Panera Broccoli Cheese Soup is a creamy, comforting bowl filled with tender broccoli florets and rich, melty cheese. This soup hits that perfect balance between smooth and chunky, with a cheesy warmth that feels like a big, cozy hug on a chilly day. It’s thick enough to feel hearty but still light enough to enjoy as a starter or a main.
I love how this soup makes you feel cared for from the first spoonful. I like to make it a little extra special by sprinkling some crispy bacon or toasted bread crumbs on top for a fun crunch. It’s one of those simple comforts that’s always welcome, whether I’m craving something quick for lunch or an easy dinner that still feels like a treat.
Whenever I serve this soup, I find everyone loves to dip in a warm, crusty bread or a soft roll. It’s just the right match, soaking up all that cheesy, broccoli goodness. Honestly, this soup reminds me of those cozy moments sitting around the table with friends and family, sharing stories and smiles over a warm bowl of something familiar and tasty.
Key Ingredients & Substitutions
Butter: Unsalted butter is perfect for controlling saltiness. If needed, you can swap it for olive oil for a lighter version, but butter adds a nice creamy flavor.
Onion & Garlic: Fresh onion and garlic bring a lovely base flavor. Use yellow onions for a subtle sweetness. Garlic powder can be a quick substitute if you’re in a pinch.
Flour: This thickens the soup by making a roux. You can swap it for gluten-free flour if needed, but keep the quantity the same.
Half-and-Half: This keeps the soup creamy but not too heavy. You can use whole milk for a lighter option or heavy cream for an extra rich texture.
Broccoli: Fresh is best for color and texture. Frozen broccoli works too—just thaw and drain well before adding to avoid extra water.
Cheddar Cheese: Sharp cheddar gives a nice strong flavor. Mild cheddar can be used for a milder taste, and gruyère or fontina are great alternatives for a different but tasty twist.
How Can I Make the Soup Nice and Creamy Without Clumps?
Making a smooth, creamy soup requires patience, especially when adding cheese. Here’s how I do it:
- Start by cooking the roux well—stir the flour with butter for 2 minutes to cook out any raw taste.
- Whisk in your half-and-half and broth slowly, so lumps don’t form. Keep whisking until smooth and slightly thickened.
- When adding cheese, do it off the heat or on very low heat. Add in small amounts, stirring constantly to melt it evenly.
- Avoid boiling the soup after cheese is added, as high heat can cause it to separate or get grainy.
- If you want part of the soup puréed, use an immersion blender carefully to keep some broccoli chunks for texture.
Follow these simple steps, and you’ll have a velvety soup with no lumps and perfectly melted cheese. It’s all about gentle heat and steady stirring!
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – it heats evenly and has plenty of room to stir without spilling.
- Wooden spoon or silicone spatula – gentle on your pot and perfect for stirring the roux and soup.
- Whisk – helps mix the flour into the butter and keeps the soup smooth when adding liquids.
- Knife and cutting board – to chop the onion and separate the broccoli into bite-sized florets.
- Immersion blender (optional) – great for blending part of the soup if you want a creamier texture.
Flavor Variations & Add-Ins
- Swap sharp cheddar for smoked gouda or gruyère to add a subtle smoky or nutty flavor.
- Add cooked bacon bits or pancetta for a salty, crispy contrast that pairs well with creamy soup.
- Stir in cooked cauliflower florets along with broccoli for a milder, creamier texture.
- Season with a pinch of nutmeg or smoked paprika to deepen the flavor without overpowering the cheese.
How to Make Panera Broccoli Cheese Soup
Ingredients You’ll Need:
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups half-and-half (or a mix of milk and cream)
- 2 cups chicken broth
- 4 cups fresh broccoli florets
- 3 cups shredded sharp cheddar cheese
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon cayenne pepper (optional for subtle heat)
- Freshly ground black pepper, to garnish
- Extra shredded cheddar cheese for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and around 20 minutes to cook, so plan for roughly 30 minutes from start to finish. It’s quick enough for a weeknight and satisfying any time you want a warm, cheesy treat.
Step-by-Step Instructions:
1. Prepare the Base:
Melt butter in a large pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 4-5 minutes. Stir in minced garlic and cook for an extra 30 seconds until fragrant.
2. Make the Roux and Add Liquids:
Sprinkle flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for about 2 minutes to avoid a raw flour taste. Gradually whisk in the half-and-half and chicken broth, stirring continuously until the mixture is smooth.
3. Cook Broccoli and Melt Cheese:
Bring the mixture to a gentle simmer, stirring often until thickened, about 5-7 minutes. Add the broccoli florets and cook until tender yet still bright green, around 5-8 minutes. Lower the heat, then add shredded cheddar cheese a handful at a time, stirring until fully melted and creamy.
4. Season and Finish:
Season the soup with salt, black pepper, dry mustard powder, and cayenne pepper if you like a little heat. Taste and adjust as needed. For a smoother texture, use an immersion blender to purée part of the soup, leaving some broccoli chunks for texture.
5. Serve:
Ladle soup into bowls, garnish with extra shredded cheddar and freshly ground black pepper. Serve warm with crusty bread or a soft dinner roll for dipping. Enjoy your cozy, homemade Panera-style broccoli cheese soup!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can! Just make sure to thaw and drain the frozen broccoli well before adding it to the soup to avoid extra water that can thin the texture.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
Can I Make This Soup Dairy-Free?
You can substitute the half-and-half with coconut milk or a creamy plant-based milk, and use dairy-free cheese alternatives. Keep in mind the flavor and texture might differ slightly.
Is It Okay to Use Different Cheeses?
Absolutely! Sharp cheddar is classic, but you can experiment with gouda, gruyère, or fontina for a unique twist. Just choose cheeses that melt well.
