This post may contain affiliate links. If you purchase through links on our site, we may earn a commission.
If you like Panera’s Broccoli Cheese Soup you have to try this easy copycat recipe you can make at home in under an hour! Serve with homemade bread, Texas Toast, or these other sides for an easy, filling meal!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Living overseas has me trying out a lot of copycat recipes lately for things I can’t buy here in England, like copycat Zax sauce, Cafe Rio shredded beef, or Starbucks lemon loaf. One of the places I miss the most is Panera-and their delicious Broccoli Cheese Soup. I’ve been trying loads of recipes trying to duplicate it and finally have one I love-it may even be better than the original! Best of all, it’s super easy!
Picking a cheddar cheese
For this soup I chose a simple sharp cheddar and I garnished with a mixture of sharp and mild-you can adjust to your own taste.
Do not use packaged pre-shredded cheddar in this recipe. Pre-shredded cheese have a powder coating to prevent it from sticking together. This powder negatively affects the end taste and texture. It’s vital to use a high-quality, freshly shredded cheddar cheese in this recipe.
- salt & pepper
- chicken stock
- heavy cream
- sharp cheddar
Step by step
- Sauté onion and carrots in butter, adding garlic the last 30 seconds. Set aside.
- In a large Dutch oven melt butter and add flour to create a roux. (The roux thickens the soup.)
- Add stock and heavy cream and simmer 20 minutes.
- Add sautéed vegetables along with broccoli and spices, stir, simmer another 20 minutes.
- Remove from heat and add cheese, stirring until melted. Serve immediately!
I love prepping things ahead of time but this soup is best enjoyed immediately after cooking.
Store in an airtight container in the refrigerator up to 4 days. Reheat in the microwave or on the stovetop.
I do not recommend freezing this soup as the cheese and half and half will be negatively affected by freeze/thaw process.
You may substitute vegetable stock to make this recipe vegetarian.
You can substitute half and half for the heavy cream without affecting the end result. If using milk I recommend using whole milk. You can use lower fat milks but the end result won’t be as creamy.
Try it and let me know what you think by rating it and leaving a comment!Print
Want more great recipes?
Join our community of over 20,000 everyday cooks and I'll send you an eCookbook with 13 of my favorite desserts as a welcome gift!