Panera Broccoli Cheese Soup is a creamy, cheesy, and comforting bowl filled with tender broccoli florets and smooth melted cheese. It’s one of those soups that balances the fresh flavor of veggies with the rich, cheesy goodness that makes you want to keep spooning it up.
I love making this soup at home because it reminds me of cozy lunch dates and chilly afternoons. The best part is how the cheese melts perfectly into the broth, creating that creamy texture without being too heavy. I usually add a little extra cheese or a pinch of black pepper to give it my own twist.
Serving this soup with a warm piece of crusty bread or a soft roll makes it a perfect meal on its own. It’s great for sharing with family or enjoying on a quiet night when you just want something that feels like a hug in a bowl. Whenever I make it, I feel like I’m recreating a little piece of my favorite café right in my kitchen.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best color and texture, but frozen broccoli works well too. Just thaw it before adding.
Cheddar Cheese: Sharp cheddar provides great flavor and creaminess. If you want a milder taste, you can swap for mild cheddar or Monterey Jack.
Butter and Flour (Roux): These create the thick base of the soup. For gluten-free, use a gluten-free flour or cornstarch instead.
Half-and-Half or Milk: Half-and-half makes the soup creamier. You can use whole milk for a lighter version or a non-dairy milk like oat for a dairy-free option, but the texture will change.
How Do I Make a Smooth and Creamy Cheese Sauce Without Lumps?
Making the roux correctly is key. Melt butter, add onions and garlic, then sprinkle flour and stir to avoid lumps. Cook the flour for 2-3 minutes to get rid of the raw taste but don’t let it brown.
- Pour in broth slowly while whisking constantly. This stops clumps from forming.
- Simmer until it thickens before adding dairy.
- Add cheese off the heat if possible and stir gently to melt it slowly, preventing curdling.
Patience here makes a silky, smooth sauce every time!
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even heating and not burning the roux.
- Whisk – helps you mix the flour and broth smoothly without lumps.
- Wooden spoon or heatproof spatula – great for stirring the soup gently.
- Knife and cutting board – for chopping broccoli, onions, and carrots easily.
- Immersion blender (optional) – if you want a creamier, smoother soup by blending part of it.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a nice smoky crunch that pairs well with the cheese.
- Use a mix of cheeses like Gruyère or smoked cheddar to deepen the flavor.
- Swap carrot for cauliflower to keep it low-carb and add subtle sweetness.
- Stir in a pinch of cayenne pepper or smoked paprika for a little heat and extra warmth.
How to Make Panera Broccoli Cheese Soup
Ingredients You’ll Need:
- 4 cups broccoli florets (fresh or frozen)
- 1 cup shredded carrots
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 cups half-and-half or whole milk
- 3 cups sharp cheddar cheese, shredded
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon nutmeg (optional)
- Bread, for serving (optional)
How Much Time Will You Need?
This soup takes about 10 minutes for prep and around 30 minutes to cook, making it ready in about 40 minutes total. It’s a perfect weeknight meal that comes together quickly and fills your kitchen with delicious aromas.
Step-by-Step Instructions:
1. Cook the Veggies and Make the Roux:
In a large pot over medium heat, melt your butter. Add the chopped onion and cook for about 5 minutes until soft and see-through. Toss in the minced garlic and cook for 1 more minute. Now sprinkle in the flour, stirring all the time to make a roux. Keep stirring for 2 to 3 minutes so the flour loses its raw taste but don’t let it get brown.
2. Add Broth and Veggies:
Slowly whisk in the chicken or vegetable broth, mixing well to keep lumps away. Let it simmer gently for 5 to 7 minutes until the soup thickens a bit. Stir in the broccoli and shredded carrots, then simmer for 10 to 15 minutes more, until the broccoli gets tender.
3. Finish the Soup with Dairy and Cheese:
Lower the heat to medium-low and pour in your half-and-half or milk. Heat through, but don’t let it boil. Add the shredded cheddar cheese little by little, stirring until melted and smooth. Season with salt, pepper, paprika, and nutmeg to your taste.
4. Optional Smoothing and Serving:
If you like creamier soup, use an immersion blender to puree half of it, then stir that back into the pot. Serve your soup hot, topped with a little extra shredded cheddar or black pepper. It goes great with warm bread or rolls for dipping.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just thaw it before adding to the soup so it cooks evenly and doesn’t add extra water.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to 2 days in advance and store it covered in the fridge. Reheat gently on the stove, stirring occasionally to keep it creamy.
How Should I Store Leftover Broccoli Cheese Soup?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop or in the microwave to avoid curdling the cheese.
What Can I Substitute for Half-and-Half?
You can use whole milk for a lighter soup or even a dairy-free milk like oat or cashew, but the soup may be less creamy and rich.
