Copycat Panera Bread Broccoli Cheese Soup

There’s something undeniably comforting about a warm bowl of broccoli cheddar soup—especially when it’s rich, cheesy, and loaded with tender veggies. This Copycat Panera Bread Broccoli Cheese Soup captures all the cozy, creamy goodness of the restaurant version, right from your own kitchen. With carrots, celery, onions, and plenty of sharp cheddar, this hearty soup is both satisfying and simple to make.

Ideal for chilly days or when you’re craving something indulgent yet nourishing, this recipe uses pantry staples and fresh produce to create a restaurant-quality soup that’s budget-friendly and perfect for feeding a family. Customize it to your liking—keep it chunky or blend it smooth—and enjoy a bowl of homemade comfort that’s every bit as good (if not better) than the original.

Why You’ll Love This Recipe

1. Restaurant Flavor at Home – Get the beloved Panera taste without the takeout price.
2. Loaded with Vegetables – Carrots, celery, onions, and broccoli bring color, texture, and nutrition.
3. Rich and Creamy Texture – Thanks to butter, milk, and a generous helping of cheddar.
4. Easy to Customize – Blend it smooth or keep it chunky; add other veggies or spice it up.
5. Freezer-Friendly – Make a big batch and enjoy it later!

Ingredients

• Butter
• Garlic (minced)
• Yellow onion (chopped)
• Carrots (peeled and julienned)
• Celery (sliced)
• Salt
• Pepper
• All-purpose flour
• Milk
• Chicken stock or broth
• Broccoli florets
• Sharp cheddar cheese (shredded)

Variations

• Gluten-Free: Skip the flour or substitute with a gluten-free thickener.
• Extra Veggies: Add cauliflower, mushrooms, or green peppers.
• Vegan-Friendly: Use plant-based butter, milk, broth, and cheese alternatives.
• Creamier Texture: Replace some or all of the milk with heavy cream.
• Spicy Twist: Add a dash of cayenne or a few dashes of hot sauce.

How to Make the Recipe

Step 1: Sauté the Veggies

In a Dutch oven or large pot, melt the butter over medium heat. Add garlic, onion, carrots, celery, salt, and pepper. Cook until softened and fragrant—about 5 minutes.

Step 2: Create the Base

Sprinkle flour over the sautéed vegetables and stir until everything is coated.

Step 3: Add Liquids

Gradually add the milk, stirring after each addition to avoid lumps. Then pour in the chicken broth and stir well.

Step 4: Simmer the Soup

Increase the heat to medium-high. Once it starts to bubble, reduce to medium-low, cover, and let it simmer for 15 minutes, stirring occasionally.

Step 5: Add Broccoli

Stir in the broccoli florets. Cover again and let simmer for another 10 minutes until the broccoli is tender.

Step 6: Finish with Cheese

Remove the soup from heat and stir in the shredded cheddar cheese until fully melted.

Step 7: Blend (Optional)

Use an immersion blender to puree the soup for a smooth texture—or leave it chunky for a more rustic feel.

Tips for Making the Recipe

• Shred Your Own Cheese: Pre-shredded cheese often has anti-caking agents that prevent smooth melting.
• Cut Veggies Evenly: Uniform pieces cook more evenly and improve texture.
• Simmer Gently: Avoid boiling after adding milk and cheese to prevent curdling.
• Use Fresh Broccoli: It gives better texture and flavor than frozen, though both work.
• Stir Often: To avoid burning or sticking, especially after adding dairy.

How to Serve

• With a Bread Bowl: Just like Panera—carve out a round loaf and ladle in your soup.
• With Crusty Bread or Rolls: Great for dipping and scooping.
• With a Light Salad: Add a fresh, crisp contrast to the creamy soup.
• Topped with Extra Cheese: Because there’s no such thing as too much.
• With Crackers or Toasted Seeds: For added crunch and texture.

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 4 days.

Freezing

Portion soup into freezer-safe containers and freeze for up to 2 months. Note: Dairy-based soups may slightly change in texture upon reheating.

Reheating

Reheat on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if it thickens too much.

FAQs

1. Can I use frozen broccoli?

Yes, just add it a bit earlier so it softens properly.

2. What’s the best cheese for this soup?

Sharp cheddar is ideal for flavor, but white cheddar or a mix works well too.

3. How can I make this soup thicker?

Use extra flour or reduce the amount of broth slightly.

4. Can I make it dairy-free?

Yes, use plant-based milk, butter, and cheese substitutes.

5. Can I skip the flour?

Yes, use cornstarch slurry (cornstarch + cold water) as an alternative thickener.

6. How do I keep cheese from clumping?

Stir it in off heat and make sure it’s at room temperature before adding.

7. What type of milk should I use?

Whole milk provides the best texture, but 2% works as well.

8. Can I use vegetable broth instead of chicken broth?

Absolutely, especially for a vegetarian version.

9. Is this freezer-friendly?

Yes, though texture may slightly change due to the dairy content.

10. How do I make this soup spicier?

Add cayenne, hot sauce, or diced jalapeños for a kick.

Conclusion

This Copycat Panera Bread Broccoli Cheese Soup brings the creamy, cheesy magic of the restaurant favorite right to your home kitchen. It’s simple to make, endlessly customizable, and filled with hearty veggies and bold cheddar flavor. Whether you’re looking for a cozy lunch, a filling dinner, or a make-ahead meal, this soup checks all the boxes. Once you try it, it just might replace your go-to Panera order for good.

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