Panera Broccoli Cheese Soup Copycat

Introduction

If you’ve ever visited a Panera Bread location and found yourself irresistibly drawn to the creamy, comforting aroma of their famous Broccoli Cheese Soup, you’re not alone. This beloved menu staple has captured the hearts—and stomachs—of soup lovers across the country. Rich, velvety, and packed with tender broccoli and sharp cheddar flavor, it’s the ultimate comfort food for chilly days, rainy afternoons, or whenever you need a warm hug in a bowl. The best part? You don’t have to drive to your nearest café or wait in line to enjoy this culinary delight. With this meticulously crafted Panera Broccoli Cheese Soup copycat recipe, you can recreate the exact same indulgent experience right in your own kitchen.

This homemade version captures every nuance of the original—from the perfectly balanced cheese blend to the smooth, silky texture that coats your spoon just right. Whether you’re feeding a family, meal prepping for the week, or simply treating yourself to a nostalgic favorite, this recipe delivers restaurant-quality results without the high price tag. And unlike many fast-casual soups, you control the ingredients: no artificial preservatives, hidden sugars, or mystery additives. Just real, wholesome components blended into a luscious, satisfying soup that tastes even better than the one served at Panera.

The History

Panera Bread, originally founded in 1987 as Au Bon Pain Co., rebranded and evolved into what we now know as Panera—a haven for artisan bread, gourmet sandwiches, and hearty soups. The chain positioned itself as a premium fast-casual dining option, emphasizing fresh ingredients, bakery-fresh bread, and an inviting café atmosphere. Among its rotating seasonal soups, Broccoli Cheese emerged as a year-round favorite, praised for its rich flavor, generous portions of vegetables, and creamy consistency that set it apart from typical canned or boxed versions.

Over the years, Panera’s Broccoli Cheese Soup gained a cult following. Fans would plan their visits around its availability (even though it was nearly always on the menu), share tips on how to get extra cheese stirred in, and post raves online about its perfect balance of earthy broccoli and bold cheddar. But with growing interest in clean eating and transparency in ingredients, many customers began wondering exactly what went into this creamy classic. That curiosity sparked a wave of copycat recipes, each aiming to replicate the distinctive taste and texture of the original.

Through careful analysis, reverse engineering, and countless test batches, home chefs and food bloggers gradually cracked the code. They discovered that the magic lies not in exotic ingredients but in technique—how the vegetables are cooked, how the roux is built, and how the cheeses are incorporated. This copycat recipe is the culmination of that culinary detective work, refined to deliver the most authentic Panera-style Broccoli Cheese Soup possible, all while being completely homemade and customizable to your preferences.

Ingredients Breakdown

To make a truly authentic Panera Broccoli Cheese Soup copycat, every ingredient must serve a purpose—whether it’s building flavor, enhancing texture, or adding nutritional value. Below is a detailed breakdown of each component and why it matters:

Butter – Used as the base fat for sautéing aromatics, butter adds richness and helps create a smooth roux. Its dairy content also contributes to the overall creaminess of the soup.
Yellow Onion – Finely diced onion provides a sweet, aromatic foundation. When cooked slowly, it softens and melds into the broth, enhancing depth without overpowering.
Garlic – Fresh minced garlic introduces a pungent, savory note that elevates the entire flavor profile. It’s added later to prevent burning and preserve its bright essence.
All-Purpose Flour – This thickening agent forms the backbone of the roux, which stabilizes the soup and gives it that signature velvety body without making it gluey.
Chicken Broth (or Vegetable Broth) – A high-quality broth acts as the liquid base, infusing the soup with umami and warmth. Using low-sodium versions allows you to control salt levels.
Heavy Cream – The key to luxury. Heavy cream imparts a lush mouthfeel and balances the sharpness of the cheese. For a lighter version, half-and-half or whole milk can be used, though the soup will be less rich.
Whole Milk – Blended with heavy cream, milk extends the creaminess while keeping the fat content slightly more moderate than using all cream.
Dijon Mustard – A small amount adds tang and complexity, cutting through the richness and enhancing the cheese flavor without tasting mustard-y.
Worcestershire Sauce – Just a splash deepens the savory notes, contributing a subtle fermented, umami kick that mimics the layered seasoning found in restaurant soups.
Nutmeg (freshly grated preferred) – A whisper of nutmeg complements the cheese and broccoli beautifully, adding warmth and sophistication without being detectable on its own.
Shredded Cheddar Cheese (sharp and white) – The star of the show. Sharp cheddar delivers bold flavor, while white cheddar offers a cleaner visual and slightly milder taste. Using freshly shredded blocks ensures maximum meltability and avoids anti-caking agents found in pre-shredded bags.
Colby Jack Cheese – Adds creaminess and a mild, melty quality. Its excellent melting properties help create a smooth, cohesive sauce.
Broccoli (fresh or frozen) – Fresh is ideal for optimal texture and color. Cut into small florets for even cooking and easy blending. Stems can be peeled and diced to reduce waste and add fiber.
Carrots – Diced finely, they contribute natural sweetness, vibrant color, and additional nutrients. They also help thicken the soup when partially blended.
Salt and Black Pepper – Essential for seasoning. Adjust to taste, especially after adding cheese, which brings its own saltiness.
Optional Garnishes – Extra shredded cheese, crumbled bacon, chopped green onions, sour cream, or a swirl of pesto can elevate presentation and flavor.

Step-by-Step Recipe

Now that you’re familiar with the ingredients, let’s walk through the process of creating this decadent, restaurant-worthy Broccoli Cheese Soup step by step. Precision and patience are key—this isn’t a dump-and-stir recipe, but the effort pays off in incredible flavor and texture.

Prepare Your Ingredients: Dice 1 medium yellow onion and 1–2 carrots into small, uniform pieces. Mince 2 cloves of garlic. Cut 4 cups of broccoli into tiny florets (about the size of a dime). Shred 2 cups of sharp cheddar, 1 cup of white cheddar, and 1 cup of Colby Jack cheese. Set aside.
Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot over medium heat, melt 4 tablespoons of unsalted butter. Add the diced onion and carrots. Cook for 6–8 minutes, stirring occasionally, until softened and translucent but not browned.
Add Garlic: Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Be careful not to burn it.
Create the Roux: Sprinkle 1/3 cup of all-purpose flour over the vegetables. Stir constantly for 2–3 minutes to cook out the raw flour taste and form a golden paste. This roux will thicken the soup without leaving a floury aftertaste.
Gradually Add Liquids: Slowly pour in 4 cups of chicken or vegetable broth, whisking continuously to prevent lumps. Once fully incorporated, add 1 cup of whole milk and 1 cup of heavy cream. Stir well to combine.
Season the Base: Stir in 1 teaspoon of Dijon mustard, 1 teaspoon of Worcestershire sauce, and a pinch (about 1/8 teaspoon) of freshly grated nutmeg. Season lightly with salt and pepper—remember, cheese will add salt later.
Add Vegetables: Bring the mixture to a gentle simmer. Add the broccoli florets and cook uncovered for 15–20 minutes, or until the broccoli is very tender.
Partially Blend the Soup: Using an immersion blender, pulse the soup 3–4 times to break down about half of the vegetables. This creates a creamy base while leaving chunks for texture. Alternatively, transfer 2–3 cups of soup to a countertop blender, blend until smooth, then return to the pot.
Melt in the Cheese: Reduce the heat to low. Gradually add the shredded cheeses in batches, stirring constantly until each addition is fully melted before adding more. Do not boil the soup after adding cheese, or it may separate or become grainy.
Final Seasoning: Taste and adjust seasoning with additional salt, pepper, or a splash of lemon juice if needed. For extra tang, add another 1/2 teaspoon of Dijon.
Serve Warm: Ladle into bowls and garnish as desired. Serve immediately with crusty bread, a side salad, or Panera-style sourdough rolls.

Tips

Use Freshly Shredded Cheese: Pre-shredded cheese contains cellulose or starch to prevent clumping, which can interfere with melting and result in a gritty texture. Always shred your own for the smoothest soup.
Don’t Boil After Adding Cheese: High heat can cause cheese to break or curdle. Keep the temperature low and gentle when incorporating dairy.
Control Thickness: If the soup is too thick, thin it with additional broth or milk. If too thin, simmer longer to reduce or make a slurry (1 tsp cornstarch + 1 tbsp cold water) and stir in.
Boost Flavor Without Calories: Add a Parmesan rind while simmering the base for extra umami, or stir in a dash of smoked paprika for depth.
Make Ahead Friendly: This soup reheats beautifully. Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat gently on the stove with a splash of milk to restore creaminess.
Blending Matters: Don’t over-blend. The charm of this soup lies in its semi-chunky texture. Aim for a creamy base with visible bits of broccoli and carrot.
Double the Batch: This recipe scales well. Make a double portion and freeze half for quick meals later in the month.

Variations and Customizations

One of the joys of making this soup at home is the ability to tailor it to your dietary needs, taste preferences, or what’s in your pantry. Here are some creative variations:

Vegan Broccoli Cheese Soup: Substitute butter with vegan margarine or olive oil, use vegetable broth, and replace dairy with cashew cream or coconut milk. Use vegan cheddar and Colby Jack cheeses (available in health food stores). Add nutritional yeast for cheesy flavor.
Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. For cornstarch, mix 3 tablespoons with 1/4 cup cold broth before adding to the pot to avoid lumps.
Lighter Option: Swap heavy cream for whole milk or half-and-half. Use reduced-fat cheese sparingly—too much can make the soup waxy. Increase broccoli quantity for more volume and fiber.
Extra Protein: Stir in cooked, diced chicken breast, turkey, or crispy bacon. For plant-based protein, add white beans or lentils.
Spicy Kick: Add a pinch of cayenne pepper, diced jalapeño during sautéing, or a few dashes of hot sauce at the end.
Smoky Flavor: Use smoked cheddar or Gouda instead of white cheddar for a deeper, campfire-like note.
Low-Carb/Keto: Omit carrots or reduce quantity. Thicken with xanthan gum instead of flour. Use full-fat dairy and ensure cheese is sugar-free.
International Twist: Add curry powder for an Indian-inspired version, or miso paste and soy sauce for an umami-rich Japanese fusion take.

Health Considerations and Nutritional Value

While Panera’s Broccoli Cheese Soup is undeniably delicious, it’s also relatively high in calories, fat, and sodium. A typical cup (8 oz) from Panera contains approximately 270–300 calories, 20g of fat (12g saturated), 1,000+ mg of sodium, and 15g of carbohydrates. This homemade version allows you to significantly improve its nutritional profile without sacrificing taste.

Nutritional Benefits:

Broccoli is rich in vitamin C, vitamin K, fiber, and antioxidants like sulforaphane, which supports detoxification and immune function.
Carrots provide beta-carotene (vitamin A), essential for eye health and immune support.
Cheese offers calcium, protein, and vitamin B12, though moderation is advised due to saturated fat content.
Milk and Cream contribute calcium and healthy fats, aiding nutrient absorption.

How to Make It Healthier:

Reduce butter to 2 tablespoons and use olive oil for sautéing.
Opt for low-sodium broth and limit added salt.
Use 2% milk instead of whole and light cream instead of heavy.
Increase the ratio of broccoli to cheese for more volume and fewer calories per serving.
Add leafy greens like spinach or kale for extra vitamins.

Estimated nutrition per serving (1.5 cups, homemade version): ~250 calories, 18g fat (10g saturated), 600mg sodium, 12g carbohydrates, 4g fiber, 8g protein. Values vary based on ingredient choices.

Ingredients

4 tablespoons unsalted butter
1 medium yellow onion, finely diced
1–2 carrots, peeled and finely diced
2 cloves garlic, minced
1/3 cup all-purpose flour
4 cups low-sodium chicken or vegetable broth
1 cup whole milk
1 cup heavy cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper to taste
4 cups broccoli florets (about 1 large head)
2 cups sharp cheddar cheese, shredded
1 cup white cheddar cheese, shredded
1 cup Colby Jack cheese, shredded
Optional garnishes: shredded cheese, crumbled bacon, green onions, sour cream

Directions

In a large pot or Dutch oven, melt butter over medium heat.
Add onion and carrots; cook 6–8 minutes until soft.
Stir in garlic; cook 30 seconds until fragrant.
Sprinkle in flour and stir 2–3 minutes to form a roux.
Slowly whisk in broth, then milk and cream until smooth.
Stir in Dijon, Worcestershire, nutmeg, salt, and pepper.
Bring to a simmer, add broccoli, and cook 15–20 minutes until tender.
Partially blend soup using an immersion blender or regular blender.
Reduce heat to low and gradually stir in all cheeses until melted.
Taste and adjust seasoning.
Serve hot with desired garnishes.

FAQ

Can I freeze Broccoli Cheese Soup?
Yes, but dairy-based soups can sometimes separate when frozen. To minimize this, cool the soup quickly, store in airtight containers with minimal air, and reheat gently on the stove with a splash of milk or cream to restore texture.

Why is my soup grainy?
This usually happens if the soup boils after adding cheese. Always keep the heat low and stir constantly. Using pre-shredded cheese with anti-caking agents can also cause graininess.

Can I use frozen broccoli?
Absolutely. Use thawed and drained frozen broccoli florets. Add them at the same time as fresh—they’ll cook faster but still absorb flavor well.

How can I make it thicker?
Simmer longer to reduce, or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water). Mix well and heat through.

Is this soup gluten-free?
Not by default due to flour. Use a gluten-free flour blend or cornstark thickener to make it GF.

Can I make it in a slow cooker?
Yes. Sauté veggies and make roux first, then transfer to slow cooker with liquids and broccoli. Cook on low 4–6 hours. Blend partially, then stir in cheese at the end.

What bread pairs best with this soup?
Crusty sourdough, garlic bread, cheddar bay biscuits, or a toasted panini make perfect dippers.

Summary

Recreate the rich, creamy, and deeply satisfying Panera Broccoli Cheese Soup in your own kitchen with this foolproof copycat recipe—packed with tender broccoli, savory cheese, and a velvety broth that tastes just like the original. Easy to customize, healthier than restaurant versions, and perfect for cozy nights or meal prep.

Pin1

1 Shares