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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.
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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
All this talk about panera is making me want it for lunch today I love there broccoli cheese soup yummy.
Best soup ever! Better than Panera. I left out the nutmeg based on all the comments. Was so delicious. Tonight I’m doing a slight variation of this recipe. I sauteed the onion with diced bacon and I am using potatoes instead of broccoli. I’m to the part where you add the cheese and it tastes fantastic already. Thank you for the recipe!
Yum! Add the cheese & some chives, top w/ a dollop of sour cream & u have loaded baked potato soup. I’m gonna make this variation too!
The simmering on my stovetop right now! Can’t wait to taste it!
Just found you, was looking up chedder Broccoli Soup can’t wait to try the recipe and then I have to try everyone’s alternate no nutmeg though. Thanks so much everyone. Fall has just gotten here in Southern Calif. I’m Praying for as much rain as we can take. Have to watch my slopes by the chickens Goya keep my girls & Toby (rooster) dry. Thanks again I’ll be back.❤️
Thank you for this, it sounds delicious!!! We love broccoli cheese soup and although it is still in the low hundreds in California I can hardly wait to try it…God Bless you and I hope you and your new baby and family are all well and healthy.
Just made this… Very yummy and my 7 and 3 year old are eating with no complaint (what a surprise). I used milk instead of half and half and left out nutmeg and added cayenne pepper and seasoned salt. I also added way more broccoli and cheese than called for but that’s how I like it. Lastly I added a can of cream of chicken to thicken it. Delicious… Will make again for sure.
I agree about ” way more broccoli”!! I use at least 4 Cups and don’t puree all of it, leave some chunks!
Can I make ahead and refrigerate?
Yes. Reheats wonderfully
Thank all your “fans” for their suggestions to even add more flavor.
I know what I’m making for dinner now! Back in a few to let you know how it turned out!
Would love the butternut squash soup receipe from Panera bread. Had some last week and it is wonderful
I completely agree! Has anyone found one? Also the squash ravioli minus the fettuccine sauce is really good as well. I wish they sold squash ravioli in the grocery store 🙂
I LOVE Panera broccoli cheese, soup. You’re right it’s expensive, at the restaurant. It’s like $4.99 for a “bowl” which is really just a bit more than a cup! I came upon your recipe and can’t wait to try it! Thank you! Will def. review also after, I’ve made it! 🙂
Hey! I just wanted to let you know that you can buy “soup for a group” and it’s cheaper. A friend of mine told me about it. When I first ordered it, the girl seemed confused, but she found the right buttons and BOOM! CHEAPER SOUP! You get about 4 cups with the soup for a group.
Thanks for the info. I am the only one that will eat soup in my home. Hate to spend time making it for myself.
I made a few changes based on what we had on hand: Used whole milk instead of 1/2 & 1/2, used water used to boil carrots instead of chicken stock (added 3 cups instead of 2 also), added 2 tsp chicken bouillon to the flour in making the liquid, sauteed the onion in olive oil instead of butter, used 13 ounces broccoli instead of 8 ounces, used less cheese (4 oz instead of 8 oz) and used medium cheddar instead of sharp. Adding the paprika, seasoned salt, and a squirt of prepared yellow mustard really brought out the flavors nicely; much better than the nutmeg did. Yum! My husband thought it was the best Broccoli Cheese soup we have made yet. Both kids (4.5 & 1.5) liked it too. Thanks for sharing!
Substituted veg broth for chicken, and 3 cups whole milk for cream. Turned out great! Thanks for the recipe!
Hi there.. fall is in the air here in wisconsin. Football season has began and the leaves are getting ready to go. This soup was a perfect fit today. I followed the recipe , but used reduced fat options and omitted the nutmeg. This is divine and thank you for the recipe. I’ll be making it again for sure!!!! I’ll also be stalking the rest of your blog..just found you!!
Brandy..a texas girl stuck in wisconsin
My daughter made this soup on the weekend. It was absolutely delicious. Just wondering if it freezes well as she made a double batch. Thanks.
Can I use chicken broth instead of stock? (im new at cooking) lol
yes. both would work. 🙂
Chicken broth=chicken stock
incorrect.. chicken broth and chicken stock are two different things, both in appearance and taste. both can be homemade, or both are available in the same section of your grocery store. chicken stock has much more flavor than just broth, but broth is preferable over water any day