Panera Broccoli Cheddar Copycat
Highlighted under: Cozy Classics
I'm not great at replicating recipes from restaurants, so the fact that this broccoli cheddar soup turned out so well was a pleasant surprise. I had just come home from a chilly day out and wanted something comforting, and I had all the ingredients on hand. It felt like the perfect time to give this a go. Honestly, the cheddar and broccoli combo is one of those classics that just hits the spot, and making it at home means it’s ready whenever the craving strikes.
When I made this for the first time, I scoured my pantry and fridge to see what I had. I found fresh broccoli, some cheddar cheese, and a couple of other ingredients that blended nicely. After cooking it, I was amazed at how comforting it was. The combination of cheese and veggies is always a winner, and it's so easy to make it to your taste.
One little trick I picked up is to blend a part of the soup before adding all the cheese. It creates this nice creamy base that's not entirely smooth, giving it a bit of texture. Do this, and you’ll see why it works out perfectly every time. Plus, it was a hit with my family, which makes it a regular rotation now.
Why I Keep Making This
- The cheese gets nice and gooey
- Broccoli is easily swapped for other veggies if I'm feeling adventurous
- Leftovers reheat beautifully the next day
What to Know Before Making Panera Broccoli Cheddar Copycat
This soup is all about the balance of creamy and comforting without being too heavy. For that reason, I try to use sharp cheddar; it offers a nice kick without feeling overwhelming. If you can get your hands on some quality cheese, definitely go for it. My go-to is Cabot, but use whatever you prefer.
Don’t be afraid to adjust the veggies. If broccoli isn’t your thing, toss in some carrots or cauliflower—just cut them down to a size that matches the cooking time of broccoli, so everything cooks evenly. Honestly, I sometimes skip the onion if I’m low on time, and it still comes out great.
Ingredients
For the Soup
- 4 cups chopped fresh broccoli
- 1 cup shredded sharp cheddar cheese (I like Cabot)
- 1/2 cup chopped onion
- 1/4 cup butter (like Kerrygold)
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Prep the Vegetables
Start by washing and chopping the broccoli into bite-sized pieces. You want them small enough to cook quickly, but not so small that they completely fall apart in the soup. Set them aside while you work on the rest.
Cook the Onions
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes or until it’s soft and translucent. Keep an eye on it so it doesn’t burn or stick to the bottom. Stir occasionally to avoid any mishaps.
Make the Roux
Once the onions are ready, sprinkle the flour over them and mix well. Cook for another minute, stirring constantly. This creates a roux which helps to thicken the soup later. If it clumps, don't worry too much; just keep stirring to break any big pieces.
Add Liquid and Broccoli
Slowly pour in the vegetable broth and milk, stirring continuously to avoid lumps. Increase the heat to bring the mixture to a gentle simmer. Throw in your chopped broccoli and the garlic powder, salt, and pepper. Let it simmer for about 15 minutes. You'll know it’s done when the broccoli is tender.
Cheese Time
After the broccoli is nice and soft, use an immersion blender to partially blend the soup. You want a mix of chunky bits and creamy texture, so don’t overdo it. Now, stir in the cheddar cheese until it melts into the soup. Adjust seasoning if needed.
Serve
Ladle the soup into bowls and enjoy with some crusty bread or crackers on the side. Trust me, this combo is a winner in my house.
Panera Broccoli Cheddar Copycat Leftovers Plan
This soup makes for fantastic leftovers. Just store it in an airtight container in the fridge, and it should be good for about 3-4 days, though it usually doesn’t last that long in my house. When reheating, I like to do it slowly on the stove over low heat. Sometimes, I’ll add a splash more milk to keep it from getting too thick; especially after a night in the fridge, it tends to thicken up.
If you find yourself with a lot of this soup leftovers, consider freezing some in individual portions. You can scoop out what you need and heat it back up for a quick lunch or dinner. Just remember to leave some space in the container, as the soup will expand when it freezes.
Dietary Swaps
Want to make this soup a bit healthier? Swapping out half of the vegetable broth for a low-sodium version gives you a little more control over the saltiness. You could also use milk alternatives like almond or oat milk, though keep in mind they might slightly alter the flavor and creaminess. I’ve tried oat milk successfully, and it actually works pretty well.
If you’re looking to lighten it up even more, subbing in some skim milk or a combination of Greek yogurt and vegetable broth is an option, which will still give you that nice creamy texture. Just be gentle with the heating if using yogurt, so it doesn’t curdle. And if you happen to have leftover roasted veggies, toss them in as a way to clean out the fridge.
Panera Broccoli Cheddar Copycat
Created by: The Simplecooktips Team
Recipe Type: Cozy Classics
Skill Level: easy
Final Quantity: 4.0
What You'll Need
For the Soup
- 4 cups chopped fresh broccoli
- 1 cup shredded sharp cheddar cheese (I like Cabot)
- 1/2 cup chopped onion
- 1/4 cup butter (like Kerrygold)
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How-To Steps
Start by washing and chopping the broccoli into bite-sized pieces. You want them small enough to cook quickly, but not so small that they completely fall apart in the soup. Set them aside while you work on the rest.
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes or until it’s soft and translucent. Keep an eye on it so it doesn’t burn or stick to the bottom. Stir occasionally to avoid any mishaps.
Once the onions are ready, sprinkle the flour over them and mix well. Cook for another minute, stirring constantly. This creates a roux which helps to thicken the soup later. If it clumps, don't worry too much; just keep stirring to break any big pieces.
Slowly pour in the vegetable broth and milk, stirring continuously to avoid lumps. Increase the heat to bring the mixture to a gentle simmer. Throw in your chopped broccoli and the garlic powder, salt, and pepper. Let it simmer for about 15 minutes. You'll know it’s done when the broccoli is tender.
After the broccoli is nice and soft, use an immersion blender to partially blend the soup. You want a mix of chunky bits and creamy texture, so don’t overdo it. Now, stir in the cheddar cheese until it melts into the soup. Adjust seasoning if needed.
Ladle the soup into bowls and enjoy with some crusty bread or crackers on the side. Trust me, this combo is a winner in my house.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 367
- Total Fat (g): 24.3
- Saturated Fat (g): 14.7
- Cholesterol (mg): 63
- Sodium (mg): 648
- Total Carbohydrates (g): 26.5
- Dietary Fiber (g): 2.8
- Sugars (g): 3.2
- Protein (g): 14.6