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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.
Quick question. Only one cup of broccoli?
Thanks.
Yes!
This soup is so delicious, like a warm hug❤️!
this soup was sooo good didnt have carrots or half and half used whole milk instead still tasted good Thanks for sharing yummy. This is whats for dinner tonight.
This soup is delicious!! I had difficulty swallowing for several months and lived on this soup every day during that time. I’m so thankful I found your recipe because it’s the best!!
Turned out great. The only thing I did differently was to add bacon. Yum!
Definitely will add this to the rotation.
What could I use in place of cream or whole milk? Would canned evaporated milk or coconut milk work?
I just made a similar soup and used a can of evaporated milk. It came out delicious. I think I’m going to do the same with this recipe.
This is our go to soup. Its so comforting and easy to make! Thank you!
We made this last Saturday afternoon and had a salad with it. Very good soup recipe. We loved it. We are making it again this afternoon and adding some chicken to it.
The only thing that would make it better imo is pouring it over cornbread. I love cornbread & soup or beans!
Great soup. We doubled it and left it chunky. Added a pinch of red pepper flakes and garlic powder. Otherwise recipe as written is perfect!
Great soup it’s my go to when I don’t have a lot of time. I do food prep for a restaurant and double the recipe their is never any left the next day. So easy and not much prep, after I put the chicken broth and half and half in I add the broccoli and bring to a boil then turn it down and let simmer for 20 minutes or so until tender then remove for the heat and add the cheese until melted.
My favorite soup, thanks so much for this recipe ❤️
Absolutely the best copycat recipe for the Panera version of this soup. For my taste I had to add a good bit of freshly ground pepper as well as salt.
my family loved this soup very easy to make cant wait to make it again
I doubled the recipe. Yes, it really is a wonderful soup. Sourdough bread bowl and the pull-out pieces around the edge of the plate for dipping. I served a little honey-butter on the side to entice guests to eat the rest of the sourdough bowl as a dessert of sorts with hot coffee. Marvelous, !!!
Absolutely divine. Everyone said this was better than paneras. I doubled it, and we had some for the freezer. I had half and half, so this is what I used. There is a very slight change to the texture after freezing, but the flavor was still just as incredible. This is my new go to recipe now, and the only thing I might do differently next time is to add about 2 ounces of velveeta. It really adds a great flavor.
This is so delicious. I hate paying the high price for soups that I can make myself. I doubled the recipe and froze about half of it. The texture is slightly different after freezing, maybe slightly grainy, but does not affect the flavor at all. My 6 year old grand daughter was licking her bowl last night. Now, I need to make more. I made just as directed, but next time may add about 2 oz of velveeta processed cheese to the finished product.