Copycat Panera Broccoli Cheese Soup Recipe

Introduction

This Copycat Panera Broccoli Cheese Soup is warm, creamy, and packed with wholesome broccoli and sharp cheddar cheese. It’s an easy homemade version of the classic favorite that’s perfect for cozy lunches or comforting dinners.

Ingredients

• 1/4 cup unsalted butter
• 1/2 cup diced onions (yellow or white)
• 1 cup shredded carrots (cut into half inch pieces)
• 2 1/2 to 3 cups broccoli florets (chopped small)
• 1 1/2 cups chicken broth
• 1 cup milk (skim or fat free works well)
• 1 cup heavy whipping cream
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• Pinch of crushed red pepper flakes (adjust to taste)
• 2 cups shredded cheddar cheese

Instructions

1. Step 1: In a large pot over medium-high heat, melt the butter. Add the diced onions, shredded carrots, and chopped broccoli florets. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
2. Step 2: Slowly pour in the chicken broth, milk, and heavy cream. Sprinkle the flour evenly over the mixture, then add salt, pepper, and red pepper flakes. Stir continuously and cook over medium heat until the soup thickens, about 10 to 15 minutes.
3. Step 3: Once the soup has thickened, reduce heat to low and add the shredded cheddar cheese. Stir until the cheese is completely melted and the soup is smooth. Serve hot and enjoy!

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add a pinch of nutmeg while simmering for a subtle warm flavor boost.
• If you prefer a smoother texture, blend part of the soup with an immersion blender before adding the cheese.
• Use sharp cheddar for a more pronounced cheese flavor or mix cheddar with Monterey Jack for extra creaminess.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much after cooling, add a splash of milk or broth to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, you can use dairy-free butter, milk substitutes like almond or oat milk, and a dairy-free cheese alternative to make this soup suitable for a dairy-free diet.

Is it possible to freeze this soup?

Freezing is possible but not ideal because the cream and cheese can sometimes separate and change texture. If you freeze it, thaw in the refrigerator overnight and reheat slowly, stirring well to combine.

Copycat Panera Broccoli Cheese Soup Recipe

Print Recipe

★★★★★

4.7 from 72 reviews

This Copycat Panera Broccoli Cheese Soup recipe delivers a creamy, comforting bowl of soup packed with tender broccoli, shredded carrots, and melty cheddar cheese. Made from scratch with simple ingredients like butter, cream, and a blend of seasonings, this stovetop soup mimics the beloved Panera classic in the comfort of your own kitchen. Perfect for a cozy lunch or dinner, this soup is both rich and flavorful with a slight kick from crushed red pepper flakes.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: About 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 cup diced onions (yellow or white)
• 1 cup shredded carrots (matchstick sized, cut into half inch pieces)
• 2 1/2 – 3 cups broccoli florets (chopped small)

Dairy & Liquids

• 1/4 cup unsalted butter
• 1 1/2 cups chicken broth
• 1 cup milk (skim or fat free)
• 1 cup heavy whipping cream
• 2 cups shredded cheddar cheese

Dry Ingredients & Seasonings

• 1/4 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• Pinch of crushed red pepper flakes (or more as desired)

Instructions

1. Sauté Vegetables: In a large pot over medium-high heat, melt the butter. Add the diced onions, shredded carrots, and chopped broccoli florets. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. The exact time may vary depending on how small you chopped the vegetables.
2. Add Liquids and Thicken: Gradually pour in the chicken broth, milk, and heavy whipping cream. Sprinkle the flour evenly over the mixture, then season with kosher salt, black pepper, and crushed red pepper flakes. Continue stirring constantly and cook over medium heat until the soup thickens, which should take about 10 to 15 minutes. Make sure to keep stirring to avoid lumps and sticking.
3. Incorporate Cheese and Finish: Once the soup is thick and creamy, add in the shredded cheddar cheese. Stir continuously until the cheese melts completely and the soup is smooth. Taste and adjust seasoning if needed. Serve hot and enjoy your homemade Panera-style broccoli cheese soup!

Notes

• For a thicker or thinner soup, adjust the amount of broth or milk accordingly.
• You can substitute chicken broth with vegetable broth for a vegetarian version (note: cheese and cream remain).
• Using freshly shredded cheddar cheese helps the soup melt more smoothly compared to pre-shredded cheese.
• To avoid any graininess, be sure to sprinkle the flour gradually and stir constantly as the soup thickens.
• Leftover soup refrigerates well for 3-4 days and can be reheated gently on the stovetop.

Keywords: broccoli cheese soup, Panera copycat, creamy broccoli soup, cheesy soup, homemade soup, comfort food