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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.
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. 🙂