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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
BETTER THAN PANERA! This recipe was great – everyone loved it. I only made a couple tweaks which was doubling the chicken stock and omitting the nutmeg (I don’t like the taste).
Did you double the stock to make it more ‘soupy’? Mine it a little too thick and my kids don’t like the texture.
I would either double the stock or lessen the roux you made.
I also added more chicken stock and added extra nutmeg 🙂
Can you freeze the Broccoli soup?
Yes, this is a great soup to freeze! Enjoy! XOXO
Do you freeze it once it’s completed or before you add cheese?
Hi Annie!
I would suggest to freeze before you add the cheese. The cheese will taste much better that way.
Thanks for following along!
I definitely want to follow you! I love Broccoli & Cheese Soup, so I will be trying this soon & look forward to whatever you post next!
Thanks for this delicious recipe. My family agrees with me that it tastes even better than Panera! I cheated and made pizza dough breadbowls, but as soon as I get a hold on some good sourdough, I’m making this again.
That is AWESOME! I do love Panera but having this soup in my pajamas on a cool night, is perfection!! I love the idea of pizza dough bread bowls! I will have to try that soon!! Thanks for sharing! XOXO
I made this for lunch today. Really good. I took a large ladle full out after step 3, used an immersion blender to puree the rest, put the ladle full back to the pot and finished. I also added a couple of sprigs of Thyme only because I had it in the fridge. It was very thick. I will add a little extra broth next time. Excellent recipe. I will add this to my “yummy”‘ recipes and make again. Thank you
Just curious if this can be made in a crock pot and if you would change it a little bit??
Yep! I have before. Just cook everything including the veggies in chicken broth first and then add the cheese and heavy cream at the end.
How long do you cook it for in the crockpot?
I would recommend 4 to 6 hours on low. You can keep it warm once it is cooked through. Enjoy! XOXO
Greet recipe for high fat, low carb eaters like me. I just replaced the flour with almond flour. Plenty of full fat cheese really brought this soup home…thanks for posting.
Oh yeah I used heavy whipping cream instead of half and half….delish =)
Anybody know nutrition info? Like carb count, etc.
Thank you so much!! I have Celiac and can no longer have Panera Soup and I LOVED it. I made this last night and it was fabulous! Gluten free flour was the only sub and who would ever notice with the great blends they have these days. This was a real treat!
Which gluten free flour did you use?
I usually don’t comment on anything, but this soup is DELICIOUS!!
Do you cook the broth and cream for 20 minutes then add broccoli for another 25 minutes like you have posted. If so then the cook time should be listed as 45 minutes not 30 minutes. And total time should be 1 hr not 45 minutes. I plan on trying this due to I love this soup.
Every once in a while, you run across a recipe that is just wonderful. I found that with this one. I made it tonight for the first time. First, thank goodness for all the comments. I replaced the nutmeg with salt, garlic powder (I didn’t have any season salt), 1/2 tsp. dry mustard, and 1/2 tsp. paprika as recommended, and about 4 cups of brocolli.
I make my own stock, but forgot to label some of it so it was either vegetable or mushroom. I used about half the cheese in the soup, and the rest on top. The recipe says 4 servings which was just enough for my wife and I. She absolutely loved this soup as did I. This is definitely a keeper. ( I have a note book so I copy and print off the recipe so I can print in in a larger font which makes it easier for these old eyes to read easily). I highly recommend this one. I
Alyssa, I have made this soup almost every way suggested in the comments and your original recipe is our favorite. Thanks so much from a busy working single mom and her finicky 13-year-old daughter who loves Panera’s soup (now loves your recipe just as much!). Thanks!
I made this soup for the umteenth time today. We love it. Definitely use a lot more broccoli , maybe 4 Cups. I use fat free 1/2 & 1/2 instead of cream, but today I used 1% milk. It is the best!
Thank you for your feedback! We love this recipe as well. 🙂
Made this recipe pretty much as written and it was awesome. Had to subsititute some milk and extra flour to make up for the cream I didn’t have but it turned out great in spite of the lack of correct ingredients. Will definitely keep making this for my family and everyone complimented me on it.
Great soup! I doubled all the ingredients except for the cheese. I only had 8 oz for a double recipe, but that was plenty. I’m glad I read the comments about halving the cheese. I also loved this because it didn’t take long to make! Even the kids ate it. Thank you for posting this! I will make again!