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5.0 from 18 votes

Copycat Panera Broccoli Cheddar Soup Recipe

This Copycat Panera Broccoli Cheddar Soup is ultra creamy and cheesy—perfect for cozy meals! The ingredients list keeps it simple with fresh flavors, just like the Panera favorite.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 servings
Calories: 638 kcal
Course: Side Dish , Main Course , Soup
Cuisine: American

Ingredients

  • ½ lb fresh broccoli chopped into bite-size pieces
  • 1 tablespoon olive oil
  • ½ medium yellow onion diced
  • 1 talk celery petite diced
  • ¼ cup melted butter
  • ¼ cup all-purpose flour
  • 2 ½ cups half-and-half cream or whole milk
  • 2 cups chicken broth or stock or vegetable broth
  • 1 cup carrot freshly shreeded, julienned, grated, or matchstick style
  • ¼ teaspoon nutmeg
  • 8 ounces sharp cheddar cheese freshly grated (plus extra for serving)
  • salt and pepper to taste
  • Crusty bread or bread bowl for serving

Instructions

    Cup of Yum
  1. Sauté Broccoli: Add olive oil and broccoli to a large pot or Dutch oven. Season with salt and pepper and cook for 3-5 minutes to flavor. Remove from pot and set aside. 
  2. Sauté Veggies: Melt the butter in the same pot over medium heat. Add diced onion and celery, cooking until softened (about 3–4 minutes).
  3. Make the Roux: Stir in the flour, cooking for 2-3 minutes until the mixture is bubbly and golden. This forms the base that thickens the soup.
  4. Add Liquids: Gradually whisk in the half-and-half (or milk) and chicken stock until smooth. Bring the mixture to a simmer. Simmer for about 10 minutes until it thickens a bit. 
  5. Add Veggies & Season: Add the broccoli, carrots, and nutmeg into the pot. Cook on medium-low heat for 20–25 minutes, stirring occasionally, until the broccoli is tender and the flavors meld together. You can leave it chunky or, optionally, blend 1-2 cups of the soup in a blender until smooth, then return to the soup pot and stir to combine. I like to mash some of the broccoli with a wooden spoon in the pot for terrific texture without blending, but all methods are great! 
  6. Add Cheese: Stir in the freshly grated cheddar cheese until completely melted—season with salt and pepper to taste.
  7. Serve: Ladle the soup into bowls (or a bread bowl if you want classic Panera style). Garnish with extra cheddar cheese if desired. Serve with crusty bread or rolls for dipping.
  8. Enjoy this delicious, comforting, and cheesy soup! Perfect for a cozy meal on a chilly day.

Notes

  • Here’s a quick Instant Pot method for Copycat Panera Broccoli Cheddar Soup:
  • This method keeps it fast, creamy, and delicious in just one pot!
  • Sauté: Set the Instant Pot to “Sauté.” Melt butter, then add onions and celery, cooking until soft. Stir in flour and cook for 1–2 minutes.
  • Add Ingredients: Slowly whisk in chicken stock, then add half-and-half, broccoli, carrots, and nutmeg.
  • Pressure Cook: Seal the lid and set to “Manual” or “Pressure Cook” on high for 5 minutes. Quick release the pressure when done.
  • Add Cheese: Set to “Sauté” again, add the grated cheese, and stir until melted. Season with salt and pepper to taste.
  • Serve: Ladle into bowls or a bread bowl and enjoy!

Nutrition Information

Calories 638kcal (32%) Carbohydrates 23g (8%) Protein 22g (44%) Fat 52g (80%) Saturated Fat 29g (145%) Polyunsaturated Fat 2g Monounsaturated Fat 15g Trans Fat 0.5g Cholesterol 142mg (47%) Sodium 1040mg (43%) Potassium 604mg (17%) Fiber 3g (12%) Sugar 10g (20%) Vitamin A 7205IU (144%) Vitamin C 55mg (61%) Calcium 617mg (62%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 638

% Daily Value*

Calories 638kcal 32%
Carbohydrates 23g 8%
Protein 22g 44%
Fat 52g 80%
Saturated Fat 29g 145%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 15g 75%
Trans Fat 0.5g 25%
Cholesterol 142mg 47%
Sodium 1040mg 43%
Potassium 604mg 13%
Fiber 3g 12%
Sugar 10g 20%
Vitamin A 7205IU 144%
Vitamin C 55mg 61%
Calcium 617mg 62%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.