Panera Broccoli Cheddar Soup Copycat: 30 Min Joy

Oh, you know that feeling, right? When the air gets crisp and all you want is something warm, creamy, and totally comforting? For me, that usually means a steaming bowl of Panera’s broccoli cheddar soup. Seriously, it’s one of those things that just *hits* the spot on a chilly fall or winter day. Well, guess what? I figured out how to make a pretty darn good Panera broccoli cheddar soup copycat right in my own kitchen, and it’s shockingly easy! For years, my kitchen was just a place to microwave leftovers after long days at my corporate job. I totally thought I wasn’t a “kitchen person.” But then, I tried baking bread, and that first perfect loaf? Pure joy! It got me hooked, just like the joy I found and share on Pure Cooking Joy. Now, I want to share that joy with you. This recipe is all about approachable, flavorful food that’s made for sharing, and it proves that incredible meals don’t have to be complicated. You can whip this up in about 30 minutes, making it perfect for those weeknights when you’re craving something special but short on time. I’m so excited to show you how simple – and delicious – it can be!

SAVE

Why You’ll Love This Panera Broccoli Cheddar Soup Copycat

Seriously, you’re going to want to make this soup again and again. Here’s why:

• So Quick! We’re talking a delicious, creamy soup from start to finish in about 30 minutes. Perfect for those busy weeknights!
• Super Easy! No fancy techniques here. If you can chop veggies and stir a pot, you can totally make this. It’s seriously foolproof.
• Incredibly Creamy & Flavorful. We get that amazing, velvety texture and rich cheesy flavor that just screams comfort.
• Pure Comfort Food! This is your go-to for those chilly fall and winter days when you just need something warm and satisfying. It’s a hug in a bowl!

SAVE

Gather Your Ingredients for the Panera Broccoli Cheddar Soup Copycat

Alright, let’s get our ingredients together for this amazing soup! It’s pretty straightforward, and having everything ready makes the cooking process super smooth. You’ll want to have these on hand:

• A little splash of olive oil (about 1 tablespoon) to get things started.
• One medium yellow onion, finely chopped. This really builds our flavor base.
• About 2 cups of fresh broccoli florets. You can always use frozen if that’s easier, but fresh is great for this!
• A cup of chopped carrots, which gives it that pretty color and a little sweetness. Usually, that’s about two medium carrots.
• Four cups of good quality chicken broth. You can use vegetable broth too if you want to keep it vegetarian, it’s still delicious!
• A cup of either half-and-half or heavy cream. This is where we get that luxurious creaminess, so don’t skip it unless you have to!
• Just a teaspoon of salt and about half a teaspoon of black pepper. We can always add more later.
• A little pinch of nutmeg – trust me, it adds something special!
• And, of course, the star of the show: 2 cups of shredded sharp cheddar cheese. Go for the good stuff, it makes a difference!
• Last but not least, if you’re feeling extra fancy, grab some crusty bread bowls for serving. They’re totally optional but make it feel like a real Panera treat!

SAVE

Step-by-Step Guide to Making Panera Broccoli Cheddar Soup

Okay, let’s get this soup going! It’s really not complicated at all. First things first, grab your favorite soup pot or a Dutch oven, and let’s heat up a tablespoon of olive oil over medium heat. Once it’s warm, toss in your chopped yellow onion. You want to cook those down until they’re nice and soft, which usually takes about 5 minutes. Don’t rush this part; it really builds a sweet flavor base for the whole soup!

Next, add your broccoli florets and chopped carrots to the pot. Give it all a good stir and let them cook for another 2 to 3 minutes, just enough to get them a little bit fragrant. Now, pour in your chicken broth. Bring this whole mixture up to a boil, then turn the heat down, cover the pot, and let it simmer for about 10 to 15 minutes. You’re looking for the veggies to be nice and tender when you poke them.

This is the part that makes it SO creamy! Carefully scoop about half of the soup mixture into a blender. Be super careful here, folks! Hot soup can be tricky. You can also use an immersion blender right in the pot if you have one – that’s my favorite way because there’s less to clean up! Blend until it’s nice and smooth, then pour that creamy goodness back into the pot with the rest of the soup.

Now, stir in the half-and-half or heavy cream. Add your salt, pepper, and that tiny pinch of nutmeg – seriously, don’t skip the nutmeg! Heat this gently; you just want to warm it through, so please, do not boil it after adding the cream or it can separate weirdly. Finally, gradually stir in your shredded sharp cheddar cheese. Keep stirring until it’s all melted and you’ve got this beautiful, creamy, cheesy soup. Give it a taste and add any more salt or pepper if you think it needs it. And that’s it! Serve it up hot, maybe even nestled in a cozy bread bowl if you’re feeling extra special!

SAVE

Tips for the Best Panera Broccoli Cheddar Soup Copycat

Okay, so you’ve made the soup, and it’s great, but maybe you want to take it from really good to absolutely *amazing*, copycat-level spectacular? I’ve got a few tricks up my sleeve that my own family loves! For starters, don’t skimp on the cheese quality. Using a good, sharp cheddar that you shred yourself makes a HUGE difference compared to pre-shredded stuff that sometimes has anti-caking agents. If you want your soup thicker, you have a couple of easy options: either use a little less broth to start, or stir in a bit more shredded cheese at the end. Remember, the cheese itself acts as a thickener! On the flip side, if it gets *too* thick, just stir in a tiny bit more broth or half-and-half until it’s just right. Using fresh veggies is always best, but if you’re in a pinch, frozen broccoli florets work perfectly fine here too. Honestly, that little pinch of nutmeg is a secret weapon; it really wakes up the cheese flavor, so try not to forget it! It’s amazing how a little pinch of something unexpected can make such a difference, kind of like how a great soup or a fantastic main dish can truly make a meal special. You can find more soup recipes like this one over on Pure Cooking Joy, and don’t forget to check out my broccoli salad sometime too – it’s a reader favorite!

Serving Your Creamy Broccoli Soup

This creamy, cheesy soup is just perfect on a chilly fall or winter day, isn’t it? Of course, serving it up in a hollowed-out bread bowl is the ultimate treat – it feels so special and those bread bits soak up all that delicious soup! But if bread bowls aren’t your thing, don’t worry. It’s also fantastic with a side of warm, crusty jalapeño cornbread, which is amazing for dipping. Or, if you want a lighter pairing, a crisp autumn salad with a tangy vinaigrette is also a winner. Either way, it’s pure comfort!

Storing and Reheating Your Panera Broccoli Cheddar Soup

So you made a big batch of this deliciousness, and you have leftovers? Yay! That’s the best. You can totally store this creamy broccoli cheddar soup in the refrigerator for up to 3-4 days. Just pop it into an airtight container once it’s cooled down a bit. For freezing, it’s best to let it cool completely, then freeze it in portioned containers or freezer bags for about 2-3 months. When you’re ready to reheat, give it a gentle stir. Sometimes cheese soups can get a little thicker or even slightly separated after chilling, so you might want to add a splash of milk or broth when you reheat it on the stovetop over low heat. Just warm it through; you don’t want to boil it again!

Frequently Asked Questions about this Broccoli Cheddar Soup

Got questions about making this amazing soup? I bet you do! It’s super common when you’re trying out a new recipe, especially a beloved copycat like this one. Let’s dive into some of the things people usually ask:

Can I make this dairy-free?

You can definitely try! For the dairy-free version, I’d swap the half-and-half or cream for a rich, unsweetened plant-based milk like cashew or oat milk. For the cheese, there are some really good dairy-free cheddar alternatives out there now – just make sure they melt well. The texture might be a little different, but it should still be tasty!

Can I use frozen broccoli?

Absolutely! Frozen broccoli florets work just fine. You can toss them right into the pot with the onions and carrots. They might even cook a tiny bit faster, so just keep an eye on them to make sure they’re tender before you blend them.

How do I make it thicker or thinner?

Great question! To make it thicker, the easiest way is to add a bit more shredded cheddar cheese at the end – it’s a natural thickener! You could also simmer it uncovered for a few extra minutes to let some of the liquid evaporate. If it gets too thick, or you just prefer a thinner soup, just stir in a little extra chicken broth or half-and-half until it reaches your perfect consistency. Easy peasy!

Can I use a different cheese?

Sure! While sharp cheddar gives it that classic taste, feel free to experiment. A mix of cheddar and Monterey Jack is super creamy, or even a bit of Gruyère could add a lovely nutty flavor. Just stick to good melting cheeses for the best results!

Nutritional Estimate for Panera Broccoli Cheddar Soup Copycat

Just a heads-up, the nutritional info can really change depending on the exact ingredients you use, especially the type of cheese and cream. But, as a general idea, one serving of this wonderful soup is estimated to have around 350 calories. It’s packed with about 25 grams of fat (mostly from that glorious cheese and cream!), 12 grams of protein to keep you full, and about 15 grams of carbohydrates. You’ll also get a nice boost of fiber from all those veggies, usually around 4 grams per serving. So, enjoy that comforting bowl!

Share Your Panera Broccoli Cheddar Soup Creation!

I really hope you give this Panera broccoli cheddar soup copycat a try! And honestly, when you do, I’d absolutely LOVE to hear all about it. Did it bring you that cozy warmth you were looking for? Did you serve it in a bread bowl? Let me know in the comments below! Sharing your experience and rating the recipe helps so much, and seeing your soup photos makes my day – you can even tag me on Facebook at Pure Cooking Joy. It’s all about finding that joy in cooking and sharing it with others, just like I talk about over on my About page. Happy cooking!

Panera Broccoli Cheddar Soup Copycat

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Recreate Panera’s popular broccoli cheddar soup at home in about 30 minutes. This creamy, flavorful soup is perfect for a cozy fall or winter lunch and can be served in a bread bowl.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 cup chopped yellow onion (about 1 medium)
• 2 cups broccoli florets (from about 1 lb broccoli)
• 1 cup chopped carrots (about 2 medium)
• 4 cups chicken broth or vegetable broth
• 1 cup half-and-half or heavy cream
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon nutmeg
• 2 cups shredded sharp cheddar cheese
• Optional: Bread bowls for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the broccoli florets and chopped carrots to the pot. Stir and cook for another 2-3 minutes.
3. Pour in the chicken broth. Bring the mixture to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until the vegetables are tender.
4. Carefully transfer about half of the soup mixture to a blender or use an immersion blender to blend until smooth. Return the pureed mixture to the pot.
5. Stir in the half-and-half or heavy cream, salt, pepper, and nutmeg. Heat gently, but do not boil.
6. Gradually stir in the shredded cheddar cheese until melted and the soup is creamy.
7. Taste and adjust seasoning as needed.
8. Serve hot, optionally in bread bowls.

Notes

• For a thicker soup, use less broth or add more cheese.
• You can use frozen broccoli florets if fresh are unavailable.
• If you don’t have a blender, you can mash some of the vegetables against the side of the pot with a spoon.

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 8g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 60mg