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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
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.