Copycat Panera Broccoli Cheese Soup
Copycat Panera Broccoli Cheese Soup is ready in less than 30 minutes! The perfect bowl of comfort food without leaving your house!
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My family doesn’t love traditional fast food. Which I suppose is a good thing, except when I’m looking to just pick up a quick, on the go meal I’m limited by their taste buds!
Fortunately (or not) for us, our Panera Bread has a drive through, and it’s one of the “fast food” choices we all love. Except it’s pricey. They don’t have a dollar menu!
My goal with my blog has been to create a database of recipes that my family loves. They scroll through often and say “hey, can you make Chicken Lime Enchiladas for dinner?” Or , “I’m craving some Chocolate Chip Cheesecakes for dessert.”
I’ve also been adding to our collection of copycat recipes. Things like Starbucks Lemon Loaf, Panera Mac and Cheese, and Hostess Cupcakes. Our Panera list has grown to include Orange Scones, Cobblestone Muffins and my favorite, Strawberry Pecan Salad. With today’s Broccoli Cheese Soup and our existing Mac and Cheese recipe, we may never have to go there again.
From start to finish, this Copycat Panera Broccoli Cheese Soup takes less than 30 minutes. It’s the perfect weeknight dinner idea when you are staring at your pantry unsure what to make! This makes 3-4 decent sized bowls of soup…but you can easily double the recipe if you have hungry eaters, and this is your main dish.
What take out food do YOU wish I had a recipe for? Maybe I can work on it…..
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Copycat Panera Broccoli Cheese Soup
Yield: serves 3-4
Prep Time:10 minutes
Cook Time:15-20 minutes
Total Time:30 minutes
Ingredients:
- 1/4 cup unsalted butter
- 1/2 cup diced onions (yellow or white)
- 1 cup shredded carrots (I used matchsticks that I cut into half inch pieces)
- 2 1/2-3 cups broccoli florets, chopped small
- 1 1/2 cups chicken broth
- 1 cup milk (I use skim/fat free)
- 1 cup heavy whipping cream
- 1/4 cup all-purpose flour
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- pinch of crushed red pepper flakes (or more as desired)
- 2 cups shredded cheddar cheese
Directions:
- In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
- Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
- Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!
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Yum – I can’t resist this soup when I eat at Panera. Thank you for recreating a version we can make at home!
This looks awesome! And yes, I agree that Panera is pricey (or spendy as they say in my neck of the woods). I’m not sure about the markup on soup, but having worked in the restaurant industry for a long time, I know restaurants make a ton of money on desserts.
Super YUM! Love this.
Your soup would taste less ‘flourly’ if you first put your butter and flour in the pan to make the cream sauce. and lightly brown. Use whole milk instead of skim, since you’re using heavy cream. Make the cream sauce then add the broccoli and other ingredients. Lots of flavor when done this way.
I have done it that way too…although, with only 1/4 cup flour, this soup does not taste floury 🙂 As for the milk, I rarely have whole milk in my kitchen so I use skim.
Broccoli cheese is one of our all time favorite soups! Now I’m totally craving a big bowl!!!
I made this soup today and used half and half instead of cream, and put broccoli and cauliflower in it and Gouda cheese (that’s what I had in the house) and it turned out perfect. I never had the restaurant soup so I had nothing to compare it to. Will try it your way next time.
Perfect for those winter days when nothing but a yummy, hearty soup will do!
Love this soup..make it all the time!!
Made this today for the football games. It is already gone & the games haven’t even started! Very popular in my household. I would recommend doubling the recipe.
A
Glad your family enjoyed the recipe!!!
My son and I used to grab something because we didn’t want to cook or clean up the kitchen. I made a copycat of something, don’t remember what, but the next day we could not eat any fast food, it tasted awful even though it was a favorite. We discovered that home made is best by far!! There’s an endless supply of recipes, 30 minutes or less and a zillion other categories. Now both my sons and some of their 30+ friends go to Pintrest. They share a pic with the recipe and any changes they make. A few of them even use slow cookers for a hot meal when they get home!!
Do you have any idea if this soup would freeze well? I’m on the lookout for some good meals to make now before baby #3 shows up 🙂
OK, so I am making this soup for the first time. With only 1/4 cup butter, the veggies do not soften because not enough moisture. As I had already measured out the liquids into one container to be added, there was nothing I could do but pour all of it into the pot so the begs would cook. Next time I will add the broth after the buttery has melted. Other than this adjustment, this is a great recipe.
Found this recipe on Pinterest and made today while home with a cold. Didn’t feel like going to store so used what I had on hand which ended up being a cup and a half of 2% milk and a half cup of half & half. I didn’t quite have enough cheese, probably ended up with a cup and a half. I also added lots of the red pepper flakes, hoping the spice will help with my cold. lol Otherwise, made exactly per directions and this is very good. Loved how easy and quickly it came together. I really love the extra spice from the red pepper flakes.
Can I use all Almond Milk and no cream???
I’m not sure it would thicken properly, and the almond milk will change the flavor for sure!
Shirley, we used almond milk and it turned out amazing ????
Very good. Will make this soup again. And easy to make with ingredients at hand.
Awesome to hear 🙂
My kids all loved this soup. Sooo quick and easy . Will definitely double the recipe next time.
Yeah…it goes fast in our house, I have to double it now too 🙂
A big hit at our house and friends I shared with. Will be my “go-to ” soup to take to others who need a meal.
I made it just like recipe and my husband added a little sugar. I also used those shedded carrots rather than matchstick, and cooked faster.
Great tips!!!
Do you think this will freeze well?
Can it be made in crockpot
Made this weekend, it was sooo good. Used cornstarch to thicken instead of flour & steamed the florets then added them at the end. Everyone loved it!
Have you ever had issues with the flour clumping up?? I was wisking pretty hard to get the flour to mix in to the soup.
I haven’t. But you can whisk the flour into the butter first…and then continue if that helps (making more of a roux).
Made this for my family and they absolutely loved it. I’m now tripling the recipe to have it for a birthday party to go with some sandwich sliders. I love how simple it is to make and my family sings mom’s praises. Thank you for the recipe!!
So I made the soup and loved it. I added potatoes to it by boiling the potatoes carrots broccoli and onion, then I made the sauce aside and poured it into the pot of ingredients that were already boiled.
Made this several times and sooooooo yummy!
Just made this soup omg delicious!!!
Thanks for the recipe
It’s a staple around here, since it’s so easy and everyone loves it!
Can I do this on crock pot? How long should I leave it there for? Should I leave the soup slow cooking adn add cheese later?
My daughter is a fan of this soup I will need to try it gf because she can’t eat at Panera due to her food allergies just diagnosed.
Can this be frozen?
I am concerned that at the beginning of this recipe the butter will burn. Any suggestions?
Soooooooo GOOD! And super easy to make! This one is a new family favorite.
Had anyone tried to freeze this?
I made this soup tonight for dinner no cold rainy day in New England. It was delicious and SO easy to make!
It’s one of our favorites 🙂
Do you cook the broccoli first?
Nope!
Can you please tell us if it will freeze well??????
I have not tried to freeze this soup, my family gobbles it up too quickly!
Can you use pre shredded cheese or do I need to shred myself? Sometimes bagged cheese gets too stringy
I’ve done both ways, and it’s totally up to you! It’s a little thicker with pre shredded (as I think maybe there is cornstarch in it??)
Iam going with another suggestion to use corn starch in stead of flour, and also to steam veggies first, iam going to make this tomorrow, it will go great with the sourdough bread I baked today, thanks!
If I have frozen broccoli vs fresh, can I steam and add when noted in recipe or should I wait till the end to avoid them getting mushy?
I would add it in the end since it will already be cooked 🙂
Love this recipe, very tasty and easy to make. I followed your recipe exactly and it turne out great!
Wow, excellent recipe, didn’t change a thing and it was a hit in my house! Thank you!
Wow, talk about yum . It was a hit in my house.
How can I convert this recipe to crockpot?
Do you have the calorie count for this recipe?
I haven’t froze this exact broccoli soup recipe before, but I have froze another broccoli soup recipe in mason jars and it freezes super good! Perfect for the lunch box
What is the nutritional information on this recipe? Low carb??
Mine doesn’t taste that good – what did I do wrong? and there are clumps of flour in it
I would say it needed more whisking after you added the flour…and as to why it doesn’t taste good, clumpy flour could be it. Otherwise I would say, add more salt and pepper and use a good brand of cheese! makes a difference 🙂
This looks so yummy, all I want to add to it is crusty bread, and maybe a campfire !
Made this incredibly easy soup today for our office dinner this evening. We work nights and we each take a turn bringing in dinner. This recipe was fast and easy. I even used frozen broccoli florettes! For an added kick, I added some crumbled bacon. The soup is phenomenal!!!! Thank you for sharing!
I’m so glad you liked it, hopefully your coworkers do as well! LOVE the addition of bacon 🙂
Made this soup last night. Next time I have to use a different cheese to put in. The cheddar cheese we added made the soup extremely salty!
Oh sorry to hear that! Yes, some cheeses have a salty taste, I always stick with Cabot 🙂 Next time don’t add any salt until the cheese is in, then you can decide if it even needs some 🙂 ENJOY!
I just made this today . ⭐️⭐️⭐️⭐️⭐️! Absolutely delicious!
Thank you 🙂
Can you make this in the crockpot?
I cheated and used frozen broccoli florets and in a separate pot, brought my chicken stock up to a boil and then added the broccoli to soften before adding to the rest of the mixture. I also added some finely chopped kale to the broth with the broccoli for added nutrition- you can’t even tell it’s in there! It’s so good!
I made this and ate it right after the cheese melted. I was not thrilled, it seemed to have to much flour. I tried it the next day and WOW it was delicious. My suggestion is to let it sit a day before eating. I will make this again and again.
Temperatu In Oh is 15 degrees with lots of snow. This was the perfect meal for today. I’ve made this before using another recipe, but think this is definitely the best and closest to Panera. Thank you!
Thank you! Stay warm 🙂
So easy and SOOOO DELISH. Thank you for sharing your recipe
Came across this on Pinterest and had my husband pick up
The ingredients so I could make it tonight. Really easy. No
Issues. I did mix the flour and butter before adding veggies.
The butter did not burn. The veggies were plenty soft.
The soup does not taste floury.
It turned out perfect. The only oops was my husband
Grabbed a block of Colby instead of cheddar.????
Still good.????????
Thank you
I’ve made this a few times in the last several weeks, and the only thing I would not do again is add that much extra salt, if any. I used unsalted butter and low sodium chicken broth as stated.
Looking forward to trying this! Did you use mild, medium, or sharp cheddar?
I prefer sharp cheddar!