Copycat Panera Bread Broccoli Cheddar Soup Recipe

Comforting, delicious, and easy, this Panera Bread Broccoli Cheddar Soup Recipe is one of our favorite dinner-time recipes that you won’t be able to resist.

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I love Panera and I love it when I can recreate some of my favorite recipes at home so this Panera Bread Broccoli Cheddar Soup Recipe is one that we can’t stop making.

I love a good soup, especially now that the weather is cooler and it’s time to warm up. I’m all about the comfort foods and this one really hits the mark.

It saves us money having to travel and pay to get a soup that is super delicious when we can have this copycat version right from our own kitchen.

Let me tell you, this soup really is super close to the original, and you won’t believe how easy it is to whip up a batch! That is the best part.

And that flavor! I could seriously eat this stuff every single day. It’s comfort food at it’s best. My whole family agrees.

I love easy recipes so much because we tend to be a busy family, and when I can make something quickly that tastes amazing, it is always a winner in my books!

Bring on the Panera Bread Broccoli Cheddar Soup Recipe! You’re gonna love it.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE PANERA BREAD BROCCOLI CHEDDAR SOUP RECIPE:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• DO I HAVE TO BLEND THE SOUP?
• WHY IS MY CHEESE NOT MELTING?
• DO I HAVE TO SERVE THESE IN BREAD BOWLS?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Copycat Panera Bread Broccoli Cheddar Soup Recipe

1. Easily available and customizable ingredients help this come together quickly.
2. You can double this recipe to serve a larger family or crowd.
3. This copycat recipe is a filling soup, so a little goes a long way.

• Unsalted butter
• Onion
• Celery
• Garlic
• All-purpose flour
• Whole milk
• Chicken stock
• Broccoli
• Carrots
• Kosher salt
• Pepper
• Sharp cheddar cheese

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1. Melt 2 Tablespoons of butter in a large pan over medium heat. Add the onion and celery, cook until tender and transparent for about 5 minutes.
2. Add garlic and cook for one additional minute. When finished cooking, remove from the pan and set aside.
3. Melt the remaining ½ cup of butter in the pan and whisk in ½ cup of flour until thoroughly combined, for about one minute.
4. Slowly add the milk, stirring constantly. The mixture should be smooth and thick.
5. Add the chicken broth, broccoli, carrots, cooked onions, garlic, and celery.
6. Bring the mixture to a boil, then reduce heat and cook for about 30 minutes or until the broccoli and carrots are tender, uncovered.
7. Remove from the heat and add the cheese, salt, and pepper and stir until melted and evenly distributed.
8. Place half of the soup in a blender and give a few quick pulses, then return to the pan.
9. Serve with a side of sourdough bread or in a sourdough bread bowl for a classic Panera-style meal.

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DO I HAVE TO BLEND THE SOUP?

You can skip the blender part if you are short on time, but pureeing some vegetable chunks gives it that smooth Panera texture.

Alternatively, you could also use an immersion blender to blend the soup in the pot, which is quicker than placing it in a blender.

WHY IS MY CHEESE NOT MELTING?

Using freshly shredded cheese from the block is recommended instead of using bagged cheese which has preservatives in it where it will take longer and be harder to melt.

So if you can, use freshly shredded cheese for this recipe, it tastes really good, and you can get most cheese in block form.

DO I HAVE TO SERVE THESE IN BREAD BOWLS?

While we love serving these in bread bowls to get that extra flavor and can eat the bread afterward as it soaks up the soup, you do not have to use them.

You can serve this in a bowl, just like any normal soup. But if you can find bread bowls or make your own, then I highly suggest doing that.

ANY ADDITIONS?

Want to make this copycat Panera broccoli cheddar soup even better? Try these simple extras for a delicious soup:

• Heavy Cream: Add ½ cup of heavy cream for a richer creamy texture.
• Extra Cheese: Toss in more sharp cheddar cheese for extra cheesy goodness.
• Hot Sauce: A few drops of hot sauce for a little spice in this great soup.
• Fresh Broccoli: Add another cup of fresh broccoli for more tender broccoli.
• Crusty Bread: Serve with crusty bread or a sourdough bread bowl for a Panera’s soup feel.

These make this easy soup recipe a family favorite on a cold day.

ANY SUBSTITUTIONS?

Need to switch things up for this copycat Panera broccoli cheese soup? Here are some easy swaps:

• Vegetable Broth for Chicken Stock: Use vegetable broth to keep it soup vegetarian.
• Half & Half for Whole Milk: Swap whole milk with half & half for a creamy soup.
• Frozen Broccoli for Fresh Broccoli: Use frozen broccoli florets instead of fresh broccoli.
• Processed Cheese for Cheddar: Try processed cheese instead of sharp cheddar cheese.
• Slow Cooker for Large Pot: Cook it in a slow cooker instead of a large pot.

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You can store this Panera’s Broccoli Cheddar Soup in an airtight container in the refrigerator for up to 3-4 days.

To reheat, place in pan on the stove over medium-low heat until heated through.

This can also be frozen. Place in freezer bags or freezer-safe containers where it will keep for up to 3-4 months.

To reheat, thaw completely in the refrigerator, then heat on the stove.

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Want the perfect restaurant-style meal?

Then you need to try my Panera Bread Broccoli Cheddar Soup Recipe!

If you’ve tried this PANERA BREAD BROCCOLI CHEDDAR SOUP RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!