When comfort calls, few dishes answer like a warm bowl of Copycat Panera Broccoli Cheddar Soup. It’s creamy, cheesy, and packed with fresh broccoli — just like the version you know and crave from Panera Bread. But here’s the best part: you don’t have to leave your kitchen to enjoy it.
This homemade version is not only incredibly close in flavor and texture but also more customizable and affordable. Whether you’re cooking for a cozy weeknight meal, prepping lunches for the week, or serving up something nourishing on a chilly day, this soup fits right in. And if you’re wondering whether it freezes well or how to make it gluten-free, don’t worry — we’ve covered it all.
Why This Recipe Works
Unlike some copycat recipes that miss the mark, this version was created by thoroughly testing ingredients and techniques to get the flavor, creaminess, and consistency just right. Here’s what makes it a standout:
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Balanced Flavor: Sharp cheddar cheese gives it depth, while nutmeg adds a subtle warmth without overpowering.
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One-Pot Simplicity: Minimal cleanup with rich results.
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Customizable Texture: You control the chunkiness or smoothness depending on how you blend it.
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Better Nutrition: Using fresh ingredients allows you to cut sodium and fat if needed.
Definitions to Know Before You Cook
Roux
A mixture of flour and fat used as a base for thickening soups and sauces.
Half-and-half
A dairy product that’s half milk, half cream — creamier than milk but lighter than heavy cream.
Immersion blender
A handheld stick blender used directly in the pot to blend soups or sauces.
Sharp cheddar
Aged cheddar cheese with a strong, bold flavor that works well in savory dishes.
Ingredients that Make It Special
Use fresh, quality ingredients to let each flavor shine. Here’s what you’ll need for the base version:
● Butter – for richness and to start the roux
● Onion – adds natural sweetness and depth
● All-purpose flour – helps create that creamy thickness
● Half-and-half – keeps it lighter than cream, richer than milk
● Chicken broth – or vegetable broth for a vegetarian option
● Broccoli – use fresh florets chopped small
● Carrots – matchstick or shredded, they add color and slight sweetness
● Sharp cheddar cheese – freshly grated melts better
● Nutmeg – optional but adds incredible warmth
● Salt and pepper – to taste
Storage and Reheating Tips
Want to enjoy this soup later? It stores beautifully and reheats like a dream if done right.
Storing Leftovers
● Refrigerator: Let the soup cool to room temperature before transferring it to an airtight container. Store for up to 4 days.
● Freezer: Not recommended due to the dairy and cheese. If needed, freeze before adding cheese, then stir in fresh cheese while reheating.
Reheating without Graininess
● Stovetop: Warm over medium-low heat while stirring. Don’t let it boil — high heat can make the cheese separate.
● Microwave: Heat in 30-second intervals, stirring between each, until hot.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 413 kcal |
| Protein | 17 g |
| Fat | 31 g |
| Saturated Fat | 18 g |
| Carbohydrates | 19 g |
| Sugar | 7 g |
| Fiber | 3 g |
| Sodium | 610 mg |
| Cholesterol | 90 mg |
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare it a day in advance. Just store it in the fridge and reheat gently before serving.
What cheese works best?
Sharp cheddar is ideal. It melts well and gives bold flavor. You can mix in gouda or parmesan for extra richness.
Can I use frozen broccoli?
Absolutely. Just thaw and drain it before adding to the soup.
Is this soup gluten-free?
The original uses flour, so it’s not gluten-free by default. But you can swap in cornstarch or gluten-free flour for a celiac-friendly version.
Recipe Notes
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For a vegetarian version, use vegetable broth instead of chicken broth.
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To make it gluten-free, replace flour with cornstarch or gluten-free flour blend.
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Use pre-cut matchstick carrots to save time.
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If the soup is too thick, add a splash of broth or milk while reheating.
Why This Copycat Panera Broccoli Cheddar Soup Wins
● Faster than delivery – Ready in 35 minutes.
● Budget-friendly – A big batch costs less than one Panera serving.
● Customizable – Make it dairy-free, meatier, chunkier, or creamier.
● Homemade comfort – Feels like a warm hug in a bowl.
Whether you’re reliving a favorite Panera meal or trying it for the first time, this Copycat Panera Broccoli Cheddar Soup recipe will become a staple in your kitchen. Serve it on a chilly evening, share it with friends, or enjoy it as a nourishing lunch — it always delivers.
Copycat Panera Broccoli Cheddar Soup Recipe
Ingredients
Method
- In a large pot or Dutch oven, melt the butter over medium heat. Add chopped onion and sauté until soft (about 4–5 minutes).
- Sprinkle in the flour and cook for 1–2 minutes, stirring constantly to create a light roux.
- Slowly whisk in half-and-half and chicken broth until smooth.
- Add the chopped broccoli and carrots. Cover and simmer on medium-low for 20–25 minutes or until veggies are tender.
- Season with salt, pepper, and nutmeg (if using).
- Blend a portion of the soup for a creamier texture using an immersion blender or a regular blender.
- Return the soup to low heat and stir in the shredded cheddar until melted and smooth.
- Serve hot with crusty bread or a bread bowl.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- To make it gluten-free, replace flour with cornstarch or gluten-free flour blend.
- Use pre-cut matchstick carrots to save time.
- If the soup is too thick, add a splash of broth or milk while reheating.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 413 kcal |
| Protein | 17 g |
| Fat | 31 g |
| Saturated Fat | 18 g |
| Carbohydrates | 19 g |
| Sugar | 7 g |
| Fiber | 3 g |
| Sodium | 610 mg |
| Cholesterol | 90 mg |
