Panera Broccoli Cheese Soup is that creamy, comforting bowl full of tender broccoli bits and melted cheesy goodness that warms you up from the inside out. It’s thick, rich, and packed with flavor, just like the one you’d get at the restaurant, but you get to make it right at home.
I love making this soup when I want something cozy but easy. The cheesy taste mixed with the soft chunks of broccoli feels like a big, warm hug on a chilly day. I usually like to simmer it slowly to get all those flavors just right, and I always sneak in a little extra cheese because, well, cheese makes everything better in my book.
When I serve this soup, I often pair it with a slice of crusty bread or a fresh green salad. It’s great for lunch or as a starter to dinner, and it always seems to make everyone at the table happy. If you’re looking for a simple, tasty soup that’s filling and full of that beloved cheesy broccoli punch, this one’s a winner every time!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets add texture and flavor. I prefer fresh for the best taste, but frozen broccoli can work fine in a pinch—just thaw and drain well.
Cheddar Cheese: Sharp cheddar gives the soup its signature cheesy taste. Try smoked cheddar for a smoky twist or use Colby as a milder substitute.
Half-and-Half or Milk: Half-and-half makes the soup creamy without being too heavy. Whole milk works well too, while cream will make it richer. For a lighter version, use low-fat milk, but expect a thinner soup.
Butter and Flour (Roux): This combo thickens the soup and gives it a nice body. You can use olive oil instead of butter for a dairy-free option and substitute gluten-free flour to make it gluten-free.
Chicken Broth or Vegetable Broth: Broth adds depth of flavor. Use vegetable broth for a vegetarian soup, or homemade broth if you want extra richness.
How Do I Make the Soup Creamy Without Lumps?
Making a smooth, creamy base is key for this soup. Follow these tips:
- Cook the flour and butter roux for about 2 minutes so the raw flour taste cooks off.
- Whisk the milk or half-and-half in slowly, stirring constantly to prevent lumps.
- Use an immersion blender after adding the roux mixture to the cooked vegetables for a smooth texture with some chunks left.
- If blending in a regular blender, blend in batches and be careful with hot soup—let it cool slightly.
- When adding cheese, stir gently over low heat and avoid boiling, so the cheese melts smoothly without curdling.
Taking your time and stirring often will help you get a silky, delicious soup every time.
Equipment You’ll Need
- Large pot – perfect for cooking the vegetables and simmering the soup evenly.
- Saucepan – to make the roux and thicken the soup without burning.
- Whisk – helps blend the roux and dairy smoothly without lumps.
- Immersion blender – makes pureeing the soup easy and safe right in the pot.
- Cutting board and sharp knife – for chopping broccoli and veggies cleanly.
Flavor Variations & Add-Ins
- Add cooked bacon or ham for a smoky, meaty boost that pairs well with cheese.
- Try gouda or pepper jack cheese to swap in a milder or spicier flavor.
- Stir in roasted red peppers or sautéed mushrooms to add extra veggies and depth.
- Include a pinch of nutmeg or smoked paprika for subtle warmth and a hint of spice.
Panera Broccoli Cheese Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups fresh broccoli florets, chopped into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped carrot
- 1/4 cup finely chopped celery
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half or whole milk
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika (optional)
- Pinch of cayenne pepper (optional)
- 1/4 teaspoon ground nutmeg (optional, for warmth)
How Much Time Will You Need?
This recipe takes about 40 minutes total: around 15 minutes to prepare the vegetables and make the roux, plus 20-25 minutes to simmer and bring all the flavors together. It’s great for a cozy lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Vegetables
Heat the olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Cook, stirring occasionally, until vegetables are soft and onions are clear—about 5 to 7 minutes. Add the minced garlic and cook for another minute until you can smell the aroma.
2. Cook the Broccoli
Add the broccoli florets to the pot and stir them with the veggies. Pour in the chicken broth and bring everything to a gentle simmer. Cover and let cook until the broccoli is tender, about 10 minutes.
3. Make the Roux
Meanwhile, in a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes until the mixture turns lightly golden—this helps remove the raw flour taste.
4. Add Dairy to Thicken
Slowly pour in the half-and-half or milk to the roux, whisking continuously so it stays smooth. Keep stirring and heating until the mixture thickens slightly, creating a creamy base for your soup.
5. Combine and Blend
Pour the creamy roux into the big pot with the veggies. Use an immersion blender to puree the soup until smooth but leaving some broccoli chunks for a nice texture. If you don’t have an immersion blender, carefully blend part of the soup in a blender and pour it back in.
6. Add Cheese and Seasonings
Stir in the shredded cheddar cheese until it melts completely and blends into the soup. Add salt, pepper, thyme, paprika, cayenne, and nutmeg to taste. Mix well and adjust seasonings if needed.
7. Warm the Soup
Keep the soup over low heat, stirring now and then, until it thickens to the way you like it. Avoid boiling after adding cheese to keep it smooth and creamy.
8. Serve and Enjoy!
Ladle the soup into bowls. If you want, sprinkle extra cheddar or broccoli on top. It’s delicious with crusty bread or a fresh salad on the side. Enjoy your homemade Panera Broccoli Cheese Soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just thaw it completely and drain any excess water before adding to the soup to avoid thinning it out.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and keep it refrigerated. Reheat slowly before serving, and add a splash of milk if the soup seems too thick after chilling.
What Can I Substitute for Half-and-Half?
You can use whole milk for a lighter version or heavy cream for a richer soup. Just keep in mind that heavier cream will make the soup thicker and creamier.
