Panera Broccoli Cheese Soup is that creamy, cheesy hug in a bowl that’s perfect for chilly days. It’s packed with tender broccoli florets swimming in a rich, velvety cheese sauce that’s both comforting and satisfying. If you love the classic combo of broccoli and cheese, this soup hits all the right notes with a smooth texture and just the right amount of cheesiness.
I’m always impressed by how easy it is to whip up a batch of this soup at home, and it tastes just like you ordered it at the café. I like to let the soup simmer gently so the flavors really blend together, and sometimes I add a little extra cheese on top for good measure. It feels like a special treat without much fuss.
My favorite way to enjoy this soup is with a crusty piece of bread or a grilled cheese sandwich on the side. It’s also great to pack for lunch or serve at a casual family dinner when everyone needs something warm and tasty. This soup always brings a cozy vibe to the table and makes me happy every time I eat it.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are best for that tender bite and bright color. Frozen works in a pinch, but fresh really makes the soup pop. I like cutting the broccoli into even pieces for steady cooking.
Cheddar Cheese: Sharp cheddar gives the soup its classic tangy, cheesy flavor. You can swap in Colby or a mild white cheddar if you prefer a gentler taste, but make sure it’s well shredded to melt smoothly.
Half-and-Half & Milk: The combo creates a creamy but light base. For a lighter option, use just milk or replace half-and-half with evaporated milk. Heavy cream will add richness but be careful not to overpower the broccoli.
Roux (Butter and Flour): This thickening mix is key for the soup’s smooth texture. If gluten is an issue, use a gluten-free flour blend or cornstarch slurry instead, added gradually to avoid lumps.
How Do You Make the Soup Thick and Creamy Without Losing Broccoli Texture?
Balancing creamy soup with tender broccoli bites can be tricky. Here’s the simple way I do it:
- Start with a roux: melt butter and stir in flour, cooking gently to avoid a raw taste.
- Slowly whisk in milk and half-and-half, stirring constantly to prevent lumps and create a smooth base.
- Add broccoli to simmer until tender but not mushy—about 15-20 minutes.
- Blend only half the soup using an immersion blender or a regular blender; this keeps some broccoli pieces whole and gives you a nice creamy texture.
- Finally, stir in shredded cheese off the heat to prevent it from clumping or becoming grainy.
This method keeps the soup thick and creamy while still letting you enjoy some fresh broccoli texture in every spoonful.
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for sautéing veggies and simmering the soup all in one pot.
- Whisk – helps you blend the roux and milk smoothly without lumps.
- Immersion blender or regular blender – lets you puree part of the soup for that creamy texture while keeping some broccoli chunks.
- Cutting board and sharp knife – for chopping broccoli, onions, and carrots easily and safely.
Flavor Variations & Add-Ins
- Swap sharp cheddar for smoked gouda or gruyere to add a subtle smoky or nutty flavor.
- Add cooked bacon or ham bits for a salty, meaty twist that pairs well with the cheese.
- Include a pinch of cayenne pepper or smoked paprika to give the soup a gentle spicy kick.
- For extra veggies, stir in chopped cauliflower or spinach near the end of cooking to boost nutrition and texture variety.
How to Make Panera Broccoli Cheese Soup
Ingredients You’ll Need:
Vegetables & Broth:
- 4 cups fresh broccoli florets
- ½ cup yellow onion, finely chopped
- ¼ cup carrot, finely chopped
- 1 teaspoon chicken broth base or 1 cup low-sodium chicken broth
Dairy & Thickener:
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 2 cups whole milk
- 1½ cups sharp cheddar cheese, shredded
Seasonings & Garnish:
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Fresh parsley or thyme for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 30 minutes of cooking, making it ready to serve in around 40 minutes total. Simmering the broccoli until tender and slowly developing the creamy base are the key timesinks. It’s well worth the wait for a delicious homemade soup!
Step-by-Step Instructions:
1. Sauté the Veggies:
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and carrot and cook for about 4–5 minutes until they become soft and fragrant.
2. Make the Roux:
Stir in the flour and keep stirring constantly for 2–3 minutes. This roux will help thicken your soup without clumps.
3. Add Dairy and Broth:
Slowly whisk in the half-and-half and whole milk, making sure it’s smooth before bringing it to a gentle simmer. Add the chicken broth base or broth, salt, garlic powder, black pepper, and paprika, then stir to combine well.
4. Cook the Broccoli:
Add the fresh broccoli florets and let everything simmer for 15–20 minutes, until the broccoli is tender but still bright green.
5. Blend Partially:
Carefully remove about half of the soup and blend it with an immersion blender or in a regular blender. Pour it back into the pot—this gives a thick, creamy texture while still leaving some broccoli pieces whole.
6. Add Cheese and Serve:
Turn off the heat and stir in shredded cheddar cheese until it melts smoothly. Taste your soup and adjust seasoning if needed. Serve hot with a garnish of parsley or thyme and crusty bread or a breadstick on the side.
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just make sure to thaw and drain any excess water from the frozen broccoli before adding it. This helps prevent the soup from becoming too watery and keeps the flavors balanced.
How Can I Make This Soup Vegan or Dairy-Free?
Try substituting dairy milk and half-and-half with unsweetened plant-based milks like almond or oat milk. Use vegan butter and nutritional yeast or a vegan cheese alternative to keep that cheesy flavor.
What’s the Best Way to Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the full soup and store it in the fridge overnight. Reheat on low heat, stirring occasionally, and add a splash of milk or half-and-half if the soup has thickened too much.
