Panera Broccoli Cheese Soup Copycat

Introduction

If you’ve ever visited a Panera Bread location and found yourself drawn to the warm, creamy, and richly satisfying aroma of their famous Broccoli Cheese Soup, you’re not alone. This beloved menu item has become a comfort food staple for soup lovers across the country. Its velvety texture, bold cheesy flavor, and tender chunks of broccoli make it a go-to choice during colder months or whenever a craving for something hearty strikes. But what if you could recreate that same indulgent experience in your own kitchen? With this detailed Panera Broccoli Cheese Soup copycat recipe, you can enjoy every spoonful of that signature taste without leaving home — and even customize it to suit your dietary preferences. From sourcing the right ingredients to mastering the perfect consistency, we’ll guide you through every step to ensure your homemade version rivals (or even surpasses!) the original.

The History

Panera Bread, originally founded as St. Louis Bread Company in 1987, evolved into a nationwide favorite for its artisan breads, fresh salads, and comforting soups. Among its rotating seasonal offerings, the Broccoli Cheese Soup quickly rose to prominence due to its creamy richness and nostalgic appeal. Unlike many fast-casual chains, Panera emphasized high-quality ingredients and transparency, marketing their soups as made with real cheese, whole milk, and no artificial preservatives. The Broccoli Cheese Soup became especially popular during fall and winter seasons, often served with a side of sourdough bread or a half sandwich for a complete meal. While the exact recipe remains proprietary, culinary enthusiasts have long sought to replicate its luscious texture and balanced flavor profile at home. This copycat version draws on decades of fan attempts, ingredient analysis, and taste testing to deliver a faithful recreation that captures the essence of what makes Panera’s soup so iconic: gooey cheddar, soft broccoli florets, and a luxurious cream base that coats the spoon perfectly.

Ingredients Breakdown

The magic of Panera’s Broccoli Cheese Soup lies in its carefully balanced blend of simple yet premium ingredients. To faithfully recreate this dish, understanding each component is key:

Broccoli: Fresh or frozen broccoli is used in small florets. The stems are typically chopped finely to blend into the soup base, maximizing flavor and minimizing waste.
Cheddar Cheese: A combination of sharp and mild white cheddar gives the soup its signature tangy depth and vibrant color. Real shredded cheese is essential — pre-shredded varieties often contain anti-caking agents that can affect melting quality.
Milk and Cream: Whole milk provides body, while heavy cream adds richness. Some versions may use half-and-half, but full-fat dairy ensures the silkiness characteristic of Panera’s version.
Butter and Flour: These form the roux, which thickens the soup and gives it structure. Unsalted butter allows control over seasoning, while all-purpose flour binds the liquid components smoothly.
Onion and Garlic: Sautéed onion and minced garlic lay the aromatic foundation, enhancing the overall savoriness without overpowering the cheese.
Carrot and Celery: Often overlooked, these mirepoix vegetables add subtle sweetness and earthiness, rounding out the flavor complexity.
Chicken Broth: A quality low-sodium broth builds the soup’s savory backbone. Vegetable broth can be substituted for a vegetarian option.
Spices:

Dijon mustard – adds tang and helps emulsify the cheese.

Nutmeg – just a pinch enhances warmth and depth.

Paprika – lends mild sweetness and color.

Salt and black pepper – adjusted to taste.

Optional Add-ins: Some recreations include a touch of lemon juice for brightness or a dash of hot sauce for subtle heat.

Together, these ingredients create a harmonious fusion of textures and flavors — creamy, cheesy, slightly vegetal, and deeply comforting.

Step-by-Step Recipe

Prepare the Vegetables: Begin by chopping 3 cups of broccoli into small florets, finely dicing the stems. Peel and dice 1 medium carrot. Finely chop 1/2 cup yellow onion and 1/4 cup celery. Mince 2 cloves of garlic.

Make the Roux: In a large pot or Dutch oven, melt 4 tablespoons unsalted butter over medium heat. Add the onions, carrots, and celery. Cook for 5–7 minutes until softened but not browned. Stir in the garlic and cook for another 30 seconds until fragrant.

Thicken the Base: Sprinkle 1/4 cup all-purpose flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and form a smooth paste (roux).

Add Liquids: Gradually whisk in 3 cups of low-sodium chicken broth, ensuring no lumps remain. Increase heat to bring the mixture to a gentle simmer, stirring frequently. Let it cook for 10 minutes to thicken slightly.

Incorporate Broccoli: Add the broccoli florets and chopped stems to the pot. Simmer for 12–15 minutes, or until the broccoli is tender but still vibrant green.

Add Dairy: Reduce heat to low. Slowly stir in 1 1/2 cups whole milk and 1 cup heavy cream. Warm gently — do not boil, as high heat can cause curdling.

Melt the Cheese: Gradually add 3 cups of freshly shredded white cheddar cheese, one handful at a time, stirring until fully melted and smooth before adding more. Avoid rushing this step to prevent separation.

Season the Soup: Stir in 1 teaspoon Dijon mustard, 1/4 teaspoon paprika, a pinch of ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.

Final Simmer: Let the soup simmer on low for an additional 5 minutes to allow flavors to meld. If desired, use an immersion blender to partially puree the soup for extra creaminess, leaving some broccoli chunks intact.

Serve Hot: Ladle into bowls and garnish with extra shredded cheese, crumbled bacon, or chopped chives. Serve immediately with crusty bread or a grilled cheese sandwich on the side.

Tips

Use Freshly Shredded Cheese: Pre-shredded cheese contains cellulose, which can make the soup grainy or oily. Always shred your own cheddar from a block for the smoothest melt.

Control the Heat: Keep the temperature low when adding dairy and cheese. Boiling will cause the proteins to separate, resulting in a curdled texture.

Don’t Skip the Roux: Cooking the flour in butter removes its raw taste and ensures a silky consistency. Rushing this step can leave a pasty aftertaste.

Balance the Flavor: If the soup tastes too sharp, a small amount of sugar (1/4 tsp) or lemon juice (1 tsp) can balance the acidity from the cheese.

Adjust Thickness: For a thicker soup, let it simmer longer to reduce. For a thinner consistency, add more broth or milk gradually.

Texture Preference: For a completely smooth soup, blend the entire batch with an immersion or countertop blender. For a chunkier version, leave most of the broccoli whole.

Make Ahead Tip: Prepare the soup base (without cheese) up to two days in advance. Add cheese and reheat gently when ready to serve.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slowly on the stove with a splash of milk to restore creaminess.

Variations and Customizations

This copycat recipe is highly adaptable to different tastes and dietary needs:

Cauliflower Addition: Replace half the broccoli with steamed cauliflower for a milder flavor and lower carb option.

Extra Protein: Add cooked, diced ham, crispy bacon, or shredded rotisserie chicken to turn the soup into a heartier meal.

Spicy Kick: Stir in a few dashes of hot sauce, a pinch of cayenne, or diced jalapeños for a spicy twist.

Vegetarian/Vegan Version: Use vegetable broth instead of chicken broth. Substitute butter with vegan margarine, dairy milk with cashew or oat milk, and cheese with a high-quality meltable vegan cheddar alternative.

Gluten-Free Option: Replace all-purpose flour with cornstarch or gluten-free flour blend. Mix 2 tablespoons cornstarch with cold broth before adding to avoid lumps.

Dairy-Free Creaminess: Blend in cooked potatoes or white beans to mimic the creamy texture without dairy.

Gourmet Upgrade: Add Gruyère or smoked cheddar for a more complex cheese profile. A splash of white wine during the sauté step adds sophistication.

Kid-Friendly: Puree the entire soup until smooth and skip strong seasonings. Serve with fun-shaped pasta or cheese crackers on top.

Health Considerations and Nutritional Value

While undeniably delicious, Panera’s Broccoli Cheese Soup — and its homemade counterparts — are rich in calories, fat, and sodium. Here’s a general nutritional breakdown per serving (approx. 1 cup):

Calories: ~300–350

Total Fat: 20–25g (mostly from cheese, butter, and cream)

Saturated Fat: 12–15g

Cholesterol: 60–70mg

Sodium: 600–800mg (can vary based on broth and cheese)

Carbohydrates: 15–20g

Fiber: 3–4g (from broccoli and vegetables)

Protein: 10–12g (from cheese and dairy)

Health Tips:

To reduce fat, use reduced-fat cheese and substitute half the cream with evaporated skim milk or Greek yogurt (add yogurt off-heat to prevent curdling).

Lower sodium by using no-salt-added broth and low-sodium cheese.

Increase fiber and nutrients by boosting the broccoli content or adding spinach or kale.

Portion control is key — consider serving in smaller bowls with a side salad for a balanced meal.

Though high in saturated fat, the soup does provide calcium, vitamin C, vitamin K, and antioxidants from broccoli.

Ingredients

4 tablespoons unsalted butter

1/2 cup yellow onion, finely chopped

1/4 cup celery, finely chopped

1 medium carrot, peeled and diced

2 cloves garlic, minced

1/4 cup all-purpose flour

3 cups low-sodium chicken broth (or vegetable broth)

3 cups broccoli florets and chopped stems

1 1/2 cups whole milk

1 cup heavy cream

3 cups sharp white cheddar cheese, shredded (from a block)

1 teaspoon Dijon mustard

1/4 teaspoon paprika

Pinch of ground nutmeg

Salt and freshly ground black pepper, to taste

Directions

In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrot. Cook for 5–7 minutes, stirring occasionally, until softened.

Add garlic and cook for 30 seconds until fragrant.

Stir in flour and cook for 2 minutes, stirring constantly to form a roux.

Gradually whisk in chicken broth until smooth. Bring to a simmer and cook for 10 minutes.

Add broccoli pieces and simmer for 12–15 minutes until tender.

Reduce heat to low. Stir in milk and heavy cream. Warm through without boiling.

Gradually add shredded cheddar, one handful at a time, stirring until fully melted before adding more.

Stir in Dijon mustard, paprika, nutmeg, salt, and pepper.

Simmer gently for 5 more minutes. Optional: use an immersion blender to partially puree.

Taste and adjust seasoning. Serve hot with your favorite garnishes.

FAQ

Can I freeze this broccoli cheese soup?
It’s not recommended to freeze dairy-based soups like this one, as the cream and cheese may separate upon thawing, leading to a grainy texture. It’s best enjoyed fresh or refrigerated for up to 4 days.

Why did my soup turn out grainy?
This usually happens when the cheese is added too quickly or at too high a temperature. Always melt cheese slowly over low heat and stir continuously. Using pre-shredded cheese can also contribute to graininess.

Can I make this in a slow cooker?
Yes! Sauté the vegetables first, then transfer to a slow cooker with broth and broccoli. Cook on low for 4–5 hours. Add dairy and cheese in the last 30 minutes on low, stirring frequently.

What kind of cheese works best?
Sharp white cheddar is ideal for authenticity. You can mix in Colby Jack or Gouda for variation, but avoid very hard cheeses like Parmesan as the primary cheese, as they don’t melt smoothly.

How can I make it thicker without more flour?
Try blending a portion of the soup and returning it to the pot. Alternatively, mash some cooked potato or add a spoonful of instant mashed potato flakes.

Is this soup gluten-free?
Not by default due to the flour roux, but you can easily make it gluten-free by substituting the flour with cornstarch, arrowroot, or a gluten-free flour blend.

Summary

Recreate the cozy, cheesy goodness of Panera Bread’s Broccoli Cheese Soup in your own kitchen with this easy-to-follow, customizable copycat recipe. Packed with tender broccoli, a velvety cheddar base, and aromatic seasonings, it’s comfort food perfection served bowl by bowl.

Share
Pin1
1 Shares