If you love the rich, creamy goodness of Panera’s Broccoli Cheese Soup, then this Copycat recipe is perfect for you! This version is incredibly easy to make at home and has all the comforting flavors you crave—tender broccoli in a velvety cheese soup base, with a perfect balance of spices and creamy texture. Whether you’re craving a cozy lunch, looking for a crowd-pleasing dinner, or preparing for a chilly day, this homemade soup is sure to become a favorite in your kitchen!

Why You’ll Love This Recipe

This Copycat Panera Broccoli Cheese Soup is the ultimate comfort food, full of flavor and creaminess. The broccoli is perfectly tender, the cheese sauce is rich and velvety, and the seasonings add just the right amount of depth. It’s easy to make, with simple ingredients you likely already have in your kitchen. You can enjoy it as a standalone meal or serve it alongside your favorite bread, such as a warm baguette or a bowl of freshly baked sourdough. Best of all, it’s made in one pot, which means less cleanup!

Ingredients

• 2 tablespoons unsalted butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 cups broccoli florets (fresh or frozen)

• 1 medium carrot, peeled and shredded (optional, for added color and sweetness)

• 3 cups vegetable broth (or chicken broth)

• 1 1/2 cups half-and-half (or whole milk for a lighter version)

• 1/4 cup all-purpose flour

• 2 cups shredded sharp cheddar cheese

• 1/2 teaspoon ground mustard (optional)

• 1/4 teaspoon garlic powder

• Salt and pepper to taste

• A pinch of cayenne pepper (optional, for a little heat)

• Fresh parsley or extra shredded cheese for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for about 3-4 minutes, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.

2. Add the broccoli and carrots: Add the broccoli florets and shredded carrot (if using) to the pot. Stir to combine with the onions and garlic.

3. Make the roux: Sprinkle the flour over the vegetables and stir well to coat them. Cook the mixture for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. This creates a roux that will thicken your soup.

4. Add the liquids: Gradually pour in the vegetable broth while stirring, ensuring that the flour mixture is evenly incorporated. Then, add the half-and-half (or milk) and stir to combine. Bring the soup to a simmer and cook for 10-12 minutes, until the broccoli is tender and the soup thickens slightly.

5. Blend the soup (optional): If you prefer a smoother texture, use an immersion blender to blend the soup directly in the pot. Alternatively, you can transfer a portion of the soup to a blender, blend until smooth, and then return it to the pot. If you like a chunkier soup, skip this step.

6. Add the cheese and seasonings: Lower the heat to low and gradually stir in the shredded cheddar cheese, making sure it melts smoothly into the soup. Add the ground mustard, garlic powder, cayenne pepper (if using), salt, and pepper to taste. Stir until the soup is rich, creamy, and perfectly seasoned.

7. Serve: Ladle the soup into bowls and garnish with fresh parsley or additional shredded cheese, if desired. Serve hot with a slice of bread for dipping.

8. Enjoy: Dive into the creamy, comforting goodness of your homemade Copycat Panera Broccoli Cheese Soup!

Servings and timing

• Servings: 4-6 servings

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Variations

• Vegan Broccoli Cheese Soup: Substitute the butter with olive oil, the half-and-half with coconut milk or almond milk, and the cheddar cheese with dairy-free cheese. You can also make your own vegan “cheese” sauce by blending soaked cashews with nutritional yeast, garlic, and lemon juice.

• Spicy Broccoli Cheese Soup: Add diced jalapeños or a sprinkle of chili flakes for a bit of spice.

• Add Protein: For a more hearty version, you can add cooked chicken, bacon, or sausage. Simply cook the meat separately and stir it into the soup at the end.

• Smooth and Creamy: For an even smoother soup, blend the entire mixture in a blender after cooking. If you prefer a thicker, creamier texture, you can add more cheese or reduce the amount of broth.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits, so you may want to add a little extra broth or milk when reheating.

• Freezing: While the soup can be frozen, the texture of the dairy may change slightly after thawing. To freeze, let the soup cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. To reheat, thaw in the fridge overnight and reheat on the stovetop, adding extra liquid if necessary.

FAQs

1. Can I use frozen broccoli?

Yes, frozen broccoli works great in this soup. Just be sure to thaw and drain any excess liquid before adding it to the soup.

2. Can I make this soup dairy-free?

Yes, you can make this soup dairy-free by using plant-based butter, milk, and cheese alternatives. Cashew cream or coconut milk can replace the half-and-half, and dairy-free cheese can replace the cheddar.

3. Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. Simply store it in the refrigerator and reheat it before serving. The flavors often develop and deepen after sitting for a few hours, making it even more delicious.

4. Can I add other vegetables to this soup?

Yes! You can add additional vegetables like cauliflower, leeks, or even corn for extra flavor and texture. Just make sure to cook the vegetables until they are tender.

5. How do I make the soup thicker?

To make the soup thicker, you can blend part of it or add a little more flour to the roux at the beginning. You can also use a potato masher to mash some of the broccoli in the soup to thicken it naturally.

6. Can I use a different type of cheese?

While cheddar cheese gives this soup its signature flavor, you can experiment with other cheeses like Gruyère, Gouda, or Monterey Jack for a different twist. Just make sure to use cheese that melts well.

7. Can I use a slow cooker to make this soup?

Yes! To make this soup in a slow cooker, sauté the onions, garlic, carrots, and celery in a separate pan, then add them to the slow cooker with the broth, potatoes, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cream, cheese, and spinach near the end of cooking.

8. How can I make the soup spicier?

If you like spice, add some red pepper flakes, cayenne pepper, or finely chopped jalapeños when sautéing the vegetables or with the seasonings in the soup.

9. Can I use vegetable stock instead of broth?

Yes, vegetable stock will work great as a substitute for vegetable broth. It may have a richer, more intense flavor, which can enhance the soup.

10. How do I keep the soup from curdling?

To prevent curdling, make sure to add the cream and cheese over low heat, stirring constantly, and avoid boiling the soup once the cream is added. Also, if using milk, consider using whole milk instead of lower-fat versions for a creamier texture.

Conclusion

Copycat Panera Broccoli Cheese Soup is a comforting, creamy, and flavorful dish that’s sure to become a family favorite. With tender broccoli, rich cheese, and a smooth, velvety broth, this soup is a perfect choice for a cozy dinner or lunch. It’s easy to make, customizable, and incredibly satisfying, whether you’re serving it on a cold day or for a special occasion. Enjoy the warmth and comfort of this homemade version of a beloved classic!