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Copycat Panera Broccoli Cheddar Soup Recipe

This Copycat Panera Bread Broccoli Cheddar Soup Recipe is full of vegetables in a delicious cheesy cream soup base that will satisfy everyone at your dinner table. 
Course Soup
Cuisine American
Keyword Panera Bread Broccoli Cheddar Soup Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 422kcal
Author Dina Polyashov


  • 4 tbsp unsalted butter
  • 1/2 Onion about 1 1/2 cups
  • 2 small garlic cloves minced
  • 2 carrots diced (about 1 1/2 cup)
  • 8 tbsp flour
  • 6 cups chicken broth
  • 16 oz frozen broccoli florets
  • 1/2 cup heavy whipping cream
  • 2 cups sharp cheddar shredded
  • 2 cups medium cheddar shredded
  • 1 cup Swiss cheese shredded
  • 1/2 tbsp salt


  • In a Dutch oven or heavy bottomed pot, melt butter over medium high heat. Add in the chopped onions, garlic, and carrot. Sauté until the onion becomes translucent.
  • Add the flour and stir just to brown it (about 2 minutes). Browning the flour will take away the taste of raw flour. Once the flour has been stirred for a few minutes, slowly add in the chicken broth.
  • Let the broth simmer for about 15 minutes on medium heat (make sure to stir the soup occasionally). Add in the broccoli, half and half and let the soup come to a boil.
  • Remove the pot from heat and add in the shredded sharp cheddar, medium cheddar, and Swiss cheese. Add salt and stir until the cheese is complete.y melted. Serve warm with croutons or french bread.


I recommend buying the cheese in blocks and shredding them yourself. Shredding your own cheese will give you a creamy consistency. If you buy already shredded cheese, it's more likely going to curdle. Also, if you use fresh broccoli, make sure to blanch it in a pot of boiling water for 1 minute before adding it to the soup.


Calories: 422kcal | Carbohydrates: 14.5g | Protein: 24.2g | Fat: 32.3g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 1461mg | Fiber: 2.2g | Sugar: 3g