Cozy Broccoli Cheddar Soup (Panera Copycat)

There’s something about a warm bowl of broccoli cheddar soup that feels instantly comforting, especially on cold or busy days. This Panera-inspired broccoli cheddar soup is rich, creamy, and full of flavor — but made at home with simple ingredients you likely already have in your kitchen.

As a busy mom, I love recipes like this because they come together quickly while still feeling special. This soup is perfect for weeknight dinners, cozy weekends, or even meal prep for the week ahead. It pairs beautifully with crusty bread, a simple side salad, or even served in a bread bowl for that classic café-style experience.

Unlike some versions that can turn out gritty or overly thick, this recipe is designed to be smooth, creamy, and well-balanced. The broccoli stays tender, the cheese melts perfectly, and the flavor develops without needing complicated steps. If you’ve ever loved Panera’s broccoli cheddar soup but wanted a homemade version that’s affordable, customizable, and family-friendly, this recipe is for you.

This soup is also easy to adapt — whether you want to make it lighter, add protein, or adjust it for picky eaters. Below, I’ll walk you through everything you need to know to make this cozy favorite turn out perfectly every time.

Why These Ingredients Work

• Broccoli: Fresh broccoli gives the best texture, but frozen broccoli works well in a pinch.
• Cheddar cheese: Sharp cheddar provides the best flavor. Always shred your own cheese for smoother melting.
• Milk or cream: This creates the creamy base without overpowering the soup.
• Onion & garlic: These add depth and balance to the richness of the cheese.
• Butter & flour: Used to create a roux, which thickens the soup evenly and prevents separation.

If you’re cooking for kids or want a smoother texture, the soup can easily be blended partially or fully.

@idalischasee | Meals and Motherhood

Cozy Broccoli Cheddar Soup (Panera Copycat)

5 from 2 votes

Creamy, cheesy, and loaded with broccoli — this cozy broccoli cheddar soup tastes just like Panera’s, ready in 30 minutes!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 people

Course: dinner, Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 onion diced
• 5 garlic cloves minced
• 1 shallot minced
• 3 carrots shredded
• 6 oz bacon cut into small pieces
• 4 cups chicken broth
• 2 cups whole milk
• 1 ½ cups heavy cream
• 4 cups broccoli florets chopped
• 3 cups shredded cheddar cheese
• 2 tsp dried thyme
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper optional, for a kick
• 1 tsp smoked paprika
• ¼ tsp nutmeg
• Salt and pepper to taste
• ⅓ cup all-purpose flour
• 3 tbsp butter

Method

 

1. In a large pot over medium-high heat, cook the bacon until crispy. Remove and set aside, leaving the grease in the pot.
2. Add diced onion and shallot to the pot and sauté for 3–4 minutes, until translucent. Stir in minced garlic and cook for 30 seconds, until fragrant.
3. Add butter and stir until melted. Sprinkle in the flour, whisking until it forms a thick paste (roux).
4. Slowly pour in the chicken broth, whisking constantly until smooth and combined.
5. Stir in milk and heavy cream. Mix well.
6. Add carrots and broccoli florets. Cover and let simmer for about 15–20 minutes, until broccoli is tender.
7. Stir in thyme, garlic powder, onion powder, cayenne, smoked paprika, nutmeg, and salt and pepper. Mix to combine.
8. Reduce heat to low and add shredded cheddar cheese and cooked bacon. Stir until melted and fully blended.
9. Taste and adjust seasoning as needed before serving.

Notes

 

• Don’t let the soup boil after adding cheese — it can separate.
• Use freshly shredded cheddar for best melting.
• Freezes well for up to 2 months.

Tips for the Best Broccoli Cheddar Soup

• Use low heat when adding cheese. High heat can cause cheese to separate.
• Shred cheese from a block. Pre-shredded cheese contains anti-caking agents that affect texture.
• Blend for smoother soup. Use an immersion blender if you prefer a Panera-style consistency.
• Adjust thickness easily. Add milk to thin or simmer longer to thicken.

How to Store and Reheat

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: This soup can be frozen, but dairy-based soups may separate slightly when reheated.
• Reheating: Reheat gently on the stovetop over low heat, stirring frequently.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, this soup reheats well and is great for meal prep.

Can I use frozen broccoli?
Absolutely. Just thaw slightly before adding.

How can I make this lighter?
Use milk instead of cream and reduce the cheese slightly.

Can I make it gluten-free?
Yes, substitute the flour with a gluten-free thickener.