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The Best Panera Broccoli Cheese Soup Recipe (Copycat)

There is nothing quite like a warm bowl of soup to soothe the soul on a chilly afternoon. If you are a fan of Panera Bread, you know that their Broccoli Cheddar soup is the gold standard of comfort food. For years, I tried to recreate that specific velvety texture and rich flavor at home, but nothing ever came quite close enough—until now.

I am so excited to share another great secret recipe that my daughter gave me. She knows how much I love a good “from-scratch” meal, and she absolutely nailed it with this one. In my opinion, this is the absolute Best Panera Soup Recipe (copycat) you will ever find. It tastes just like the real deal, maybe even better because you’re making it fresh in your own kitchen!

Why This Recipe Beats the Drive-Thru

What makes this recipe a winner isn’t just the flavor; it’s the simplicity. This is a very easy to make recipe that doesn’t require any fancy equipment or hard-to-find ingredients. It’s perfect for a cold day when you want to stay in your pajamas and have the house smell like a professional bakery.

The total time commitment is also very manageable for a busy weeknight:

Prep time: 20 minutes (mostly chopping your fresh veggies)
Cook time: 50 minutes
Total time: 1 hour 10 minutes

In just over an hour, you go from raw ingredients to a thick, cheesy masterpiece that will have your family asking for seconds (and thirds).

Panera Broccoli Cheese Soup

This rich and creamy Broccoli Cheese Soup is the ultimate comfort food and a spot-on copycat of the Panera Bread favorite. Made with fresh broccoli, julienned carrots, and sharp cheddar cheese, it’s simmered in a velvety vegetable stock and half-and-half base. A hint of nutmeg adds that "secret ingredient" depth that makes this recipe a family staple. Perfect in a sourdough bread bowl!

Prep Time 20

Cook Time 50

Serving Size 6

Ingredients

1 –2 tbsp melted butter for sautéing
1 medium chopped onion
1/2 cup melted butter
1/2 cup all-purpose flour
4 cups half-and-half cream
4 cups vegetable stock
1 lb fresh broccoli chopped into bite-size pieces
2 cups carrot julienned or grated
1/4 tsp nutmeg
3 cups grated sharp cheddar cheese
To taste salt and pepper

Instructions

Sauté the Onions: Sauté the chopped onion in the 1–2 tbsp of butter. Set aside.
Make the Roux: Cook the 1/2 cup melted butter and flour using a whisk over medium heat for 3–5 minutes, or until you see a noticeable golden brown color.
Simmer Stock: Slowly add in the vegetable stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
Combine and Cook: Add the broccoli, carrots, and the sautéed onions into the pot. Stir, then add the half-and-half. Cook covered over low heat for 20–25 minutes. Note: Do not bring to a boil, as this may cause the milk to curdle.
Season and Blend: Add salt, pepper, and nutmeg.
Optional: You can purée half of your soup in a blender or with a handheld immersion blender if you choose, however it isn’t a requirement.
Add Cheese: Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time. Stir constantly to avoid clumps.
Serve: Once all the cheese has melted, remove from heat and serve immediately.

Notes

Suggestion: Serve with crusty bread or in a bread bowl.

Storage: Refrigerate leftovers after they have cooled and store in an airtight container for up to 5 days.

The Secret to the Perfect Melt: Shred Your Own Cheese

If you want to achieve that signature “Panera” smoothness, there is one rule you cannot break: You should get a block of sharp cheddar cheese and shred it yourself.

I know it is tempting to grab the pre-shredded bags at the grocery store to save five minutes, but here is the science of why that fails:

Anti-Caking Agents: Pre-shredded cheese is coated in potato starch or cellulose to prevent the pieces from sticking together in the bag.
The “Clump” Factor: Those same coatings prevent the cheese from melting into a smooth sauce. If you’ve ever had a grainy or “clumpy” soup, the pre-shredded cheese is usually the culprit.
Better Flavor: Block cheese stays fresher and retains its moisture better than the pre-grated version.

When you grate it yourself, the cheese melts almost instantly into the hot base, creating that luxurious, silky consistency we all crave.

Simple, Fresh Ingredients From Scratch

One of the best parts about this recipe is that it uses simple ingredients you make from scratch. You start with a traditional roux of butter and flour, which gives the soup its body without needing thickeners or artificial additives.

By using fresh broccoli heads and julienned carrots, you get a beautiful pop of color and a bit of texture that the frozen stuff just can’t match. Plus, since we’re using vegetable stock as the base, it’s a fantastic vegetarian-friendly option that still feels incredibly hearty.

Serving Suggestions for a Full Experience

To truly recreate the restaurant experience at home, I highly recommend serving this in a toasted sourdough bread bowl. If you don’t have bread bowls, a thick slice of crusty French bread or even some homemade croutons on top adds the perfect crunch.

Because this recipe makes a generous batch, it’s also wonderful for meal prep. It stays delicious in the fridge for up to five days. Just remember when reheating: do not let it boil! High heat can cause the cream and cheese to separate. Low and slow is the secret to keeping it creamy the next day.

I hope your family loves this “secret” recipe as much as mine does. It’s a little piece of restaurant luxury made right at home with love!

The Best Panera Brocolli Cheese Recipe Copycat

If you love making things from scratch be sure and check out our Recipe Index and see what new recipes have been added.

If you are new to making soups I strongly recommend investing in a inexpensive handheld immersion mixer. You can usually find them on Amazon for under $20 like the one HERE and they help thicken up your soups and intensify the flavors.