Panera Broccoli Cheddar Soup Recipe – Easy Meal Recipe

Last Updated on March 18, 2025

A cold day, the kind that begs for warmth and comfort. You stroll into your favorite café, and the rich aroma of creamy soup fills the air. You glance at the menu, and there it is; Panera’s famous broccoli cheddar soup. 

It’s that little bowl of happiness that goes perfectly with a warm, crusty bread bowl or a classic baguette. Whether you pair it with a light salad or just enjoy it on its own, this soup has earned its place in our hearts.

At this point, I can hear you asking, “Why should I make it at home?” Let’s dive into the details.

What Is Panera Broccoli Cheddar Soup?

Panera’s Broccoli Cheddar Soup is not just any soup; it’s a staple for many who walk through its doors. Blending tender broccoli florets with sharp cheddar cheese, this creamy soup strikes that perfect balance of rich yet refreshing. The ingredients come together in a way that warms your soul.

I can vividly recall the first time I had it. I was sitting at a table by the window, the sunlight drifting in, illuminating my warm bowl of soup. The velvety texture and the saltiness of the cheddar dancing on my taste buds left a lasting impression.

What Makes This Recipe Different From Other Broccoli Cheddar Soups?

While many broccoli cheddar soups can miss the mark, this version stands out for its deep flavor and silky finish. It combines the sharpness of extra-sharp cheddar cheese with a hint of Dijon mustard that adds a kick. 

What’s unique here is the balance of ingredients. The broccoli, carrots, and onions are not just fillers; they add depth to the overall flavor profile.

Moreover, this soup’s creamy consistency comes from a simple roux, created with unsalted butter and flour, making it rich without being overly heavy.

How Does It Taste Like?

Imagine the taste of freshly steamed broccoli blended with the creaminess of cheese, lifted by a hint of garlic. That is what you get with this dish. It is both hearty and comforting. One spoonful brings warmth and satisfaction, while the subtle crunch of veggies adds texture.

The sharp cheddar dominates the flavor, but the mustard and garlic powder round it off beautifully. Every mouthful is a delightful experience.

Ingredients You’ll Need To Make This Dish

To recreate this delightful soup at home, gather the following ingredients:

• 2 cups whole milk
• 2 cups homemade or low-sodium chicken broth
• 1 tablespoon unsalted butter
• ¼ cup melted unsalted butter
• ½ onion, finely diced
• 1 stalk celery, thinly sliced
• 1 ½ cups roughly chopped broccoli florets
• 1 cup julienned carrots
• ¼ cup all-purpose flour
• 2 ½ cups shredded extra-sharp Cheddar cheese
• Salt and freshly cracked black pepper, to taste
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Start by chopping your veggies. Finely dice the onion and celery. Roughly chop the broccoli into small florets and julienne the carrots. By prepping these ingredients, you set the foundation for a smooth cooking process.

Step 2: Sauté the Aromatics

In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Once it’s bubbling, add the diced onion and celery. Sauté them for about 5 minutes until they’re soft and fragrant. This step builds the flavor base.

Step 3: Add the Vegetables

Next, toss in the chopped broccoli and julienned carrots. Stir them around for another 5 minutes. This helps break down the veggies just enough to release their flavors.

Step 4: Make the Roux

In a small saucepan, melt the ¼ cup of unsalted butter over medium heat. Once melted, whisk in the flour. Keep stirring for about 2 minutes. This roux should be bubbly but not browned. This mixture will give your soup that luscious thickness.

Step 5: Add Broth and Milk

Gradually whisk the chicken broth and milk into your pot of sautéed vegetables. Bring this mixture to a gentle boil, stirring occasionally.

Step 6: Incorporate the Roux

Once your soup has thickened slightly, add the roux. Stir well to combine. This will give your soup an incredible creaminess.

Step 7: Add Cheese and Seasonings

Stir in the shredded cheddar cheese, Dijon mustard, garlic powder, salt, and freshly cracked black pepper. Keep stirring until the cheese has melted.

Step 8: Adjust Consistency and Flavor

If your soup is too thick, add a bit more chicken broth or milk to reach your desired consistency. Taste it, and adjust the salt and pepper if needed.

Step 9: Serve

Ladle the soup into bowls and serve hot. Pair it with a thick slice of crusty bread or a light salad to balance the meal.

Tips & Tricks On Making Panera Broccoli Cheddar Soup

• Use Extra Sharp Cheddar: This gives the soup a bolder flavor. Mild cheese can get lost in the mix.
• Fresh Ingredients Matter: While frozen broccoli works, fresh produces the best texture and taste.
• Don’t Rush the Sauté: Taking the time to sauté the onions and celery builds essential flavors.
• Adjust Thickness Carefully: If your soup is too thick, add broth gradually until it reaches your preferred creaminess.
• Fresh Chopped Herbs: Add a sprinkle of fresh chives or parsley for an earthy finish.

How Do I Store This Dish?

You can store leftover broccoli cheddar soup in an airtight container in the refrigerator for up to 3 to 4 days.

If you want to keep it longer, consider freezing the soup. Place it in a freezer-safe container or zip-top bag, leaving room for expansion. It will keep well for about 2 months. To reheat, simply thaw overnight in the fridge and heat on the stove over low heat until warmed through.

What Other Substitutes Can You Use in Panera Broccoli Cheddar Soup?

1. Cauliflower: If you want a different but similar flavor, substitute half the broccoli with cauliflower. It will still give that creamy texture.

2. Cream or Half-and-Half: For an even richer soup, use cream instead of milk.

3. Vegetable Broth: To make this soup vegetarian, swap the chicken broth with vegetable broth.

4. Non-Dairy Milk: Almond or cashew milk can be a great alternative for a dairy-free version, although the flavor will be less rich.

5. Nutritional Yeast: For a vegan alternative to cheese, add nutritional yeast, which provides a cheesy flavor.

Conclusion

Panera’s broccoli cheddar soup is more than just a dish; it’s comfort in a bowl. From the first taste to the last spoonful, it brings warmth and nostalgia. Whether making it for yourself or for a gathering, this recipe ensures satisfaction. 

So, roll up your sleeves and embrace the kitchen. This soup is more than a recipe; it’s an experience. 

I encourage you to try making it. You might just find that it becomes a beloved staple in your home, echoing fond memories over each delicious bowl. Cheers to good food and even better company!

You’ll also like the following recipes!

• Panera Broccoli Cheddar Soup Copycat Recipe
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Print Recipe

Panera Broccoli Cheddar Soup Recipe – Easy Meal Recipe

Author: Mary Siegel Cuisine: American Courses: Appetizer & Side Dish

Difficulty: Intermediate Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Servings: 8 Calories: 441 kcal

Best Season: Suitable throughout the year

Description

A cold day, the kind that begs for warmth and comfort. You stroll into your favorite café, and the rich aroma of creamy soup fills the air. You glance at the menu, and there it is; Panera’s famous broccoli cheddar soup. 

It’s that little bowl of happiness that goes perfectly with a warm, crusty bread bowl or a classic baguette. Whether you pair it with a light salad or just enjoy it on its own, this soup has earned its place in our hearts.

At this point, I can hear you asking, "Why should I make it at home?" Let’s dive into the details.

Ingredients

Servings

• 2 cups whole milk

• 2 cups homemade or low-sodium chicken broth

• 1 tablespoon unsalted butter

• ¹⁄₄ cup melted unsalted butter

• ¹⁄₂ onion finely diced

• 1 stalk celery, thinly sliced

• 1 ¹⁄₂ cups roughly chopped broccoli florets

• 1 cup julienned carrots

• ¹⁄₄ cup all-purpose flour

• 2 ¹⁄₂ cups cups shredded extra-sharp Cheddar cheese

• Salt and freshly cracked black pepper, to taste

• 1 teaspoon Dijon mustard

• ¹⁄₂ teaspoon garlic powder

Instructions

Step 1: Prepare the Vegetables

1. Start by chopping your veggies. Finely dice the onion and celery. Roughly chop the broccoli into small florets and julienne the carrots. By prepping these ingredients, you set the foundation for a smooth cooking process.

Step 2: Sauté the Aromatics

1. In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Once it's bubbling, add the diced onion and celery. Sauté them for about 5 minutes until they’re soft and fragrant. This step builds the flavor base.

Step 3: Add the Vegetables

1. Next, toss in the chopped broccoli and julienned carrots. Stir them around for another 5 minutes. This helps break down the veggies just enough to release their flavors.

Step 4: Make the Roux

1. In a small saucepan, melt the ¼ cup of unsalted butter over medium heat. Once melted, whisk in the flour. Keep stirring for about 2 minutes. This roux should be bubbly but not browned. This mixture will give your soup that luscious thickness.

Step 5: Add Broth and Milk

1. Gradually whisk the chicken broth and milk into your pot of sautéed vegetables. Bring this mixture to a gentle boil, stirring occasionally.

Step 6: Incorporate the Roux

1. Once your soup has thickened slightly, add the roux. Stir well to combine. This will give your soup an incredible creaminess.

Step 7: Add Cheese and Seasonings

1. Stir in the shredded cheddar cheese, Dijon mustard, garlic powder, salt, and freshly cracked black pepper. Keep stirring until the cheese has melted.

Step 8: Adjust Consistency and Flavor

1. If your soup is too thick, add a bit more chicken broth or milk to reach your desired consistency. Taste it, and adjust the salt and pepper if needed.

Step 9: Serve

1. Ladle the soup into bowls and serve hot. Pair it with a thick slice of crusty bread or a light salad to balance the meal.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 441kcal

% Daily Value *

Total Fat 21.7g34%

Saturated Fat 12.9g65%

Trans Fat 0.1g

Cholesterol 44mg15%

Sodium 145mg7%

Total Carbohydrate 51g17%

Dietary Fiber 3g12%

Sugars 11g

Protein 11g22%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use Extra Sharp Cheddar: This gives the soup a bolder flavor. Mild cheese can get lost in the mix.
• Fresh Ingredients Matter: While frozen broccoli works, fresh produces the best texture and taste.
• Don’t Rush the Sauté: Taking the time to sauté the onions and celery builds essential flavors.
• Adjust Thickness Carefully: If your soup is too thick, add broth gradually until it reaches your preferred creaminess.
• Fresh Chopped Herbs: Add a sprinkle of fresh chives or parsley for an earthy finish.

Keywords: panera broccoli cheddar soup recipe