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soup in bowl topped with bread and broccoli
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Panera Bread Broccoli Cheddar Soup - Copycat

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 cheddar soup that’s so comforting and delicious. You can easily make it at home and it tastes just like the one from Panera!
Course Dinner, Lunch, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 People
Calories 340kcal

Equipment

  • Dutch Oven
  • Saucepan

Ingredients

  • ½ stick butter about ¼ cup
  • cup yellow onions chopped
  • 2 ½ cups broccoli florets Or 1 Broccoli Head (about 1 Lb.)
  • 1 large carrot peeled and chopped
  • 2 cloves garlic minced
  • ¼ cup chopped celery
  • 2 cups chicken broth
  • 2 cups half & half or milk (reserve ¼ cup to mix with the corn starch)
  • 2 cups cheddar cheese grated
  • ¼ cup cornstarch
  • Salt and pepper to taste
  • 1 teaspoon allspice

Vegan Version

  • 1 Head broccoli cut out florets
  • 2 tbsp. Olive Oil
  • Cup Chopped onion
  • 3 Large Carrots
  • 1 Cup Cashews
  • 2 Large Potatoes
  • 2 Garlic cloves
  • ¼ Cup Celery
  • 2 Cups Vegetable broth (low sodium) plus more if needed; reserve ¼ cup to mix with the corn starch
  • ¼ Cup Corn Starch
  • 1 Tsp. allspice
  • salt and pepper to taste
  • Fresh chopped parsley for garnishing and seasoning
  • croutons for topping optional

Instructions

  • 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. 
    step-by-step-guide
  • 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. 
    Stir Well: In small bowl, mix together the ¼ cup milk and cornstarch. Pour the cornstarch mixture to the soup and immediately add in the milk or half and half. Stir to combine. 
    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!
    soup in bowl topped with bread and broccoli

How To Make Broccoli Cheddar Soup Vegan

  • 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. 
    chopped ingredients on cutting board
  • 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. 
    ingredients dutch oven

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
 
Calories are estimated per serving.
 
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Nutrition

Serving: 6People | Calories: 340kcal | Carbohydrates: 12g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 348mg | Fiber: 281g | Sugar: 2g | Vitamin A: 2450IU | Vitamin C: 16.5mg | Calcium: 400mg | Iron: 0.2mg