Broccoli Cheddar Soup Panera Copycat Recipe

Enjoy a creamy and comforting Broccoli Cheddar Soup Panera Copycat Recipe made with simple ingredients like red potatoes, broccoli florets, cheddar cheese, and chicken stock. This easy-to-make soup blends perfectly for a thick and cheesy consistency, customizable to your taste. Perfect for a cozy, homemade meal!

Gluten free broccoli cheddar soup just like Panera made anti-inflammatory and easily digestible

This Broccoli Cheddar Soup Panera Copycat recipe brings the creamy, cheesy comfort of the original right to your kitchen. Perfect for a cozy meal, this version uses simple, wholesome ingredients like fresh broccoli, red potatoes, and cheddar cheese. Steaming the veggies helps lock in nutrients, and blending everything together with butter and chicken stock gives the soup a smooth, rich texture. The garlic adds just the right touch of flavor, and you can adjust the thickness to your liking by adding more stock. Whether you’re serving it for lunch or a light dinner, it’s a satisfying bowl of warmth. Top it off with extra cheese or green onions for that finishing touch!

YouTube video

Why You’ll Love This Broccoli Soup with Cheddar Cheese Recipe

  • Creamy and comforting: This soup is the perfect balance of creamy cheese and fresh veggies, making it a comforting meal for any time of year.
  • Simple ingredients: Made with wholesome ingredients like broccoli, red potatoes, and cheddar cheese, this recipe is easy to prepare with pantry staples.
  • Better than takeout: A homemade version of the Panera favorite, offering the same flavors without leaving your kitchen.
  • Customizable consistency: Adjust the thickness of the soup to suit your preference by adding more or less chicken stock.

Ingredients & Substitutions

Here is everything you need to make the best broccoli cheese soup recipe:

Red Potatoes: You can use Yukon gold or russet potatoes instead for a similar texture.

Broccoli Florets: If fresh broccoli isn’t available, frozen broccoli works well—just steam it the same way.

Cheddar Cheese: Swap cheddar for gouda, Colby jack, or even dairy-free cheese to suit your preferences.

Chicken Stock or Bone Broth: Vegetable broth is a great vegetarian alternative if you prefer not to use chicken stock.

Butter: Substitute with olive oil or coconut oil for a dairy-free option.

Garlic: Garlic powder can be used in a pinch if fresh cloves aren’t on hand.

Salt: Season to taste, and consider using a seasoning salt or garlic salt for an added kick.

How to Make My Healthy Broccoli Cheddar Soup

Step 1: Chop the Red Potatoes

Chop the red potatoes into roughly one-inch pieces and place them in a steamer basket in a medium-sized sauce pan.

Dicing potatoes on a cutting board with a knife.
Placing a steamer basket inside a sauce pan to cook the potatoes and broccoli.
Adding the potatoes and broccoli to the steamer basket.

Step 2: Chop and Steam

Chop the broccoli into bite-size florets and the onion into small pieces and add to the saucepan. Add water to the bottom of the sauce pan until it reaches the bottom of the steamer basket. Cover with a lid and place on high heat until the vegetables are fork-tender. This will take approximately 12-18 minutes.

Potatoes, broccoli and onions in a steamer basket in a saucepan.
Checking the tenderness of the broccoli with a fork for doneness.

Step 3: Transfer to Mixing Bowl

Carefully transfer the steamed vegetables to a mixing bowl. Add the fresh garlic. I like to use this stainless steel garlic press. Then add the chicken stock, butter, garlic, coconut milk, cheese, and salt.

Transferring the steamed vegetables to a glass mixing bowl with a spatula.
Adding shredded cheese to the mixing bowl with soup ingredients.

Step 4: Blend and Serve

Blend the ingredients until creamy with an immersion blender. Add more chicken stock or water if needed to reach your desired consistency. Transfer to a serving bowl and add grated cheese and green onion slices as an optional garnish.

Blending the soup with an immersion blender.
The top view of a bowl of broccoli cheddar soup in a green bowl with shredded cheese and onions on top.

Expert Recipe Tips

Use an immersion blender: This makes it easy to blend the soup directly in the pot without transferring hot ingredients to a separate blender.

Fresh garlic is key: Fresh garlic adds a punch of flavor that makes this soup stand out—try not to skip it!

For a thicker soup: If you prefer a thicker consistency, reduce the amount of stock or broth and blend less, leaving some chunks of vegetables.

Delicious Serving Suggestions

  • With a crusty bread: Serve with warm, crusty bread for dipping—it’s a match made in heaven!
  • Top with extra cheddar: Add more shredded cheddar on top for a cheesy finish that melts into the soup.
  • Garnish with green onions: For a fresh pop of color and flavor, sprinkle sliced green onions or chives on top.
  • Serve with a side salad: Pair this soup with a light side salad for a balanced meal.
  • Make it a bread bowl: For a fun twist, serve the soup in a hollowed-out bread bowl for that classic café feel.
  • Add croutons: Sprinkle homemade or store-bought croutons for a crunchy topping.

Do you love comforting soups? Check out more of my easy and nutritious soup recipes:

Gluten free broccoli cheddar soup just like Panera made anti-inflammatory and easily digestible

Broccoli Cheddar Soup Panera Copycat Recipe

Enjoy a creamy and comforting Broccoli Cheddar Soup Panera Copycat Recipe made with simple ingredients like red potatoes, broccoli florets, cheddar cheese, and chicken stock. This easy-to-make soup blends perfectly for a thick and cheesy consistency, customizable to your taste. Perfect for a cozy, homemade meal!
5 from 3 votes
Servings 6
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients
  

  • 3 medium red potatoes
  • 2 cups broccoli florets
  • 1/4 cup chopped white or yellow onion
  • 1 cup shredded cheddar cheese
  • 1 cup chicken stock or bone broth
  • 2 tablespoons butter
  • 2 cloves garlic
  • 1/2 teaspoon salt

Instructions
 

  • Chop the broccoli, red potatoes and onions into roughly one-inch pieces and place them in a steamer basket in a medium-sized sauce pan.
  • Add water to the bottom of the sauce pan until it reaches the bottom of the steamer basket. Cover with a lid and place on high heat until the vegetables are fork-tender. This will take approximately 12-18 minutes.
  • Carefully transfer the steamed vegetables to a mixing bowl. Add the fresh garlic. I like to use this stainless steel garlic press. Then add the chicken stock, butter, garlic, coconut milk, cheese, and salt.
  • Blend the ingredients until creamy with an immersion blender. Add more chicken stock or water if needed to reach your desired consistency. Transfer to a serving bowl and add grated cheese and green onion slices as an optional garnish.

Video

YouTube video

Nutrition

Calories: 214kcalCarbohydrates: 22gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 30mgSodium: 434mgPotassium: 652mgFiber: 3gSugar: 3gVitamin A: 503IUVitamin C: 37mgCalcium: 164mgIron: 1mg
Keyword broccoli, cheddar, cheesecake, gluten-free pancakes, healthy alfredo sauce, panera, soup
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂
5 from 3 votes (3 ratings without comment)

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