Panera Broccoli Cheese Soup is a creamy, comforting classic that’s full of tender broccoli and melty, sharp cheddar cheese. It’s the kind of soup that feels warm and cozy from the first spoonful, perfect for chilly days or when you need a little extra comfort in your meal.
I love making this soup at home because it’s easy to whip up and tastes just like the one from the restaurant, but better because you know exactly what’s in it. The cheesy flavor is rich without being overpowering, and the broccoli stays nice and fresh without getting mushy. I usually like to add a little extra cheese on top for that perfect cheesy finish.
For an extra cozy meal, I serve this soup with some crusty bread or a soft roll for dipping. Sometimes I like to pair it with a simple salad to balance out the richness. It’s one of those soups that almost everyone I know loves, and it always makes me think of relaxing weekends or easy weeknight dinners shared with good company.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are great for texture and flavor. If fresh isn’t available, frozen broccoli works too—just thaw and drain well. I like to keep the florets a bit chunky to keep that nice bite in the soup.
Cheddar Cheese: Sharp cheddar gives this soup its signature tang and richness. If you want a milder option, try mild cheddar, or add a mix of cheddar and Monterey Jack. Avoid pre-shredded cheese, as it may not melt as smoothly.
Half-and-Half or Milk: Half-and-half adds creaminess, but whole milk keeps it lighter. For a dairy-free version, unsweetened almond or oat milk can stand in, though the texture will be less creamy.
How Do You Get Thick, Creamy Broccoli Cheese Soup Without Lumps?
The key lies in making and cooking the roux right:
- Melt butter and sauté onions and garlic thoroughly for flavor.
- Sprinkle flour evenly over the softened veggies and stir constantly for 2 minutes to cook out raw flour taste.
- Slowly add broth while whisking to avoid lumps forming.
- Simmer until slightly thickened before adding milk or half-and-half.
Adding cheese off heat or on low heat helps prevent curdling. Also, avoid boiling after cheese is added—just gently warm until melted for a silky texture.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it helps cook the soup evenly without burning the milk or roux.
- Wooden spoon or silicone spatula – perfect for stirring the roux and scraping the pot without scratching.
- Whisk – essential when adding broth and milk to avoid lumps in the roux.
- Knife and cutting board – for chopping broccoli, onion, and carrots easily.
- Immersion blender (optional) – lets you blend part of the soup for creaminess without extra dishes.
Flavor Variations & Add-Ins
- Swap broccoli for cauliflower or add a mix of both to vary texture while keeping creaminess.
- Add cooked, diced ham or cooked bacon bits for a smoky, meaty twist.
- Stir in a pinch of nutmeg or smoked paprika for a different warm spice note.
- Use Gruyère or fontina cheese instead of cheddar for a nuttier, meltier soup.
Panera Broccoli Cheese Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups half-and-half or whole milk
- 4 cups fresh broccoli florets (about 1 large head), chopped into bite-sized pieces
- 1 large carrot, shredded or finely chopped
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme or herbes de Provence (optional)
- Pinch of cayenne pepper (optional, for mild heat)
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prepare and roughly 25 minutes to cook, so you should have it ready in around 35 minutes total. It’s quick enough for a cozy weeknight meal but special enough to impress any time.
Step-by-Step Instructions:
1. Start by Cooking the Onion and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, about 5 to 7 minutes. Stir in the minced garlic and let it sauté for about 30 seconds until fragrant.
2. Make the Roux:
Sprinkle the all-purpose flour over the cooked onion and garlic, stirring well to combine. Keep stirring constantly for about 2 minutes to cook out the raw flour taste and form a light roux.
3. Add Broth and Milk:
Slowly whisk in the chicken or vegetable broth, making sure no lumps form. Then pour in the half-and-half or milk, and keep stirring until the mixture thickens slightly, around 3 to 5 minutes.
4. Add Broccoli and Carrot:
Stir in the chopped broccoli and shredded carrot. Bring the soup to a gentle simmer, cover, and cook until the broccoli is tender but still holds its shape, about 10 to 12 minutes.
5. Add Cheese and Season:
Reduce the heat to low. Add the shredded cheddar cheese slowly, a handful at a time, stirring until it melts completely. Avoid boiling at this stage to keep the soup smooth. Season with salt, black pepper, dried thyme (if using), and a pinch of cayenne pepper (if you like a bit of heat). Taste and adjust the seasoning.
6. Optional: Blend for Creaminess:
If you prefer a creamier texture, carefully blend 1 to 1½ cups of the soup using an immersion blender or regular blender, then stir it back into the pot.
7. Serve and Enjoy:
Dish the soup into bowls, and if you like, sprinkle extra shredded cheddar and freshly ground black pepper on top. Serve with crusty bread or a soft roll for dipping. Enjoy your homemade Panera-style Broccoli Cheese Soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just thaw it completely and drain any excess water before adding to avoid making the soup watery. You may want to reduce the cooking time slightly since frozen broccoli is usually softer.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the half-and-half with unsweetened almond, oat, or cashew milk, and use a dairy-free cheese alternative. The texture will be a bit lighter but still delicious.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of milk if the soup seems too thick after cooling.
Can I Prepare This Soup in Advance?
Yes! You can make the soup up to 2 days ahead and refrigerate it. Just reheat gently before serving and add the cheese fresh to maintain its melty texture.
