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I promise that with just one bite of this copycat Panera Bread Broccoli Cheddar Soup, you’ll be hooked! It’s ultra creamy with broccoli, shredded carrots, and a hint of nutmeg, all cooked together with melted cheese. This soup is delicious and easy to make!
A Reader’s Review
This recipe is AWESOME!!! Love this soup, easy to make, follow recipe exactly and it comes out perfect! Is better than Panera!!
Why This Soup Is Even Better Than Panera
- Restaurant Quality at Home: Every spoonful tastes just like Panera. The perfect balance of cheese, broccoli, and a velvety cream base.
- Cozy and Comforting: Made all in one pot with simple ingredients, and ready in just 30 minutes.
- Picky Eater Approved: This soup is a tried and true classic that I can always count on my family to love!
Broccoli Cheddar Soup Ingredients
- Cream Substitute: Swap half-and-half with heavy cream for a thicker soup or whole milk for a lighter one.
- Shred Cheese from the Block: Skip pre-shredded. Freshly shredded cheese melts smoothly, giving a silky, lump-free texture.
- Broccoli: I use fresh broccoli, but if you use frozen, cook it in the microwave first, then add it once the veggies are done sauteing.
- Nutmeg: Start small ⅛ teaspoon, then taste and add more, ⅛ teaspoon at a time.
- Vegetarian Option: Use vegetable broth instead of chicken to make it vegetarian. Flavor stays rich and savory.
- Make It Gluten-Free: Use gluten-free flour or a cornstarch slurry instead of all-purpose flour for the roux.
- Add Some Heat: Stir in a pinch of cayenne or red pepper flakes for a little kick.
How to Make Broccoli Cheddar 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. Few things beat a warm bowl of soup, homemade rolls, and a crisp salad on a cold day.
- Make a Roux: Sauté the onion in 1 tablespoon of 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 broccoli cheddar soup, puree it with an immersion blender.
Alyssa’s Pro Tip
Nutmeg: I list ½ teaspoon of nutmeg in the recipe, but start small ( ⅛ teaspoon) and add more to taste. Nutmeg can sneak up on you. If you’re sensitive to it, even a little too much can take over the flavor.
Broccoli Cheese Soup Slow Cooker Instructions
- Make a Roux: Whisk together the flour and butter to make a roux.
- 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.
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Copycat Panera Broccoli Cheddar 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 1/2 medium white onion, in 1 tablespoon unsalted butter and set aside. In a large pot, whisk together the melted 1/4 cup unsalted butter, and 1/4 cup all purpose flour over medium heat for about 3-4 minutes.
- Slowly whisk in 3 cups half-and-half and 3 cups chicken stock. Let it simmer for about 20 minutes.
- Add 2 cups fresh broccoli florets, 1 cup carrots,and sautéed onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
- Add 1/2 teaspoon nutmeg, salt and pepper to taste, and 3 cups sharp cheddar cheese,. Let the cheese melt, and then serve. For a smoother soup, you can puree the soup.
Video
Notes
Storage & Reheating Instructions
- In the refrigerator: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for 4–5 days.
- In the freezer: Once cooled, pour the soup into a labeled ziplock bag and lay it flat in the freezer. It keeps well for up to 1 month.
- Reheating: Warm the soup in a saucepan over low to medium heat for 4–5 minutes, or microwave in 1–2 minute increments, stirring between each until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Soups To Try
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.
Forgot to rate this – 5 stars!
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.
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!!
Wow! Absolutely the best broccoli cheese soup! Thanks so much for sharing!
I forgot to rate it! 5 stars all the way!
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.
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!
I made this soup last night and it was so good! Thank you so much for sharing this recipe!
Jett
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.
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.
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!
Yes can be freezed. Perhaps try doing so in a seal tight baggy.
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.
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!!!
Does anyone know if you can freeze it and still be ok to defrost?
This recipe works!
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. 🙂