Broccoli Cheese Soup Recipe

I recreated Panera’s Broccoli Cheddar Soup at home in under 30 minutes and I’m finally sharing the one secret that makes my copycat so close to the original.

Copycat Panera Broccoli Cheese Soup is ready in less than 30 minutes! The perfect bowl of comfort food without leaving your house!

I started making my own because drive thru lines were getting ridiculous and honestly this one tastes shockingly like the real deal. A little unsalted butter and heaps of shredded sharp cheddar cheese give it that creamy, cheesy backbone you crave, but there’s also a simple swap that keeps the texture just right.

If you love Panera’s Broccoli Cheddar Soup and dig through Cheese Soup Recipes, this version will make you try it right away, I promise.

Ingredients

• It’s packed with fiber and vitamin C, gives soup a bright veggie flavor.
• Sharp cheddar adds protein, lots of melty savory flavor and a salty bite.
• Half and half makes soup creamy, higher in fat, lighter than heavy cream.
• Butter gives richness and mouthfeel, mostly fat so use sparingly or else.
• Carrot adds subtle sweetness, beta carotene and tiny crunch if not overcooked.
• Processed cheese melts like a dream, very smooth but high in sodium.
• Milk tones richness and thins the base, gives calcium and some protein.

Ingredient Quantities

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 medium carrot, grated or finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1/4 cup all purpose flour
• 2 cups low sodium chicken broth or vegetable broth
• 2 cups half and half
• 1 cup whole milk
• 4 cups broccoli florets, roughly chopped, fresh or frozen
• 2 cups shredded sharp cheddar cheese (about 8 oz)
• 4 oz processed cheese like Velveeta, cubed (optional for extra creaminess)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry mustard powder
• Pinch of ground nutmeg

How to Make this

1. Melt the butter in a large heavy pot over medium heat. Add the chopped onion and grated carrot and cook until soft and translucent, about 5 minutes, then add the minced garlic and cook 30 seconds more.

2. Sprinkle the flour over the veggies and stir constantly for 1 to 2 minutes so the raw flour taste cooks out and it starts to smell nutty.

3. Slowly whisk in the broth until smooth, then whisk in the half and half and whole milk. Bring the mixture to a gentle simmer while stirring, let it thicken slightly.

4. Add the broccoli florets, stir, cover and simmer until the broccoli is tender about 8 to 10 minutes for fresh or a few minutes longer for frozen, drain a little liquid if it boils over.

5. For the classic Panera texture pulse some of the soup with an immersion blender right in the pot or transfer about half to a blender and pulse, leave some chunks for texture if you like it rustic.

6. Remove the pot from the heat or drop the burner to the lowest setting. Stir in the shredded sharp cheddar a handful at a time until melted, then add the cubed processed cheese if using for extra creaminess and stir until smooth. Don’t keep it on high heat or the cheese will get grainy.

7. Stir in the kosher salt, black pepper, dry mustard powder and a pinch of nutmeg. Taste and adjust salt and pepper to your liking.

8. If the soup is too thick thin it with a little more milk or broth, if it’s too thin simmer gently to reduce until you like the consistency.

9. Serve hot in bowls. It’s great with crusty bread or a bread bowl and a little extra shredded cheddar on top if you want.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven, to melt butter and simmer the soup
2. Chef’s knife, for chopping the onion and broccoli and dicing the carrot
3. Cutting board, sturdy and easy to wipe off
4. Box grater or microplane, to grate the carrot and the cheddar fast
5. Wooden spoon or heatproof spatula, for stirring and scraping the bottom
6. Whisk, to blend the flour into the broth smooth
7. Measuring cups and spoons, for the milk, broth, flour and seasonings
8. Immersion blender or countertop blender, to pulse some of the soup for texture
9. Fine mesh strainer or colander and a ladle, to drain any excess and serve

FAQ

Broccoli Cheese Soup Recipe Substitutions and Variations

• Unsalted butter: olive oil (1:1, won’t be as buttery but cooks the veg fine), ghee (1:1, gives a nice nutty flavor), salted butter (use same amount but cut the added salt by about 1/4 tsp)
• Chicken broth or vegetable broth: low sodium vegetable broth (equal amount), mushroom broth or miso-thinned broth for extra umami, water plus a bouillon cube or paste (about 1 cube per 2 cups) if you’re out
• Half and half + whole milk: 3 cups whole milk + 1/2 cup heavy cream for similar richness, or 3 cups evaporated milk for creaminess, full fat coconut milk for dairy free (flavor will change)
• Sharp cheddar (and Velveeta): Gruyere or fontina for great melting and a nutty note, Colby Jack or Monterey Jack for milder, cream cheese or American cheese in place of Velveeta to boost creaminess

Pro Tips

1) Warm your liquids and take your time with the roux. Heat the broth and milk a little before you add them and whisk slowly into the cooked flour, that way you get fewer lumps. Also let the flour cook till it smells a bit nutty, but don’t let it brown or it tastes bitter.

2) Handle the cheese gently. Turn the heat off or to the lowest setting before you add the cheddar, add it in small handfuls and stir till melted, shred your own cheese if you can — pre-shredded has anti clumping stuff that can make the soup grainy. If you want extra silky texture, use a little processed cheese or save the Velveeta for reheating time.

3) Watch the broccoli so it stays bright and not mush. If you like distinct little florets, steam or blanch them separately and add at the end, or reserve some raw small pieces for topping. If using frozen, thaw and drain a bit first or the soup gets watery, and don’t overblend everything unless you want baby food.

4) Make ahead and finish smart. The soup tastes better next day after the flavors marry but don’t reheat it on high or the cheese will separate, heat slowly and stir. For freezing, cool then freeze without the shredded cheese, add fresh cheese when you thaw and reheat.