If you love Panera’s Broccoli Cheese Soup, you’re in the right place!
This homemade version is just as creamy, cheesy, and comforting, but even better because you can make it right in your own kitchen. It’s a perfect one-pot meal for busy families, picky eaters, or anyone craving a warm, hearty bowl of happiness.
My kids absolutely love it, especially with a slice of crusty bread for dipping. Trust me, once you try this, it’ll become a regular in your meal rotation!
What You’ll Need
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups broccoli florets, chopped small
- 1 cup matchstick carrots (or finely shredded carrots)
- 2 1/2 cups sharp cheddar cheese, shredded
- 1/4 teaspoon nutmeg (optional, but adds depth!)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
Tools
- Large pot or Dutch oven
- Whisk
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
Pro Tips for Success
- Chop broccoli small! Small florets cook faster and blend into the soup better, making it extra kid-friendly.
- Grate your own cheese. Pre-shredded cheese has anti-caking agents that can make your soup grainy. Freshly grated cheese melts smoother!
- Low and slow for the cream. Don’t boil the soup after adding the milk or cheese, or it could curdle. Keep the heat on low to medium.
- Taste as you go. Everyone’s taste buds are different, so adjust salt, pepper, and even cheese to your liking!
- Serve with bread bowls or crusty bread. This makes it feel just like the Panera experience at home.
Substitutions & Variations
- Dairy-Free: Swap out milk, cream, and cheese for plant-based alternatives like almond milk and dairy-free cheddar.
- Vegetarian: Use vegetable broth instead of chicken broth.
- Spicy: Add a pinch of cayenne pepper or red chili flakes for a kick.
- Lighter Option: Use 2% milk instead of whole milk and skip the heavy cream.
Make-Ahead Tips
- Chop your veggies the night before and store them in an airtight container in the fridge.
- Grate your cheese ahead of time to save prep time.
Step-by-Step Instructions
1. Sauté the Aromatics
Melt butter in a large pot over medium heat. Add the diced onion and sauté until softened, about 4-5 minutes. Stir in the minced garlic and cook for 1 more minute.
2. Make the Roux
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes until it forms a paste. This thickens the soup!
3. Add Broth & Simmer Veggies
Slowly whisk in the chicken broth, breaking up the roux until smooth. Add milk and cream, then bring to a gentle simmer. Stir in broccoli and carrots, reduce heat to low, and cook for 15-20 minutes until the veggies are tender.
4. Melt the Cheese
Gradually add shredded cheddar cheese a handful at a time, stirring constantly until melted and smooth. Season with salt, pepper, and a pinch of nutmeg if desired.
5. Serve & Enjoy
Ladle the soup into bowls, top with extra shredded cheese, and serve warm with bread.
Leftovers & Storage Tips
- Store leftover soup in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk to thin if needed.
- This soup doesn’t freeze well due to the dairy, but you can freeze the veggie base before adding the cream and cheese!
Time to Get Cooking!
This Panera-inspired Broccoli Cheese Soup is the ultimate comfort food that’s easy to make and loved by all ages. I can’t wait to hear how yours turns out! Let me know in the comments if you tried it, and feel free to ask any questions. Happy cooking! 😊