Go Back
Bowl of creamy copycat Panera broccoli cheese soup garnished with cheese and broccoli florets.

Copycat Panera Broccoli Cheese Soup

A warm, creamy, and easy-to-make soup that captures the flavors of the popular cafe version while allowing you to save money and control the ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main, Soup
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon butter For sautéing
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Main Ingredients
  • 4 cups broccoli florets Fresh or frozen
  • 2 cups vegetable or chicken broth Use vegetable for a vegetarian version
  • 1 cup heavy cream For creaminess
  • 2 cups shredded cheddar cheese Use sharp cheddar for stronger flavor
  • to taste Salt and pepper Season to your preference

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion and garlic, sautéing until the onion is translucent.
Cooking
  1. Add the broccoli florets and broth. Bring to a boil, then reduce to a simmer until the broccoli is tender.
  2. Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
  3. Stir in the heavy cream and shredded cheese, cooking until the cheese is melted and the soup is heated through.
  4. Season with salt and pepper to taste before serving.

Notes

To store, cool the soup to room temperature and keep in an airtight container in the fridge for up to 3 days. For freezing, use freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove.