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This copycat Panera Bread 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!
Soup is the comfort of the soul! If you love soups, then you have got to try this Slow Cooker Pasta e Fagioli Soup, this delicious Creamy Zuppa Toscana or this classic Creamy Chicken Broccoli Soup.
Copycat Broccoli Cheese Soup Recipe
With the colder weather moving in, a nice warm soup is just what to look forward to at dinner time. This Panera Bread copycat broccoli cheese soup hits the spot perfectly. And let me tell you, it is the BEST broccoli cheese soup I have had! The only thing that makes it a little better is serving it up in a bread bowl. Or you can serve it up with some delicious dinner rolls instead!
I might be biased, but I truly think that this is better than the Panera Bread broccoli cheese soup that they are so famous for. This one is creamy, packed with delicious veggies, and the best part is… You can make it from home! That means you save time and money. It’s a win-win!
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, whisk together the melted butter and flour over medium heat for about 3-4 minutes.
- Whisk: Slowly whisk in the half and half and 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, and 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 Leftovers
Leftover broccoli cheese soup is so delicious (almost better!) the next day. Here is how you can properly store it to last 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 for 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.
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. 🙂