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This Panera Bread copycat Broccoli Cheese Soup is a thick, rich, and creamy soup with tender broccoli, shredded carrots, and a hint of nutmeg, all cooked together with melted cheese. It’s so delicious and easy to make!
Reasons You’ll Love This Recipe
- Easy to Make: This soup is easy to make. Get your ingredients in the pot and let it do its thing.
- Convenient: I love getting this soup when I go to Panera Bread, but I don’t like what it does to my wallet! This way, I can make a big batch that doesn’t break the bank.
- Comfort Food: There isn’t much better than eating a warm bowl of soup with homemade rolls and a crisp salad on a cold day.
Ingredients in Broccoli Cheese Soup
This soup is so easy and delicious. Try topping your soup with extra cheese, crumbled bacon or ham, and some chives for a full broccoli cheese soup experience.
- Butter: I used unsalted butter in this recipe.
- Onion: You can use a white or yellow onion for this soup.
- Flour: The flour is used along with the butter to create a roux. The roux is what will make your soup thick and creamy.
- Half-and-half: The half-and-half makes your broccoli cheese soup ultra-thick, rich, and creamy. You can also use heavy whipping cream instead.
- Chicken Stock: This adds flavor to the base of the soup.
- Broccoli: I use fresh broccoli for this recipe. If you use frozen, cook it in the microwave first and add it to the soup once the veggies are done sauteing.
- Carrot: I buy shredded carrots to save myself time!
- Nutmeg: This secret ingredient adds so much flavor!
- Sharp Cheddar Cheese: This adds color and flavor to this classic soup.
- Salt and Pepper: Just a pinch is enough.
How to Make Broccoli Cheese 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.
- Make a Roux: Sauté the onion in 1 tablespoon 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 soup, puree the soup.
Can I Use Different Cheeses
Yes! You can try out all sorts of varieties of cheese in this recipe, depending on your taste preference. Here are a few that I recommend:
- Cheddar Cheese
- Colby Jack Cheese
- Swiss Cheese
- American Cheese
- White Cheddar Cheese
- Velveeta Cheese
- Parmesan Cheese
Variations and Substitutions
This copycat Panera Bread Broccoli Cheese Soup is so delicious; there are ways to change it up to fit your needs!
- Fresh or Frozen Broccoli: Fresh broccoli is preferred, but frozen broccoli will also work. Frozen tends to cook faster because it is already blanched.
- Change the Broth: If you want to make this recipe vegetarian or don’t have chicken broth, vegetable broth also works well.
- Want some heat? Add in a pinch of cayenne or red pepper flakes to the broccoli cheese soup recipe.
- Cream Substitute: You can substitute the half and half for heavy cream or even whole milk. Heavy cream will make the soup a bit thicker, and whole milk will make it a bit thinner.
- Shred Cheese from the Block: Pre-shredded cheese has a coating on it that makes it more difficult to melt. When you shred your cheese directly from the block, it gives the soup a very creamy and smooth consistency with no lumps.
Can I Make Broccoli Cheese Soup in the Slow Cooker?
Yes! Sometimes, this is the best option when you aren’t around to make this right away. The soup can heat up, and it’s ready to serve whenever you need it to be!
- Make a Roux: Make a roux by whisking together the flour and butter.
- 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.
Storing Leftover Brocolli Cheese Soup
Leftover broccoli cheese soup is so delicious (almost better!) the next day. Here is how you can properly store it for as long as possible.
- In the Refrigerator: Let your soup cool, and then place it in an airtight container and store it in your fridge. It will last 4-5 days.
- In the Freezer: Let the soup cool and pour it into a ziplock bag. Label it with the date and lay the soup flat in the freezer. It will last about one month.
- Reheating: To reheat your broccoli cheese soup, place it in a saucepan over low to medium heat for about 4 to 5 minutes or microwave it in 1 to 2-minute increments. Stirring slowly each time until it is warmed through.
Serve it with Bread
Serve up your delicious broccoli cheese soup with any of these breads. They are perfect for dipping, and then you have the most delicious meal on any cold, wintery day!
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Copycat Panera Bread Broccoli Cheese 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 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.
- Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
- Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
- Add nutmeg, salt, pepper, and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree the soup.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*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.
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
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 🙂
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!
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!
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.
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.
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!
This looks awesome! We’ll be making it tonight!
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!
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… 😉
Oooooops forgot to add that the other recipe also suggested adding a couple dashes of hot sauce!
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. 🙂
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.
Insanely delicious and fattening. Will definitely make again. I cut the amount of cheese in half and it was still yummy. Thanks!
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!
Dry mustard brings out the taste of cheddar cheese.
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.
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?!
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 !
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. 🙂
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!
You’re not missing anything not having been to Panera…homemade soup much much better.