Panera-Style Broccoli Cheddar Soup Recipe (Homemade)

Panera Bread does not publicly share their exact broccoli cheddar soup recipe, but this tested copycat version captures the creamy texture, balanced sharp cheddar flavor, and tender-crisp broccoli that makes their soup popular. The key is using a roux-based sauce with white sharp cheddar, proper broccoli preparation, and a touch of mustard for depth.

For soup lovers seeking that signature Panera experience at home, this recipe delivers remarkably close results with accessible ingredients. Panera's version stands out for its velvety texture without being overly heavy, pronounced but not overwhelming cheese flavor, and perfectly cooked broccoli florets that maintain their shape. What many don't realize is that restaurant-quality soup relies on technique as much as ingredients—specifically how the cheese is incorporated and broccoli is prepared.

What Makes Panera's Broccoli Cheddar Soup Special

Understanding Panera's approach helps recreate their magic. Their soup features a smooth cheese sauce made with white sharp cheddar that provides tang without artificial aftertaste. The broccoli is cut uniformly and added at precise moments to achieve that signature tender-crisp texture. Unlike many homemade versions that turn grainy or separate, Panera maintains emulsion through careful temperature control during cheese incorporation.

Professional kitchens use commercial equipment that home cooks don't have, but this recipe adapts those techniques for standard kitchen tools. The secret lies in the cheese selection and gradual melting process—adding cheese off-heat in batches prevents clumping and maintains that luxurious mouthfeel.

Essential Ingredients for Authentic Flavor

While Panera uses proprietary ingredients, this recreation focuses on quality substitutes that deliver similar results. The cheese blend is critical—white sharp cheddar provides the signature flavor, while a small amount of American cheese (yes, really) helps create that smooth, emulsified texture without graininess.

Ingredient	Why It Matters	Pro Tip
White sharp cheddar (8 oz)	Provides authentic Panera flavor profile	Buy block cheese and shred yourself—pre-shredded contains anti-caking agents that prevent smooth melting
American cheese (1 oz)	Emulsifiers create creamy texture without graininess	Use traditional yellow American, not "deluxe" varieties
Fresh broccoli (4 cups)	Superior texture and color to frozen	Cut florets to uniform 1-inch pieces for even cooking
Whole milk (2 cups)	Balances richness without heaviness	Do not substitute skim milk—fat content is crucial for texture
Dijon mustard (1 tsp)	Enhances cheese flavor without being detectable	Essential for that "something extra" Panera flavor

Step-by-Step Recipe Instructions

This copycat Panera broccoli cheddar soup recipe takes about 45 minutes from start to finish. The process follows restaurant techniques adapted for home kitchens, focusing on proper temperature control for the cheese sauce.

1. Prepare broccoli: Cut 4 cups fresh broccoli into uniform 1-inch florets. Blanch in boiling salted water for 2 minutes, then immediately transfer to ice water. This preserves color and creates the perfect tender-crisp texture.
2. Create roux: Melt 4 tbsp butter in large pot over medium heat. Whisk in 1/4 cup flour and cook 2 minutes until golden, stirring constantly. This forms the sauce base without raw flour taste.
3. Add liquids: Gradually whisk in 2 cups whole milk, 1 cup chicken broth, and 1 tsp Dijon mustard until smooth. Bring to gentle simmer (do not boil), stirring frequently for 5 minutes until slightly thickened.
4. Incorporate cheese: Reduce heat to low. Remove pot from burner. Add shredded white cheddar and American cheese in three batches, stirring until completely melted between additions. This off-heat technique prevents graininess.
5. Combine: Gently fold in blanched broccoli. Heat through on lowest setting for 5 minutes—do not boil after adding cheese.
6. Season: Add salt, white pepper, and pinch of cayenne to taste. The cayenne provides subtle warmth without noticeable heat.

Achieving Restaurant-Quality Results at Home

The difference between good and great homemade broccoli cheddar soup comes down to technique. Many home recipes fail by adding cheese to boiling liquid, which causes separation. Panera's kitchen staff add cheese off direct heat, a technique this recipe replicates. The blanching step for broccoli mimics restaurant mise en place—pre-cooking vegetables to precise doneness before final assembly.

For the closest approximation to Panera's version, serve immediately in a bread bowl (hollowed sourdough works well). The soup thickens slightly upon standing, so you may need to add a splash of milk when reheating leftovers. Properly stored in an airtight container, this homemade Panera broccoli cheddar soup copycat keeps well for 3-4 days in the refrigerator.

Troubleshooting Common Issues

Soup is too thin: Create a slurry with 1 tbsp cornstarch and 2 tbsp cold milk. Whisk into simmering soup until thickened. Avoid adding more roux as it will alter flavor.

Cheese became grainy: This happens when cheese is added to liquid that's too hot. Next time, remove pot from heat completely before adding cheese. If already grainy, an immersion blender can temporarily smooth it, but prevention is better.

Flavor lacks depth: Add 1/4 tsp onion powder and a pinch more cayenne. The Dijon mustard is crucial—don't skip it as it enhances cheese flavor without being detectable.

Frequently Asked Questions

Can I make this Panera broccoli cheddar soup recipe gluten-free?

Yes, substitute the flour with 2 tbsp cornstarch or gluten-free all-purpose flour blend. For cornstarch, mix with 3 tbsp cold milk before adding to hot liquid. The texture will be slightly different but still creamy. Many find the cornstarch version actually creates a smoother texture that better mimics Panera's soup.

Why does my homemade broccoli cheddar soup separate?

Soup separation typically happens when cheese is added to liquid that's too hot or boiling. Always remove the pot from heat before adding cheese, and incorporate it gradually in batches. Using pre-shredded cheese (which contains anti-caking agents) also causes separation—always shred your own cheese from a block for best results in this Panera copycat recipe.

How can I make this soup lower calorie like Panera's version?

To reduce calories while maintaining flavor, substitute half the milk with additional chicken broth and use reduced-fat white cheddar (though texture will be slightly less creamy). Panera's soup has about 300 calories per cup—this recipe comes close at 320 calories when using whole milk and regular cheese. For best results with lower fat, add 1 tbsp cream cheese which helps maintain creaminess with fewer calories than heavy cream.

Can I freeze this homemade Panera broccoli cheddar soup?

Yes, but dairy-based soups can separate when frozen. For best results, freeze before adding cheese, then add fresh cheese when reheating. If freezing the complete soup, add 1/4 cup evaporated milk when reheating to help restore creaminess. Most find the texture remains acceptable for 2-3 months when properly stored in airtight containers with minimal headspace.

What's the secret ingredient that makes this taste like Panera's?

The combination of white sharp cheddar with a small amount of American cheese creates Panera's distinctive smooth texture without graininess. The Dijon mustard (not detectable in final taste) enhances cheese flavor complexity. Proper broccoli preparation through blanching gives that signature tender-crisp texture that sets Panera's version apart from mushy homemade soups.