Welcome Back! We missed you!

Quickly login with your social network or email:

Forgot Password?

Don't have an account? Register

Forgot Password

Don't have an account? Register

Become a Hip2Save Insider

Don't Miss Out! Join our large community of insiders - it's totally free! Once you join, you'll be able to save & share your favorite deals, rate posts and recipes and add items to your cookbook! What are ya waiting for?!

Already have an account? Login

Become a Hip2Save Insider

Don't Miss Out! Join our large community of insiders - it's totally free! Once you join, you'll be able to save & share your favorite deals, rate posts and recipes and add items to your cookbook! What are ya waiting for?!

Already have an account? Login

Black Friday 2018

Subscribe to our newsletter

Broccoli Cheddar Soup (Panera Copycat Recipe)

56 Comments

Panera Broccoli Cheddar Soup Recipe Hip2Save

One of my all time favorite soups is broccoli cheddar and the restaurant chain Panera has an awesome version! This copycat recipe is so creamy and delicious just like the restaurant one. Pair it with a salad and some crusty bread, and you’ve got the perfect cold weather meal! Making your soup at home not only saves money, but it’s also really easy with these simple ingredients.

Broccoli Cheddar Soup (Panera Copycat Recipe)

(Adapted  from Food.com; Makes 4 servings)

Ingredients:
* 1 tablespoon melted butter
* 1/2 medium chopped onion
* 1/4 cup melted butter
* 1/4 cup flour
* 2 cups (1 pint) half-and-half
* 2 cups chicken stock
* 1/2 lb. fresh broccoli
* 1 cup carrot, grated
* 1/4 teaspoon nutmeg
* 8 ounces grated sharp cheddar cheese
* salt and pepper

How to make broccoli cheddar soup Hip2Save

Directions:

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes.  Stir constantly and add the half & half .
Add the chicken stock.  Simmer for 20 minutes.
Add the broccoli, carrots and onions.  Cook over low heat 20-25 minutes. Add salt and pepper.
Can be puréed in a blender . (I puréed only half because I like a few of the large pieces remaining.)
Return to heat and add cheese.  Stir in nutmeg.
Serve in bowls or small bread bowls.
bread bowl Hip2Save
Panera Broccoli Cheddar Soup Recipe

Yum! So warm and comforting. I love this soup and hope your family does too!

Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.

Join The Discussion

Comments 56

  1. picchu73

    Yummm!!!! One of my favourite soups!!! Thanks for sharing!

  2. heather

    Thanks so much! This is my favorite soup from Panera too. Can’t wait to try this recipe.

  3. mel

    I made this last weekend, but I cheated and used steamfresh broccoli LOL
    I’d never had broccoli soup, but when I saw it pinned on my cousin’s fb page and raved how yummy it was (even better than getting the soup at Panara!), it fit the bill for warm dinner on a cold day. Even the kids loved it.

  4. tam

    i have made a 5-star rated copycat version before and it tasted VERY grainy… not smooth and delicious at all! does anyone know what i did wrong? this is the best soup ever and i would love to be able to make it at home!

    • Crystal

      I have made this several times and its great! One thing that I would advise is to use a good brand of cheese and the not preshredded stuff, otherwise it can turn a bit grainy because the extra additives in the preshredded cheese.

      • mel

        Yes, def get a block cheese and shred yourself! I used Cabot brand, Vermont Sharp I think and it was sooo creamy!

        • Vickie

          Another thing you may want to try is to slowly melt the cheese into the soup and stir constantly in a figure 8 motion. If the heat is too high it can cause graininess. (is that even a word?)

          • jenn

            i agree. if the heat is too high or it is not stirred enough it can cause it to be really grainy even when using good cheese. i normally wait to add all dairy at the very end after everything is piping hot, so the temp doesn’t drop too much and the dairy doesn’t get over heated.

      • Miriam

        I see it says 4 servings. Do you know how much they consider a serving? I’m guessing 1-2 cups? I often have to double recipes for our family of 4 because “servings” are a bit tiny.

      • Tatiana

        Do you know where I can by bread Bowl?

        • Lina (Hip's Modern Martha)

          Some grocery stores sell them in the bread department. These were from Safeway I believe 😀

    • vmm

      if you boil it while there is milk/half and half/cheese in it, it gets that way…it actually curdles it and then tastes grainy.

  5. Pam

    Excited to try it! I can’t eat the restaurant version because I am a vegetarian, but I can easily substitute veggie stock at home!

  6. D

    Now I want a bread bowl!!!!!!!!!!!

  7. Mary

    So excited to try this!! Broccoli and cheddar soup is my kids’ fav from Panera!!

  8. Elina Liedes

    Thank u. Eat smart vegetable bogo at publix. Yummy

  9. Zos

    Will try! Lina, is there twice melted butter? Don’t see in the prep… What am I missing?

    • mel

      the first bit of butter, 1 tbsp, you sautee the onion with. Use the 1/4 C melted butter with flour.

      • Zos

        Got it Mel. Reading in a hurry and getting sooo hungry while looking at the pic 🙂 thank you

  10. Jordan Osgood

    Anyone have a gluten free flour substitute for this?

    • Jenny

      I use some coconut flour and xyantham gum to help with thickening..

    • Jane

      Corn starch? You can just whisk it in with the cold liquids before you add to the pan. Won’t be exactly the same but you are just using the corn starch as a thickener instead of the flour. Make sure to boil it several minutes.

    • Jesse

      I use Bob’s Red Mill Almond Flour for my soups- it is fabulous and not sweet tasting like some other GF flours (like coconut, etc.). Yummy! 🙂

    • jenn

      I use dehydrated pototo flakes instead of flour in soups, or pureed cauliflower and less liquid to help it thicken, add extra veggies and nutrients, and also helps make it creamy

  11. Shari

    Awesome – I just had this for lunch, and was thinking, “Gee, I wish I could make this at home.” Thank you so much!!!

    • cathy

      Thank you

  12. Crystal

    One more tip, I have used regular milk instead of the half and half and it turned out fine…for those that are still watching their calories around this time of the year. 😉

    • Jane

      I have even used skim milk (dare I say) for the half&half and it is still awesome. There is plenty fat in the cheese.

      • Jesse

        Any time a soup recipe calls for cream or half and half I use organic fat free milk (thicker and creamier -and not blue- than conventional fat free milk) and it always ends up plenty creamy 🙂

  13. cjs

    Yum! Thanks for the recipe!

  14. Carrie

    Wow! This recipe sounds delicious! I’ve been adding frozen broccoli to Bear Creek Broccoli Cheddar soup mix to imitate Panera all these years. Looks like I may have to step up my game a little with this recipe.

  15. Pamela

    Thank you for sharing this recipe! I printed it to give to my coworker who is 22 weeks pregnant with twin boys and craves this soup everyday. I think I will make a batch to give to her along with the recipe.

    • Lina (Hip's Modern Martha)

      That is really sweet Pamela 🙂

  16. Jen

    Excited to try this. Yum!

  17. Amy

    How much salt and pepper would y’all use for this recipe?

  18. Mona

    I have to admit I have no clue how pintrest works. I got an account but how do I repin this post? I’m so confused. ://

    • jenn

      hi mona. pintrest takes a little getting use to, but once you figure it out, it is super addicting and easy. i think i had an account for a couple of weeks before i really figured it out.

      in the pic above, there is a “pin it” button.
      1.) log into your Pintrest account (i have my account auto-saved so I can skip this step)
      2.) go back to this page, and click on the “pin it” button at the bottom of the first picture above
      3.) pick a folder to put it in. you may need to create a new board. click on the down arrow and click on create board. type in a new folder name, like “recipes.
      4.) click the the pin it button again, and it will save the picture and link to your account.

      (if you are browsing through pintrest, just click on a picture that you like, and it should open a small window with the image, and also give you similar options to “pin it” to a board that yo have created.)

  19. Ratchel33

    We make this one all he time. We use fat free half and half to keep it from curdling. Or before adding the cheese and cream, remove it from the heat and don’t heat it again.

  20. Alison Matalanis

    I made this last night. It was awesome! I was too lazy to puree it, but it was still great. Thanks, Lina!

    • Lina (Hip's Modern Martha)

      hooray! You’re welcome 🙂

  21. Tas

    I used gluten free brown rice flour and a little corn starch and veggie broth, it turned out GREAT! huge hit

    • Rebecca

      Yay! I’m currently making it. I hope it turns out, because it smells delicious!

    • Lina (Hip's Modern Martha)

      Oh yeah awesome!

  22. Autumn

    I plan to make this for my son’s first birthday on Christmas Day lol

  23. jude

    I tried it yesterday. It was soooooo yummy. 100% like Panera’s. My 7 years old and my husband didn’t believe I made it, they said I ordered it from Panera….
    Thanks Colin for posting this. I only go to Panera to have this soup. Now I don’t have to goooo :-))

  24. JOEANN

    Thanks Jess. I was wondering about the milk, will use organic instead.

  25. elise

    I’ve made this quite a few times. However, I use a food processor: chop broccoli, then grate carrots and finally the cheese, in that order.

  26. Michaela

    Has anyone frozen this soup? I am making some meals for a new Mom. She loves cheddar broccoli soup but I would love for her to be able to freeze it if she doesn’t want it right away. Any tips would be appreciated. thanks!

  27. Meagan

    This recipe is amazing! I made it and my husband declared it was better than panera! Thanks for posting!

    • Lina (Hip's Modern Martha)

      Hooray love when things work out well! Thanks for sharing Meagan

  28. Helen

    I’m dying to try this recipe, it looks lush. But one thing….. I’m in England & don’t know what ‘half and half’ is. Does anyone know the English equivalent?

    • tink'swife

      Half and half is half cream, half milk. I think you might call it “half cream?” HTH.

  29. Sara Lyn

    Omg! I made this for dinner tonight (my first attempt at Cheddar Broccoli soup!), and it was TO DIE FOR!!!

    I did tweak the recipe though….I fried up some bacon and set it aside. Used the grease to sautee the onions (which I used a whole onion instead of half), added thin sliced celery and a teaspoon of minced garlic to the onion while I sauteed it. For the roux, I used a whole stick of butter and 1/2 cup of flour because I like my soup thick. Changed the amount of chicken stock to 3.5 cups and added a boullion cube for some added flavor. I DID NOT use the nutmeg (because I hate nutmeg). Oh! And I threw in about 1/8cup of chopped green onion, just because I add it to most of my soups. lol

    It was a HIT with my veggie-hating kids! Thanks for providing me with an amazing recipe to tweak!

    (I hope you don’t mind me adding this, but here is what I did.)
    Ingredients:
    * Bacon (I used 1/2 pound or half of a standard package)
    * 1 tablespoon melted butter (for frying the onions and celery…but I used the bacon grease instead!!! More flavor!)
    * 1 medium chopped onion
    * 4 sticks of celery (chopped)
    * 1 tspn minced garlic
    * 1/2 cup melted butter
    * 1/2 cup flour
    * 2 cups (1 pint) half-and-half
    * 3 1/2 cups chicken stock
    * 16oz of broccoli
    * 8oz cauliflower
    * 1 cup carrot, grated (I used 1 can of diced carrots and added at the end)
    * 1/4 teaspoon nutmeg (I HATE NUTMEG, so I didn’t add this!)
    * 8 ounces grated sharp cheddar cheese
    * salt and pepper
    * 1 chicken boullion cube
    * diced green onion (in whatever amount you like)

    How to make broccoli cheddar soup:

    Directions:
    1. Fry up the bacon and set it aside.
    2. Sauté onion , garlic and chopped celery in bacon grease. Set aside.
    3. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half .
    4. Add the chicken stock and bouillon. Stir thoroughly.
    5. Add the broccoli, carrots, crumbled bacon, onion/celery/garlic and green onion. Cook over medium heat 20-25 minutes (STIRRING FREQUENTLY, or it will stick to the bottom).
    6. Add salt and pepper.

    Can be puréed in a blender . (I puréed only half because I like a few of the large pieces remaining.)
    Return to heat and add cheese.

    7. ****optional!
    Stir in nutmeg.

    **Serve in bowls or small bread bowls**

  30. Nancy

    Mines on the stove simmering and it’s so delicious! I had to triple the recipe as I’m making this soup for a soup party and when I’m done cooking I’m putting it in a crockpot to keep it hot also a really good bread that goes with this nicely is a beer bread with cheddar it’s super easy to make and you can find it on Pinterest also I added some really sharp Parmesan cheese it gave it that little extra something .

    • Lina D (Hip2Save Sidekick)

      Yummy! Love beer bread ❤️

Leave a Reply

Your email address will not be published. Required fields are marked *

It's not your Grandma's coupon site!

🛍 Shop all the Black Friday deals HERE!