Panera Broccoli Cheese Soup is a creamy, comforting classic that’s loaded with tender broccoli and melted cheese, all wrapped up in a smooth, velvety base. It’s that perfect bowl of warmth that combines fresh veggies and cheesy goodness in every spoonful. The soup has just the right balance of flavors, making it an instant favorite whether you’re cozying up on a chilly day or just craving something hearty.
I love making this soup when I want something both satisfying and easy to whip up. What I really enjoy is how the broccoli stays just the right level of tender, giving a little bite without being mushy. The cheese melts perfectly to create that rich, creamy texture that makes you want to keep coming back for more. If you like, you can even add a little extra sprinkle of cheese on top for that cheesy finish.
My favorite way to enjoy this soup is with a warm, crusty piece of bread or a soft, buttery roll. It’s great for lunch or as a starter for dinner. Whenever I serve it to friends or family, it’s always a hit, and it feels like a little bit of a treat without being too fancy. This soup reminds me of those simple, comforting meals that bring everyone together around the table.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are best for texture and flavor. If you want a softer soup, steam or cook them slightly longer. Frozen broccoli can work in a pinch, but fresh has a better bite.
Cheese: Sharp cheddar gives the soup its classic taste. For variety, try white cheddar or a mix with Monterey Jack. Avoid pre-shredded cheese if possible; it melts smoother without additives.
Half-and-Half Cream: This adds creaminess with less fat than heavy cream. For a lighter option, try whole milk, but the soup will be less rich. Non-dairy milks like cashew cream can work, but the flavor will differ.
Flour & Butter (Roux): These thicken the soup and give it body. You can substitute flour with cornstarch or a gluten-free blend if needed, but mix it well to avoid lumps.
How Can You Get a Smooth, Creamy Broccoli Cheese Soup Without Lumps?
Making a smooth soup requires a good roux and careful mixing. Here’s how to avoid lumps and get that velvety texture:
- Start by cooking the flour in melted butter for 1-2 minutes before adding any liquid to cook off the raw taste and prevent lumping.
- Whisk the broth in slowly and continuously as you pour it in. This helps the flour blend evenly without clumps.
- When adding cheese, lower the heat to avoid separating. Stir gently until fully melted and smooth.
- For an even creamier texture, blend half the soup using an immersion or regular blender, then stir it back in. This keeps some broccoli pieces for nice texture.
With these steps, your soup will have a rich, creamy finish that hits just right every time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allowing plenty of room to stir.
- Wooden spoon or silicone spatula – helps you stir the soup without scratching your pot.
- Whisk – essential for mixing the flour and broth smoothly to avoid lumps.
- Knife and cutting board – for chopping broccoli, onions, and carrots.
- Immersion blender or regular blender (optional) – great to blend part of the soup for a creamier texture.
Flavor Variations & Add-Ins
- Swap sharp cheddar for Gruyère or smoked cheddar for a nuttier, deeper cheese flavor.
- Add cooked bacon bits or ham for a smoky, meaty touch that pairs well with broccoli.
- Stir in roasted garlic instead of raw garlic for a sweeter, milder taste.
- Mix in chopped cauliflower or peas for extra veggies and a slight change in texture.
How to Make Panera Broccoli Cheese Soup
Ingredients You’ll Need:
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 cup shredded carrots
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth or vegetable broth
- 2 cups half-and-half cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups shredded sharp cheddar cheese
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard powder (optional)
- 1/4 teaspoon paprika (optional)
- Crusty bread or dinner rolls for serving
How Much Time Will You Need?
This soup takes about 10 minutes of prep time and around 25 minutes of cooking time, for a total of about 35 minutes. It’s perfect for a cozy meal when you want something warm and satisfying without a lot of fuss.
Step-by-Step Instructions:
1. Cook the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, minced garlic, and shredded carrots. Sauté them gently until the onions become translucent and the carrots start to soften, which usually takes about 5 minutes.
2. Make the Roux and Add Broth:
Sprinkle the flour over the vegetables and stir well so everything is coated. Cook for 1-2 minutes to get rid of the raw flour taste. Then slowly whisk in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring everything to a simmer and let it thicken for about 5 minutes.
3. Cook Broccoli and Add Cream:
Add the broccoli florets to the pot and cook until tender, about 8-10 minutes. Once tender, stir in the half-and-half cream and heat gently. Be careful not to let it boil.
4. Add Cheese and Season:
Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring until it’s melted and smooth. Season the soup with salt, black pepper, dry mustard powder, and paprika to taste.
5. Finish and Serve:
For a creamier texture, you can blend half the soup using an immersion blender or regular blender, then mix it back in. Serve the soup hot with crusty bread or rolls on the side. You can also sprinkle extra cheese on top if you like!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli if fresh isn’t available. Just thaw it completely and drain any excess water before adding it to the soup to avoid making the broth too watery.
How Do I Store Leftover Broccoli Cheese Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the half-and-half with a creamy non-dairy milk like cashew or coconut milk, and use a dairy-free cheese alternative. Keep in mind the flavor and texture will differ slightly.
Is It Okay to Freeze Broccoli Cheese Soup?
Yes, but the texture may change a bit since cream and cheese can separate when frozen. Freeze in portions for up to 2 months, and thaw overnight in the fridge before reheating slowly on the stove.
