Copycat Panera Broccoli Cheddar Soup That’ll Ruin You for All Others

We need to talk about Panera. Specifically, that dangerously addictive copycat Panera broccoli cheddar soup that somehow tastes like a warm hug in a bread bowl. You know the one. The soup that makes you forget you walked in for a salad, but walked out $16 poorer and with carbs you didn’t plan for. No shame. We’ve all been there.

But what if I told you that you can recreate this cheesy green magic at home—with actual real ingredients—and still have enough cash leftover for your overpriced oat milk lattes? Buckle up, friend. You’re about to become the soup wizard your kitchen deserves.

Why This Copycat Panera Broccoli Cheddar Soup Is Life-Changing

Let’s be real—store-bought or canned versions don’t even come close. This copycat Panera broccoli cheddar soup is:

• Thick, rich, and gloriously cheesy
• Packed with tender broccoli and sweet carrots (so, it’s basically healthy, right?)
• Made in under 40 minutes. Yes, even if you’re hangry.
• Totally make-ahead and freezer-friendly
• The kind of soup that makes grilled cheese jealous

Serve it in a bread bowl and suddenly you’re a five-star chef. Or at least a soupfluencer. (That’s a thing, right?)

Ingredients for Copycat Panera Broccoli Cheddar Soup

• 4 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups half and half (or whole milk if you prefer lighter)
• 2 cups low sodium chicken broth (or veggie broth for vegetarian)
• 3 cups fresh broccoli florets, chopped small
• 1 cup shredded carrots (matchsticks work too)
• 1/4 tsp nutmeg (optional, but highly recommended)
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Substitutions: Use evaporated milk for a creamier version, or a blend of cheeses (cheddar + gouda = chef’s kiss). Plant-based butter and milk work too!

Tools & Kitchen Gadgets Used

Let’s make this easy-peasy cheesy:

• Large soup pot or Dutch oven
• Wooden spoon (for classic soup stirring theatrics)
• Whisk (gravy lumps = nope)
• Cheese grater (shred your own for best meltiness!)
• Cutting board + sharp knife
• Ladle (for fancy soup pouring moments)

How to Make Copycat Panera Broccoli Cheddar Soup

Step 1: Start with the Base

In your large pot, melt butter over medium heat. Add the onion and sauté for 3–4 minutes until soft and fragrant. Toss in garlic, give it 30 seconds to get cozy.

Step 2: Thicken Things Up

Whisk in the flour and stir continuously for about 1–2 minutes to create a roux. Slowly add the half and half, whisking constantly so it stays smooth and creamy.

Step 3: Build the Flavor

Pour in the broth, then add the chopped broccoli and carrots. Simmer uncovered for 20 minutes, or until the veggies are fork-tender and the kitchen smells like cozy dreams.

Step 4: Cheese Bomb Time

Stir in nutmeg, salt, and pepper. Remove from heat and slowly add the shredded cheddar, stirring until melted and velvety. Taste. Do a happy dance.

Step 5: Serve It Up

Ladle that creamy goodness into bowls—or bonus points: hollowed-out bread bowls. Garnish with more cheese, because why not?

Calories & Nutritional Info (Per Serving ~1.5 cups)

• Calories: ~420
• Protein: 16g
• Carbs: 20g
• Fat: 32g
• Fiber: 2g
• Calcium: High (thank the cheddar gods)

This is comfort food. Not a diet plan. And that’s okay.

Common Mistakes to Avoid

• Using pre-shredded cheese: It has anti-caking agents. Shred it yourself for meltier magic.
• Boiling the soup after adding cheese: This separates it into an oily mess. Yuck.
• Undercooking the veggies: We want tender, not crunchy broccoli.
• Not seasoning: Cheese isn’t magic—it still needs salt and a hint of nutmeg.
• Skipping the roux: That flour-butter magic is what makes the soup thick. Don’t ghost it.

Variations & Customizations

• Keto Version: Swap flour for almond flour and skip the carrots.
• Vegan Version: Use dairy-free butter, almond milk, and plant-based cheddar.
• Spicy Upgrade: Add cayenne pepper or diced jalapeños for heat lovers.

FAQ About Copycat Panera Broccoli Cheddar Soup

Q1: Can I freeze this soup? Yes, but it’s best without the cheese. Freeze before adding cheese, then stir it in fresh when reheating.

Q2: Can I use frozen broccoli? Totally! Just thaw and pat dry to avoid watering down the soup.

Q3: How do I reheat leftovers? Low and slow on the stove. Avoid boiling—cheese separation is real.

Q4: Can I make this gluten-free? Yep! Use a 1:1 gluten-free flour blend.

Q5: What cheese works best? Sharp cheddar is the gold standard. But feel free to mix in gouda, parmesan, or Monterey jack.

Q6: Is this soup healthy? Define healthy. It’s got broccoli and carrots. And cheese. It’s balanced, emotionally.

Q7: Can I add chicken or bacon? Umm, yes please. Both are epic add-ins if you want to bulk it up.

Final Thoughts

You just nailed the ultimate copycat Panera broccoli cheddar soup—without leaving your house or selling your soul to overpriced cafe chains. And let’s be honest, it might just taste better because you made it in your favorite sweatpants.

This soup is cozy, creamy, cheesy perfection. Make it once, and you’ll question every $9 soup you’ve ever bought.

Tag your bowl pics with #SoupGameStrong and prepare for your DMs to blow up. Or at least from your mom.