the called for nutmeg since it does add something to it. And I’ll probably add even more brocolli for extra veggies! Otherwise love the recipe! Thank you! 🙂

  72. This was a HIT in my house. There only ended up being 2 servings for my SO and Daughter. I didn’t even get any LOL

  73. Carly Rush says:

    LOVE THE RECIPE! I put in only about 1/8 of nutmeg. But other than that, great!

  74. I made the broccoli and cheese soup following the recipe to a T and it is soooo delicious!!!! I think even better than Panera Bread’s!!

  75. Claire Winn says:

    I loved this recipe! So delicious, but my only complaint is that it was extremely thick. We felt like we were eating sauce. The taste was spectacular but I was wondering how to thin it out a bit. It was also very easy and quick! I will definitely make it again!

  76. This was so good I made it twice in 2 weeks. I did use cajun seasoning instead of nutmeg.

  77. This was really really really good! I love that it is so fresh and easy to make. I doubled the recipe and made it for Sunday dinner for my whole family and they loved it. Thanks so much for posting this. Two thumbs up.

  78. Delicious! Made this for the first time tonight.did’nt have enough half n half so subbed half whole milk. Used paprika, dry mustard and seasoned salt. I’ll make again soon. Thanks for the recipe.

  79. Thank you for this recipe. I think a half pound of broccoli is way more than a cup though so I would go based on weight as a cup of broccoli would not be enough. I doubled the recipe and used an immersion blender right in the pot before adding the cheese because I was too lazy to julienne the carrots beforehand and thought my broccoli pieces were too large. Next time I will julienne the carrots as the broccoli breaks up a lot more than I expected. I didn’t have any dry mustard to add as other have suggested, so used a dollop of Dijon instead. I plan to freeze individual portions for lunch. I have frozen vegetable soups with cream in them many times with no issues. The cheese may affect the texture afterwards though. We’ll see! Thanks again!

  80. Karengayle says:

    This was delicious! I omitted the nutmeg, added parsley and chicken, and topped it with scallions. Perfect with a crusty bread for dipping. Thank you for sharing.

  81. I made this tonight. Amazing! I also added a dash of cayenne pepper to have just a tad of heat but it is perfect without it! This is a new favorite.

  82. I made this today on a very snowy Colorado day. I started out going strictly by the recipe (except for using fat free half and half), but it was WAY too cheesy and thick. I ended up thinning it with some extra chicken stock I had on hand and it turned out fantastic. I will make this again either cutting the cheese in half or doubling the chicken stock. I’d also like to try the suggestions of seasoned salt, dried mustard and paprika instead of the nutmeg, even though I did like the taste of the nutmeg.

  83. Tastes very close to Panera’s though not quite on the mark–but it is still delicious in its own right. Unfortunately I hadn’t read the comments before embarking on this soup and it was beyond thick, to the point where it made eating the soup extremely unpleasant–thankfully I saw another reviewer’s suggestion to whisk in extra chicken stock afterward. I wondered while making it if it would be possible to make it using whole milk rather than half and half, and next time will try it that way.

  84. This is the 2nd time making this using Panera bread recipe, so while eating & enjoying this great soup with hubby on a snowy/rainy winter day, I took a look at your copycat soup & comments…felt a little “bonded” with people who appreciate good soup! I had no half &half except for little containers from restaurants. (I stick extra ones in my purse since the waitress’d probably throw them out anyway) Also I use half the cheese amount. Still delicious!

  85. Fabulous!!! Thank you so very much for posting this recipe – my daughter wasn’t all that happy & I made this for her & she felt very loved.
    The only changes I made – sweated 2 stalks of celery with the onions, used garlic butter instead of plain butter, added 8 oz of sliced mushrooms, dry mustard, paprika & used 3/4 lb sharp old cheddar with 1/4 lb Gouda.
    Absolutely the best!
    I would say this A TEN STAR RECIPE
    Thanks again

  86. Sue Berry says:

    Made this soup today! Excellent. I ran out of sharp cheese sub with velvetta. Just as excellent. It’s a KEEPER

  87. I made this last week & my husband, toddler & I LOVED it. this is definitely one of our favorites & will be made again. My only complaint – we ate it all for dinner & didn’t have leftovers! Next time I’m doubling it. 🙂

  88. Just found this blog and made the broccoli cheese soup. I have to say it’s much bettera than Panera and without all the salt they put in their soups. I made it as directed pretty much but forgot the nutmeg. That was ok. I’m not a big nutmeg fan in savory dishes.

    It was just what I was looking for when I bought the broccoli. I find I’m getting into soups more and more. Trying to up the vegs in my diet.

    Thank you so much.
    Miki (I can’t get the “stars” to work but give it 5 stars)

  89. Miki Soleski says:

    Just found this blog and made the broccoli cheese soup. I have to say it’s much bettera than Panera and without all the salt they put in their soups. I made it as directed pretty much but forgot the nutmeg. That was ok. I’m not a big nutmeg fan in savory dishes.

    It was just what I was looking for when I bought the broccoli. I find I’m getting into soups more and more. Trying to up the vegs in my diet.

    Thank you so much.
    Miki (I can’t get the “stars” to work but give it 5 stars)

  90. Excellent recipe. I didn’t have cream so I used fat free milk. Only used 1/8 tsp. of nutmeg. Everyone loved it. It was very thick and creamy. Today I’m going to try it with asparagus instead of broccoli. Thanks for the recipe!

  91. Found your recipe when I searched for a copycat Panera broccoli cheddar soup. It is the best and closest version I have tried. The kids and I both loved it! I will be putting it in my cookbook and don’t need to search for another recipe. : )

  92. Lee Fuller says:

    This is the best soup I have made in 54 years and that is not a exaggeration. I have shared it with my children and many friends. Delicious!!!
    My only changes were to omit the nutmeg and added lemon pepper seasoning.

  93. karissa says:

    I tried the soup before I puréed and it was delicious! (No nutmeg and med. cheddar instead of sharp) and because I have picky eaters I decided to throw the soup in my blend tec to hide the veggies and the consistency was too mushy-baby foodish. The kids didn’t mind it. I added noodles too that they liked, but I think next time I may skip the purée. Thanks for the recipe! Yum!

  94. Can this be froze? Will it still taste as good afterwards? Freshlike and such..

  95. Made this soup today and it is AMAZING! I used much more broccoli and carrots than what the recipe called for and had to add some more chicken broth but it turned out to be the best broccoli cheddar I’ve ever had! Thanks!

  96. WOW this is so delicious. I read the comments and followed many instructions to add only half the cheese and that was a good decision…it’s perfect!

  97. Great soup! I doubled all the ingredients except for the cheese. I only had 8 oz for a double recipe, but that was plenty. I’m glad I read the comments about halving the cheese. I also loved this because it didn’t take long to make! Even the kids ate it. Thank you for posting this! I will make again!

  98. Grn_eyd_monster says:

    Made this recipe pretty much as written and it was awesome. Had to subsititute some milk and extra flour to make up for the cream I didn’t have but it turned out great in spite of the lack of correct ingredients. Will definitely keep making this for my family and everyone complimented me on it.

  99. I made this soup for the umteenth time today. We love it. Definitely use a lot more broccoli , maybe 4 Cups. I use fat free 1/2 & 1/2 instead of cream, but today I used 1% milk. It is the best!

  100. Alyssa, I have made this soup almost every way suggested in the comments and your original recipe is our favorite. Thanks so much from a busy working single mom and her finicky 13-year-old daughter who loves Panera’s soup (now loves your recipe just as much!). Thanks!

  101. Every once in a while, you run across a recipe that is just wonderful. I found that with this one. I made it tonight for the first time. First, thank goodness for all the comments. I replaced the nutmeg with salt, garlic powder (I didn’t have any season salt), 1/2 tsp. dry mustard, and 1/2 tsp. paprika as recommended, and about 4 cups of brocolli.
    I make my own stock, but forgot to label some of it so it was either vegetable or mushroom. I used about half the cheese in the soup, and the rest on top. The recipe says 4 servings which was just enough for my wife and I. She absolutely loved this soup as did I. This is definitely a keeper. ( I have a note book so I copy and print off the recipe so I can print in in a larger font which makes it easier for these old eyes to read easily). I highly recommend this one. I

  102. Chriss Myland says:

    Do you cook the broth and cream for 20 minutes then add broccoli for another 25 minutes like you have posted. If so then the cook time should be listed as 45 minutes not 30 minutes. And total time should be 1 hr not 45 minutes. I plan on trying this due to I love this soup.

  103. I usually don’t comment on anything, but this soup is DELICIOUS!!

  104. Thank you so much!! I have Celiac and can no longer have Panera Soup and I LOVED it. I made this last night and it was fabulous! Gluten free flour was the only sub and who would ever notice with the great blends they have these days. This was a real treat!

  105. Anybody know nutrition info? Like carb count, etc.

  106. Brian Anderson says:

    Greet recipe for high fat, low carb eaters like me. I just replaced the flour with almond flour. Plenty of full fat cheese really brought this soup home…thanks for posting.

  107. Just curious if this can be made in a crock pot and if you would change it a little bit?🤔

    • Yep! I have before. Just cook everything including the veggies in chicken broth first and then add the cheese and heavy cream at the end.

  108. I made this for lunch today. Really good. I took a large ladle full out after step 3, used an immersion blender to puree the rest, put the ladle full back to the pot and finished. I also added a couple of sprigs of Thyme only because I had it in the fridge. It was very thick. I will add a little extra broth next time. Excellent recipe. I will add this to my “yummy”‘ recipes and make again. Thank you

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