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 9 reviews

Copycat Panera Broccoli Cheese Soup
Prep time: 
Cook time: 
Total time: 

Serves: 4

A creamy and delicious soup that tastes just like Panera Bread!
  • 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



  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

  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! :)

  18. 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.

  19. 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!

  20. Keshia says


    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! : )

  21. 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.

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