This Panera Broccoli Cheddar Soup is the best copycat! It’s easy to make and so delicious and creamy – plus, it's freezer-friendly, too!
Ingredients and substitutions
- Butter – a light cooking oil such as olive oil can be used instead.
- Yellow onion – white onion or shallots would also be good.
- Celery – a little crunch is nice in this soup, but feel free to swap this out for more carrots or another veggie of your choice.
- Carrot – use a bag of shredded carrots to cut down on prep time.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Salt & pepper – to taste.
- Flour – gluten-free flour or cornstarch will also help thicken the soup.
- Milk – swap out the milk for any non-sweetened, plant-based milk of your choice. Extra broth will also work.
- Chicken broth – vegetable broth is the best substitute here.
- Broccoli – you can use a bag of pre-chopped broccoli to make things easier.
- Cheddar cheese – the best cheeses for soups are high in moisture and have a lower melting point. Sharp cheddar, fontina, Gruyere and Swiss all melt well, and each adds a different flavour to the soup.
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How to make broccoli cheddar soup
Step 1: Sauté the veggies.
Heat butter in a large pot over med-high heat. Add onion, celery and carrot, sauteing for 5 minutes until veggies are tender.
Step 2: Add in the seasonings.
Add in garlic and salt & pepper, stirring for 30 seconds.
Step 3: Whisk in the flour, milk and broth.
Whisk in flour, tossing veggies to coat, then slowly whisk in milk and chicken broth.
Step 4: Stir in the broccoli.
Bring to a boil, then add broccoli. Allow soup to cook for 8-10 minutes until broccoli is tender, stirring often.
Step 5: Add the cheese.
Remove from heat, then whisk in cheese until fully melted and combined.
Step 6: Serve and enjoy!
Ladle into bowls and dig in.
Calories in Panera's broccoli cheddar soup
The Panera broccoli cheddar soup recipe below has 244 calories per serving. According to Panera’s website, a serving of their soup is 360 calories. Panera’s version of broccoli cheddar soup is full of cream and processed cheese and sodium. My recipe shaves off calories by using milk and broth instead of cream, sautéing the vegetables in a small amount of butter, and adding a smaller amount of flavourful cheddar cheese. You’ll still get all the amazing flavours, but without the high price tag or calorie count.
Frequently Asked Questions
My Panera Bread broccoli cheddar soup is made of butter, onion, celery, carrot, garlic, salt, pepper, flour, milk, chicken broth, broccoli and cheddar cheese. It’s made with simple ingredients and is super flavourful – plus, it’s healthier than the version you’d get at Panera Bread!
One serving of this Panera broccoli cheddar soup recipe has 244 calories per serving.
Sometimes all you need is a great bowl of soup. For those times when you need a little bit more, keep it light by serving your Panera broccoli cheddar soup with a garden salad and some crusty bread. Make mini grilled cheese sandwiches or this Panera Bread chicken avocado melt for a more filling meal.
My Panera Bread broccoli cheddar soup is a much healthier version of the original, since you’re using whole ingredients and less sodium. The broccoli has lots of vitamin C and fibre, but the milk and cheese do add some fat and calories.
Storing and reheating
Any leftovers can be stored in the fridge in an airtight container for up to 3 days. To reheat your Panera broccoli cheddar soup on the stovetop, keep the temperature low and stir often so it doesn’t scorch on the bottom.
To reheat it in the microwave, put it into a microwave-safe bowl and start by reheating it for 1 minute, stir, and then heat for 30-second intervals until it is as hot as you want it.
Can you freeze broccoli cheddar soup?
Whether you have leftovers or want to cook a batch ahead of time, this Panera broccoli cheddar soup recipe is great to freeze.
Let the soup cool to room temperature, then pour it into a large freezer-safe container or several smaller freezer bags and freeze it for up to 2 months. You can then reheat it from frozen in the microwave, or defrost it in the fridge overnight then reheat as normal.
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- Grab some glass meal prep bowls if you plan on storing the leftovers.
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Panera Broccoli Cheddar Soup {Best Copycat!}
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 2 cloves garlic, minced `
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup flour
- 1 cup milk
- 2 cups chicken broth
- 1 head broccoli, finely chopped
- 1 1/2 cups cheddar cheese, grated
Instructions
- Heat butter in a large pot over med-high heat. Add onion, celery and carrot, sauteing for 5 minutes until veggies are tender.
- Add in garlic and salt & pepper, stirring for 30 seconds. Whisk in flour, tossing veggies to coat, then slowly whisk in milk and chicken broth.
- Bring to a boil, then add broccoli. Allow soup to cook for 8-10 minutes until broccoli is tender, stirring often.
- Remove from heat, then whisk in cheese until fully melted and combined. Serve and enjoy!
Video
Notes
Nutrition
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Comments & Reviews
Ilse Epple says
Just made this soup and it was even better than the real thing! I followed everything as written, except I had leftover asparagus, which I needed to use up (we don’t waste any food ever) and added that with the broccoli. It was yummy – my husband and I love, love, loved this soup. Thanks for a great, or better, Copycat!!!
Taylor Stinson says
I’m so happy you enjoyed! 🙂
Sam says
If I used chicken broth instead of chicken stock, what would the difference in flavor be? I know using broth is ok, I’m just wondering what the difference would be in taste.
In my local store they have stock in either full flavor or no sodium, but no low sodium. They have low sodium broth though.
Taylor Stinson says
From my understanding, chicken stock is very similar to chicken broth except it has no or little added salt. You shouldn’t notice any difference in flavour no matter what you use besides it potentially being less salty. I would season with salt and pepper to taste once the soup is finished.
nancy wheeler says
Very basic without anything intriguing, unique or worth while. Printing 30 pages of blah, not worth it.
Taylor Stinson says
Lol ok…
Morgan says
Very flavorful. I personally like to roughly blend it but that’s just a texture preference.
Taylor Stinson says
I’m happy you like it and good call on the blending!
Michelle says
We loved this! I made it twice in the weekend, once gluten free and once regular, both were apparently awesome (per my husband that eats both my GF foods and gluten-containing foods). Our 6 year old absolutely loved it and is the reason I had to make a second batch after my husband ate all the leftovers and the six year old got none from batch one! 🙂 I may try it this weekend using cauliflower just because. 🙂
Taylor Stinson says
I’m so happy you enjoyed!
Cyndi says
OMG I made this tonight and it was so good and easy to make! The only thing I did different was add frozen broccoli florets instead of fresh since that’s what I had. I just let the broccoli thaw in the fridge for a while before adding it, and honestly, I couldn’t tell the difference. Thanks for this easy and delicious recipe.
Taylor Stinson says
So glad to know frozen broccoli also works! Happy you enjoyed 🙂
James says
Taylor,
I tried your broccoli cheese soup recipe and, W-O-W! was that scrum-diddly-licious! I did add a third cup of chicken broth because our boys eat a lot! This soup was shockingly easy and quick to put together, and really took the winter chill out of our Michigan air. This soup recipe is a keeper!
Taylor Stinson says
I’m so happy you guys enjoyed it 🙂