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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
Thanks for sharing this! Followed the recipe to the T except I did add a little extra broccoli for more nutrition. After adding the cheese it did seem a little too creamy so I just added hot water to my desired creaminess. Thanks again!!
This soup is delicious. I made it exactly as recipe written except left out the nutmeg. I barely got 4 bowls (not particularly large bowls either) out of it. The recipe says it’s 8 servings-I don’t see how it’s even 4 unless you are serving it as an appetizer. I’m going to assume it’s 2 servings of this is your dinner. Thanks
Just made this! So delicious! ??
I wish I could make a bread bowl to serve it in!
Thank you for the wonderful recipe!
this soup was sooo good didnt have carrots or half and half used whole milk instead still tasted good Thanks for sharing yummy. This is whats for dinner tonight.
Absolutely fabulous! So delicious !
Thank you for all your fabulous recipes!
You rock??♀️
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I made this yesterday and I have to say that it is “hands down” the BEST Broccoli Cheese soup that I have ever had!!! I used half Monterey jack and have sharp Cheddar and it was amazing!! The instructions were spot out,I especially like the details regarding temperature during the addition of half and half and the cheese.It was smooth and creamy and a perfect consistency. A new family favorite for sure!
I forgot to click the stars. I loved the complaint on the previous post that there were no leftovers. I am really looking forward to checking out your other recipes as I loved this recipe. The directions were as fantastic as the recipe too.
This was absolutely wonderful. The best broccoli cheese soup I have ever had. I did substitute corn-starch for the flour as I can’t do wheat and I did fat free milk and whipping cream since that is what I had. Yummy!
Used a heaping 2 cups of fresh broccoli. Used 1 1/3 cups Whole Milk and 2/3 cup Whipping Creme. Only complaint, no leftovers. Definitely Double this one, it will be one of your favorites too!
Alyssa, have you published a cookbook??If not, you should. Your recipes are wonderful!!
You are so sweet! Thank you so much Sandra!
Delish. I used more broccoli. Cooked a little bit first, added clove of minced garlic and no nutmeg. I used 1cup low fat milk and 1 cut cream. Didn’t blend just stirred up really good.
So yum! I am 60 and have only julienned carrots once for a chinese dish. Def makes a difference in this soup. Delicious! Thanks!
After reading some of the reviews, I made my own substitutes and it came out incredibly close, if not dead on, to Panera’s. I personally substitute whipping cream / half n half for evaporated milk. Lower in calories. But next time I’d try adding this in towards the end as despite constant stirring, it can bake onto the bottom of the pot.
I doubled the recipe to make enough for lunch for the week. I used about a bag and a half of florets and an entire bag of matchstick carrots. I also added a bit more stock and evap milk than called for cause it looked like not enough.
They key to the spice debate I found is simple though. I just went onto Panera’s site and looked at the ingredients. They do not use nutmeg. I used (for a big batch) one teaspoon of paprika, one teaspoon of mustard powder and a dash of turmeric. Also I used half of the amount of cheese and it came out the same cheesiness and texture.
Followed directions as written. Very easy. Great flavor. Highly recommend.
O M Gee this is good! We’re having it again tonight and enjoying every spoonful. Thanks again for this wonderful recipe.
This was great! I realized after I started cooking this was only 4 servings which isn’t enough for my family, so I added whipping cream ( all I had) and extra broth. I also added bacon bits at the end which was delicious! Will make again for sure!
I literally never comment on anything. However, I feel I need to on this. This recipe has been saved on my Pinterest for several months, waiting for it to be soup season.
The ONLY changes I made were:
1. I chopped up a whole head of broccoli to use because I didn’t feel like 1 cup of broccoli would be enough. I also didn’t want to have part of a head of broccoli left over.
2. I ended up adding some additional sharp cheddar cheese due to the increase of broccoli.
I was skeptical about adding nutmeg, because I’m typically not a fan of the flavor. I don’t even like it in pumpkin pie. However, I figured the recipe is cheap enough to make so if it was nasty, I could dump it and start over without the nutmeg, but I didn’t have to because it was literally perfect!!! It’s the best broccoli cheese soup I’ve ever had. I made a baked potato and poured it over the top.. Will definitely be making this one again and again.