This homemade Broccoli Cheese Soup recipe is comfort food in a bowl. The perfect Panera Bread copycat soup!

Panera Broccoli Cheese Soup

One of my favorite soups to order at Panera is the Broccoli Cheese Soup. There’s just nothing like a big steamy thick and creamy bowl of soup especially in a bread bowl!

I knew I needed to recreate it myself at home and I’m happy to say that my version tastes just as good as the original!

This easy soup recipe is made in a dutch oven.

It’s one of my favorite vegetarian soups, along with my homemade creamy vegetable soup.

Serve this cozy soup with baguettes for a hearty and delicious dinner that feels like a hug in a bowl!

creamy vegetable soup

Ingredients needed

It’s so easy to make homemade broccoli cheese soup. Here is what you’ll need!

Butter
Flour: this will help thicken the soup.
Fresh garlic and onion: do not skip these! They are key to that rich flavor.
Milk
Heavy cream: this really amps up the creamy texture of the soup.
Vegetable broth: or substitute chicken broth.
Broccoli florets: fresh broccoli is a must in soup as you do not want it to be mushy.
Sharp cheddar cheese: freshly grated is always best and melts better too. Don’t skip grating this from a block yourself!
Salt: Depending on what ingredients you end up using, I suggest salting your soup to taste at the very end.

ingredients needed to make broccoli cheese soup

How to make broccoli cheddar soup

Step 1: Melt the butter over medium heat in a dutch oven or large sauce pan. Add the onions and cook them down until softened.

Add the garlic and cook for 1-2 minutes, until fragrant. You want those onions to be nice and caramelized.

Step 2: Add the flour to the onion mixture and stir constantly until it starts to brown, around 3-5 minutes.

Step 3: Pour in the milk, vegetable broth, and heavy cream, stirring constantly, until smooth, around 15 minutes or so.

Step 4: Add the finely diced broccoli florets and simmer for 15 minutes, until tender.

Step 5: Turn the heat down and stir in the fresh grated cheddar cheese.

cooking garlic and onion in a dutch oven

Recipe Tip

Always grate your cheese fresh from a block when making soup. Packaged shredded cheese have added anti clumping ingredients which cause the cheese to not melt as well. Fresh grated cheese is also more flavorful!

Stir the broccoli cheese soup until the cheese is completely melted and creamy, around 5 minutes or so.

Once your soup is done, add salt to taste and serve immediately.

This soup is so thick, ultra creamy, and so flavorful.

I crave nourishing warm soups on cold days or whenever I’m not feeling well.

This better than panera broccoli cheese soup is a favorite in our house!

We love serving it with rolls or baguettes for dipping. This would also be delicious in a homemade bread bowl!

Kitchen tips

Prepping your ingredients before you begin cooking the soup will make the process go a lot smoother.

I suggest chopping and measuring everything out beforehand, that way you have it all ready to go for the next cooking step.

More Recipes

Baked Macaroni and Cheese
Vegetable Noodle Soup
Potato Soup
Creamy Mushroom Pasta
Creamy Garlic Mushrooms
Ritz Cracker Broccoli Casserole

Can I use frozen broccoli?

I would not recommend frozen broccoli in this recipe as it would end up mushy and watery. Fresh broccoli is key to making delicious broccoli and cheddar soup.

Storing Leftover Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

I do not recommend freezing broccoli cheese soup. Most soups containing cream can separate or become grainy if frozen then reheated.

You have to try this broccoli cheese soup! It is sure to be a family dinner favorite.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To make the process easier, measure out and prep all of your ingredients before you begin making the soup.