Homemade Panera Broccoli Cheese Soup
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My first time making this at home I wasn’t trying to replicate Panera exactly — I just wanted a rich, cheesy broccoli soup that didn’t taste like a jar. This version hits that comforting, cheddar-forward note with a creamy base and a little asiago bite. If you want a weeknight dinner that feels indulgent but comes together quickly, this is the one. For a full recipe page and printable card, see my tested recipe online at Homemade Panera Broccoli Cheese Soup.
Why you’ll love this dish
This soup balances bright broccoli and sweet carrots with a velvety roux-and-cream base and two melty cheeses — cheddar for classic flavor and asiago for a savory, slightly salty lift. It’s fast enough for weeknights, comforting for chilly weekends, and kid-friendly if you leave it a bit chunky.
“A bowl of this soup is cozy, cheesy, and exactly what I reach for on rainy days — rich but not greasy.” — a quick reader review
Reasons to try it:
- Fast prep and stovetop-only cooking: no oven, no fuss.
- Uses simple pantry staples plus fresh broccoli.
- Make-ahead friendly: flavors develop overnight.
- Crowd-pleasing for family meals and potlucks.
Step-by-step overview
- Simmer broccoli, onions, garlic, and carrots in chicken broth until tender. Reserve a little broccoli for garnish.
- Make a butter + flour roux to thicken the soup.
- Combine the broth-veggie mix with the roux, stir in cream and spices.
- Fold in freshly grated cheddar and asiago off low heat until melted.
- Garnish with reserved steamed broccoli and extra cheddar.
What you’ll need
Ingredients (serves about 4–6):
- 3 cups broccoli florets, chopped into bite-sized pieces (reserve 1/2 cup for garnish)
- 2 cups chicken broth (or vegetable broth to make it vegetarian)
- 1 heaping cup cheddar cheese, freshly grated (plus extra for topping)
- 1 heaping cup regular asiago cheese, freshly grated
- 1 cup fresh carrots, shredded
- 1 large onion, diced
- 2 large cloves garlic, minced
- 1 cup heavy cream (swap for half-and-half for lighter texture)
- 4 tbsp all-purpose flour
- 4 tbsp butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp ground nutmeg
- 1/2 tsp cayenne pepper (adjust for heat)
- 1 tsp salt
- Black pepper to taste
Notes and substitutions:
- Freshly grate both cheeses — pre-shredded cheeses often contain anti-caking agents that inhibit smooth melting.
- For a vegetarian option use vegetable broth and ensure cheeses are made without animal rennet.
- If you want a thicker soup, add another tablespoon of flour to the roux, or simmer a bit longer.
For another take on Panera-style broccoli cheese, check out this Panera copycat variations post.
Directions
- Prepare vegetables: chop broccoli into bite-sized florets and save 1/2 cup for garnish. Dice onion, shred carrots, and mince garlic.
- In a large pot combine chicken broth, broccoli (except reserved 1/2 cup), diced onion, minced garlic, and shredded carrots. Bring to a boil over medium-high heat, stirring every minute or so. Cook about 7 minutes, until broccoli is tender and onions are soft. Remove from heat and set aside.
- In a second large pot or the now-empty pot, melt 4 tbsp butter over medium heat. Sprinkle in 4 tbsp flour and whisk constantly for about 1–2 minutes to cook the raw flour taste — you want a pale roux, not brown.
- Remove the roux pot from heat briefly and slowly whisk in the hot broth-and-veg mixture until smooth and combined.
- Slowly stir in the heavy cream. Return the pot to low heat (simmer, not boil) uncovered.
- Add spices: garlic powder, onion powder, nutmeg, cayenne, salt, and black pepper. Stir to combine.
- Lower heat to low-medium and add grated cheddar and asiago a handful at a time, stirring constantly so the cheeses melt smoothly. Simmer about 7 minutes, stirring occasionally and keeping the soup below a boil to prevent separation.
- Steam the reserved 1/2 cup broccoli in the microwave for 1–2 minutes until tender.
- Ladle soup into bowls. Garnish each bowl with the reserved steamed broccoli and a sprinkle of freshly grated cheddar. Serve hot.
Best ways to enjoy it
Pairing and plating ideas:
- Serve in shallow bowls with a crusty artisan roll or a warm sourdough boule for dunking.
- Top with a sprinkle of extra asiago, a drizzle of good olive oil, or a pinch of smoked paprika for contrast.
- For a light meal, add a side salad dressed in lemon vinaigrette; for heartier fare, pair with a grilled cheese sandwich.
- For a restaurant-style bowl, swirl a little cream and scatter microgreens or chives on top.
How to store & freeze
- Refrigerate: Cool the soup to room temperature (no more than 2 hours), then transfer to airtight containers. Keep in the fridge up to 3–4 days.
- Reheating: Gently reheat on the stovetop over low heat, stirring often. Reheat until steaming and reach 165°F (74°C) for food safety. If soup appears too thick after chilling, thin with a splash of broth or milk.
- Freezing: Cheese-heavy cream soups can change texture when frozen. If you plan to freeze, cool and freeze in a shallow container for up to 2 months. Thaw overnight in the fridge and reheat slowly; you may notice slight graininess — a quick whisk or an immersion blender on low can help smooth it.
- Safety tip: Don’t leave the soup out longer than 2 hours at room temperature to prevent bacterial growth.
Helpful cooking tips
- Shred cheeses yourself: freshly grated cheddar and asiago melt creamier and give a glossy finish.
- Keep heat low when adding cheese: high heat causes cheese to seize and become grainy. Remove from heat or use the lowest setting and stir constantly as cheeses melt.
- If you want a silkier base, blend half the cooked broccoli mixture with an immersion blender before adding the roux back in.
- For even faster prep, buy pre-cut broccoli florets and pre-shredded carrots, but still grate the cheese fresh.
- Looking for a fun appetizer to complement this soup? Try these baked broccoli cheese balls — they make a playful pairing.
Creative twists
- Smoky bacon & chive: Crisp bacon and sprinkle with fresh chives on top.
- Vegan-ish: Use full-fat coconut milk, vegan cheddar shreds that melt well, and vegetable broth; texture will be different but satisfying.
- Chunk-free version: Puree the cooked broccoli mixture until smooth before adding the roux and cream for a velvety restaurant-style soup.
- Spiced-up: Swap cayenne for a chipotle powder for smoky heat, or add a tablespoon of Dijon mustard for tang.
FAQ
Q: Can I make this without heavy cream?
A: Yes. Replace heavy cream with half-and-half or full-fat milk for a lighter version, but expect a thinner mouthfeel. To retain creaminess without heavy cream, reduce the broth slightly or add an extra tablespoon of butter and flour to the roux.
Q: Why did my soup separate or become grainy?
A: Separation usually comes from adding cheese over high heat or using pre-shredded cheese with anti-caking agents. Always melt cheese slowly over low heat and use freshly grated cheese. A small whisk or blending briefly can help recombine a slightly broken soup.
Q: How long will leftovers keep?
A: Stored in an airtight container in the refrigerator, leftovers keep 3–4 days. Freeze for up to 2 months, but expect some texture change from the dairy.
Q: Is this recipe freezer-friendly?
A: Yes, but dairy can change texture after freezing. Freeze slightly thinner than you’d like, then thaw and reheat slowly, whisking to smooth. If needed, add a splash of broth while reheating.
Q: Can I make this gluten-free?
A: Yes — replace the all-purpose flour with a 1:1 gluten-free flour blend or use cornstarch slurry (mix 2 tbsp cornstarch with cold water) added near the end of cooking to thicken.
Conclusion
If you enjoyed this version and want more copycat inspiration, compare with a classic take on the dish from Allrecipes’ Copycat Panera Broccoli Cheddar Soup recipe for technique variations. For a blog-style walkthrough and extra commentary, see The Girl Who Ate Everything’s Panera Broccoli Cheddar Soup post. And for another tested copycat approach with notes on texture, check Shugary Sweets’ Copycat Panera Broccoli Cheese Soup.
Enjoy a warm bowl — and don’t skip the fresh-grated cheese on top.
Broccoli Cheese Soup
Ingredients
Method
- Chop broccoli into bite-sized florets and save 1/2 cup for garnish. Dice onion, shred carrots, and mince garlic.
- In a large pot combine chicken broth, broccoli (except reserved 1/2 cup), diced onion, minced garlic, and shredded carrots. Bring to a boil over medium-high heat, stirring every minute or so.
- Cook about 7 minutes, until broccoli is tender and onions are soft. Remove from heat and set aside.
- In a second pot, melt butter over medium heat. Sprinkle in flour and whisk constantly for about 1–2 minutes.
- Slowly whisk in the hot broth-and-veg mixture until smooth and combined.
- Stir in the heavy cream, returning the pot to low heat.
- Add the spices: garlic powder, onion powder, nutmeg, cayenne, salt, and black pepper. Stir to combine.
- Add grated cheddar and asiago a handful at a time, stirring constantly until melted, simmer for about 7 minutes.
- Steam the reserved 1/2 cup broccoli in the microwave for 1–2 minutes until tender.
- Ladle soup into bowls. Garnish each bowl with the reserved steamed broccoli and a sprinkle of freshly grated cheddar. Serve hot.
