There’s something about Panera’s Broccoli Cheddar Soup that keeps people coming back again and again. Maybe it’s the creamy texture, maybe it’s the rich cheddar flavor, or maybe it’s the tender broccoli and carrots that make it feel just a little bit wholesome. Whatever it is, this soup has earned a spot in the comfort food hall of fame. It’s warm, it’s cozy, and it’s the kind of meal that feels like a hug on a chilly day. The best part? You don’t need to wait in line at Panera to enjoy it—you can make it right at home, and dare I say, it’s just as delicious (if not better).
This homemade version captures everything you love about the original: a velvety base, loads of fresh broccoli, sweet carrots, and a generous helping of sharp cheddar cheese that melts into creamy perfection. And yes—you can even serve it in a bread bowl for the full Panera experience!
Ingredients
- 5 tbsp unsalted butter
- 1 small yellow onion, finely diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups half-and-half (or heavy cream for extra richness, or whole milk for lighter)
- 4 cups fresh broccoli florets, chopped small
- 1 cup carrots, julienned or shredded
- 2 cups sharp cheddar cheese, freshly shredded
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Pinch of nutmeg (optional, for warmth)
Step-by-Step Instructions
Step 1: Start with the base
Place a large soup pot over medium heat and melt the butter until it begins to bubble slightly. Add the finely diced onion and cook it slowly, stirring often, until it softens and turns translucent. This step lays the foundation for flavor. Be patient here—the sweetness from the onion will blend beautifully with the cheese later.
Step 2: Make the roux
Once the onion is softened, sprinkle in the flour. Stir constantly with a wooden spoon or whisk to create a paste-like mixture. Let it cook for about 1–2 minutes to remove any raw flour taste. This roux is the key to achieving that thick, luxurious texture that makes the soup so satisfying.
Step 3: Add the liquids
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once it’s fully incorporated, add the half-and-half. At first, the mixture may look thin, but as it warms up and simmers, it will begin to thicken into a creamy base. Keep whisking until the soup has a smooth, silky texture.
Step 4: Cook the vegetables
Add the chopped broccoli florets and carrots to the pot, stirring them into the creamy broth. Lower the heat to medium-low and let the soup simmer gently for about 15 minutes. Stir occasionally and keep an eye on the vegetables—you want the broccoli tender but still a vibrant green, and the carrots soft but not mushy. The vegetables will release a little sweetness that balances the richness of the cheddar.
Step 5: Melt in the cheese
Once the vegetables are cooked, reduce the heat to low. Add the shredded sharp cheddar cheese a handful at a time, stirring constantly so it melts smoothly into the soup. Freshly shredded cheese works best because it melts evenly and doesn’t make the soup grainy. Taste the soup at this point and season with salt, black pepper, and a pinch of nutmeg if you’d like a warm, subtle spice note.
Step 6: Blend if desired
If you prefer a smoother, creamier soup, use an immersion blender directly in the pot to puree some of the vegetables while leaving others chunky for texture. If you enjoy a more rustic style, simply leave it as is and enjoy the contrast of tender broccoli in the creamy base.
Step 7: Serve and enjoy
Ladle the hot soup into bowls and serve immediately. For the true Panera experience, hollow out a round bread loaf to create a bread bowl and fill it with the soup. As the broth soaks into the bread, it becomes an irresistible part of the meal. If bread bowls aren’t your style, serve it with slices of warm baguette or crusty sourdough for dipping.
Tips and Variations
For a vegetarian version, simply use vegetable broth instead of chicken broth. If you’d like to make the soup lighter, substitute whole milk for the half-and-half and reduce the amount of cheese slightly. To make it extra indulgent, add more cheddar or mix in another cheese like Parmesan or Gruyère for depth. A dash of cayenne pepper or smoked paprika can also give the soup a little kick if you like a touch of heat.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to keep the cheese from separating. If the soup seems too thick when reheating, add a splash of milk or broth to loosen it up. This soup isn’t the best candidate for freezing because dairy can separate after thawing, but it’s so delicious you probably won’t have leftovers for long.
Serving Ideas
Nothing beats enjoying this soup in a bread bowl, just like at Panera. The crust holds the soup, while the inside soaks up all the cheesy goodness. If bread bowls aren’t available, pair it with a warm baguette or sourdough loaf for dipping. It also makes a fantastic side with a fresh green salad or a gooey grilled cheese sandwich for the ultimate comfort meal.
What kind of cheese works best for this soup?
Sharp cheddar is the classic choice—it gives the soup that bold, cheesy flavor Panera is known for. For the smoothest texture, shred it yourself from a block instead of using pre-shredded cheese, which often has anti-caking agents that prevent it from melting well.
How do I make the soup lighter?
Replace half-and-half with whole milk, reduce the amount of cheese slightly, and use a bit more broth to thin it out. It will still be comforting but less heavy.
How can I make the soup extra cheesy?
Add an extra cup of sharp cheddar or mix in another flavorful cheese like Gruyère, white cheddar, or Parmesan for even more richness.