Copycat Panera Bread Broccoli Cheese Soup
Every spoonful of this soup instantly transports me to a cozy corner booth at Panera Bread, where that comforting aroma of broccoli cheese soup wafts through the air. Recreating that experience in my own kitchen became a mission, and I’m proud to say this version hits all the right notes. Creamy, cheesy, and loaded with tender broccoli and carrots, it’s my go-to recipe when I’m craving something hearty yet familiar.
I’ve always had a soft spot for this soup, especially on chilly evenings when all I want is to wrap my hands around a warm bowl. Making it at home not only brings satisfaction but also lets me tweak it exactly to my liking—a little extra sharp cheddar, a touch more seasoning, and always that perfectly softened broccoli. It has now become a staple in my meal rotation, especially when I want to impress with minimal effort.
Beyond the taste, what I truly love is how approachable this soup is. You don’t need fancy ingredients or expert skills, and yet the end result tastes just like it was ladled out by a Panera chef. Plus, when served in a bread bowl or alongside a crusty slice of homemade bread, it easily rivals the restaurant version.
Why You’ll Love This Copycat Panera Bread Broccoli Cheese Soup
This recipe brings the beloved flavors of Panera Bread right into your kitchen, saving you a trip while offering all the creamy, cheesy satisfaction you crave. It’s easy to prepare and perfect for a comforting lunch or dinner. You’ll appreciate the rich, velvety texture, thanks to a roux-based foundation and generous amounts of cheddar. Whether you enjoy it with warm rolls or inside a bread bowl, this soup delivers restaurant-quality flavor at home.
If you love cheesy comfort food like this, you should also check out the creamy garlic chicken breasts or dive into the hearty flavors of creamy Tuscan sausage pasta. And for a unique veggie-packed meal, don’t miss the giant zucchini parmesan.
Ingredients
Fresh broccoli is essential for that vibrant green color and subtle bite. I prefer using the florets and a bit of the tender stalks, finely chopped.
Shredded carrots not only add sweetness but also a pop of color that makes the soup visually appealing.
White or yellow onion is the aromatic base of the soup, sautéed until translucent to deepen the flavor.
Minced garlic gives the soup a warm, savory backbone that complements the richness of the cheese.
Unsalted butter is used to cook the vegetables and forms the base of the roux, bringing a luxurious texture.
All-purpose flour is key to thickening the soup, allowing that classic creamy consistency.
Chicken broth adds depth of flavor, but you can substitute with vegetable broth for a vegetarian version.
Half-and-half gives the soup a creamy, indulgent mouthfeel without being too heavy.
Sharp cheddar cheese is the hero ingredient here. It melts into the soup, creating that signature tangy richness.
Salt and black pepper help balance the flavors and should be adjusted to taste.
How to Make Copycat Panera Bread Broccoli Cheese Soup
Step 1: Sauté the Aromatics
In a large pot, melt butter over medium heat. Add chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Step 2: Create the Roux
Stir in the flour and whisk constantly for 1-2 minutes to form a smooth paste. This step is crucial for thickening the soup.
Step 3: Add Liquids
Slowly whisk in the chicken broth and half-and-half. Continue whisking until the mixture is smooth and starts to thicken.
Step 4: Simmer the Vegetables
Add chopped broccoli and shredded carrots. Reduce heat and simmer uncovered for about 20 minutes, or until the vegetables are tender.
Step 5: Blend (Optional)
For a smoother texture, use an immersion blender to blend part or all of the soup to your desired consistency.
Step 6: Add Cheese and Season
Stir in the shredded cheddar cheese until melted. Season with salt and pepper to taste. Serve warm.
Recipe Variations and Possible Substitutions
If you’re looking to switch things up, this recipe is incredibly adaptable. For a vegetarian version, just use vegetable broth instead of chicken broth. Want it even creamier? Swap the half-and-half for heavy cream, or use whole milk for a lighter option. You can also experiment with different cheeses—try white cheddar, Gruyère, or a mix for a gourmet twist.
For a heartier soup, add diced potatoes or even small pasta like orzo. If you’re short on broccoli, frozen works well in a pinch. And for those who like a kick, a dash of cayenne or smoked paprika elevates the flavor beautifully.
Serving and Pairing Suggestions
This soup is a dream when served in a warm bread bowl, just like Panera does. Alternatively, pair it with crusty baguette slices or soft dinner rolls to soak up every last drop. It also makes a fantastic starter for dinner parties or holiday gatherings.
To round out the meal, serve it alongside a fresh green salad or a sandwich like a classic grilled cheese or turkey panini. The balance of crisp and creamy is unbeatable.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm the soup gently over medium-low heat, stirring occasionally. Avoid boiling, as this can cause the dairy to separate.
You can freeze this soup, though the texture may change slightly due to the dairy. Let it cool completely, then freeze in individual portions. Reheat from frozen by thawing overnight in the fridge and then gently warming on the stove.
FAQs
Can I freeze Copycat Panera Bread Broccoli Cheese Soup?
Yes, you can freeze it. Just keep in mind the texture might change slightly after thawing due to the dairy. Cool it completely before freezing in airtight containers.
What cheese is best for Copycat Panera Bread Broccoli Cheese Soup?
Sharp cheddar cheese gives the soup its classic tangy flavor, but you can also use a mix with white cheddar or Gruyère for added depth.
Can I make Copycat Panera Bread Broccoli Cheese Soup vegetarian?
Absolutely. Substitute chicken broth with vegetable broth, and ensure your cheese is vegetarian-friendly.
How do I thicken Copycat Panera Bread Broccoli Cheese Soup?
The flour and butter roux is key for thickening. If it’s still too thin, you can simmer it longer uncovered or add a cornstarch slurry.
Related Recipe You’ll Like
If you love this Copycat Panera Bread Broccoli Cheese Soup, you’ll definitely want to try my creamy garlic butter chicken rotini in parmesan sauce for another comforting and indulgent meal. For something equally rich and cozy, the sour cream beef noodle casserole is a family favorite that never disappoints.
Save and Share This Recipe for Later
Don’t let this delicious recipe get lost in the shuffle—pin it to your Pinterest board for cozy dinners or comfort food cravings. Sharing is caring, so feel free to send this to fellow soup lovers, post it in your favorite foodie groups, or share the link on social media. It’s too good to keep to yourself!
Copycat Panera Bread Broccoli Cheese Soup
This Copycat Panera Bread Broccoli Cheese Soup is rich, creamy, and packed with fresh broccoli, shredded carrots, and sharp cheddar cheese. A comforting, restaurant-style dish that’s perfect for cozy nights at home, this homemade version offers all the beloved flavors of the original with even more customizable comfort. Perfectly thickened with a roux and balanced with aromatic onion and garlic, it’s hearty, satisfying, and a must-have recipe for any soup lover.
Ingredients
- 4 cups fresh broccoli, chopped
- 1 cup shredded carrots
- 1 small white or yellow onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups half-and-half
- 2 cups sharp cheddar cheese, shredded
- Salt and black pepper, to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and garlic; cook until softened, about 3-4 minutes.
- Stir in flour and whisk for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth and half-and-half, stirring until the mixture thickens.
- Add broccoli and carrots. Reduce heat and simmer uncovered for 20 minutes, or until vegetables are tender.
- Optional: Use an immersion blender to puree part or all of the soup for a smoother texture.
- Stir in shredded cheddar cheese until melted. Season with salt and pepper. Serve warm.
Notes
- Use fresh or frozen broccoli based on availability.
- Customize with other cheeses like Gruyère or white cheddar.
- For extra richness, substitute half-and-half with heavy cream.
- Avoid boiling after adding cheese to prevent curdling.
