Recipe By gildawen
Published Dec 9th
Prep 15m Cook 50m Additional - Ready In 1h 5m
Servings 8 servings Calories 304.4

My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!

Recipe Ingredients

  • 1 tablespoon butter
  • ½ onion, chopped
  • ¼ cup melted butter
  • ¼ cup flour
  • 2 cups milk
  • 2 cups chicken stock
  • 1 ½ cups coarsely chopped broccoli florets
  • 1 cup matchstick-cut carrots
  • 1 stalk celery, thinly sliced
  • 2 ½ cups shredded sharp Cheddar cheese
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  2. 2 Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  3. 3 Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  4. 4 Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Nutrition Facts

  • Calories 304.4
  • Carbohydrate 10.7 g
  • Cholesterol 70.5 mg
  • Fat 23 g
  • Fiber 1.3 g
  • Protein 14.3 g
  • Saturated Fat 14.4 g
  • Sodium 624 mg
  • Sugar 5 g

Chef's Notes

I use 2% milk but you can use any, including half and half.


  1. *arthur fist* Like many of the other reviewers, I had to tweak the recipe. The instructions didn’t read well to me so I took some suggestions and now I think I have a good system to get things the way I’d like. I used 1.5 cups of sharp cheddar, 4 cups of chicken broth, 1 - Read more ...
  2. I'm rating it 3 because I have to rate it. But for a suggestion since I've made the Panera copycat before. First is to blend the ingredients, minus the cheese, in a blender. Second, the secret ingredient is a pinch of nutmeg to the final product. And btw making a roux before adding the liquids - Read more ...
  3. I hate to leave a 2-star, unfavorable review. However, to be fair to those who want to try this in the future, I want to give my opinion: it was bland and utterly tasteless. I was so disappointed that I didn't care how close it was to Panera's recipe -- I just wanted flavor! I - Read more ...
  4. Three stars because it actually tasted good, but the whole cooking process was just strange. In all my years of cooking, I have never seen instructions like that. All you really gotta do is brown your butter, add the other veggies along with the broth, simmer til the vegetables are done. Then add your thickener - Read more ...
  5. As the submitter said it's open to what you like to make your changes to fit your taste. I found two copycat Panera bread broccoli-cheese soup recipes - here & They are very very very similar. adds nutmeg. I like the almost invisible taste of nutmeg in creamy soups. I am not a - Read more ...
  6. I've made this soup before using a different recipe, couldn't find the old recipe so I decided to give this a try. I used the exact measurements and ingredients listed except celery, the only other difference I made was instead of simmering the milk/flour/butter to thicken I used chicken broth as the liquid, let it - Read more ...
  7. The family loved this soup. The only changes I made was to thin the roux with chicken broth instead of milk and added the broth instead of milk. Then I added all the veggies and simmered it, then added the milk at the end. Wonderful soup!
  8. This has the potential to be a really great broccoli cheese soup. As is, it’s just o.k. To me it tasted like broccoli with cheese sauce. It was bland and seemed to be lacking something. I’m thinking it’s the cooking process. It seems backwards. Typically, milk products are added last because simmering can cause curdling, - Read more ...
  9. I made this soup and my husband (who is not a really big soup fan) could not get enough of it. Only difference I made to the recipe was using 1 cup milk and 1 cup cream (since I had it on hand), rather than 2 cups 2%. Also, I didn't have the full amount - Read more ...

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