Easy Panera-Style Broccoli Cheddar Soup at Home is the cozy, creamy comfort soup you crave, made right in your own kitchen with simple ingredients and easy steps. This copycat-style recipe delivers a rich cheddar base, tender broccoli, and that familiar cafe flavor without the high price or the long line.
Table of Contents
Why You’ll Love This Panera-Style Broccoli Cheddar Soup
This soup checks all the boxes for a reliable, family-friendly meal. It is creamy without being heavy, cheesy without being overpowering, and packed with vegetables that even picky eaters enjoy.
- Made with everyday pantry and fridge staples
- Ready in about 45 minutes from start to finish
- One-pot recipe with simple techniques
- Easy to customize for lighter, vegetarian, or gluten-free needs
- Perfect for lunch, dinner, or meal prep
Whether you serve it with crusty bread, a sandwich, or in a bread bowl, this soup feels special while staying practical.
Ingredients for Panera-Style Broccoli Cheddar Soup
Soup Base
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids
- 2 cups chicken broth, low sodium preferred
- 2 cups whole milk
- 1 cup heavy cream
Vegetables
- 4 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
Cheese and Seasoning
- 3 cups sharp cheddar cheese, freshly shredded
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- Optional pinch of paprika for warmth
Ingredient Notes and Substitutions
- Broccoli: Fresh broccoli gives the best texture, but frozen works if thawed and drained well.
- Cheddar cheese: Always shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Milk and cream: You can replace the heavy cream with half-and-half for a lighter soup.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Gluten-free option: Substitute a gluten-free all-purpose flour or thicken with a cornstarch slurry.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for about 4 to 5 minutes, stirring often, until soft and translucent. Add the garlic and cook for 30 seconds until fragrant.
Step 2: Make the Roux
Sprinkle the flour evenly over the onions. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. The mixture should look thick and slightly golden.
Step 3: Add the Liquids
Slowly whisk in the chicken broth, a little at a time, making sure the mixture stays smooth. Once the broth is incorporated, whisk in the milk. Bring the soup to a gentle simmer, stirring frequently, until it begins to thicken.
Step 4: Cook the Vegetables
Add the chopped broccoli and shredded carrots to the pot. Reduce the heat to medium-low and simmer for 15 to 20 minutes, stirring occasionally, until the vegetables are tender.
Step 5: Add Cream and Cheese
Stir in the heavy cream. Reduce the heat to low. Add the shredded cheddar cheese a handful at a time, stirring gently until fully melted before adding more. Do not let the soup boil once the cheese is added.
Step 6: Season and Serve
Season with salt, black pepper, and optional paprika. Taste and adjust seasoning as needed. Serve hot with bread or your favorite sides.
Pro Tips for Success
- Keep the heat low when adding cheese to avoid grainy texture.
- Chop broccoli into small pieces so every spoonful has a balanced bite.
- Stir often, especially during thickening, to prevent scorching.
- Use freshly shredded cheese for the smoothest soup.
- If the soup gets too thick, thin it with a splash of milk or broth.
Flavor Variations
- Extra cheesy: Add 1/2 cup Monterey Jack or white cheddar.
- Spicy kick: Stir in a pinch of cayenne or crushed red pepper flakes.
- Smoky twist: Add a dash of smoked paprika.
- Protein boost: Stir in shredded rotisserie chicken before serving.
- Vegetable packed: Add cauliflower or zucchini along with the broccoli.
Serving Suggestions
This Panera-Style Broccoli Cheddar Soup is delicious on its own, but it also pairs beautifully with:
- Crusty sourdough or French bread
- Garlic toast or dinner rolls
- Turkey or grilled cheese sandwiches
- Fresh green salad with vinaigrette
- Served in a bread bowl for a cafe-style meal
Storage and Freezing Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring often. Add a splash of milk if needed.
- Freezing: Dairy-based soups can separate when frozen. If you plan to freeze, do so before adding the cheese and cream. Add them fresh when reheating.
Easy Panera-Style Broccoli Cheddar Soup at Home
- Total Time: 40 minutes
- Yield: 4 servings
Description
A bold and comforting pasta dish with juicy chicken, tender linguine, and a rich cowboy butter sauce made with garlic, lemon, Dijon mustard, and warm spices.
Ingredients
- 12 ounces linguine pasta
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried thyme
- 3/4 cup chicken broth
- 1/2 cup heavy cream
Instructions
- Cook the linguine in salted water until al dente, reserve pasta water, drain, and set aside.
- Season the chicken with salt, black pepper, and paprika.
- Cook the chicken in a large skillet until golden and cooked through, then remove and set aside.
- Melt the butter in the same skillet and cook the garlic until fragrant.
- Stir in Dijon mustard, lemon juice, red pepper flakes, parsley, and thyme.
- Pour in the chicken broth and simmer briefly to reduce.
- Stir in the heavy cream and simmer gently until slightly thickened.
- Return the chicken to the skillet and add the cooked linguine.
- Toss to coat evenly, adding pasta water as needed.
- Taste, adjust seasoning, and serve hot.
Notes
Keep the heat gentle once the cream is added to prevent separation and add pasta water gradually to control sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 16g |
| Carbohydrates | 18g |
| Fat | 32g |
| Fiber | 3g |
| Sodium | 780mg |
Values are estimates and may vary based on ingredients used.
FAQ About Panera-Style Broccoli Cheddar Soup
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance and stored in the refrigerator. The flavors deepen overnight, making it even better the next day. Reheat slowly and stir well before serving.
Why did my cheese turn grainy?
Grainy cheese usually happens when the soup is too hot. Always lower the heat before adding cheese and stir gently. Using freshly shredded cheese also helps prevent this issue.
Can I use frozen broccoli?
Yes, frozen broccoli works well. Thaw it first and drain excess moisture to avoid thinning the soup too much.
How do I thicken broccoli cheddar soup?
The roux provides most of the thickness. If needed, simmer a bit longer or add a small cornstarch slurry. Avoid boiling once cheese is added.
Is this soup kid-friendly?
Absolutely. The flavors are mild, creamy, and comforting, making it a favorite with kids and adults alike.
Final Thoughts
Making Easy Panera-Style Broccoli Cheddar Soup at Home is a simple way to enjoy a beloved cafe classic whenever the craving hits. With its creamy texture, rich cheddar flavor, and tender vegetables, this soup delivers comfort in every bowl. Once you try it homemade, it just might become a regular on your weekly menu.