This Panera Broccoli Cheddar Soup is a perfect copycat of the version at Panera Bread – it's a delicious, creamy soup that also freezes well.
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Ingredients in this recipe
Here's everything you need on hand to make this broccoli cheddar soup! Grab the full recipe with instructions at the bottom of this page in the recipe card.
- 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
How to make this soup
- Saute onion, celery and carrot in butter for 5 minutes until tender.
- Add in garlic and salt & pepper, then whisk in flour, tossing veggies to coat.
- Slowly whisk in milk and chicken broth.
- Bring to a boil, then add broccoli. Cook for 8-10 minutes, stirring often.
- Remove from heat, then whisk in cheese until fully melted.
- Serve and enjoy!
Is broccoli cheddar soup healthy?
Broccoli has lots of vitamin C and fiber, but cream and cheese add a lot of fat and calories to the classic soup. My recipe is a much healthier version of Panera’s soup.
Calories in this recipe vs Panera's
The 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.
Ingredient substitutions
- Butter – You can use a light-flavored oil to sauté the vegetables.
- Onion – Any variety of onion will work.
- Celery – A little crunch is nice in this soup, but you can omit the celery and add extra carrot if you prefer.
- Carrot – You can find bags of shredded carrots in the produce section.
- Garlic – Fresh minced garlic is best, but you can replace it with ½ teaspoon of garlic powder.
- Flour – 1-1 gluten-free flour can also be used to thicken the soup; cornstarch works as a substitute as well.
- Milk – Use your favorite non-sweetened plain plant-based substitute if you prefer. Extra broth will also work.
- Chicken broth – Use vegetable broth if you want to keep this vegetarian.
- Broccoli – A bag of pre-chopped broccoli makes prep go a lot faster.
- 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 flavor to the soup.
How do you thicken broccoli cheddar soup?
The recipe below uses flour and milk to thicken it. These also work:
- Mix equal parts butter and flour to form a thick paste, or roux, and stir that into the soup.
- Whisk cornstarch or arrowroot into cold water or broth until it is dissolved. Stir that into the soup.
- Add some more cheese.
What can I pair with broccoli cheddar soup?
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 the 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.
Storing and reheating
Any leftovers you may have will keep in the refrigerator for about 3 days in an air-tight container.
To reheat the 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 one minute, stir, and then heat for 30-second intervals until it is as hot as you want it.
Can you freeze broccoli cheese soup?
Whether you have leftovers or want to cook a batch ahead of time, this soup is great to freeze.
Be sure to let the soup sit until it completely cools to room temperature. Allowing the soup to cool before you freeze it helps prevent condensation from forming in the container, which can thin the soup when you reheat it.
Pour the cooled soup into a large freezer-safe container or several smaller freezer bags. Store the soup in the freezer for a maximum of two months. You can then reheat from frozen in the microwave, or defrost in the fridge overnight.
More delicious soup recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing the leftovers
- Use these Ziploc bag holders if you're freezing the soup in reusable freezer bags
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Panera Broccoli Cheddar Soup
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!
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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 🙂