Copycat Panera Bread Broccoli Cheddar Soup Recipe

This homemade version of Panera Bread’s Broccoli Cheddar Soup is cozy, cheesy, and perfect for a comforting meal. Enjoy it with a piece of crusty bread for a complete experience!


  • 1 tablespoon melted butter
  • 1/2 medium onion, chopped
  • 1/4 cup melted butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock or vegetable stock
  • 1/2 lb fresh broccoli (chopped into bite-sized pieces)
  • 1 cup carrot, julienned
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • Salt and pepper to taste


  1. Cook the Onions:
    • In a large pot over medium heat, melt 1 tablespoon of butter. Add the chopped onions and cook until softened, about 5 minutes.
  2. Make the Roux:
    • Add the 1/4 cup of melted butter to the pot. Stir in the flour and cook over medium heat for 3-4 minutes, stirring constantly.
  3. Add Liquids:
    • Slowly add the half-and-half and chicken or vegetable stock while continuing to stir. Cook over medium heat until the soup starts to thicken.
  4. Add the Vegetables:
    • Add the chopped broccoli and julienned carrots to the soup. Cook over low heat for 20-25 minutes.
  5. Season:
    • Add the nutmeg, and salt and pepper to taste. Stir well.
  6. Add Cheese:
    • Over low heat, add the grated cheddar cheese to the soup. Stir until the cheese is well melted and the soup is smooth.
  7. Blend (Optional):
    • For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.
  8. Serve:
    • Serve the soup hot. You can garnish it with more shredded cheese if desired.

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