Panera Broccoli Cheese Soup: Facts & Homemade Recipe

Panera Bread's broccoli cheddar soup contains broccoli, cheddar cheese, onions, carrots, celery, and a creamy base made with milk and cheese sauce. The popular menu item has approximately 230 calories per cup serving, with 13g fat and 8g protein. While Panera doesn't publish the exact recipe, home cooks can recreate a similar version using fresh broccoli, sharp cheddar, and a roux-based sauce without artificial ingredients.

For years, Panera Bread's broccoli cheddar soup has been a customer favorite, consistently ranking among the top-selling menu items at the popular bakery-cafe chain. This creamy, comforting soup combines sharp cheddar cheese with tender broccoli florets in a rich base that has inspired countless home cooks to attempt recreating it. Understanding what makes this soup so appealing—and how to achieve similar results at home—requires examining its components, preparation methods, and nutritional profile.

The Story Behind Panera's Broccoli Cheddar Soup

Introduced as part of Panera's commitment to "clean" ingredients, their broccoli cheddar soup gained popularity for being both satisfying and made without artificial preservatives or flavors. Unlike many restaurant versions that rely on canned soup bases or powdered cheese sauces, Panera's version uses real cheese and fresh vegetables. The soup became particularly notable when Panera publicly committed to removing artificial ingredients from all menu items by 2016, which included reformulating this beloved recipe.

Breaking Down the Key Ingredients

While Panera doesn't disclose the exact recipe for their broccoli cheddar soup, ingredient analysis reveals several essential components that contribute to its distinctive flavor and texture:

• Fresh broccoli - Provides texture and nutritional value
• Sharp cheddar cheese - Creates the signature tangy flavor
• Onions, carrots, and celery - Form the aromatic base
• Milk and cream - Contribute to the creamy texture
• Wheat flour - Used as a thickener in the roux
• Chicken stock - Provides savory depth (vegetable stock in vegetarian version)
• Spices and seasonings - Including mustard powder and black pepper

What distinguishes Panera's approach from many homemade versions is their technique of incorporating cheese into a béchamel sauce rather than adding it directly to hot liquid, which prevents the cheese from becoming stringy or separating.

Nutritional Profile Analysis

Understanding the nutritional content helps those considering this soup as part of their regular diet. The following table shows the standard nutritional information for Panera's broccoli cheddar soup:

Nutrient	Per Cup (8 fl oz)	Per Bowl (15.25 fl oz)
Calories	230	430
Total Fat	13g	25g
Saturated Fat	8g	15g
Cholesterol	35mg	65mg
Sodium	800mg	1510mg
Total Carbohydrates	19g	36g
Dietary Fiber	3g	6g
Sugars	3g	6g
Protein	8g	15g

Creating an Authentic Copycat Recipe at Home

Recreating Panera's broccoli cheddar soup requires attention to technique as much as ingredients. The key to success lies in proper cheese incorporation and balanced seasoning. Here's a professional approach to making a panera broccoli cheddar soup recipe copycat that captures the essence of the original:

Essential Technique: The Cheese Incorporation Method

The most common mistake in homemade broccoli cheddar soup is adding cheese directly to hot liquid, causing it to become stringy or separate. Panera's method (and the professional approach) involves:

1. Creating a smooth béchamel sauce with butter, flour, and milk
2. Gradually incorporating shredded cheese off direct heat
3. Mixing cheese with a small amount of cornstarch to prevent separation
4. Maintaining proper temperature (never boiling after adding cheese)

Step-by-Step Copycat Recipe

For those searching for how to make panera broccoli cheese soup at home, this refined approach yields excellent results:

Ingredients

• 4 cups fresh broccoli florets, finely chopped
• 1 ½ cups sharp cheddar cheese, shredded and tossed with 1 tsp cornstarch
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken or vegetable broth
• ½ cup diced onions
• ¼ cup diced carrots
• ¼ cup diced celery
• ½ tsp dry mustard
• ¼ tsp cayenne pepper (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Sauté onions, carrots, and celery in 1 tbsp butter until softened
2. Add broccoli and ¼ cup broth, cover and steam for 5 minutes
3. Meanwhile, melt remaining butter and whisk in flour to create roux
4. Gradually add milk and remaining broth, whisking constantly until thickened
5. Reduce heat to low, then gradually whisk in cheese mixture
6. Add mustard, cayenne, salt and pepper
7. Stir in cooked vegetables and broccoli
8. Simmer gently for 10 minutes (do not boil)

Common Recipe Variations and Adaptations

Many home cooks search for panera broccoli soup copycat recipe variations to accommodate dietary needs or preferences. Here are some successful adaptations:

• Lighter version: Substitute half the cheese with nutritional yeast and use low-fat milk
• Dairy-free option: Use cashew cream and vegan cheddar alternatives
• Gluten-free adaptation: Replace flour with rice flour or cornstarch
• Extra protein boost: Add shredded chicken or white beans

When attempting to make panera broccoli cheddar soup without cream of broccoli soup (a common shortcut in many copycat recipes), focus on building flavor through properly cooked vegetables and quality cheese rather than relying on canned products.

Serving Suggestions for Authentic Experience

To truly capture the Panera experience when serving homemade broccoli cheddar soup, consider these presentation tips:

• Serve in a bread bowl for the complete Panera-style experience
• Garnish with extra shredded cheddar and a sprinkle of black pepper
• Pair with a side salad for a balanced meal
• Offer crusty bread on the side for dipping

Temperature matters—serve the soup hot but not boiling, as excessive heat will cause the cheese to separate. The ideal serving temperature is between 160-170°F (71-77°C).

Understanding Ingredient Substitutions

When recreating panera broccoli cheese soup at home, ingredient quality significantly impacts the final result. Not all cheddar cheeses melt the same way—older, sharper cheddars contain less moisture and melt differently than mild varieties. For best results in your homemade panera broccoli cheese soup, use a combination of medium and sharp cheddar.

The type of milk also affects texture. Whole milk provides the creamiest result, while lower-fat alternatives may require additional thickening. Avoid boiling the soup after adding cheese, as this is the most common cause of separation in homemade versions.

Does Panera broccoli cheddar soup contain cream of broccoli?

No, Panera's broccoli cheddar soup does not contain cream of broccoli soup. Their version uses fresh broccoli and a cheese-based sauce made from scratch without canned soup products.

Is Panera broccoli cheddar soup vegetarian?

Panera's standard broccoli cheddar soup contains chicken stock, making it non-vegetarian. However, many locations offer a vegetarian version upon request that uses vegetable stock instead.

How can I prevent my homemade broccoli cheddar soup from becoming grainy?

To prevent graininess, shred your own cheese from a block (pre-shredded contains anti-caking agents), add cheese off direct heat, and toss the shredded cheese with a small amount of cornstarch before adding to the soup.

What gives Panera broccoli cheddar soup its distinctive flavor?

The distinctive flavor comes from using sharp cheddar cheese, a proper cheese incorporation technique, and the combination of onions, carrots, and celery as an aromatic base, along with subtle seasonings like dry mustard and black pepper.

Can I freeze homemade broccoli cheddar soup?

Yes, but dairy-based soups can separate when frozen. For best results, freeze before adding the cheese, then add fresh cheese when reheating. Alternatively, add a small amount of cornstarch to the cheese mixture before freezing to help maintain texture.