Copycat Panera Broccoli Cheese Soup

broccolicheesesouptitle

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 23 reviews
Copycat Panera Broccoli Cheese Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A creamy and delicious soup that tastes just like Panera Bread!
Ingredients
  • 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
Instructions
  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 Food.com 

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Comments

  1. says

    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. says

    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 !

  3. says

    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?!

  4. 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!

  5. B P says

    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!

  6. Jen says

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

  7. Keely says

    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!

  8. Keely says

    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.

      • Sarah says

        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! :)

    • Jacks says

      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… ;-)

  9. Lindy says

    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!

  10. 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.

  11. Emily says

    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!

  12. Mer says

    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!

  13. 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

    • Tom k says

      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.

  14. 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.

  15. brandy says

    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

  16. Veronica says

    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!

  17. Denisa says

    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! :)

    • Crystal says

      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.

  18. Cariann says

    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.

  19. Wanda says

    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.

  20. Susan says

    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.❤️

  21. says

    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!

  22. Janet McCormick says

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

  23. Michael says

    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. :)

  24. 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!!!

  25. Ashlen says

    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.

  26. 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!

  27. Keshia says

    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! : )

    • Tom k says

      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.

    • says

      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.

  28. Robyn says

    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.

  29. says

    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!

  30. says

    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.

  31. says

    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!!

  32. Jackie F says

    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.

  33. Tamara says

    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.

  34. marci says

    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

  35. Mary says

    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!!!

  36. 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!

  37. jamie says

    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 cheese.it 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

  38. Megan says

    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.

  39. Julia says

    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 :)

  40. Ashley says

    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!

  41. julie says

    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.

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