Copycat Panera Broccoli Cheese Soup Recipe – Cozy, Cheesy, and So Simple

Introduction

There’s nothing like the warm, cheesy scent that fills the kitchen when a pot of soup simmers on the stove; it always pulls me back to rainy afternoons and cozy sweater weather. Right away, this Copycat Panera Broccoli Cheese Soup hits that spot — creamy, bright with broccoli, and just a little bit nostalgic. As I stir, I remember family dinners on Sundays, and then I tell myself to scoop out a taste because that first spoonful is the best part.

I like to tweak comfort recipes, so if you love a richer bowl or a lighter sip, this version is easy to adjust. Also, if you’re curious about a twist with cauliflower, check out this broccoli-cauliflower cheese soup for inspiration.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor that fills the house with warmth
• Made with simple, pantry-friendly ingredients
• Great for weeknights, lunch, or a cozy weekend meal
• Always a crowd-pleaser — kids and adults both smile at this bowl

Ingredients You’ll Need

• 1/4 cup unsalted butter — Chef note: use unsalted butter so you can control the salt.
• 1/2 cup diced onion (yellow or white) — Chef note: yellow onion gives a sweeter base.
• 1 cup shredded carrots (matchsticks cut in half-inch pieces work great) — adds a little sweetness and texture.
• 2 1/2–3 cups broccoli florets, chopped small — fresher is better; however, frozen works in a pinch.
• 1 1/2 cups chicken broth — use low-sodium if possible.
• 1 cup milk (skim or fat-free is fine) — for a lighter touch.
• 1 cup heavy whipping cream — for that luxurious, silky mouthfeel.
• 1/4 cup all-purpose flour — helps the soup thicken up perfectly.
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• Pinch crushed red pepper flakes (to taste) — adds a little heat and personality.
• 2 cups shredded cheddar cheese — Chef note: a sharp cheddar gives the best flavor; grate it yourself for smoother melting.

For another creamy take, you might enjoy this creamy broccoli cheese soup which uses a slightly different cheese blend.

How to Make It

1. First, melt the butter in a large pot over medium-high heat. You’ll hear a soft sizzle and smell the butter warm the air.
2. Next, add the diced onions, shredded carrots, and chopped broccoli. Stir and cook about 5 minutes, until the vegetables begin to soften; the onions will turn translucent and smell sweet.
3. Then slowly pour in the chicken broth, followed by the milk and heavy cream. Stir as you pour so the heat spreads evenly.
4. After that, sprinkle the flour over the mixture and stir well to avoid lumps. Add the kosher salt, black pepper, and a pinch of crushed red pepper flakes. Mix until everything looks smooth.
5. Now cook over medium heat, stirring often, until the soup thickens, about 10–15 minutes. You’ll see tiny bubbles and the body of the soup will feel velvety on your spoon.
6. Finally, turn the heat to low and add the shredded cheddar cheese. Stir until the cheese is melted and the soup is glossy and smooth. Taste and adjust salt or pepper if needed.
7. Serve hot, and if you like, add extra shredded cheese or crusty bread on the side.

If you ever want to make this in a slow cooker, this handy crockpot broccoli cheese soup guide shows you how to set it and forget it.

Kitchen Tips

• Time-saver: Chop vegetables in advance and store them in the fridge; then you can have dinner ready in about 20 minutes.
• Fix for grainy soup: If the cheese doesn’t melt smoothly, lower the heat and stir constantly, or add a splash more cream to smooth it out.
• Flavor twist: Stir in a spoonful of Dijon mustard or a pinch of smoked paprika for depth. Also, try mixing half sharp cheddar with half gruyère for a nuttier flavor; more on classic variations in this broccoli cheddar soup post.

Serving Ideas

Serve this soup for family dinner, a cozy night in, or a casual lunch with friends. Likewise, it’s lovely for Sunday brunch alongside a salad. Try these pairings:

• Crusty sourdough or a warm bread bowl
• A simple green salad with lemon vinaigrette to cut the richness
• Extra shredded cheddar and a sprinkle of cracked black pepper or chives on top

For a heartier meal, serve with ham or turkey sandwiches. If you want another creamy serving idea, see this creamy broccoli cheddar soup version for inspiration.

Storing & Leftovers

• Fridge: Cool to room temperature, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months, but leave out extra cream if you plan to freeze — dairy can separate.
• Reheating: Gently reheat over low heat and stir often; add a splash of milk to bring back creaminess.
• Leftover idea: Blend a thickened bowl and use it as a warm sauce over baked potatoes or roasted vegetables.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day as the flavors meld. Plus, it reheats beautifully.

Q: Can I swap any ingredients?
A: Of course! Use what you have — swap cream for half-and-half or use a different cheese. This Copycat Panera Broccoli Cheese Soup is forgiving and flexible.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic, paired with bread for dipping.

Q: How do I know it’s perfectly cooked?
A: The vegetables should be tender and the soup thick and glossy; you’ll also notice that irresistible rich, cheesy smell.

Conclusion

Thanks for cooking with me — I hope this Copycat Panera Broccoli Cheese Soup becomes one of your go-to comfort meals. If you want to compare versions or see another home cook’s take, check out this classic Copycat Panera Broccoli Cheddar Soup Recipe, and for another blog-style copycat, take a look at Panera’s Broccoli Cheddar Soup | The Girl Who Ate Everything. Try it tonight, then make it your own — and please come back to share how yours turned out with this Copycat Panera Broccoli Cheese Soup.

Copycat Panera Broccoli Cheese Soup

A warm, creamy soup filled with broccoli and cheddar flavor, perfect for cozy nights and family dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Vegetables

• 1/4 cup unsalted butter Use unsalted butter so you can control the salt.
• 1/2 cup diced onion (yellow or white) Yellow onion gives a sweeter base.
• 1 cup shredded carrots Matchsticks cut in half-inch pieces work great.
• 2 1/2–3 cups broccoli florets, chopped small Fresher is better; however, frozen works in a pinch.

Liquids

• 1 1/2 cups chicken broth Use low-sodium if possible.
• 1 cup milk Skim or fat-free is fine.
• 1 cup heavy whipping cream For a luxurious, silky mouthfeel.

Thickening Agents and Seasonings

• 1/4 cup all-purpose flour Helps the soup thicken up perfectly.
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• pinch crushed red pepper flakes Adds a little heat and personality.

Cheese

• 2 cups shredded cheddar cheese A sharp cheddar gives the best flavor; grate it yourself for smoother melting.

Method

 

Cooking

1. Melt the butter in a large pot over medium-high heat.
2. Add the diced onions, shredded carrots, and chopped broccoli. Stir and cook for about 5 minutes, until the vegetables begin to soften.
3. Slowly pour in the chicken broth, followed by the milk and heavy cream. Stir as you pour.
4. Sprinkle the flour over the mixture and stir well to avoid lumps. Add the kosher salt, black pepper, and a pinch of crushed red pepper flakes.
5. Cook over medium heat, stirring often, until the soup thickens, about 10–15 minutes.
6. Turn the heat to low and add the shredded cheddar cheese. Stir until the cheese is melted and the soup is glossy and smooth.
7. Serve hot with extra shredded cheese or crusty bread on the side.

Notes

Chop vegetables in advance for a quicker meal. For a flavor twist, stir in a spoonful of Dijon mustard or a pinch of smoked paprika.