Copycat Panera Broccoli Cheddar Soup

Name: Copycat Panera Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 tablespoons unsalted butter; 1 medium yellow onion, diced small; 1/4 cup all-purpose flour; 2 cups half-and-half; 2 cups chicken broth; 4 cups broccoli florets, chopped small; 1 large carrot, peeled and diced small; 2.5 cups sharp cheddar cheese, shredded; 1/2 teaspoon Dijon mustard; 1/4 teaspoon nutmeg; Salt and black pepper to taste; 6 round bread bowls (optional)

Thick, cheesy, and loaded with broccoli — this tastes like the Panera original, and it's ready in about 35 minutes.

Prep: 15 min Cook: 20 min Total: 35 min Servings: 6 Calories: ~410/serving

Panera's broccoli cheddar soup is one of those things that people have strong opinions about. If you've ever stood in line at Panera just for a bread bowl of this stuff, you already know. It's creamy, cheesy, thick enough to coat a spoon, and somehow makes broccoli feel like comfort food.

The good news is that it's really not hard to make at home. The recipe is basically a simple cheese sauce with broccoli cooked into it. The trick is getting the texture right — you want it thick and velvety, not watery or grainy. I've tested this enough times to figure out exactly where most people go wrong, and I'll walk you through the whole thing.

One batch makes about 6 generous servings, and it costs roughly $8 to $10 total. That's less than what two bread bowls cost at Panera.

What Makes This Copycat Version So Close

The secret to matching the Panera flavor is the combination of sharp cheddar with just a touch of Dijon mustard and nutmeg. Most people skip those last two, but they make a real difference. The mustard sharpens the cheese flavor, and the nutmeg adds a subtle warmth that you can't quite identify but you'd miss if it wasn't there.

Panera also uses a carrot in their version — it adds a slight sweetness and that familiar orange color. Don't skip it.

The other big thing: shred your own cheese. Pre-shredded cheese has anti-clumping agents (usually potato starch and cellulose) that prevent it from melting smoothly. Block cheddar melts into a much creamier soup. If you're looking for more cream alternatives, we have a full guide on that too.

Ingredients

4 tablespoons (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour
2 cups half-and-half
2 cups chicken broth (or vegetable broth for a vegetarian version)
4 cups broccoli florets, chopped into small, bite-size pieces
1 large carrot, peeled and diced small (about 1/4 inch cubes)
2 1/2 cups sharp cheddar cheese, freshly shredded from a block
1/2 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
6 round bread bowls for serving (optional, but highly recommended)

Step-by-Step Instructions

1 Start the roux. Melt the butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent — about 4 minutes. You don't want any color on the onion here.

2 Add the flour. Sprinkle the flour over the onion and butter. Stir constantly with a wooden spoon or whisk for about 2 minutes. This cooks out the raw flour taste and builds the base that'll thicken your soup. It should look like a thick paste.

3 Pour in the liquids. Add the half-and-half in a slow, steady stream while whisking constantly. Then add the chicken broth the same way. Pour slowly and keep whisking — this is how you avoid lumps. The mixture will start thin but it thickens as it heats.

4 Cook the vegetables. Add the chopped broccoli florets and diced carrot. Bring everything to a gentle simmer (small bubbles, not a rolling boil). Let it cook for 12 to 15 minutes, stirring every few minutes, until the broccoli is tender and the carrots are soft. The soup will thicken noticeably during this time.

5 Melt in the cheese. Turn the heat down to low. This part is important — if the heat is too high, the cheese will get stringy or grainy. Add the shredded cheddar about 1/2 cup at a time, stirring after each handful until it's fully melted before adding more. Stir in the Dijon mustard and nutmeg.

6 Adjust the texture. If you want a smoother soup (closer to Panera's style), use an immersion blender to pulse it a few times. Don't go overboard — you still want visible pieces of broccoli. If you prefer it chunkier, skip this step entirely. Season with salt and pepper.

7 Serve in bread bowls. If you're doing the bread bowl thing: cut a circle in the top of each round boule, pull out the soft inside bread (save it for dipping), and ladle the hot soup right in. It's messy and perfect.

Tips for Perfect Broccoli Cheddar Soup

Kitchen Notes

Shred your own cheese. I know I already said this, but it really matters. Pre-shredded cheese will not give you the same creamy texture.
Chop the broccoli small. Panera's soup has small, bite-size pieces of broccoli, not big florets. Cut them into pieces about the size of your thumbnail.
Low heat for the cheese. The number one reason cheese soup turns grainy is too much heat when adding the cheese. Keep the flame on low and be patient.
Don't boil after adding cheese. Once the cheese is in, you're just warming the soup through. A gentle simmer is fine, but a rolling boil will break the cheese and ruin the texture.
Season at the end. The cheese adds a lot of salt, so taste the soup after it's all combined before adding any extra salt.

Variations

Vegetarian Version

Swap the chicken broth for vegetable broth. Everything else stays the same. The cheese and butter do most of the heavy lifting flavor-wise, so you won't notice much difference.

Gluten-Free Version

Replace the all-purpose flour with a gluten-free flour blend, or use cornstarch (2 tablespoons mixed with 2 tablespoons cold water, stirred in after the liquids). If you bake gluten-free and need more swap ideas, our buttermilk substitute guide covers dairy alternatives for baking too.

Extra Loaded Version

Add crumbled bacon on top, or stir in a handful of shredded Gruyere along with the cheddar for a more complex cheese flavor. Some people add a splash of hot sauce or a pinch of cayenne for a little heat.

Slow Cooker Version

Make the roux on the stove (steps 1-3), then transfer everything to a slow cooker with the broccoli and carrot. Cook on low for 3 to 4 hours. Stir in the cheese during the last 30 minutes on low heat.

Storage and Reheating

Fridge: Keeps in airtight containers for 3 to 4 days. The soup will thicken a lot as it cools — that's normal.

Reheating: Warm it on the stove over medium-low heat, stirring often. Add a splash of milk or broth to loosen it up since it thickens in the fridge. Don't microwave it on high — the cheese can separate. If you do use the microwave, go in 30-second intervals and stir between each one.

Freezing: This soup doesn't freeze particularly well because the dairy and cheese can separate when thawed. If you must freeze it, it'll keep for about 2 months, but expect to need some extra stirring and possibly a splash of cream when you reheat to bring the texture back together.

How to Make Bread Bowls

If you want to go all-in, you can make your own bread bowls. A basic round bread dough shaped into 6-inch rounds and baked until golden works great. Sourdough boules from the bakery section of your grocery store are the easiest option though — just make sure they're big enough to hold a generous serving of soup.

To hollow them out: slice a circle about 1 inch from the edge of the bread. Pull out the soft inside, leaving about a half-inch wall all around and on the bottom. The pieces you pull out are perfect for dipping into the soup. Some people toast the hollowed-out bread bowls in a 350°F oven for 5 minutes to make them a bit sturdier — this helps them hold up longer before getting soggy.

Frequently Asked Questions

Why is my broccoli cheddar soup grainy?

Grainy soup usually means the cheese was added too fast or over too-high heat. Always reduce heat to low before adding cheese, and stir it in a handful at a time. Using freshly shredded cheese instead of pre-shredded also helps because pre-shredded cheese has anti-clumping coatings that affect texture.

Can I make this soup without flour?

Yes. You can thicken the soup with a cornstarch slurry instead — mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it into the simmering soup. You can also blend some of the cooked broccoli to create natural thickness without any added starch.

What kind of cheese is best for broccoli cheddar soup?

Sharp cheddar gives you the closest flavor to Panera's version. Block cheese that you shred yourself melts much smoother than pre-shredded. Some people add a small amount of Velveeta or American cheese for extra creaminess, though that moves away from the Panera flavor.

Can I use frozen broccoli?

Yes, frozen broccoli works fine. No need to thaw it first — just add it directly to the pot. It might release a bit more water than fresh, so you may want to reduce the broth by about a quarter cup. The texture will be slightly softer than fresh.

How do I make bread bowls for the soup?

You can buy large round sourdough boules from most bakeries. Cut a circle in the top, pull out some of the inside bread (save it for dipping), and ladle the hot soup right in. Toast the hollowed bowls at 350°F for 5 minutes to help them hold up longer.

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