Copycat Panera Broccoli and Cheese Soup

This copycat Panera broccoli and cheese soup gets its silky texture from a simple roux and its bite from broccoli that’s simmered just until tender, not mushy. It comes together in one pot in under 40 minutes, so it’s an easy call for a cold weeknight when you want something warm and cheesy without a grocery run for anything unusual.

You probably already have most of what you need: butter, flour, broth, cheddar, and broccoli.

Why This Soup Works

The roux is the whole trick here. Butter and flour cooked together for a minute thickens the broth without any cornstarch slurry or guesswork, and it’s what gives this soup that same body Panera’s version has.

I blend only half the pot, so you get a creamy base with actual broccoli pieces still floating in it. Full puree gives you baby food, and that’s not what anyone’s craving on a Tuesday.

Sharp cheddar, melted in low and slow, is what makes the broth taste rich instead of just thick.

Ingredients

• 4 tbsp unsalted butter: the base of your roux
• 1 small yellow onion, finely diced: adds sweetness as it softens
• 2 cloves garlic, minced: goes in right at the end of the sauté so it doesn’t scorch
• 1/4 cup all-purpose flour: thickens the broth into that classic soup texture
• 4 cups low-sodium chicken broth: swap vegetable broth to keep it vegetarian
• 2 cups half-and-half: for the creamy body; heavy cream works if you want it richer
• 4 cups broccoli florets, chopped into small pieces: fresh or thawed frozen both work
• 1 cup carrots, shredded: for color and a little sweetness, matchstick carrots work too
• 8 oz sharp cheddar cheese, shredded from a block: shred it yourself for the smoothest melt
• 3/4 tsp salt
• 1/4 tsp black pepper
• pinch of ground nutmeg (optional): barely there, but it rounds out the dairy

Variations / Substitutions

• Add shredded chicken: stir in 1 cup cooked, shredded chicken during the last few minutes for a heartier, main-course version of the soup.
• Use white cheddar: swap the sharp cheddar for a sharp white cheddar for a milder, slightly nuttier finish.
• Add heat: a pinch of cayenne or a few dashes of hot sauce stirred in with the cheese wakes the whole pot up.
• Make it dairy-free: use full-fat coconut milk in place of the half-and-half and a melting dairy-free cheddar, keeping everything else the same.
• Brighten it up: a small squeeze of lemon juice or a spoonful of Dijon mustard stirred in at the end cuts the richness and makes the cheese taste sharper. If you like this kind of cheesy, cozy pot, my potato leek soup uses a similar roux base.

How to Make Copycat Panera Broccoli and Cheese Soup

Step 1: Soften the Onion and Garlic

Melt the 4 tbsp butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 4 minutes, stirring now and then, until it turns soft and translucent. Stir in the 2 cloves minced garlic and cook another 30 seconds, just until it smells fragrant.

The onion should look glassy, not browned, and the butter should be gently bubbling around it. If the garlic starts to color, pull the pot off the heat for a second, it turns bitter fast.

Step 2: Whisk in the Flour and Broth

Sprinkle the 1/4 cup flour over the onions and whisk constantly for about 1 minute, until it forms a pale, bubbling paste and the raw flour smell cooks off. Slowly pour in the 4 cups chicken broth, whisking the whole time so no lumps form, until the mixture is smooth.

You’ll feel it thicken slightly as you whisk, and the color turns from cloudy to glossy. Adding the broth in a slow stream, rather than all at once, is what keeps this step lump-free.

Step 3: Simmer the Broccoli and Carrots

Add the 4 cups chopped broccoli and 1 cup shredded carrots to the pot. Bring everything to a gentle simmer over medium heat, then lower the heat and let it cook for about 12 minutes, until the broccoli is fork-tender and the carrots have softened.

The broth will smell savory and a little sweet from the carrots, and the broccoli will turn a deeper, brighter green before it starts to soften. Keep the simmer gentle here, a hard boil breaks down the broccoli’s shape faster than you want.

Step 4: Blend and Melt in the Cheese

Using an immersion blender right in the pot, pulse just half the soup for about 10 seconds, leaving the rest chunky so you get both a creamy base and real broccoli bites. Lower the heat to low, stir in the 2 cups half-and-half, then add the 8 oz shredded cheddar a handful at a time, stirring each addition until fully melted before adding more, about 4 minutes total. Season with the 3/4 tsp salt, 1/4 tsp pepper, and the pinch of nutmeg if you’re using it.

The soup will go from broth-thin to thick enough to coat the back of a spoon, turning a warm golden orange with flecks of green throughout. Adding the cheese gradually over low heat is what keeps it smooth instead of stringy or oily.

Step 5: Ladle and Top the Soup

Ladle the soup into bowls right away while it’s hot and glossy. Top with a little extra shredded cheddar and a few reserved broccoli pieces if you saved any back for crunch.

Serve it immediately with crusty bread for dipping, since the soup thickens more as it sits and is at its silkiest the moment it comes off the heat.

A Few Notes Before You Start

• Shred your own cheese from a block instead of using the bagged pre-shredded kind. It has a starchy anti-caking coating that keeps it from melting smoothly, and you’ll notice the difference in this soup especially.
• Set aside a handful of small broccoli pieces before simmering and stir them in raw-ish at the very end for texture contrast, this is close to how Panera keeps visible broccoli in every bowl.
• Leftover soup makes a solid dip for pretzel bites or roasted potato wedges if you’ve got extra sitting around.

Cook times shift a little depending on how you cut the broccoli, so here’s a quick guide.

Cook times by broccoli prep:

Broccoli Prep	Simmer Time	Texture
Small florets	10 mins	Tender, blends smooth
Larger florets	14 mins	Chunkier bite
Frozen, chopped	12 mins	Slightly softer edges

Storing Leftovers

Refrigerate leftover soup in an airtight container for up to 4 days. It’ll thicken quite a bit once cold, that’s normal.

Reheating: warm it gently on the stovetop over low heat, stirring often, and splash in a little extra broth or half-and-half if it’s gotten too thick to pour. Avoid the microwave on high, it can make the cheese separate and turn grainy.

What To Serve With Broccoli and Cheese Soup

A sourdough bread bowl is the classic move here, the bread soaks up the cheesy broth and gives you something to tear into as you go. A simple green salad with a sharp vinaigrette works too, the acidity cuts through the richness of all that cheddar and cream. If you want to lean into it, a grilled cheese sandwich on the side doubles down on the cheese without feeling like too much, since the crisp, buttery bread contrasts the soup’s smooth texture.

Frequently Asked Questions

Can I use frozen broccoli instead of fresh?

Yes, just chop it while it’s still partly frozen so the pieces stay a manageable size, and add it straight to the simmering broth without thawing first.

Can I freeze broccoli and cheese soup?

It’s not ideal. The dairy and cheese tend to separate and turn grainy once thawed, so it’s better refrigerated and eaten within a few days than frozen.

Can I substitute milk for the half-and-half?

You can use whole milk, but the soup will be noticeably thinner and less rich, so consider adding an extra tablespoon of butter and flour at the roux stage to compensate.

Why is my soup too thin, and how do I fix it?

It usually means the roux didn’t cook long enough before the broth went in, or too much broth was added at once. Simmer it uncovered for a few extra minutes to reduce, or whisk a teaspoon of flour into a splash of cold broth and stir that in.