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!
I used to get this soup all the time during lunch while I was in university. Since then, I've figured out a way to make a healthier version at home that tastes like the real thing!
Why you'll love this recipe
- Perfect copycat: It tastes just like the kind from Panera, but with way less calories.
- Comfort food fave: Who doesn't love a big bowl of cheesy goodness?!
- Meal prep friendly: Make a big batch and enjoy it throughout the week, or freeze it for later.
Ingredients and substitutions
- Butter – use olive oil for a lighter option.
- Yellow onion – white onion or shallots would also be good.
- Celery – swap out for carrots or another vegetable of your choice.
- Carrot – use another vegetable or leave it out.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Flour – gluten-free flour or cornstarch will also help thicken the soup.
- Milk – use any non-sweetened, plant-based milk of your choice. Extra broth will also work.
- Chicken broth – vegetable broth is the best substitute here.
- Broccoli – this is pretty essential to the recipe. Use fresh or frozen broccoli.
- Cheddar cheese – sharp cheddar, fontina, Gruyere and Swiss are all great options.
How to make broccoli cheddar soup
Step 1: Sauté the veggies.
Sauté the onion, celery and carrot until tender.
Step 2: Add the garlic and flour.
Stir in the garlic and whisk in the flour.
Step 3: Add the milk and broth.
Whisk in the milk and chicken broth.
Step 4: Stir in the broccoli.
Bring the soup to a boil, then add the broccoli.
Step 5: Add the cheese.
Remove from the heat and add in the cheese.
Step 6: Whisk until combined.
Whisk in the cheese until it's fully melted and combined.
Recipe variations
One of the best parts of making this soup at home is that you can customize it to your liking! Here are some different variations you can try:
- Veg it up: Swap out the chicken broth for vegetable broth.
- Change the cheese: Try using Colby Jack, Swiss or white cheddar for a different flavour.
- Keep it light: Use skim milk and olive oil for a lighter version.
- Bread bowl: Scoop the insides out of a round loaf of sourdough to make a bread bowl.
Frequently asked questions
How many calories are in a bowl of broccoli cheddar soup from Panera?
One serving of the original broccoli cheddar soup from Panera Bread has 360 calories. In comparison, my recipe shaves off the calories by using lighter ingredients, with only 244 calories per serving.
Why is my soup gritty?
If you find that your soup is gritty, the cheese likely didn't melt properly. Make sure you whisk the cheese in the soup until it's fully melted and combined before serving.
How can I make the soup healthier?
To make a lighter version of the soup, use low-fat milk or half-and-half instead of heavy cream. Incorporating more vegetables, such as cauliflower or spinach will add nutrients and fiber. Reducing the amount of cheese or using a reduced-fat variety can also decrease the calorie content.
What to serve with this dish
- Keep things light with a side salad or some crusty bread
- Cut down on the serving size and serve it with half of a Panera Bread chicken avocado melt
- Serve with mini grilled cheese sandwiches
How to store and reheat
Store: Let the soup cool to room temperature, then refrigerate in airtight containers for up to 5 days.
Reheat: Warm on the stovetop over medium heat, stirring occasionally, until heated through.
Freeze & Reheat: Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop as above.
More delicious soup recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on storing the leftovers.
- Freeze individual portions in Souper Cubes for up to 3 months.
Copycat 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!
Video
Comments & Reviews
Tara says
Drop Everything & Make This!🥦🧀🥣
My goodness- I’m kicking myself that I’ve not made this Copycat Panera Broccoli Cheddar Soup sooner! Absolutely delicious & comforting!😋
I used marble cheese because that’s all I had, but can totally see how a sharp cheddar would work!
Super speedy & easy when the prep is already done.
M raved about this recipe, and kiddo gobbled it up, too!
It’s definitely another new favourite! 😍
Katie Didow says
I’m so happy you all loved this!