This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
I promise that with just one bite of this copycat Panera Bread Broccoli Cheddar Soup, you’ll be hooked! It’s ultra creamy with broccoli, shredded carrots, and a hint of nutmeg, all cooked together with melted cheese. This soup is delicious and easy to make!
A Reader’s Review
This recipe is AWESOME!!! Love this soup, easy to make, follow recipe exactly and it comes out perfect! Is better than Panera!!
Why This Soup Is Even Better Than Panera
- Restaurant Quality at Home: Every spoonful tastes just like Panera. The perfect balance of cheese, broccoli, and a velvety cream base.
- Cozy and Comforting: Made all in one pot with simple ingredients, and ready in just 30 minutes.
- Picky Eater Approved: This soup is a tried and true classic that I can always count on my family to love!
Broccoli Cheddar Soup Ingredients
- Cream Substitute: Swap half-and-half with heavy cream for a thicker soup or whole milk for a lighter one.
- Shred Cheese from the Block: Skip pre-shredded. Freshly shredded cheese melts smoothly, giving a silky, lump-free texture.
- Broccoli: I use fresh broccoli, but if you use frozen, cook it in the microwave first, then add it once the veggies are done sauteing.
- Nutmeg: Start small ⅛ teaspoon, then taste and add more, ⅛ teaspoon at a time.
- Vegetarian Option: Use vegetable broth instead of chicken to make it vegetarian. Flavor stays rich and savory.
- Make It Gluten-Free: Use gluten-free flour or a cornstarch slurry instead of all-purpose flour for the roux.
- Add Some Heat: Stir in a pinch of cayenne or red pepper flakes for a little kick.
How to Make Broccoli Cheddar Soup
This broccoli cheese soup comes together super easily, and it’s a great meal to make ahead of time and eat for lunch or dinner. Few things beat a warm bowl of soup, homemade rolls, and a crisp salad on a cold day.
- Make a Roux: Sauté the onion in 1 tablespoon of melted butter and set aside. In a large pot, stir the melted butter and flour over medium heat for about 3-4 minutes.
- Whisk: Slowly whisk in half and half of the chicken stock. Let it simmer for about 20 minutes.
- Add Vegetables: Add the broccoli, carrots, and onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
- Add Seasonings and Cheese: Add nutmeg, salt, pepper, and sharp cheddar cheese. Let the cheese melt, and then serve. For a smoother broccoli cheddar soup, puree it with an immersion blender.
Alyssa’s Pro Tip
Nutmeg: I list ½ teaspoon of nutmeg in the recipe, but start small ( ⅛ teaspoon) and add more to taste. Nutmeg can sneak up on you. If you’re sensitive to it, even a little too much can take over the flavor.
Broccoli Cheese Soup Slow Cooker Instructions
- Make a Roux: Whisk together the flour and butter to make a roux.
- Combine: Add all of the ingredients to your slow cooker, but leave out the cheese and milk.
- Cook: Cook on high for 3-4 hours or low for 5-6 hours.
- Add in Dairy Ingredients: About 20 minutes before the soup is done, add in the milk and cheese to the slow cooker. Cook everything together for about 20 minutes. It’s ready to serve when the cheese is all melted.
Pin this now to find it later
Pin It
Copycat Panera Broccoli Cheddar Soup
Ingredients
- 1 tablespoon unsalted butter
- 1/2 medium white onion, chopped
- 1/4 cup unsalted butter, melted
- 1/4 cup all purpose flour
- 3 cups half-and-half
- 3 cups chicken stock
- 2 cups fresh broccoli florets
- 1 cup carrots, shredded
- 1/2 teaspoon nutmeg
- 3 cups sharp cheddar cheese, grated
- salt and pepper to taste
Instructions
- Sauté 1/2 medium white onion, in 1 tablespoon unsalted butter and set aside. In a large pot, whisk together the melted 1/4 cup unsalted butter, and 1/4 cup all purpose flour over medium heat for about 3-4 minutes.
- Slowly whisk in 3 cups half-and-half and 3 cups chicken stock. Let it simmer for about 20 minutes.
- Add 2 cups fresh broccoli florets, 1 cup carrots,and sautéed onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
- Add 1/2 teaspoon nutmeg, salt and pepper to taste, and 3 cups sharp cheddar cheese,. Let the cheese melt, and then serve. For a smoother soup, you can puree the soup.
Video
Notes
Storage & Reheating Instructions
- In the refrigerator: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for 4–5 days.
- In the freezer: Once cooled, pour the soup into a labeled ziplock bag and lay it flat in the freezer. It keeps well for up to 1 month.
- Reheating: Warm the soup in a saucepan over low to medium heat for 4–5 minutes, or microwave in 1–2 minute increments, stirring between each until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Soups To Try
*sigh* every time I’ve tried this recipe it comes out to thin
If it is too thin perhaps you are not letting the simmering go on long enough. That needs done after you add the half/half and the stock. This step allows for the mixture to cook down a little and allows the flour to thicken the mixture. If you add the carrots and broccoli and cheese too soon, or prior to the thickening, I do not think the soup will thicken properly.
just finished making this soup came out so good. thank you so much. i use to go buy it all the time and waste time and money , now i came just make it and put it in the frig , thank yopu so much love youuuu!
suggestion- i would leave out the nutmeg
I wish that chefs and cooks was held realize that nutmeg not only causes allergic reactions but also triggers migraines.
But all that being said I love this soup..minus the nutmeg 🙂
I highly recommend using garlic salt!!!! The diff is crazy, the garlic adds tons of flavor! Plus I used medium cheddar cheese. It was too mild, go with the sharp!
Thanks for the great recipe!! Made this the other night and my husband and sons loved it! My ten year old couldn’t stop talking about it (he is picky so I was thrilled!)! I did substitute paprika for the nutmeg and it was great! Looking forward to trying some more of your recipes!
This recipe was delicious! I have made it a few times now, and recently warped it into a Broccoli, Cheddar & Beer soup, and it also came out fantastic! I added 3/4 cup of Rickards Red, and another tablespoon of flour.
Hi, Did you use the nutmeg with the beer? I am not sure how that would taste! I love nutmeg and cheese sauce / soup, but have never done beer / nutmeg and cheese. THANKS! Going to try and recreate Pandera for all my US / Western friends in the South Pacific – – We have no good fast food here so we often have Sunday dinner, although ingredients can be hard to come by. Thanks guys for all your advice here.
I always have the bread bowl with the broccoli cheddar soup at Panera. Your recipe is perfect. I substituted skim milk for the half and half and it STILL tasted great! (Much cheaper, too.) Thanks!
This looks awesome! We’ll be making it tonight!
I went to Panera Bread to grab a baguette to go with my soup and the employees told me they used paprika, seasoned salt, and mustard. I made a second batch using those seasonings instead of the nutmeg and I highly recommend doing it the Panera way.
Keely, what were the measurements of those spices that you used? I’m excited to try this! Thanks!
How much paprika, seasoned salt and mustard (dry or regular mustard from a bottle)
Dry mustard or prepared? And how much would you recommend adding to this recipe?
If you simply start by adding 1/4 teaspoon at a time and taste after each addition, you should be able to find what tastes best for you. I’d recommend 1/2 tsp of paprika, 1 tsp of seasoned salt, and 1/4 -1/2 tsp dry mustard. If you dont have dry, feel free to skip it. I did. It ads a bit of a zing, but this is delicious without it, especially with sharp cheddar. Of course, use the cheddar you enjoy most for maximum deliciousness. Recipe’s are all about being building blocks. Don’t be afraid to personalize them to what suits you and your family. Happy cooking! 🙂
In another “copycat” Panera broccoli-cheese soup recipe I found online, it said to add
1 tsp. salt (didn’t specify seasoned or reg)
1 tsp. yellow mustard (I just used some from my fridge)
1/2 tsp, paprika
I made this recipe as stated, then added the spices above. I thought it was very VERY good, but I’ve never made the version wit the nutmeg so I guess I don’t really have anything to compare it too… 😉
Oooooops forgot to add that the other recipe also suggested adding a couple dashes of hot sauce!
I followed the recipe but only added a touch of; dry mustard, paprika & nutmeg. Turned out delicious!!! The first time I left out the nutmeg & added the season salt, but it was way too salty! Also used higher quality cheese the second time around. Also bought the sour dough bowls from Panera Bread Restaurant ~ This is an excellent & easy recipe. 🙂
The soup is great but I suggest not using the nutmeg. I just happened to forget the nutmeg, eat a bowl, remember then add it. I liked it much better without the nutmeg. Thanks for the great recipe!
The nutmeg needs to be cooked out a bit. It’s not going to taste good if you add it right in and then eat it. Nutmeg always make a cheese sauce taste better.
Insanely delicious and fattening. Will definitely make again. I cut the amount of cheese in half and it was still yummy. Thanks!
This looks delicious! We are in the middle of a snowstorm in the NW and I will be making this tonight! One question, all I have on hand is medium cheddar cheese. Do you know if there Is there anything I can add that will make the taste a bit more like sharp? Thanks!
Dry mustard brings out the taste of cheddar cheese.
This is a keeper!! The kids love Panera’s broccoli cheese soup and they all agreed that this was a match! However, I tasted it before adding the cheese and I liked it better!! Next time I think I’ll let everyone add their own cheese on top — still yummy and not nearly as THICK!
I thought the same thing about it tasting better before adding all that cheese. After adding the cheese mine was a bit thick though.
Yikes, glad the baby was okay after your fall and I hope your knee is all better now! That must have been scary. I’m super clumsy and one of my big fears about being pregnant (if I’m ever lucky enough…) is falling on ice. I live in Alaska, so a pregnancy is guaranteed to be spent at least partly in the winter!
Anyway, all of these soups look awesome and all of them are calling my name! Which to make first?!
I do love some Broccoli Cheese Soup , though I haven’t tried Panera bread before . This is definitely a recipe I will try out soon ! I may do a review on my blog as well if you’re interested to know (:
I’m gonna browse through your website as well . I’m already seeing some recipes that I might fall in love with !
OMG, this soup looks amazing Alyssa!! It has been a horrible winter in Iowa as well. I can’t wait until it is over! I need some sunlight. 🙂
I’m glad you are ok!! I was mostly pregnant through the winters. With my youngest, I was pregnant during the summer and then the fall, but for the part of the summer that I had to endure, I was much happier in the winter!! I could totally go for a huge bowl of this soup. I’ve never been to Panera – so glad I can experience it at home, though!
You’re not missing anything not having been to Panera…homemade soup much much better.