Easy Panera-Style Broccoli Cheddar Soup at Home is the perfect way to recreate that creamy, cozy café favorite right in your own kitchen. Inspired by the beloved soup served at Panera Bread, this version delivers the same rich cheese flavor, tender broccoli, and velvety texture using simple, everyday ingredients. It is comforting, family-friendly, and ideal for lunch, dinner, or meal prep.
If you love creamy soups that feel indulgent but are easy to make, this broccoli cheddar soup is about to become a staple in your home.
Why You’ll Love This Panera-Style Broccoli Cheddar Soup
This soup checks all the right boxes. It is creamy without being overly heavy, cheesy without being greasy, and packed with vegetables that make it feel nourishing as well as comforting.
You will love how straightforward the process is. Everything comes together in one pot, making cleanup easy. The ingredients are affordable and easy to find, and the soup is ready in about 40 minutes.
It is also incredibly versatile. Serve it with crusty bread, a sandwich, or in a bread bowl for the full café-style experience. Leftovers reheat beautifully, making it perfect for busy weeks.
Ingredients for Panera-Style Broccoli Cheddar Soup
Soup Base
- 4 tablespoons butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 third cup all-purpose flour
Liquids
- 2 cups chicken broth or vegetable broth
- 2 cups whole milk
- 1 cup half-and-half
Vegetables
- 4 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
Cheese and Seasoning
- 2 and a half cups sharp cheddar cheese, freshly shredded
- 1 teaspoon salt, or to taste
- 1 half teaspoon black pepper
Ingredient Notes
Freshly shredded cheese melts much more smoothly than pre-shredded cheese, which often contains anti-caking agents. For best results, shred your own cheddar.
Whole milk and half-and-half create the signature creamy texture. You can use only milk for a lighter soup, but the texture will be slightly thinner.
Vegetable broth works perfectly if you want a vegetarian version. The flavor remains rich and satisfying.
Step-by-Step Instructions
Step 1: Cook the Onion and Garlic
Melt the butter in a large pot over medium heat. Add the diced onion and cook for about 4 to 5 minutes, stirring often, until softened and translucent.
Add the minced garlic and cook for 30 seconds, just until fragrant. Be careful not to let the garlic brown.
Step 2: Make the Roux
Sprinkle the flour over the onion mixture and stir constantly for 1 to 2 minutes. The flour should coat the onions evenly and lose its raw taste. This step is key to creating a thick, creamy soup.
Step 3: Add the Liquids
Slowly pour in the chicken broth while whisking constantly to prevent lumps. Once smooth, whisk in the milk and half-and-half.
Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken slightly.
Step 4: Add the Vegetables
Stir in the chopped broccoli and shredded carrots. Reduce the heat to medium-low and let the soup simmer for 15 to 20 minutes, stirring occasionally, until the broccoli is tender.
For a smoother soup, you can lightly mash some of the broccoli with a spoon, but this step is optional.
Step 5: Add the Cheese
Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until fully melted and smooth.
Season with salt and black pepper to taste. Adjust seasoning as needed.
Step 6: Serve and Enjoy
Once the soup is creamy and well blended, remove it from the heat. Serve hot with bread, crackers, or in a bread bowl for a true café-style meal.
Pro Tips for Success
- Shred cheese fresh for the smoothest texture
- Keep heat low when adding cheese to prevent graininess
- Chop broccoli into small pieces for even cooking
- Stir frequently to keep the soup from sticking
- Taste and adjust seasoning at the end
Flavor Variations
This Panera-Style Broccoli Cheddar Soup is easy to customize.
For extra richness, add a small amount of cream cheese along with the cheddar.
For a sharper cheese flavor, use extra-sharp cheddar or mix in a little white cheddar.
For added depth, stir in a pinch of paprika or dry mustard powder.
For a heartier soup, add diced cooked potatoes or cauliflower.
Serving Suggestions
This soup pairs beautifully with crusty sourdough bread, dinner rolls, or garlic toast.
For a complete meal, serve it alongside a turkey sandwich, grilled cheese, or a simple green salad.
If you want the full café experience, hollow out a round loaf of bread and serve the soup inside as a bread bowl.
Storage and Freezing Instructions
Store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring often. Add a splash of milk if needed to loosen the texture.
Freezing is possible, but cream-based soups may slightly change texture. If freezing, allow the soup to cool completely and store for up to 2 months. Thaw overnight in the refrigerator before reheating slowly.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Protein | 17 g |
| Carbohydrates | 21 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sodium | 820 mg |
Values are estimates and may vary based on ingredients used.
FAQ About Panera-Style Broccoli Cheddar Soup
Why did my soup turn grainy?
Grainy soup usually happens when cheese is added over high heat. Always reduce the heat to low before stirring in the cheese and add it gradually.
Can I blend this soup?
Yes, you can blend part or all of the soup for a smoother texture. An immersion blender works well, or carefully blend in batches using a regular blender.
Can I make this soup vegetarian?
Absolutely. Simply use vegetable broth instead of chicken broth. Everything else in the recipe is already vegetarian.
How do I thicken broccoli cheddar soup?
If the soup is too thin, let it simmer a little longer. You can also mix a tablespoon of flour with a small amount of milk and stir it in, then simmer until thickened.
Is this soup good for meal prep?
Yes, this soup reheats well and tastes great the next day. Store it in individual portions for easy lunches or quick dinners.
Panera-Style Broccoli Cheddar Soup
Equipment
- Large pot or Dutch oven
- wooden spoon or whisk
- measuring cups
- knife and cutting board
Ingredients
- 4 tbsp butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth or vegetable broth
- 2 cups whole milk
- 1 cup half-and-half
- 4 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
- 2 1/2 cups sharp cheddar cheese, freshly shredded
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the onion mixture and stir constantly for 1 to 2 minutes until the raw flour taste cooks out.
- Slowly whisk in the broth, followed by the milk and half-and-half. Bring to a gentle simmer, stirring frequently, until slightly thickened.
- Add the chopped broccoli and shredded carrots. Reduce heat to medium-low and simmer for 15 to 20 minutes, until broccoli is tender.
- Reduce heat to low and gradually stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and black pepper.
- Remove from heat and serve hot with bread, crackers, or in a bread bowl.
Notes
Nutrition
Final Thoughts
Easy Panera-Style Broccoli Cheddar Soup at Home brings all the comfort of the café favorite straight to your kitchen. It is creamy, cheesy, and packed with tender vegetables, all made with simple ingredients and easy steps.
Whether you are craving a cozy lunch, a comforting dinner, or a meal-prep friendly soup, this recipe delivers every time. Once you make it at home, you may never need to order it out again.
