This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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.
Pin this now to find it later
Pin It
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
This was delicious! I omitted the nutmeg, added parsley and chicken, and topped it with scallions. Perfect with a crusty bread for dipping. Thank you for sharing.
Thank you for this recipe. I think a half pound of broccoli is way more than a cup though so I would go based on weight as a cup of broccoli would not be enough. I doubled the recipe and used an immersion blender right in the pot before adding the cheese because I was too lazy to julienne the carrots beforehand and thought my broccoli pieces were too large. Next time I will julienne the carrots as the broccoli breaks up a lot more than I expected. I didn’t have any dry mustard to add as other have suggested, so used a dollop of Dijon instead. I plan to freeze individual portions for lunch. I have frozen vegetable soups with cream in them many times with no issues. The cheese may affect the texture afterwards though. We’ll see! Thanks again!
Delicious! Made this for the first time tonight.did’nt have enough half n half so subbed half whole milk. Used paprika, dry mustard and seasoned salt. I’ll make again soon. Thanks for the recipe.
This was really really really good! I love that it is so fresh and easy to make. I doubled the recipe and made it for Sunday dinner for my whole family and they loved it. Thanks so much for posting this. Two thumbs up.
This was so good I made it twice in 2 weeks. I did use cajun seasoning instead of nutmeg.
I loved this recipe! So delicious, but my only complaint is that it was extremely thick. We felt like we were eating sauce. The taste was spectacular but I was wondering how to thin it out a bit. It was also very easy and quick! I will definitely make it again!
I made the broccoli and cheese soup following the recipe to a T and it is soooo delicious!!!! I think even better than Panera Bread’s!!
LOVE THE RECIPE! I put in only about 1/8 of nutmeg. But other than that, great!
This was a HIT in my house. There only ended up being 2 servings for my SO and Daughter. I didn’t even get any LOL
Made this today without reading comments first (computer issues). I only put in 1/2 the nutmeg because it sounded strange to go in a soup. Glad I did because you can definitely tell there’s nutmeg in it. Still very good though! Next time I’ll try it with some of the substitutions others listed. Or 1/4 of the called for nutmeg since it does add something to it. And I’ll probably add even more brocolli for extra veggies! Otherwise love the recipe! Thank you! 🙂
I’m vegetarian and I have had Panera Bread’s broccoli cheese soup several times not knowing it contained chicken stock. Time and again, I have tried to recreate it in my kitchen. I think this soup is even better made at home. I did not follow this recipe to the T — I steamed and roughly mashed the broccoli prior to adding it to the soup, I substituted veggie broth for chicken stock and I skipped the half and half and carrots. I still got a thick enough soup that was delicious if not restaurant quality. Also, I usually do not follow recipe measurements, I eyeball almost every ingredient and follow only the method. Weird, I know. Next time, I’ll also skip the nutmeg and add mustard and garlic powder instead. My husband and I had this tonight along with roasted potatoes and green beans. Yum!
I made this for my husband tonight (it’s his favorite!) and it was delicious! Thanks – amazing recipe!
I made this soup it was yummy! I used more broccoli, substitued whole milk for half and half and only used 2 1/2 cups of milk, i used onion powder, garlic powder, paperika, seasoned salt and I only had regular mustard so that is what i tried. Our family loves sharp cheddar cheese so I used 2 pkgs of it and it was delicious! I have used a few recipes for broccoli and cheddar soup this is by far the best one yet! Loved it thanks!
Nancy, all those seasonings you added sounds like it makes the soup that much better. Do you mind sharing how much you used of each??
I am so happy to find your blog!! I was looking for a broccoli/cheese recipe, and when I read you are in Utah, I know it has to be the one. Why? Because it’s darn cold here!!!!! Looking forward to trying this recipe today.
I am so glad you found me! 😀 You will love this soup!
We are seniors and order this soup whenever we stop at Panera’s. My wife has dementia and is struggling in the kitchen so I’ve begun doing the cooking (she helps with the prep and clean up). I’m learning a lot so thanks for the nice recipes and helpful comments from everyone.
I tried this soup without the nutmeg. Very tasty, but very thick and very cheesey…. maybe did too much simmering. I’ll try it again, but with half the cheese, more broccoli, and I’ll try milk instead of the 1/2 and 1/2 (and closely watch the simmering). We did love the taste so I don’t want to make too many adjustments.
Thanks again.
I made this as stated last Thursday night. It’s fantastic! We had house/pet sitters over the weekend. Told them that there was home made Spinach Quiche and Broccoi Cheese soup.in fridge for there enjoyment. The Broccoli Cheese Soup was GONE!! I’d say that sums up the Rating!