Panera’s Broccoli Cheddar Soup

Get ready for the ultimate bowl of comfort! Panera’s Broccoli Cheddar Soup is absolutely dreamy—velvety-smooth, ultra-creamy, and packed with tender broccoli and gooey cheddar cheese. It’s rich, flavorful, and perfectly satisfying.

What makes this soup a must-try? It comes together in one pot, tastes just like the original (maybe better!), and is always a hit with kids and adults alike. Plus, a steamy bowl is like a warm hug on a chilly evening.

This is my go-to recipe when I’m craving a cozy lunch or a simple weeknight dinner that feels special. Inspired by everyone’s favorite Panera classic, it’s become a family staple in our home.

Why You'll Love This Recipe

• So easy and quick! Perfect for busy weeknights—just 45 minutes from start to finish.
• Delivers rich, restaurant-style flavor with simple, wholesome ingredients.
• Family-friendly crowd-pleaser—even picky eaters will ask for seconds.
• Freezes beautifully for meal prep or future comfort cravings.

Key Ingredients for Panera’s Broccoli Cheddar Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Broccoli

As the star ingredient, broccoli adds fresh, earthy flavor and a hearty texture to each spoonful. Cut it into small, bite-sized florets for even cooking and perfect spoonfuls in every bite. Both fresh and frozen broccoli work well here—just thaw and drain if using frozen. You can finely chop the stems and add them in too, so nothing goes to waste!

Carrots

Carrots provide a subtle sweetness and beautiful color, balancing the richness of the cheese. Shred them finely for the classic Panera texture, or julienne for more bite. If you’re short on time, pre-shredded carrots from the store are a great shortcut.

Sharp Cheddar Cheese

This soup’s irresistibly cheesy flavor comes from freshly grated sharp cheddar. Grate your own for the smoothest melt (pre-shredded cheese has additives that make soups grainy). You can blend sharp and mild cheddar, or even sprinkle in a little white cheddar for extra depth.

Half-and-Half

Half-and-half gives the soup its signature creamy texture without being too heavy. Whole milk is a lighter substitute, or go all-in with heavy cream for extra indulgence. For a lighter twist, try a blend of milk and Greek yogurt—just whisk it in at the end to avoid curdling.

Vegetable or Chicken Broth

Broth infuses the soup with savory flavor and brings it all together. Use a good-quality low-sodium broth to control the saltiness. Vegetable broth keeps the soup vegetarian, while chicken broth adds a classic, cozy depth.

Instructions for Panera’s Broccoli Cheddar Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Start by melting butter in a large pot or Dutch oven over medium heat. Add in the diced onion and garlic, then cook for about 4 minutes, stirring occasionally, until the onion is soft and translucent and the garlic is fragrant. This creates a flavorful base for your soup.

Build the Roux

Sprinkle the flour over the sauteed onion and garlic. Stir constantly for about 2 minutes until the flour blends with the butter, forming a smooth, pale roux. This will thicken your soup and give it a luscious body—just be sure not to let it brown.

Add Broth and Simmer

Slowly whisk in the broth, ensuring there are no lumps. Add the shredded carrots and chopped broccoli. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15–18 minutes until the broccoli is tender but still vibrant green.

Stir in Half-and-Half and Seasonings

Reduce the heat to low. Gradually pour in the half-and-half while stirring. Add salt, pepper, and nutmeg, then let the soup gently simmer for another 5 minutes. Don’t let it boil—this keeps it extra creamy and prevents curdling.

Blend and Add the Cheese

For that classic creamy texture, use an immersion blender (or transfer half the soup to a blender) and pulse lightly until some of the vegetables are smooth and some remain chunky. Stir in the grated cheddar (and optional Parmesan) a handful at a time, continuing to stir until completely melted. Taste and adjust salt and pepper as needed.

Serve and Enjoy

Ladle the hot soup into bowls and top with extra shredded cheddar or a sprinkle of black pepper. Pair with crusty bread for the full Panera experience!

Recipe Variations

Make It Vegetarian

Use vegetable broth instead of chicken broth to keep the soup completely meat-free. You’ll still get a rich, savory flavor without any compromise!

Gluten-Free Twist

To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch (use half as much cornstarch). The soup will still turn out perfectly creamy.

Switch Up the Cheese

Experiment with your cheeses! White cheddar, smoked gouda, or a bit of gruyere give this soup a fun twist. You can also add a spoonful of cream cheese for extra silkiness.

Lighten It Up

Opt for whole milk or 2% milk instead of half-and-half for a lighter but still creamy bowl. Skipping the extra Parmesan also reduces richness without sacrificing flavor.

Add More Veggies

Stir in cauliflower, extra carrots, or a handful of baby spinach at the end for a veggie-packed version that kids and grownups will both love.

Serving Suggestions

For the coziest meal, serve your Panera’s Broccoli Cheddar Soup with a hunk of warm, crusty baguette or a classic sourdough bread bowl. Add a side salad with a tangy vinaigrette to offset the richness, and top each bowl with extra shredded cheddar and a sprinkle of cracked black pepper. Perfect for lunch, dinner, or a hearty starter at your next gathering!

Storage and Reheating

Allow leftovers to cool before storing in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally until fully heated—avoid boiling to keep the soup smooth. You can also microwave in 30-second intervals, stirring in between. For longer storage, freeze portions (without cheese if possible) for up to 2 months—just thaw overnight in the fridge and stir in fresh cheese as you reheat for best results!

Frequently Asked Questions About Panera’s Broccoli Cheddar Soup (FAQ)

Q: Can I use frozen broccoli for this recipe?
A: Absolutely! Just thaw and drain the broccoli first. The texture will be slightly softer, but the flavor is just as delicious.

Q: How do I keep my soup from becoming grainy?
A: Always use freshly grated cheese and add it off-heat or on very low heat to ensure it melts smoothly without breaking or clumping.

Q: Can I make this soup ahead of time?
A: Yes, it’s perfect for meal prep. The flavors deepen as it rests—just reheat gently and stir well before serving.

Wrap yourself in a blanket and dive into a bowl of this ultra-creamy, cheesy Panera’s Broccoli Cheddar Soup! It’s cozy, quick, and totally satisfying. Let me know what you think—leave a comment or a rating if you give it a try. Happy soup-making!