Name: Panera Broccoli Cheese Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup butter; ½ Medium onion chopped; ¼ cup flour; 2 cups chicken broth; 2 cups half-and-half cream; 3 cups broccoli about ½ lb; 1 cup carrot grated; nutmeg little sprinkle; 8 oz sharp cheddar cheese grated, about 2 cups; salt and pepper to taste; bread bowls

There’s something truly comforting about a bowl of thick, cheesy broccoli soup — especially when the weather starts to cool down. This Panera Broccoli Cheese Soup copycat brings that creamy, dreamy restaurant favorite right into your own kitchen in about 35 minutes. And honestly? It might even taste better homemade.

I started making this soup during a stretch of back-to-back rainy days. I craved something rich but still packed with vegetables, and this soup delivered every time. It’s the kind of recipe that feels cozy and satisfying, but it’s also simple enough to whip up after a long day — no fuss, just good food in a warm bowl.

If you’re a soup lover like me, this one is going to earn a top spot in your fall and winter rotation.

Why You’ll Love This Soup

This soup is pure comfort — thick, velvety, cheesy, and loaded with tender broccoli and sweet carrots. What makes it so good is the balance of flavors: the sharp cheddar adds depth, the onion builds a savory base, and the nutmeg brings just a whisper of warmth that ties everything together.

It’s also a surprisingly flexible recipe. You can use fresh or frozen broccoli, switch up the broth, or adjust the texture depending on whether you want it chunky or smooth. It reheats beautifully and makes a great next-day lunch with a side of crusty bread.

And let’s be honest: any soup that comes with the option of a bread bowl is already winning.

Ingredient Notes & Tips

Here’s what you’ll need to make your own version of this classic broccoli cheddar soup — and a few notes from my kitchen to yours:

Butter: A good base for any creamy soup. It helps sauté the onions and forms the roux for thickening. Don’t skimp here.
Yellow Onion: I like yellow onions for this because they mellow out and turn sweet as they cook. Chop them finely so they melt into the soup base.
Flour: Helps thicken the soup when combined with the butter — whisk it constantly so it doesn’t clump.
Half & Half: Gives the soup its rich, creamy body. You can use whole milk in a pinch, but half & half makes it restaurant-worthy.
Chicken Broth: I prefer homemade or low-sodium store-bought so I can better control the saltiness.
Fresh Broccoli: Chop it small so it cooks quickly. You can also pulse part of it in a blender if you prefer a smoother texture.
Carrots: I shred mine fresh using a box grater. They add a touch of natural sweetness and color to the soup.
Sharp Cheddar Cheese: The sharper the better — it brings that signature tang. I always grate it myself (bagged shredded cheese doesn’t melt quite as smoothly).
Nutmeg: Just a pinch brings a warm, almost nutty background flavor. Don’t overdo it — a little goes a long way.
Salt & Pepper: Adjust to taste at the end. The cheese adds salt too, so taste before you season.

How to Make It (Step-by-Step)

1. Sauté the Onion:
In a large pot over medium heat, melt ¼ cup of butter. Add the chopped onion and sauté for about 5 minutes, or until golden and fragrant.

2. Make the Roux:
Sprinkle in ¼ cup of flour and whisk constantly for 1 minute. This creates a thick base that will give your soup that creamy texture.

3. Add Liquids:
Slowly pour in 2 cups of chicken broth while whisking to avoid lumps. Then add 2 cups of half & half and whisk again until fully combined.

4. Add Veggies:
Stir in 3 cups (about ½ lb) of chopped broccoli and 1 cup of grated carrots. Season with salt and pepper. Bring to a gentle boil, then lower the heat and let it simmer for 20 minutes, stirring occasionally.

5. Add Cheese & Nutmeg:
Once the vegetables are tender, add a pinch of nutmeg and stir in 2 cups of sharp cheddar cheese. Remove the pot from the heat and keep stirring until the cheese is fully melted and the soup is smooth.

6. Serve:
Ladle into bowls (or bread bowls if you’re feeling fancy), garnish with a little extra cheese and freshly cracked black pepper, and serve hot.

Serving Suggestions

Here are a few ways I love to enjoy this soup:

Bread Bowls: If you can find sourdough bread bowls, go for it — they soak up the soup beautifully.
With Crusty Bread: A warm baguette or even garlic toast is perfect for dipping.
With a Side Salad: Keep it light with a simple green salad dressed in lemon vinaigrette for a balanced meal.
As a Starter: Serve a small cup alongside grilled sandwiches or roasted chicken for a cozy dinner combo.

Helpful Tips for Perfect Soup

Grate Your Own Cheese: It melts better and avoids that grainy texture that sometimes comes with pre-shredded cheese.
Control the Simmer: Once you add the dairy and cheese, keep the heat low to avoid curdling.
Texture Preference: For a smoother soup, blend part of it with an immersion blender. For chunkier texture, just leave it as is.
Make It Vegetarian: Use veggie broth instead of chicken broth for a fully vegetarian version.

Storage & Reheating

Fridge: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheat Gently: Warm on the stovetop over low heat, stirring often. Add a splash of broth or milk if it’s too thick.
Freezing Tip: Because of the dairy and cheese, this soup can separate a bit when frozen. If you freeze it, thaw fully in the fridge and reheat gently while whisking to bring it back together.

Final Thoughts

This Panera Broccoli Cheese Soup copycat hits all the right notes — it’s warm, creamy, cheesy, and packed with nourishing veggies. It’s the kind of meal that feels like a hug in a bowl and makes even a regular weeknight feel special.

Once you’ve made it at home, you might find yourself skipping the takeout line altogether. And the best part? You can make it exactly the way you like it, with fresh ingredients and plenty of cheese.

Yield: 4