Panera Broccoli Cheddar Soup Recipe

This Panera Broccoli Cheddar Soup is a creamy, comforting soup made with tender broccoli, shredded carrots, sharp cheddar, and a simple homemade roux. It comes together in one pot, making it an easy choice when you want a substantial soup without a complicated process.

The vegetables stay slightly chunky while the creamy base carries the sharp cheddar throughout every spoonful. A little paprika and garlic powder add background seasoning without competing with the cheese, while freshly shredded cheddar gives the soup its smooth, rich finish.

Why This Recipe Works So Well

• One-Pot Cooking: The soup comes together in a single Dutch oven, keeping both the cooking process and cleanup simple.
• Everyday Ingredients: Butter, flour, milk, broth, vegetables, and cheese make up the foundation.
• Quick Cooking Time: From chopping to serving, the recipe takes about 45 minutes.
• Flexible Texture: You can blend a small portion while keeping the broccoli and carrots intact.
• Beginner Friendly: The roux and gradual liquid addition are straightforward techniques that are easy to follow.
• Easy to Adjust: The consistency can be changed with additional broth or milk before serving.

Ingredient Insights and Swaps

1. Sharp Cheddar: Freshly shredded sharp cheddar melts smoothly and gives the soup its characteristic cheesy flavor. Avoid using pre-shredded cheese when possible because its added coating can affect melting.
2. Broccoli: Finely chopped florets cook quickly and make the pieces easier to eat by the spoonful. You can include some of the smaller tender stems if desired.
3. Whole Milk: Whole milk provides the creamy base without relying entirely on heavy cream. Lower-fat milk can be used, although the finished soup will be less rich.
4. Heavy Cream: Added near the end, cream gives the soup extra richness. It should not be boiled after adding it.
5. Chicken or Vegetable Broth: Either works. Vegetable broth keeps the soup vegetarian, while chicken broth provides a slightly different savory base.
6. Freshly Shredded Cheese: Shredding the cheddar yourself helps it melt into the soup more evenly and reduces the chance of a grainy texture.

Chef’s Tip: Add the cheddar gradually over low heat rather than adding it all at once. This gives the cheese time to melt into the cream base without overheating or separating.

Panera Broccoli Cheddar Soup

This Panera Broccoli Cheddar Soup is rich, creamy, and packed with tender broccoli, shredded carrots, and sharp cheddar cheese. It’s a cozy homemade version of the classic restaurant favorite, perfect with crusty bread or a simple salad.

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Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Author: Anne Carter

Servings: 6

Equipment

• ▢
  Large Dutch oven or soup pot
• ▢
  Whisk
• ▢
  Wooden Spoon
• ▢
  Immersion Blender (optional)

Ingredients

• ▢ 4 tablespoons unsalted butter
• ▢ ½ medium yellow onion finely diced
• ▢ ¼ cup all-purpose flour
• ▢ 2 cups whole milk
• ▢ 2 cups chicken or vegetable broth
• ▢ 3 cups broccoli florets finely chopped
• ▢ 1 cup shredded carrots
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon garlic powder
• ▢ ¼ teaspoon paprika
• ▢ 2 cups sharp cheddar cheese freshly shredded
• ▢ ½ cup heavy cream

Instructions

• Melt butter in a Dutch oven over medium heat. Add onion and cook for 3–4 minutes, until softened.
  
• Whisk in flour and cook for 1 minute. Gradually whisk in milk and broth until smooth.
  
• Add broccoli, carrots, salt, pepper, garlic powder, and paprika. Bring to a gentle simmer and cook for 15–20 minutes, until the vegetables are tender.
  
• Reduce heat to low and stir in heavy cream. Gradually add shredded cheddar, stirring until completely melted and smooth. Do not boil after adding the cheese.
• Taste and adjust seasoning. For a smoother soup, blend a small portion with an immersion blender while leaving plenty of broccoli and carrots intact.
  
• Serve hot with extra shredded cheddar and crusty bread.
  

Notes

Use freshly shredded cheese: It melts more smoothly than pre-shredded cheddar.
Don’t boil the cheese: High heat can cause the cheese and cream to separate.
Broccoli size: Chop the florets fairly small so they become tender quickly and are easy to eat.
For thicker soup: Simmer a few extra minutes before adding the cheese.
For a thinner soup: Add a little extra broth or milk.

Keyword Panera Broccoli Cheddar Soup

Nutrition Information

Nutrition information is an estimate and will vary depending on the cheese, broth, and serving size.

Common Mistakes to Avoid

• Burning the Roux: Keep the butter and flour over medium heat and cook the flour for only 1 minute.
• Adding Liquid Too Quickly: Gradually whisk in the milk and broth to keep the base smooth.
• Overcooking the Broccoli: Simmer only until the florets are tender so they retain some structure.
• Boiling After Adding Cheese: Keep the heat low once the cheddar and cream go in to help prevent separation.
• Using Pre-Shredded Cheese: The added coating can interfere with smooth melting.
• Blending Everything: Over-blending removes the broccoli and carrot texture that gives this soup its character.

Delicious Variations You Should Try

• Extra Cheesy: Add a little more freshly shredded cheddar for a stronger cheese presence.
• Vegetarian: Use vegetable broth instead of chicken broth.
• Smoky Version: Replace some of the paprika with smoked paprika.
• Chunkier Soup: Skip the immersion blender and leave all the vegetables intact.
• Smoother Soup: Blend a larger portion of the finished soup while keeping a small amount of vegetables whole.
• Mild Cheddar: Use mild cheddar if you prefer a softer cheese flavor.
• Broccoli and Cauliflower: Replace part of the broccoli with finely chopped cauliflower for a slightly different vegetable combination.

More Soup Recipes to Try

• Vegan Broccoli Cheddar Soup
• Sweet Potato Carrot Soup
• Roasted Garlic Cheddar Cauliflower Soup
• Crockpot Chicken Gnocchi Soup
• Pumpkin and Black Bean Soup

Storage Tips for the Best Texture

• Make Ahead: Prepare the soup up to 1 day ahead for an easy meal the following day.
• Refrigerator Storage: Store cooled soup in an airtight container for up to 4 days.
• Portioning: Divide leftovers into individual containers for easier reheating.
• Reheating: Warm gently over low heat, stirring occasionally, rather than bringing the soup to a boil.
• Freshness Tip: Keep extra cheese for topping separate until you are ready to serve.

Frequently Asked Questions

1. Can I use frozen broccoli?
   Yes. Frozen broccoli can be used, although it may become tender more quickly than fresh broccoli. Add it with enough cooking time for it to heat through and soften.
2. Why do I need to cook the flour before adding the liquid?
   Briefly cooking the flour in butter removes its raw flour taste and allows it to form the base of the soup’s creamy structure.
3. Can I use a different type of cheddar?
   Yes. Medium or mild cheddar will work, although the finished soup will have a less pronounced cheese flavor than one made with sharp cheddar.
4. Why is freshly shredded cheese recommended?
   Freshly shredded cheese generally melts more readily into the soup because it does not have the same anti-caking coating found on many packaged shredded cheeses.
5. How small should the broccoli pieces be?
   Aim for small, spoon-friendly florets. Pieces that are too large can make the soup awkward to eat and may require longer cooking.
6. What does the immersion blender actually do?
   Blending part of the soup breaks down some of the vegetables and thickens the overall texture while leaving enough whole broccoli and carrots for contrast.
7. Can I make the soup completely smooth?
   Yes. Blend the finished soup more thoroughly if you prefer a smooth consistency. Work carefully with hot soup and blend in batches if your equipment requires it.

Anne Carter

A food blogger with a passion for creating vibrant, approachable recipes.

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