Thick, cheesy, and bursting with broccoli goodness! This Better Than Panera Broccoli Soup recipe is a creamy, homemade twist on a restaurant classic that’s sure to satisfy your soup cravings.
After falling in love with Panera’s Broccoli Cheddar Soup, I knew I had to make my own version of it. This recipe has simple ingredients and no additives which is one thing I love. This soup uses tender broccoli florets along with onion and carrots all covered in a creamy broth to satisfy your soup cravings.
For more delicious soup recipes you have to check out my Red Cabbage Soup, Cowboy Soup, and Tuscan Lentil Soup.
Table of Contents
Why We Love This Broccoli Soup
- The rich, cheesy flavor shines through, creating a comforting soup that’s indulgent yet satisfying.
- This Broccoli Cheese soup is meal-prep friendly. It freezes well, making it perfect for quick weekday lunches or dinners.
- The extra-thick, creamy base gives this soup a luxurious texture that’s simply irresistible.
Recipe Ingredients
Broccoli – Fresh broccoli florets and stems are cut into small, bite-size pieces. A bag of frozen broccoli can also be used; the instructions and cooking time remain the same.
Cheddar – Freshly grate a block of mild or medium cheddar cheese. Pre-grated cheddar can be used, but it won’t melt as well due to added fillers.
Half & Half – Provides a balanced texture that is not too thick or thin. It can be replaced with milk for a lighter soup or heavy cream for a richer, keto-friendly version.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Heat it Up – Add a pinch of cayenne pepper or red pepper flakes for a gentle heat that enhances the rich, cheesy flavor of the soup.
Make It Gluten-Free – Substitute all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup.
How to Make Better than Panera Broccoli Soup
Step 1: In a large pot or Dutch oven set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the onion and leek, sauté for 3 minutes. Add garlic and sauté for a minute longer.
Step 2: Pour in the chicken broth and sprinkle in salt, garlic powder, black pepper, paprika, and carrots. Bring to a boil.
Step 3: Meanwhile, in a medium saucepan set over medium heat, add the remaining 4 tablespoons of butter. Whisk in the flour and cook for about a minute. Slowly pour in the milk, whisking vigorously as you add the milk little by little. Whisk until smooth. Constantly whisk as the mixture comes to a gentle boil. When it begins to thicken, add the half & half (or cream) and simmer for an additional 3-4 minutes or until very thick. Remove from heat and pour into the soup, whisk to combine.
Step 4: Add the broccoli and cook for 6-8 minutes, then remove from heat. Gradually add the cheddar, and stir until the soup is nice and smooth. Let sit for 10 minutes before serving. Garnish with additional grated cheese, if desired. You can also serve this with bread.
FAQs
Yes! Feel free to add your favorite veggies like cauliflower, spinach, or celery. Just be mindful of their cooking times to ensure everything remains perfectly tender while blending well with the base flavors.
Gruyère, Monterey Jack, or a blend of cheeses can be excellent substitutes, giving a different but delightful taste.
Storage Info
STORE leftover soup in an airtight container in the fridge for up to 4 days. To FREEZE, let it cool completely before transferring it to freezer-safe containers, where it will last for up to 3 months.
REHEAT gently over low heat on the stovetop or in the microwave, stirring occasionally to maintain the creamy consistency. Add a splash of milk or broth during reheating if the soup becomes too thick.
More Broccoli Recipes You’ll Love
Better Than Panera Broccoli Soup Recipe
Ingredients
- 5 tablespoon butter - divided
- 1 small yellow onion - diced
- 1 leek (white and light green part only) - quartered lengthwise and sliced
- 2 cloves garlic - minced
- 4 c. or 1 (32) oz. box, low-sodium chicken broth
- 1 teaspoon salt
- 1/2 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 1/4 tsp. paprika
- 2 carrots - peeled, julienned, and cut into 1-inch strips
- 1/4 c. all-purpose flour
- 2 1/2 c. milk
- 1 c. half & half or heavy cream
- 3 medium heads broccoli - cut into small florets
- 2 c. medium or sharp cheddar cheese - grated
Instructions
- In a large pot or Dutch oven set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the onion and leek, sauté for 3 minutes. Add garlic and sauté for a minute longer.
- Pour in the chicken broth and sprinkle in salt, garlic powder, black pepper, paprika, and carrots. Bring to a boil.
- Meanwhile, in a medium saucepan set over medium heat, add the remaining 4 tablespoons of butter. Whisk in the flour and cook for about a minute. Slowly pour in the milk, whisking vigorously as you add the milk little by little. Whisk until smooth. Constantly whisk as the mixture comes to a gentle boil. When it begins to thicken, add the half & half (or cream) and simmer for an additional 3-4 minutes or until very thick. Remove from heat and pour into the soup, whisk to combine.
- Add the broccoli and cook for 6-8 minutes, then remove from heat. Gradually add the cheddar, and stir until the soup is nice and smooth. Let sit for 10 minutes before serving. Garnish with additional grated cheese, if desired. You can also serve this with bread.
Very good recipe! Will make it again! Very delicious!
We loved it! I had to make a few changes because the wife has a hard time with to much dairy. I used non dairy heavy cream, lactose free milk and half the cheese along with a tablespoon of nutritional yeast. I have made this recipe both ways and I couldn’t tell the difference. We prefer not so chunky so I leave about a cup of broccoli out. Blend the rest the add the cup back in and simmer for another 5 minutes. Always a keeper!
Absolutely delicious! This soup takes a lot of time the first time through so if you’re making it, in reality it takes 2 hours by the time you wash, cut, measure and cook. The flour/butter roux and the time to boiling once you add the milk will be longer than your patience.
But stick with it. This is amazing.
I doubled the recipe, which of course takes more time and will freeze a lot if it in Ball jars.
This is also a super-flexible base for pasta sauce, pizza sauce, and so many other meals if you thicken a bit with either Parmesan cheese or flour/cold water bad you reheat. I plan to make white sauce lasagna with this as the base for sauce.
YUM!!!!
Hi Rita, thanks for sharing your love for this recipe, and your tips!
I made this soup today. It came out absolutely delicious! The recipe was easy to follow. What a creamy, hearty and tasty soup that I’ll definitely make again!
Sept. 29, 2024
Made this soup today, following recipe exactly, and it turned out very tasty with a wonderfully creamy texture. It’s for company coming tomorrow. I will be proud to serve it with crusty rolls.