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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
I could not have asked for a better, more delicious soup recipe! It was creamy, super flavorful and even better than Panera because it came out of my kitchen. I substituted flour for Bob’s Red Mill Gluten Free All Purpose Flour and coconut/almond milk. I couldn’t even tell I made healthier substitutions. Must have been the butter. 😉 Thanks for making this recipe so awesome!
Ok need some help here – I have a lot of frozen steamable broccoli in my small freezer and need to use it up. (from a hyvee fuel saver, it was sooo cheap) Do I dump it in or do I need to steam it first, or would defrosting be better? As you can tell, I am definitely a novice, despite my mom’s efforts 🙂
Thank you for your help!
Making this now … per comments I’m skipping the nutmeg, starting with half the cheese until I see how thick it gets … I don’t have any paprika handy, but maybe a little cayenne or sriracha to taste, definitely a little mustard, more cheese to top … I also chopped the carrots and broccoli roughly in my food processor before adding them – will save me pureeing the soup later (husband doesn’t like it chunky – lol)
Hi! Thank you for this recipe! It is great! I even replaced the half and half cream with unsweetened almond milk and also used an organics low sodium chicken stock for a healthier and decreased lactose version and it is still awesome! I would totally recommend this.
I do NOT recommend freezing any cream based soup. It will separate and after thawing… it is not a pretty sight. Just make enough for a couple of days and keep it in the fridge.
Just maid and I love it. Putting in a bread bowl. Wife is going to love me!!!
I suggest NOT using the Nutmeg. It gives it a potato-like taste. And don’t add so much cheese because it makes it so thick. Other than that, delish!
Loved it 🙂 I also omitted the nutmeg & added salt, paprika & regular yellow mustard. I thought it gave it a nice kick. I also halfed the amount of cheese & gave the option of adding it as a topping. DEFINITELY gonna keep this one on hand 🙂
I’d say very good recipe, but I made too many tweeks to actually rate this recipe. As inspiration, it’s great. I used reduced fat milk, a little Monterey Jack cheese in addition to some cheddar, and a little more broth than what was called for. I bought and chopped up a lot of broccoli so I needed more liquid. A little cayenne and a little dry mustard. You can’t go wrong if you follow the important part- making the roux correctly. Add whatever seasoning and whatever veggies your family likes! And use good broth, don’t buy the cheapest stuff because it really makes a difference.
I just made the soup for dinner and it was delicious!I used more broccoli than the recipe called for, I also used only half the amount of cheese.it came out very thick so I added a little skim milk to it, but other than that it was great! Thank you for the recipe
Do you think I could use corn starch instead of flour to make this gluten free? I’m not sure how it would work out
I usually substitute rice flour for all-purpose flour when making rouxs and it usually works perfectly.
Corn starch breaks fast, it doesn’t hold as good as flour (its not meant to), if you need to substitute it for rice flour
corn starch would thicken the soup, if you are to eat it all ( ie: family dinner)…it will break down when reheated otherwise. Turns watery…
THIS IS THE BEST SOUP, EVER!!!!!! I have made a ton of soups in my lifetime and this is absolutely spot on. Made it on the first day of snow in Utah, last week. It is SO creamy and thick and delicious. My substitutions: veggie broth instead of chicken, 2% milk instead of cream, added a dash of mustard powder and paprika. Doubled the amount of broccoli since that is the main star of this soup, did not puree. Am making this again for thanksgiving to put in little pastry pies – it’s that thick! Completely forgot to take a picture to post, but it looked exactly like the recipe pic. Thank you!
would love to get the cheeseburger soup recipe, but it wont come up. cant wait to try Panera broccoli cheese soup.
I just made this tonight….it’s SOOOO good. Thank you so much! I did use heavy cream instead of half-n-half because that’s what I had on hand. Otherwise, I followed the directions exactly. Thanks again! This one is a keeper!!!
I made this tonight it was delicious!
Hubby and kids loved it. I used 1\2 of the cheese and used paprika instead of nutmeg. Served it with warm french bread definitely making again !
Thanks for the great recipe
Anyone ever try Gluten free baking mix instead of flour????
I use (and would totally recommend) rice flour as a substitute. Works just as well!
I just made it with Bob’s Red Mill All Purpose Baking Flour and Coconut/Almond milk and it was delicious! Didn’t even taste like I had substituted anything. 🙂