Panera Broccoli Cheese Soup is a creamy, comforting bowl filled with tender broccoli pieces and a rich, cheesy broth. The smooth texture and the warm, cheesy flavor make it the perfect meal for chilly days or when you want something that feels like a big, cozy hug.
I love how this soup balances the fresh crispness of broccoli with the smooth, melty cheese that coats every spoonful. I usually make a double batch because it’s just that good and reheats beautifully, making it a favorite to have on hand for quick lunches or easy dinners.
My favorite way to enjoy this soup is with a crusty piece of bread or a warm grilled cheese sandwich on the side. It’s so simple but incredibly satisfying. Whenever I make this at home, it reminds me of those relaxing afternoons spent in a café, savoring every bite while watching the world go by.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets really bring the crunch and freshness. If you’re short on time, frozen broccoli works fine but skip thawing to keep them firm for the soup.
Cheddar Cheese: Sharp cheddar gives that rich, tangy flavor. I like to use freshly shredded cheese because pre-shredded sometimes has additives that affect melting.
Dairy: Half-and-half keeps the soup creamy without being too heavy. For a lighter version, whole milk works well, or use a dairy-free milk like oat or cashew for lactose-free.
Flour: The flour helps thicken the soup, creating that smooth texture. You can swap with cornstarch but add it at the end mixed with a little water for best results.
How Do I Prevent Cheese From Curdling in Soup?
The key here is gentle heat. After adding your cheese, keep the soup on low heat and stir often. Boiling will make the cheese separate into oil and curds.
- Remove the soup from direct high heat before adding cheese.
- Add cheese gradually while stirring to help it melt evenly.
- Use good-quality cheese with moderate moisture; very dry or processed cheese may not melt well.
- If the soup gets too thick after adding cheese, thin it with a splash of broth or milk gently warmed.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for even heat and preventing the soup from burning.
- Wooden spoon or heatproof spatula – helps stir the soup and scrape the bottom without scratching.
- Whisk – great for mixing the flour with butter and liquids smoothly to avoid lumps.
- Chef’s knife and cutting board – essential for chopping broccoli, onions, and carrots evenly.
- Measuring cups and spoons – to keep ingredient amounts accurate for best results.
Flavor Variations & Add-Ins
- Add cooked diced chicken or ham for extra protein and a heartier soup.
- Swap sharp cheddar for gouda or Monterey Jack for a milder, creamier cheese flavor.
- Stir in cooked bacon bits for smoky crunch and extra savory taste.
- Mix in steamed cauliflower alongside broccoli to add more vegetable variety and mild sweetness.
How to Make Panera Broccoli Cheese Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 1/2 cup shredded carrots (about 1 medium carrot)
- 1/4 cup all-purpose flour
- 2 cups half-and-half (or whole milk for a lighter version)
- 2 cups low-sodium chicken broth
- 4 cups fresh broccoli florets (about 1 large head)
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- Pinch of nutmeg (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and approximately 30 minutes to cook. You’ll sauté the veggies, thicken the soup, simmer the broccoli until tender, and then melt in the cheese. Overall, about 40 minutes from start to finish—a cozy time for a delicious homemade soup!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by melting the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and shredded carrots. Cook them until they’re soft and the onion looks clear, about 5 minutes.
2. Make the Roux:
Sprinkle the flour over the sautéed veggies and stir well to combine. Cook this mixture while stirring constantly for 1 to 2 minutes. This step helps get rid of the raw flour taste and thickens the soup.
3. Add Liquids and Thicken the Soup:
Slowly whisk in the half-and-half and chicken broth, mixing to avoid lumps. Bring everything to a gentle simmer, stirring often, for about 5 minutes until the soup thickens a bit.
4. Cook the Broccoli:
Add the fresh broccoli pieces along with salt, black pepper, dried basil, garlic powder, and optional nutmeg. Stir everything together and let it simmer until the broccoli is tender, around 10 to 15 minutes.
5. Add the Cheese:
Turn the heat down to low. Gradually mix in the shredded cheddar cheese, stirring until it melts smoothly into the soup. Be sure not to let the soup boil after adding cheese so it stays creamy and doesn’t separate.
6. Final Taste and Serve:
Give your soup a taste and add more salt or pepper if you need to. Serve it hot, maybe with a sprinkle of extra cheddar and a dash of dried basil or fresh black pepper for a nice finish.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well too! Just add it straight to the soup without thawing to avoid extra moisture. Cook a few minutes longer if needed until it’s tender.
How Should I Store Leftover Broccoli Cheese Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally to keep the soup creamy.
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 soup will have a slightly different flavor but still be delicious.
What’s the Best Way to Thicken the Soup If Needed?
If your soup isn’t thick enough, mix a teaspoon of flour or cornstarch with a bit of cold water to make a slurry, then whisk it into the simmering soup and cook until thickened. Add gradually to avoid over-thickening.
