Panera’s Broccoli Cheddar Soup
Panera’s Broccoli Cheddar Soup is comfort food at its best and tastes just like Panera. This soup is an easy dinner that hits the spot and quick enough for a weeknight. 
I may earn commissions for purchases made through links on this post.
BROCCOLI CHEDDAR SOUP
This broccoli cheese soup competes for the #1 soup recipe on this blog with this crockpot potato soup.
I know this Panera’s Broccoli Cheddar Soup recipe has made the rounds around the blogs but my job is to share recipes that I really love and this is one of them.
The reason I know that this recipe tastes just like the delicious broccoli soup at Panera is because I ate this at least once a week during my last pregnancy.
It was the ONLY thing that I looked forward to eating and I’m sure the peeps at Panera knew me by name. They serve this Panera’s Broccoli Cheese Soup with a warm crusty baguette. Oh my goodness.
It almost makes me want to get pregnant again.
I once was in charge of making soup for 250 women. Guess which soup went first? Nope. Not the chicken noodle.
Yes, you guessed it. The Broccoli Cheddar soup. I mean who doesn’t like broccoli and cheese?
Not only is it a healthy broccoli cheese soup recipe, it’s only 417 calories a serving all made in one pot with simple ingredients.
Reader Liz said, “Made it EXACTLY as written, no substitutions, no changes at all EXCELLENT!!! Will be saving this recipe in my family recipe box and making often – thank you!” – ★★★★★
You’ll need about 3 cups of broccoli chopped into bite-sized pieces. You’re supposed to julienne a carrot. I cook a lot and I do not have the patience to do that.
They sell “matchstick” carrots in the produce section. Save yourself some sanity and time and just buy those.
It’s important to use sharp cheese here in this Panera’s Broccoli Cheese Soup recipe as it gives it more flavor than a milder cheese.
Then eat a couple of bowls of this delicious broccoli cheddar soup. After all, it is the first day of fall today.
Is this Panera’s Broccoli Cheddar Soup gluten-free?
Part of the thickening agent in this soup is the flour in the roux. There’s only 1/4 cup and you can definitely leave it out but your soup will not be as thick.
You can thicken it at the very end if needed by creating a cornstarch slurry.
Add a couple tablespoons of cornstarch to a small bowl and add water until it forms a paste. Whisk in this mixture at the end of cooking to thicken up the soup.
HOW TO MAKE PANERA’S BROCCOLI CHEDDAR SOUP
-
Met the 1/4 cup butter and sautee the onions on the stove-top until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
-
Whisk in the half & half and chicken broth. You can also use heavy cream.
-
Add the broccoli florets and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.
-
Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup with an immersion blender and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
-
Serve with crusty bread.
OTHER SOUP RECIPES:
- Taco Soup
- Lasagna Soup
- Cauliflower Soup
- Creamy Potato Soup
- Easy Tomato Soup
- Chicken Gnocchi Soup
- Chicken Tortilla Soup
- Sausage and Tomato Cauliflower Soup
- Slow Cooker Tomato Basil Parmesan Soup
- Zuppa Toscana Soup
- Chicken Stew
- Egg Drop Soup
- Buffalo Chicken Soup
Panera's Broccoli Cheddar Soup
Ingredients
- 1/4 cup butter
- 1/2 medium chopped onion
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces
- 1 cup carrot, julienned (can buy matchstick carrots in produce section)
- 1/8 teaspoon nutmeg, (optional but brings out the flavor)
- 8 ounces grated sharp cheddar cheese, (2 cups)
- salt and pepper
Equipment
Instructions
- Melt the 1/4 cup butter and sautee the 1/2 medium chopped onion in the butter until soft. Sprinkle the 1/4 cup flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
- Whisk in the 2 cups half-and-half cream and 2 cups low-sodium chicken stock or broth. Bring to a boil then reduce heat to medium.
- Add the 1/2 lb broccoli and 1 cup carrot. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.
- Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the 8 ounces grated sharp cheddar cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
- Serve with crusty bread.
I’ve done those a few times now because I love the recipe. One thing I appreciate is that the measurements are repeated in the instructions. I’m not the kind who would put the ingredients in little bowls, I grab as I go. I wish all recipes were like this.
I loved the recipe – easy & wonderful. I think I’m an IMEL kind of person. If I have to go back & look it becomes a ‘guestimate’
Thanks! I’ll try to do that more.
This is a wonderful recipe. I altered it slightly. I used 2/3 cheddar cheese and 1/3 Colby jack. I also added 3 oz. Of cream cheese. I also found that my soup thickened too much before all the veggies were cooked, so I added 1C. Extra veggie stock. I did just a sprinkle of nutmeg and 1/2 tsp. Ground mustard instead.
This Soup is so good my son asked me to make it for his Christmas gift this year.
Apparently all he wants for Christmas is Broccoli Cheese Soup! Lol.
Excellent recipe
Don’t change anything
Use fresh nutmeg
And good fresh grated cheese
Thanks
Thank you!
So good
I’m making it again
Excellent!
Dont skip putting the nutmeg in..
Super easy, cozy + delicious. I will say this is about 4 bowls, 6cups. I would double it next time for a family of 5.
This soup was pretty good! It definitely needs much more cheese than the recipe calls for. The 1/8 tspn of nutmeg was too much also. I’m going to skip the nutmeg and do more cheese next time!
Very good! I did end up adding garlic and celery with the onions. I also blended up a can of white beans and added them along with the cream and broth to add some protein and fiber. Ended up needed a little more broth, but otherwise didn’t affect the flavor and definitely made it more filling! Next time I’ll even use milk instead if half and half because the beans made it so creamy! The nutmeg definitely added to the warmth of the soup and I liked it a lot!
I made this and it was perfect, I turned it down and put the lid on the pot. (I also added a little extra sharp cheddar)I came back just a few minutes later and the cheese had become a little grainy. Is there a way to make it creamy again? Will adding some cream cheese help?
Grainy? Try adding a few cubes of Velveeta.
Cheese becomes grainy when you get it to hot. You need to keep the heat down when you are working with cheese. I learned this the hard way as well.
Cream cheese will help a bit
I love this recipe! However I do make a few tweaks. I don’t put any carrots in it… I do 2 lb of broccoli when I double it.. I always double it I never have enough broth on hand so I just use what I have and add water and I use about a quarter of the amount of cream because that’s a lot of cream and it’s always delicious! I always leave out the cheese as well so it’s always a cream of broccoli soup instead of a broccoli cheddar. But this was a very good base recipe to make my cream of broccoli soup.. so even though I didn’t follow your recipe to the “T”, I love your recipe and thank you for putting it up!
Oh, and no nutmeg, and sometimes I add garlic
One more thing, my husband doesn’t like to eat this when I make it just by itself because it’s not filling. Does anyone have any suggestions for a side?
I’m trying baked potatoes as a side tonight.
I’m a soup fanatic, but my husband always says soup isn’t filling enough for a meal too. I typically sautee some kielbasa or chicken sausage with this and he eats that with the soup.
My husband likes a grilled cheese sandwich or hot ham and cheese sandwich (I just add deli ham if we have it) when I make this or ant soup.
I always put red lentils in my creamy soups. They cook up in about ten minutes and once blended you can’t taste them. They add a lot of fibre and some protein making the soup extra filling. I usually have to add more broth also.
Can I not put the cheese in this and turn out still?
Yes absolutely this recipe is amazing
Thank you!
I like the idea of the nutmeg, but 1/8th tsp was too much. My boyfriend called it eggnog soup. We still liked this recipe, but the nutmeg nearly overpowered the soup. I’ll add just the teensiest sprinkle next time.
Amazing recipe! I didn’t have a Dutch oven so I used a standard pot, still came out amazing! I just watched the heat closer.
Taste just like Panera!!
Thank you!
Can you freeze this?
Others have frozen this with success.
Was good but ” needed something”so next day when I reheated it for lunch I tossed in about 2 oz cream cheese… PERFECT! Added the richness it needed
This recipe sounds amazing Christi!
I’m making it for a party and want to quadruple it. Should I just multiply by 4 ? Any concerns with that?
Nope! Should be great!
Do you think I could use heavy cream instead of half and half. I ordered both for 2 different dishes and they forgot my half and half. Ughhhh. I saw someone said they used regular milk and some cream cheese, I could do that as well if 2% will work.
Yes you can use all cream. You could do half milk and half cream.
This was easy and super delicious! They liked it better than Panera! Thanks for the recipe!
Glad to hear that!
I have never liked broccoli cheddar soup but I made this recipe for my husband and we both loved it. I did not add the nutmeg but added a little more pepper and some garlic powder. Also when I puréed made the cup of soup I added about 1/4 of the cheese. If you go by the recipe it will be amazing buy it works if you add a few of your preferred touches too!
Glad you liked it.
Great quick and yummy soup.
Thx!
Thank you for this recipe, I made it just as written and it is delicious!
Fantastic! Didn’t have half and half so used regular milk and added cream cheese instead. Seasoning was perfect! This will go into a regular rotation for sure!
Glad you liked it!
Recipe is great. However, I have a qualm with linking a Dutch oven that is $150 and claiming it is affordable. That’s wild to me. 5 stars for the soup still though.
Um yeah you are totally right! My company linked that so sorry about that!
I added some turmeric for extra rich color and garlic powder. Some smoked paprika would’ve also been nice too, but I didn’t have it. Oh, and I added abit of oil to the butter when sautéing the onions. Added a bit extra cheese. Was so great. Simple and quick. Thank you!
Love that Misty!
Amazing. Cooked everything as stated. Didnt leave anything out.
Thank you!
I just don’t know how it can be 400 cal with all that cream and all that cheese and is the sodium content in the nutritional information correct that’s my concern when trying to cook healthy for my sister. She loves broccoli cheddar soup, but the one in the Panera container is very high and sodium. How big is one serving?
About 1 cup!
Fantastic soup. I have made this many times and follow directions exactly. I like it more than Panera
Does this soup freeze ok?
It has dairy in it so the texture could be differnt.
The first time I made this soup I doubled the recipe. I must’ve done something wrong because it didn’t have much of a cheddar flavor, so I shredded another 4-6 oz of cheese and added it on top of the already 16 oz. Yes, I used sharp cheddar cheese. It even turned out slightly grainy when I had the burner on 1-simmer and added the cheese. I figured it was just the recipe or too much cheese and the soup wasn’t my favorite cheddar broccoli soup.
I decided to give this soup recipe one more try today, but bought an extra 8oz block of cheese expecting to have to add extra cheese. I didn’t double the recipe this time either. Boy am I glad I gave this recipe a second chance!! It turned out amazing and I didn’t have to use a second block of cheese, the 1 block (8 oz) was enough. The other thing I did was move the pot off the burner after the 25 min cook time and let it sit for 5+ min before adding the cheese. It still was warm enough to melt the cheese and didn’t make it grainy like the first time. The soup turned out perfect. I just eyeballed the nutmeg and prob did somewhere between 1/8 & 1/4 tsp. It did turn out a tiny bit rich, but it still tastes amazing. I will definitely make this soup again. I already shared the recipe with my mom and sister. Lol
Thanks Ashley for all the feedback.
It was excellent!
Aw thank you!
Sauteed onion, a half shallot,and the carrots in Land O Lakes butter. Then added the 2 cups of low sodium Zoup chicken bone broth, then added the broccoli from Trader Joe’s. Let simmer almost 30 minutes. Added 1 cup of Weigel’s low fat milk, simmered more. Then added a cup of Land O Lakes half and half. Last, 8 oz of Tillamook shredded 3 cheese blend added in. Topped bowl with a couple of dashes of McCormick nutmeg. Delicious as is! Family loved it although my son added a little Texas Pete hot sauce to his (always likes hot). Quick to make and delicious!
Very good! I used celery instead of onion, used onion powder, chopped carrots, and whole milk instead of half and half. Came out awesome! I also nuked frozen broccoli for this. Used immersion blender to blend some of it. Very good
Thank you!
Soooo good!! I found mine got a little too thick for soup the following day but when I microwave a bowl of it, a splash a milk thinned it out just right. Perfect soup for a cool day
Delicious. I added alittle minced garlic.
Definitely making it again
Yum!
It was wonderful. I added a carrot and no celery. Also added a top of Better than bullion.
I’ve made this a few times using a Dutch oven, and it always comes out perfectly. I am wondering if/how this could be done in a crockpot.
You can do it in the crock pot just be careful not to overcook the broccoli!
I use the recipe often, and it’s always wonderful. I have tried it as written, and it’s fine, but rather boring. I prefer to elevate it to a broccoli, cheddar, mushroom, corn chowder with the addition of mushrooms, a can of corn, and diced golden potatoes. It makes for a lovely complex and hardy soup.
Can hardly wait to make this soup! Panera’s Broccoli Cheddar soup is my very favorite soup . Thank you for the recipe!
You’re welcome!
This was perfect. I doubled for my large family. Served with bacon bits and pretzels!
Thanks!
I made a huge batch without the dairy. I froze 2 cup portions so that when I was ready for soup, I would add the dairy and the cheese as desired a great way to do this for me. I have it on hand anytime I want it.
Sooo good! Don’t skip the nutmeg!
This soup is so delicious and easy, my family loves it 🤩
Thx!
Doubled the recipe, and it came out so delicious! I used a stick of the garlic & herb Kerry Gold butter, sifted a tbsp per cup of cornstarch to puree (2x) instead of making a paste. Other than that, all ingredients & directions per recipe to the T. Garnished w/crumbled platter bacon, shredded cheese & chives oh my! Definitely a keeper.
Thank yoU!
My family loves this recipe.
Thank yoU!
Great recipe! Perfect as is! I now add about a tsp minced garlic with the onion and extra cheese, sharp cheddar. I have also used half broccoli and half cauliflower! I didn’t have half and half so substituted for whole milk and heavy cream. The addition of nutmeg is good as well!
Thanks Sheri!
Easy recipe makes you feel like a real chef. But I failed to head “low temp or cheese will curd” Well it did….won’t happen bext time
Oh shoot! Sorry!
So delish!! My entire family loved it- even my 3 year old! Will absolutely have to make again. Thank you for sharing!
So happy to hear that!
This was better than Panera”s Broccoli Chedar Souup, Thank You Jack & Polly
Thank you!
I have made this recipe many times over the years. The trick to make the best soup is to heat the cream/broth with a low and slow heat. Don’t add the cheese when the soup is too hot. Too hot will cause the cheese to be grainy. Excellent soup that is a hit with all.
Can I use frozen broccoli instead? I have a bunch in my freezer.
Thank you.
I was just wondering the same thing. I want to use organic but it’s just becoming so expensive and frozen organic is sometimes a more affordable choice.
I did & it was good….no chopping
Sure!
I used leftover Normandy veggies and immulsified all of it. That’s all I had for veggies in the freezer and I used extra creamy oat milk(once again, that’s all I had). That is the only change I made. The directions were so simple and it was ready quickly! Also, I really appreciated the heads up on not adding the cheese while it’s too hot. I have totally had that “grainy” issue before and I still mess that up sometimes. So the reminder was a lifesaver lol.
This was my first time making broccoli cheddar soup from scratch, and OMG wow. Far better than Panera. This was incredible. Only changes I made were cooking up some thin sliced celery with the onions, and added a few cloves of fresh minced garlic for the last couple minutes of cooking the onions and celery. Everything is spot on. Make sure not to pack the flour into the measuring cup when you’re scooping, and it will be perfect. It really comes together after the broccoli cooks, it thickens during that process. For the carrots I threw two large ones into my kitchenaid grater attachment and they were perfect for flavor and color. They’re thin grated so they cooked easily. Make sure to chop your broccoli small into bite size or it won’t cook properly. I also used my kitchen aid grater to shred blocks of sharp cheddar cheese. Fresh grating is the best and only way for a recipe like this, trust me. It’s worth the time. My soup required no blending, it was perfect consistency. I tripled this recipe and got about 8-10 bowls out of it. We have a large family, so next time I will be making this on a larger scale. It’s worth it for leftovers! Tripling this fit nicely into my 7L Dutch oven. Also don’t forget the crusty bread of your liking ! I just popped into Panera and got some. A little crusty bread and butter takes this soup over the edge. Awesome awesome recipe. Immediate add to my family recipe book. Thanks so much for sharing !!!
aww that is awesome
Made as directed, tasted like carrots. Zero cheddar flavor, zero broccoli flavor.
How much food does this make?
about 6 cups
Fantastic soup. I have made this many times and follow directions exactly. I like it more than Panera
Thanks Bobbi!
Made this recipe exactly as written absolutely delicious this is my first time eating broccoli cheddar cheese soup
Even my husband loved it made a grilled cheese sandwich dunking
Thanks Kimberly
This recipe is so good. Thank you 😊 Easy to make, tasty and delicious.
Thanks Lillian!
wonder if anyone has tried freeing this??? The taste is awesome
Yes, I’ve made it and frozen a portion several times.
Great recipe. This is definitely going to become a staple. I tend to double the veggies in any dish I make. I bought too much organic half ‘n half and froze some, later used it for this recipe and it was perfect.
have you tried any that you froze yet??? I would love to try freezing
What a delicious recipe. The only way I can get my lil dude to eat broccoli! Thanks ❤️
Made it EXACTLY as written, no substitutions, no changes at all EXCELLENT!!! Will be saving this recipe in my family recipe box and making often – thank you!
Thanks!
Did everyone who followed the recipe use the nutmeg? Is that just added with the Salt and pepper?
Followed it to a T and added the nut meg. Now it’s a sweet soup?
nutmeg should not make it sweet. And it does say optional
I add shrimp stock*, more sharp cheddar, more sauteed onion, sauteed red bell pepper, more chopped fresh broccoli, chopped Black Forest Ham and (1/2 to 1 lb) 2-minute boiled shrimp cut into thirds into the Panera’s soup. Serve with fresh chopped cilantro. Balance thickness, per recipe, with potatoes or corn starch.
*For Shrimp Stock:
Boil raw shrimp in enough pre-boiling chicken stock to cover, for two minutes. Put cooked shrimp into cool bowl immediately, reserving the chicken stock. Peel shrimp, add shells to chicken stock and simmer with bay leaves 30 minutes. Strain out the leaves and shells, add remaining Shrimp Stock to Soup. Adjust thickness per recipe.
I need to make this soup for ~ 40 people… should I just times all ingredients X 6? Thank you!
Yes that should be good
IT SERVES 6 OF WHAT SIZE SOUP BOWL?
It doesn’t make huge portions. I’d say it makes 4 dinner bowls and I still serve it with biscuits or bread.
About 1 cup of soup
I made your broccoli cheddar soup. Outstanding to say the least. The nutmeg is an excellent addition. Not overpowering. I am anxious for my granddaughter to taste. She is the expert. I love it.
Thank you!
Have you frozen this soup?
Excellent!
Thank you!
Delicious soup, I took it to a friends get together several months ago. Everyone raved over how good it was. I’m joining those same girls this evening and I’m going to surprise them with this soup again because they always ask when I’m going to make it again. Highly recommend this soup. The only thing I add is a squeeze of lemon juice in the chicken broth.
Thank you!
This is my favorite broccoli cheese soup!
I don’t use julienne carrots, I just grate the carrots.
I have used all 1/2 and 1/2 cream, half cream and half milk, also all milk. It’s delicious either way.
If it’s too thick just add more milk, or chicken broth.
I use a potato masher when the broccoli is done cooking.
Make sure to let it cool a little before adding the sharp cheddar or it will get grainy.
Along with crusty sourdough….yummmmm!
Very yummy and easy to follow recipe. I also added garlic to mine.
Can I use medium cheddar?
Yes!
Good, but I won’t use cream anymore, I’ll go back to using milk. Milk makes it taste exactly like Panera’s. I also added dash of onion powder & a teaspoon of Knorr chicken bullion. Thank you for the recipe!
I took your advice and put some knorr and onion powder and a lil garlic powder. Thanks for the tip!
Perfectly delicious!
Thank you!
This is a favorite comfort soup for me. Today’s its one of those days and I’m making myself a big bowl. Yum! Thanks for sharing.
You’re welcome!
This is amazing , so easy to follow . I doubled this recipe and next time i might have to double it again . haha
Happy to hear that!
Really good soup. I added potatoes, broccoli, carrots and milk together in a blender and made a thick puree and added it to the soup. I also added garlic powder, minced dry onion, and salt & Pepper. Really really good
Thank you!
Holy cow! I’ve never had this soup, had a friend that was under the weather and this soup is only thing they wanted to eat, to say it was fabulous is an understatement!
I love hearing that
Absolutely delicious. I will definitely make it again soon
Thanks!
I have made this numerous times and it always turns out excellent!
It’s so hardy, we eat it as the main meal with a nice crusty bread. Delicious!
Thanks for the recipe.
Love these recipes
Thank you!!
Can I use heavy cream in the soup?
Of course!
I’ve never eaten at Panera. I don’t believe we have any here in Canada. I also recognize that your comments are from 2016 so this is probably an older post. However, made this tonight and it came together perfectly. Thanks for the recipe!
Thank you!