Panera Bread Broccoli Cheddar Soup

Share this recipe:

This Panera Bread Broccoli Cheddar Soup (copycat) is rich and creamy, super cheesy, easy, and quick to make. This scrumptious soup is made completely in one pot with just a few simple ingredients, it is ready for you to enjoy within 30 minutes!

• 

I have to admit that Panera bread is one of my favorite places to grab a quick lunch. And their broccoli cheddar soup bread bowl is one of my favorite soups, and trust me when I say it’s not the broccoli so much that does it for me. 

This broccoli cheese soup is rich with cheddar cheese and a creamy sauce. And if you haven’t tried Panera Bread Broccoli Cheddar Soup, you are missing out. 

However, no need to keep missing out on this creamy broccoli and cheese soup.

Key Ingredients

The ingredients used in this soup is what makes this soup stand out. You can make this broccoli cheddar soup as rich or as thin as you’d like. 

• 

The roux is made slightly differently than a traditional broccoli cheddar soup. 

Instead of preparing the roux first and adding in the ingredients later, this Panera Bread Broccoli Cheddar Soup is made in one pot then is puréed to a creamy or chunky texture, if desired, for you to enjoy. 

To make this soup, you’ll need a medium size pot and an immersion blender. 

The full list ingredients with the exact measurement are listed below in the recipe card. 

• Butter: We recommend you use unsalted butter. This will allow you complete control of how much sodium is added to the soup. 

• Broccoli: You’ll need 1 head of broccoli which is about 1 pound.

• Carrots: We used one large carrot which was purchased from our local farmer’s market. You can also use 3 small carrots. You can also use baby carrots if you prefer. You’ll need a 1-pound bag. 

• Onion & Celery: You may use white or yellow onion. Be sure to chop or dice your onion and celery to make it easier to blend. These two ingredients will add savory depth of flavor.

• Flour Or Corn Starch: In this recipe we used corn starch. However, if you are not a fan of corn starch or only have flour on hand, feel free to use whichever one is available. Either the flour or the corn starch will help to thicken the soup. 

• Heavy Cream, Half and Half, Or Milk: In this recipe, we used half and half, but feel free to use heavy cream or milk to provide richness to the soup. Heavy cream, half and half, or milk is what makes the soup nice and creamy. 

• Chicken Broth: It is best to use low sodium chicken broth. However, if you’d prefer to use vegetable broth, that’s perfectly fine. Be mindful the flavor might alter slightly.  

• Spices & Herbs:  The allspice will make a difference in this soup. We also included minced garlic, and of course salt and pepper to taste. However, feel free to experiment with nutmeg, cloves, cinnamon, or paprika. Use fresh parsley instead of parsley flakes for a richer herbal flavor. 

• Cheddar Cheese: Next to the broccoli, this is the star ingredient in this soup. We recommend you do not already shredded cheese as it may make your soup slightly grainy. Instead seek out a good quality block of cheese. We used sharp cheddar in this recipe. 

How To Prepare

• 

• Cut, Chop & Dice: Cut out the broccoli florets (reserve a few pieces to add later). Chop and dice the onion, celery, and garlic. Grate the cheese and place it in the refrigerator until ready to use.

• Cook Onion: In a medium size Dutch oven or pan, melt the butter over medium heat. Next, add in the chopped or diced onion and cook for 1 minute.  

• Add The Ingredients: Add in the broccoli and carrots, onion, celery, and garlic. Cover and cook for about 5 minutes.

• Add In Liquids: Pour in the chicken broth and stir well. Cover and allow the carrots and broccoli to cook until soft.

• Blend: Lower the heat to medium low. Use an immersion blender to blend the ingredients in the pot, carefully. Feel free to leave a few lumps if preferred. Next, add in the milk or half and half.

• Season & Add Cheese: Season with salt and pepper, and allspice. Stir well to combine. Then add in the cheese. Continue to stir until the cheese has melted (over medium low heat). Taste for seasoning and adjust as necessary.

• Finish & Serve: Add the reserved broccoli and simmer for 8-10 minutes on low heat. Top with more cheddar cheese if desired and garnish with fresh parsley and croutons when serving. Enjoy!

• 

How To Make Panera Bread Broccoli Cheddar Soup Vegan?

You can definitely make this delightful soup vegan. To accomplish this, of course some of the ingredients will be swap out. Here’s what you’ll need. 

• 

• Of course, you’ll need the broccoli florets. Best to use fresh instead of frozen ones as this will provide a stronger broccoli flavor.

• You’ll need substance. You’ll need flour or corn starch. You’ll also need to use nuts like cashews and potatoes to help give it that creamy texture.

• Use lot of carrots: The carrots will provide nutrient but will also provide a beautiful color. 

• Don’t forget the spices. The soup requires flavor, of course! Use salt and pepper to taste, herbs (parsley), celery and onions as well as garlic, and of course the allspice.

• Add in the liquid. Use low sodium vegetable broth or stock to add a depth of flavor. 

First, start sauté the onions, carrots, celery, cashews, and broccoli. For faster cooking, cover the pan with a lid. Cook until the ingredients are soft. 

Next, add in the potatoes and garlic. Stir well to combine then add in the vegetable broth cover with the lid and simmer.

When the potatoes have nicely softened, instead of using an immersion blender, transfer the soup to a good quality blender and blend to a smooth consistency. 

Return the soup to the pan, adjust the liquid if needed, add the remaining broccoli florets and simmer over low heat for about 8-10 minutes. Season with salt and pepper to taste. To brighten up the soup, feel free to add either 1 tablespoon of apple cider vinegar or just from half of lemon. Serve warm and enjoy. 

• 

Broccoli Cheddar Soup Frequently Asked Questions (FAQ)

Do I Use Fresh Or Frozen Broccoli?

We recommend using fresh broccoli as this will provide the best result. To save time, feel free to use pre-cut fresh broccoli florets.

Is Panera Bread Broccoli Cheddar Soup Healthy?

This soup can be healthy depending on the ingredients you use. If in doubt, follow our method used to make this soup vegan. 

Can I Make This Soup In Advance?

Yes, you sure can! This soup can be made ahead of time and can be part of meal prep.  You can make this soup the day before, or in advance and freeze it. The soup will last in the freezer for up to 3 months, and longer in the deep freezer. 

Is the broccoli cheddar soup at Panera vegetarian?

No. The broccoli cheddar soup at Panera is not vegetarian. The soup includes cheese, chicken broth, and half and half or milk. 

Is Panera Bread Broccoli Cheddar Soup Gluten-Free?

YES! Here’s why.  To make the roux, which is the white sauce, you will need a thickening agent. Though flour is often used to prepare the roux. Instead, In a small bowl, we added ¼ cup of cornstarch mixed with milk then added it to the soup to help thicken it.

Chef’s Tips For Best Results

• Blender: We recommend using an immersion blender as this is a one pan meal, it will help avoid unnecessary messes and spills, as well as it is also helpful to avoid burns. However, if you do not have an immersion blender, that’s perfectly fine. A standard blender will also work. If using a standard blender, it is best to work in batches for best results.

• Cheese: When it comes to cheese, avoid using pre-shredded cheese as this may make the soup grainy. It is best to use a good quality sharp cheddar cheese and grate it yourself. This will make the soup rich, thick, and creamy. 

• 

• Add Crunch: Be sure to set aside about ¼ cup of broccoli florets to add to the soup for texture. If you’d like it crunchy add uncooked broccoli toward the end; about 5 minutes before serving. This will provide some crunchiness to the soup. 

• Texture: Leave some texture when blending. Best to blend a few times and leaving a few chunks of broccoli and carrots for texture. 

• Use fresh ingredients: Use fresh herbs and garlic. This will provide depth of flavor. 

• Be mindful of the liquid: If broth isn’t something you’d use, opt in for water. Water will also allow you to have more control of the sodium that’s added. 

• Don’t skip the allspice. This is one of the key ingredients in this soup and it’s a secret ingredient. This will add a robust earthy, nutty, flavor. 

• The best part about this Panera Bread Broccoli Cheddar Soup is, you can easily make it at home and enjoy the experience as if you were eating the soup at Panera. It tastes just like it.

• 

How To Serve

This broccoli cheese soup is perfect to serve throughout the year. This soup is perfect with a side of bread, like this milk buns. 

How To Store & Freeze

You can store any leftover broccoli cheese soup in an airtight container in your fridge for up to 3 days, and 3 months in the freezer.

How To Reheat

You can reheat your soup in the microwave or on the stovetop over low heat. 

If you love this Panera Bread Broccoli Cheddar Soup, try one of these soups next: 

French Onion Soup

Turkish Lentil Soup

Pumpkin Carrot Soup

Instant Pot Cabbage Soup

Tomato Soup

Soup Joumou (Haitian Squash Soup)

We would love to know if you tried this recipe. Please tag us on Instagram or Facebook so we can see your beautiful dish.

We would also appreciate a star rating below.