Panera Broccoli Cheddar Soup Recipe & Nutrition Facts

Panera's broccoli cheddar soup remains one of the restaurant chain's most popular menu items, featuring a creamy blend of broccoli florets, sharp cheddar cheese, and a rich dairy-based broth. While Panera Bread doesn't publicly share their exact recipe, the soup contains broccoli, cheddar cheese, butter, milk, flour, and seasonings. The standard serving (16 oz cup) contains approximately 380 calories and 22 grams of fat.

For over two decades, Panera's broccoli cheddar soup has maintained its status as a customer favorite across North America. This comforting classic consistently ranks among the top three most-ordered soups at the bakery-cafe chain, appealing to both longtime fans and new customers seeking a satisfying meal option. Understanding what makes this soup so distinctive requires examining its flavor profile, ingredient composition, and how you can recreate a remarkably similar version in your own kitchen.

What Makes Panera's Broccoli Cheddar Soup Unique

The distinctive character of Panera broccoli cheddar soup comes from its balanced flavor profile that avoids being overly cheesy or artificially flavored. Unlike many restaurant versions that rely heavily on processed cheese products, Panera's formulation uses real cheddar cheese as the primary dairy component. The soup features visible broccoli florets suspended in a velvety smooth base that maintains its texture even when cooled slightly.

Food industry analysts note that Panera's commitment to "clean label" ingredients contributes significantly to the soup's appeal. The chain has removed artificial preservatives and flavors from this menu item, focusing instead on recognizable components. This approach aligns with growing consumer preferences for transparent ingredient lists while maintaining the comforting taste people expect from this classic combination.

Key Ingredients in Authentic Panera Broccoli Cheddar Soup

While Panera Bread maintains their exact recipe as proprietary information, ingredient analysis and customer reports confirm the soup contains:

• Fresh broccoli florets
• Sharp cheddar cheese (the primary cheese variety)
• Butter
• Milk and cream
• Wheat flour (as thickener)
• Onion and garlic
• Carrots (for subtle sweetness)
• Chicken broth or stock
• Salt and pepper

Notably absent are artificial colors, flavors, or cheese powder—ingredients commonly found in many restaurant and packaged versions of broccoli cheddar soup. This commitment to real ingredients contributes to both the flavor profile and the nutritional composition of the soup.

Nutritional Profile of Panera Broccoli Cheddar Soup

Understanding the nutritional content helps customers make informed choices. The following table shows the standard nutritional information for a 16-ounce serving of Panera's broccoli cheddar soup:

Nutrient	Amount per 16 oz serving
Calories	380
Total Fat	22g
Saturated Fat	13g
Cholesterol	60mg
Sodium	1290mg
Total Carbohydrates	32g
Dietary Fiber	4g
Sugars	5g
Protein	15g

Customers with dietary restrictions should note that this soup contains dairy, gluten, and is prepared in facilities that handle other common allergens. Panera does not offer a dairy-free or gluten-free version of this particular soup, though they do provide alternative soup options for various dietary needs.

How to Make a Copycat Panera Broccoli Cheddar Soup at Home

Creating a homemade version that closely resembles Panera's broccoli cheddar soup requires attention to ingredient quality and preparation technique. This copycat panera broccoli cheddar soup recipe yields four generous servings:

Ingredients You'll Need

• 4 cups fresh broccoli florets (about 1 large head)
• 2 cups sharp cheddar cheese, freshly grated
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 2 cloves garlic, minced
• Salt and white pepper to taste
• Nutmeg (optional, small pinch)

Step-by-Step Preparation

1. Steam 3 cups of the broccoli florets until just tender but still bright green (about 5 minutes). Set aside.
2. In a large pot, melt butter over medium heat. Add onion, carrot, and garlic, cooking until softened (about 5 minutes).
3. Whisk in flour to create a roux, cooking for 2 minutes until golden.
4. Gradually add milk and chicken broth while whisking constantly to prevent lumps.
5. Bring to a gentle simmer, stirring frequently until slightly thickened (about 5-7 minutes).
6. Add heavy cream, salt, pepper, and nutmeg if using.
7. Reduce heat to low and gradually stir in grated cheddar cheese until fully melted and incorporated.
8. Add the steamed broccoli florets and remaining raw broccoli. Simmer for 5 more minutes.
9. Taste and adjust seasonings as needed.

The key to achieving that authentic panera broccoli cheddar soup texture is using freshly grated cheese rather than pre-shredded varieties, which often contain anti-caking agents that can make the soup grainy. The small amount of raw broccoli added at the end helps maintain some texture and vibrant color that would otherwise fade with prolonged cooking.

Perfecting Your Homemade Version

Several professional chefs who've analyzed Panera's soup suggest these refinements for an even more accurate copycat panera broccoli cheddar soup:

• Broccoli preparation: Blanch broccoli in salted water for exactly 90 seconds, then immediately plunge into ice water to preserve color and texture.
• Cheese selection: Use a combination of 70% sharp white cheddar and 30% medium orange cheddar for the closest color match to Panera's version.
• Thickening technique: Create a bechamel sauce first (butter, flour, milk) before adding cheese for optimal smoothness.
• Flavor enhancement: Add a small piece of parmesan rind while simmering the broth for subtle umami depth.

Many home cooks seeking the perfect panera broccoli cheddar soup copycat recipe discover that patience with the cheese incorporation makes the biggest difference. Adding cheese off-heat and stirring gently prevents the proteins from seizing and creating a grainy texture. The soup should coat the back of a spoon but still flow smoothly.

Storage and Reheating Tips

Like the restaurant version, homemade broccoli cheddar soup often tastes even better the next day as flavors continue to meld. For best results:

• Cool completely before storing in airtight containers
• Refrigerate for up to 4 days or freeze for up to 3 months
• Reheat gently over low heat, adding a splash of milk if needed to restore creaminess
• Avoid boiling when reheating, which can cause the cheese to separate

Freezing broccoli cheddar soup presents unique challenges due to the dairy content. When freezing, omit the cream and add it fresh when reheating for optimal texture. Thaw frozen soup in the refrigerator overnight before reheating.

How Panera's Version Compares to Other Restaurant Offerings

When evaluating panera broccoli cheddar soup nutrition facts against competitors, several distinctions emerge. Compared to many chain restaurant versions, Panera's formulation typically contains:

• Less sodium than fast-food restaurant versions
• Fewer artificial ingredients than many casual dining chains
• Higher broccoli content relative to cheese and dairy
• More recognizable ingredients in the formulation

Food critics note that Panera's approach strikes a balance between indulgence and relative nutritional responsibility. While still a comfort food with significant fat content, it avoids the extreme sodium levels found in some competitors' versions. The visible broccoli pieces also distinguish it from many restaurant soups that use broccoli powder or puree exclusively.

Does Panera still make broccoli cheddar soup?

Yes, Panera Bread continues to serve broccoli cheddar soup as a permanent menu item at most locations. It's available year-round, though some seasonal variations may occur in specific regions.

What are the allergens in Panera broccoli cheddar soup?

Panera's broccoli cheddar soup contains dairy (milk, cheese, butter) and gluten (from wheat flour). It's prepared in facilities that handle eggs, soy, and tree nuts. The soup is not suitable for those with dairy or gluten allergies.

How many calories are in Panera broccoli cheddar soup?

A standard 16-ounce serving of Panera broccoli cheddar soup contains 380 calories. The half-order (8 ounces) has 190 calories. The soup derives most of its calories from fat (22g per serving) and carbohydrates (32g per serving).

Why does my homemade broccoli cheddar soup taste different from Panera's?

Common reasons include using pre-shredded cheese (which contains anti-caking agents), overcooking the broccoli, improper roux preparation, or not balancing the cheese-to-broth ratio correctly. For best results, use freshly grated cheese, blanch broccoli briefly, and add cheese off-heat to prevent graininess.

Can you make a lower-calorie version of Panera broccoli cheddar soup?

Yes, you can create a lighter copycat panera broccoli cheddar soup by using reduced-fat cheese, substituting half the cream with evaporated skim milk, and increasing the broccoli-to-cheese ratio. However, this will alter the texture and richness compared to the original.