I’ve spent years perfecting my take on Panera’s broccoli cheddar soup, and I’m convinced this version hits all the right notes. The key lies in balancing sharp cheddar with fresh broccoli, while a velvety roux base guarantees that creamy texture we all crave. But there’s one trick that keeps the cheese from turning grainy—something most recipes miss. If you’re after that signature Panera taste at home, this might just be your new go-to.
Recipe
Let me tell you straight up: this homemade Panera broccoli cheddar soup is even better than what you get at the restaurant. Seriously, once you try making it at home, you’ll never want to order it again.
What makes it so incredible? It’s all about the creamy, velvety base made with real butter, fresh veggies, and a touch of nutmeg that gives it that signature warmth.
Plus, sharp cheddar cheese melts into every spoonful for that perfect cheesy bite. The broccoli stays tender-crisp, adding just the right texture.
Whether you’re craving comfort on a chilly day or just want to impress your family, this soup is a total crowd-pleaser. Trust me, you’ll want to double the batch—it’s that good.
Let’s get cooking!
Ingredients
This Panera-style broccoli cheddar soup is creamy, comforting, and filled with rich, cheesy flavor. The secret to nailing the perfect texture and taste lies in using quality ingredients—some are non-negotiable, while others offer flexibility for substitutions. Let’s break it down:
Essential Ingredients:
- Broccoli florets (fresh or frozen): Fresh broccoli gives the best texture, but frozen works in a pinch—just thaw and drain well to avoid excess moisture.
- Sharp cheddar cheese: A must for that tangy, rich flavor. Pre-shredded cheese won’t melt as smoothly, so grate it yourself!
- Heavy cream: This creates the soup’s luscious, velvety base—don’t skimp.
- Chicken or vegetable broth: Homemade or low-sodium store-bought both work; adjust salt to taste.
Supporting Ingredients:
- Butter: Used for sautéing; adds depth and richness.
- All-purpose flour: Forms the roux to thicken the soup—essential for the creamy consistency.
- Carrots: Adds sweetness and color; finely dice for even cooking.
- Onion: Yellow or white onion works—sauté until translucent for a delicate flavor base.
Spices & Seasonings:
- Garlic: Fresh minced garlic elevates the flavor profile.
- Paprika: Just a pinch adds warmth and complexity.
- Salt and black pepper: Adjust to taste, but don’t undersalt—cheese absorbs a lot of seasoning.
Optional Additions:
- Sharp white cheddar: Swap some of the yellow cheddar for a tangy twist.
- Cayenne pepper: A tiny pinch adds subtle heat.
- Crumbled bacon: For a smoky, indulgent garnish.
Pro Tip: Always shred your own cheese! Pre-shredded cheese contains anti-caking agents that can make your soup grainy. For a lighter version, substitute half-and-half for heavy cream, but expect a slightly thinner consistency.
How to Make the Best Panera-Style Broccoli Cheddar
1. Sauté the vegetables****
Heat butter in a large pot over medium heat. Add diced onions and cook until translucent, about 3-4 minutes.
Stir in minced garlic for 30 seconds until fragrant. This builds a flavorful base for the soup.
2. Create the roux****
Sprinkle flour over the cooked onions and garlic, stirring constantly for 1-2 minutes to cook off the raw flour taste.
This thickens the soup later—don’t let it brown!
3. Slowly add liquids****
Gradually whisk in chicken broth, then milk, ensuring no lumps form. Use whole milk for the creamiest texture.
Pro tip: Warm the milk slightly to prevent curdling.
4. Simmer the soup****
Bring the mixture to a gentle simmer, stirring occasionally. Let it thicken for 5-7 minutes—it should coat the back of a spoon.
Avoid boiling, as high heat can cause separation.
5. Add broccoli****
Stir in chopped broccoli florets and simmer for 8-10 minutes until tender but still bright green.
For a smoother soup, blend half the mixture before adding cheese.
6. Melt in the cheese****
Remove the pot from heat and stir in shredded sharp cheddar until fully melted. Off-heat prevents grainy texture.
For extra richness, add a splash of heavy cream.
7. Season and serve****
Taste and adjust salt, pepper, and a pinch of nutmeg if desired. Serve hot with crusty bread.
Leftovers thicken when chilled—thin with broth when reheating.
Nutrition
This homemade Panera Broccoli Cheddar Soup is packed with flavor and nutrients. It’s a hearty and comforting dish perfect for any meal.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 320 |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 60mg |
| Sodium | 780mg |
| Total Carbs | 18g |
| Dietary Fiber | 3g |
| Sugars | 6g |
| Protein | 15g |
Chef Tips
When making this broccoli cheddar soup, I always recommend shredding your own cheese instead of using pre-shredded—it melts smoother and avoids the starchy coating found on store-bought versions.
Steam the broccoli just until tender to keep its bright color and crunch. Use whole milk or half-and-half for creaminess without heaviness.
Stir constantly while adding cheese to prevent clumping. A pinch of nutmeg enhances the cheddar’s flavor subtly. Serve immediately for the best texture.
