Homemade Panera Broccoli Cheese Soup

Broccoli Cheese Soup: A beloved classic, this creamy, cheesy, and utterly comforting soup can be recreated in your own kitchen in under 30 minutes! Prepare to delight your family with this incredible Panera copycat recipe, featuring tender broccoli florets bathed in a rich, velvety cheddar sauce. It’s the perfect blend of quick convenience and gourmet taste, making it an instant family favorite on any occasion.

For those seeking a little extra zest in their mealtime, don’t miss our vibrant 20-Minute Chicken Enchilada Soup, packed with exciting flavors, or revisit the timeless comfort of a classic Chicken Noodle Soup, perfect for chilly evenings or a touch of nostalgic warmth.

Contents

Indulge in the Ultimate Panera Copycat Broccoli Cheese Soup at Home

Few dishes evoke the same sense of cozy comfort as a perfectly crafted bowl of broccoli cheddar soup. Its creamy texture, rich cheesy flavor, and tender florets create a symphony of taste that’s hard to resist. This particular recipe stands out as a remarkable copycat of Panera’s famous broccoli cheese soup – but with a delightful secret ingredient that elevates it to an even higher level of deliciousness!

Imagine serving up a piping hot, restaurant-quality soup to your loved ones, all while knowing you prepared it effortlessly in less than half an hour. That’s the magic of this recipe. Beyond a simple sauté of aromatic vegetables, the process involves little more than combining ingredients and allowing them to meld into a harmonious, flavorful broth. It’s a truly straightforward culinary adventure that promises a creamy, cheesy, and incredibly satisfying experience for everyone at your table.

Why Homemade Broccoli Cheese Soup is a Must-Try

While Panera Bread has certainly perfected their version, creating this soup at home offers numerous advantages. Firstly, you have complete control over the quality and freshness of your ingredients. You can opt for organic vegetables, use high-quality cheeses, and adjust sodium levels to your preference. Secondly, it’s often more cost-effective than frequent trips to a cafe, allowing you to enjoy this comfort food more often without breaking the bank. Lastly, there’s an undeniable satisfaction in crafting a dish from scratch, especially one that receives rave reviews from family and friends. This recipe truly captures the essence of Panera’s classic, allowing you to replicate that beloved flavor profile with ease and personal touch.

Essential Ingredients for Your Creamy Broccoli Cheese Soup

Crafting the perfect broccoli cheese soup relies on a careful selection of fresh, high-quality ingredients that work together to create its signature flavor and texture. Here’s a detailed look at what you’ll need and why each component is crucial:

Broccoli: The star of the show! Whether you choose fresh or frozen florets, ensure they are in small, bite-sized pieces for even cooking and a pleasant eating experience. Fresh broccoli should be cut into small pieces and can be briefly steamed before adding to the soup for a brighter green color and tender-crisp texture. Frozen broccoli is incredibly convenient and works just as well, eliminating prep time.
Butter: Forms the flavorful base for sautéing your aromatics. Its rich flavor contributes significantly to the overall depth of the soup.
Onion: A small yellow onion, finely chopped, provides a sweet and savory aromatic foundation once sautéed until translucent.
Carrots: Diced or thinly sliced carrots add a touch of natural sweetness, vibrant color, and an earthy undertone that complements the broccoli beautifully.
Garlic: Minced garlic adds a pungent, savory layer of flavor that is essential to any comforting soup. Be sure to add it towards the end of sautéing to prevent burning.
Chicken Stock (or Vegetable Stock): The liquid base of your soup. Chicken stock provides a robust, savory flavor, while vegetable stock offers a great alternative for a vegetarian version. Opt for low-sodium varieties to better control the seasoning of your soup.
Whole Milk: Contributes to the creamy body of the soup. Using whole milk ensures a richer texture compared to skim or low-fat options.
Half and Half: This dairy blend provides an extra layer of richness and velvety smoothness, making the soup truly indulgent without being overly heavy like pure heavy cream.
Ranch Seasoning Mix: Ah, the secret ingredient! This unassuming mix is a game-changer, infusing the soup with a complex blend of herbs and spices that perfectly enhances the savory, cheesy profile and gives it that “what is that amazing flavor?” quality.
Cornstarch: Our preferred thickening agent. Cornstarch creates a smooth, glossy consistency without the need for a flour roux, making the soup naturally gluten-free and incredibly easy to work with.
Cheddar Cheese: Freshly shredded sharp or mild cheddar cheese is non-negotiable. Pre-shredded cheeses often contain anti-caking agents that can make your soup grainy, so taking a few extra minutes to shred your own will yield a superior, smoother, melt-in-your-mouth result. The sharper the cheddar, the more intense the cheese flavor.
Salt and Pepper: Essential for seasoning to taste, bringing all the flavors into balance. Always adjust these at the very end.

Simple Steps to Create Your Delicious Broccoli Cheese Soup

Making this creamy, cheesy Panera copycat soup is surprisingly simple. Follow these straightforward instructions for a delightful culinary experience:

In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and diced carrots to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion becomes almost translucent and the carrots begin to soften. This step is crucial for building the flavor base.
Stir in the minced garlic and sauté for another 2-3 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
In a separate mixing bowl, whisk together the chicken (or vegetable) stock, whole milk, half and half, Ranch seasoning mix, and cornstarch until the cornstarch is fully dissolved and no lumps remain. This ensures a smooth, lump-free soup.
Pour the whisked stock and milk mixture into the pot with the sautéed vegetables. Add the broccoli florets.
Increase the heat to medium-high and bring the mixture to a gentle boil, stirring frequently. Once boiling, reduce the heat to medium-low and let it simmer for about 15 minutes, or until the broccoli florets are fork-tender.
Remove the pot from the heat. This is an important step to prevent the cheese from separating or becoming stringy.
Gradually add the shredded cheddar cheese to the soup, stirring continuously until it is completely melted and incorporated, creating a smooth, creamy consistency.
Taste the soup and season with salt and freshly ground black pepper as needed.
Ladle into bowls and serve immediately.

The Flavor-Boosting Secret Ingredient: Ranch Seasoning Mix

Every great recipe has a little something special that makes it stand out, and for this broccoli cheese soup, that distinction comes from an unexpected hero: Ranch seasoning mix. While it might seem unconventional for a soup, this blend of buttermilk, garlic, onion, and various herbs adds an incredible depth of savory, tangy, and fresh flavors that perfectly complements the creamy cheese and earthy broccoli. It’s not just a seasoning; it’s a flavor enhancer that ties all the elements of the soup together, giving it that familiar yet uniquely delicious “Panera-esque” quality.

Another key player in this recipe is **cornstarch** as a thickener. Traditionally, many creamy soups use a flour roux, which requires cooking butter and flour together. Cornstarch, however, offers a simpler, faster, and gluten-free alternative. When whisked into cold liquids (like stock and milk in this case), it dissolves smoothly and creates a silky, glossy texture without the need for additional cooking steps or the risk of lumps. It’s my go-to for achieving perfectly smooth sauces, gravies, and soups. If, for any reason, you prefer not to use cornstarch, you can substitute it by adding about half a cup of heavy cream directly to the wet ingredients for richness, though the thickness will be less pronounced without another thickening agent.

Tips for an Even Better Broccoli Cheese Soup

For Extra Smoothness: If you prefer a completely smooth soup with no visible broccoli florets, use an immersion blender (or carefully transfer to a regular blender) to blend a portion or all of the soup after the broccoli has softened and before adding the cheese. Blend to your desired consistency.
Adjusting Consistency: If your soup is too thick, whisk in a little more milk or stock until it reaches your desired consistency. If it’s too thin, you can create a slurry with a tablespoon of cornstarch and a tablespoon of cold water, then whisk it into the simmering soup and cook for another minute or two until thickened.
Cheese Choice Matters: While cheddar is classic, feel free to experiment with a blend of cheeses. A mix of sharp cheddar and Monterey Jack can add more complexity and a smoother melt. Always shred your own cheese for the best results!
Adding Heat: For a subtle kick, stir in a pinch of cayenne pepper or a dash of hot sauce along with the Ranch seasoning.
Make it Heartier: Cooked and shredded chicken can be added to the soup at the same time as the broccoli for a more substantial meal.

Serving Suggestions and Storage

This Panera copycat Broccoli Cheese Soup is a meal in itself, but it pairs wonderfully with several accompaniments. Serve it with a crusty baguette or sourdough bread for dipping, a fresh side salad for a balanced meal, or even a classic grilled cheese sandwich for the ultimate comfort food experience. Garnishes like a sprinkle of extra shredded cheddar, a dollop of sour cream, or fresh chopped parsley can elevate both its appearance and taste.

Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Gently reheat the soup on the stovetop over low heat, stirring frequently. If it has thickened too much in the fridge, add a splash of milk or stock to achieve the desired consistency. Avoid boiling the soup vigorously during reheating, especially once the cheese is added, as this can cause the cheese to separate.

Frequently Asked Questions (FAQs)

Can I use fresh broccoli instead of frozen?: Absolutely! If using fresh broccoli, chop it into small florets. You can either add it directly to the soup and simmer until tender, or blanch it for 2-3 minutes in boiling water before adding to ensure it cooks evenly and retains its vibrant green color.
What kind of cheddar cheese is best?: For the most authentic Panera taste, sharp cheddar is recommended as it provides a robust, tangy flavor. However, mild cheddar works perfectly if you prefer a less intense cheese flavor. A blend of sharp and mild cheddar is also an excellent option.
Can I make this soup vegetarian?: Yes! Simply substitute chicken stock with an equal amount of good quality vegetable stock. The rest of the ingredients are vegetarian-friendly.
Is this soup freezer-friendly?: Soups with dairy and cheese can sometimes have a texture change after freezing and thawing, potentially becoming grainy or separating. While you can freeze it, it’s generally best enjoyed fresh or refrigerated for a few days. If you do freeze, thaw slowly in the refrigerator and reheat gently, stirring well. An immersion blender can help restore creaminess if needed.
How can I make this soup thicker or thinner?: If your soup is too thick, add a small amount of milk or stock until it reaches your desired consistency. If it’s too thin, create a slurry with 1 tablespoon of cornstarch and 1 tablespoon of cold water, whisk it into the simmering soup, and cook for another 1-2 minutes until it thickens.

More Inspiring Soup Recipes:

Chipotle Chicken Soup
Broccoli and Corn Cheesy Casserole (though technically a casserole, it’s a cheesy veggie delight!)
Potato and Corn Chowder
Slow Cooker Baked Potato Soup

If you fall in love with this recipe and decide to whip it up, please snap a photo and share your culinary creation on INSTAGRAM! Don’t forget to tag me @crunchycreamysweet or use the hashtag #crunchycreamysweet so I can admire your delicious results! Your feedback and shares mean the world!

Broccoli Cheese Soup

Author: Anna

Broccoli Cheese Soup – make a Panera copycat in your own kitchen in under 30 minutes! This creamy and cheesy soup with broccoli florets will be a family favorite!

Average Rating: 5 out of 5 stars from 8 votes

Print Recipe | Pin Recipe

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Course: Dinner, Main Dish | Cuisine: American

Servings: 4 people | Calories: 338 kcal

Ingredients

2 Tablespoons butter
1 small yellow onion, chopped
2 medium carrots, diced or thinly sliced
1 teaspoon minced garlic
2 cups vegetable or chicken stock
1 cup whole milk
1 cup half and half
2 Tablespoons Ranch seasoning mix
1 Tablespoon cornstarch
2 to 3 cups frozen broccoli florets
1 cup shredded sharp or mild cheddar
Salt and pepper to taste

Instructions

In a large pot, melt butter. Add onion, carrots and sauté until onion is almost translucent.
Add garlic and sauté for about 2 to 3 minutes.
In a mixing bowl, whisk together stock, milk and half and half, Ranch seasoning and cornstarch.
To sautéed veggies, add broccoli and the stock and milk mixture.
Bring to boil, reduce heat to medium low and simmer for 15 minutes or until broccoli is soft.
Remove from the heat.
Add cheddar and stir it in.
Serve.

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