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This Panera Bread copycat 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!
Reasons You’ll Love This Recipe
- Easy to Make: This soup is easy to make. Get your ingredients in the pot and let it do its thing.
- Convenient: I love getting this soup when I go to Panera Bread, but I don’t like what it does to my wallet! This way, I can make a big batch that doesn’t break the bank.
- Comfort Food: There isn’t much better than eating a warm bowl of soup with homemade rolls and a crisp salad on a cold day.
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, 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 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; 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 Leftover Brocolli Cheese Soup
Leftover broccoli cheese soup is so delicious (almost better!) the next day. Here is how you can properly store it for 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 on 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.
WOW this is so delicious. I read the comments and followed many instructions to add only half the cheese and that was a good decision…it’s perfect!
Made this soup today and it is AMAZING! I used much more broccoli and carrots than what the recipe called for and had to add some more chicken broth but it turned out to be the best broccoli cheddar I’ve ever had! Thanks!
Can this be froze? Will it still taste as good afterwards? Freshlike and such..
I tried the soup before I puréed and it was delicious! (No nutmeg and med. cheddar instead of sharp) and because I have picky eaters I decided to throw the soup in my blend tec to hide the veggies and the consistency was too mushy-baby foodish. The kids didn’t mind it. I added noodles too that they liked, but I think next time I may skip the purée. Thanks for the recipe! Yum!
This is the best soup I have made in 54 years and that is not a exaggeration. I have shared it with my children and many friends. Delicious!!!
My only changes were to omit the nutmeg and added lemon pepper seasoning.
Found your recipe when I searched for a copycat Panera broccoli cheddar soup. It is the best and closest version I have tried. The kids and I both loved it! I will be putting it in my cookbook and don’t need to search for another recipe. : )
Excellent recipe. I didn’t have cream so I used fat free milk. Only used 1/8 tsp. of nutmeg. Everyone loved it. It was very thick and creamy. Today I’m going to try it with asparagus instead of broccoli. Thanks for the recipe!
Just found this blog and made the broccoli cheese soup. I have to say it’s much bettera than Panera and without all the salt they put in their soups. I made it as directed pretty much but forgot the nutmeg. That was ok. I’m not a big nutmeg fan in savory dishes.
It was just what I was looking for when I bought the broccoli. I find I’m getting into soups more and more. Trying to up the vegs in my diet.
Thank you so much.
Miki (I can’t get the “stars” to work but give it 5 stars)
Just found this blog and made the broccoli cheese soup. I have to say it’s much bettera than Panera and without all the salt they put in their soups. I made it as directed pretty much but forgot the nutmeg. That was ok. I’m not a big nutmeg fan in savory dishes.
It was just what I was looking for when I bought the broccoli. I find I’m getting into soups more and more. Trying to up the vegs in my diet.
Thank you so much.
Miki (I can’t get the “stars” to work but give it 5 stars)
I made this last week & my husband, toddler & I LOVED it. this is definitely one of our favorites & will be made again. My only complaint – we ate it all for dinner & didn’t have leftovers! Next time I’m doubling it. 🙂
Made this soup today! Excellent. I ran out of sharp cheese sub with velvetta. Just as excellent. It’s a KEEPER
Fabulous!!! Thank you so very much for posting this recipe – my daughter wasn’t all that happy & I made this for her & she felt very loved.
The only changes I made – sweated 2 stalks of celery with the onions, used garlic butter instead of plain butter, added 8 oz of sliced mushrooms, dry mustard, paprika & used 3/4 lb sharp old cheddar with 1/4 lb Gouda.
Absolutely the best!
I would say this A TEN STAR RECIPE
Thanks again
This is the 2nd time making this using Panera bread recipe, so while eating & enjoying this great soup with hubby on a snowy/rainy winter day, I took a look at your copycat soup & comments…felt a little “bonded” with people who appreciate good soup! I had no half &half except for little containers from restaurants. (I stick extra ones in my purse since the waitress’d probably throw them out anyway) Also I use half the cheese amount. Still delicious!
Tastes very close to Panera’s though not quite on the mark–but it is still delicious in its own right. Unfortunately I hadn’t read the comments before embarking on this soup and it was beyond thick, to the point where it made eating the soup extremely unpleasant–thankfully I saw another reviewer’s suggestion to whisk in extra chicken stock afterward. I wondered while making it if it would be possible to make it using whole milk rather than half and half, and next time will try it that way.
I made this today on a very snowy Colorado day. I started out going strictly by the recipe (except for using fat free half and half), but it was WAY too cheesy and thick. I ended up thinning it with some extra chicken stock I had on hand and it turned out fantastic. I will make this again either cutting the cheese in half or doubling the chicken stock. I’d also like to try the suggestions of seasoned salt, dried mustard and paprika instead of the nutmeg, even though I did like the taste of the nutmeg.
I made this tonight. Amazing! I also added a dash of cayenne pepper to have just a tad of heat but it is perfect without it! This is a new favorite.