Copycat Panera Broccoli Cheese Soup — Damn Delicious

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Copycat Panera Broccoli Cheese Soup

Now you can make everyone’s favorite broccoli cheese soup right at home – so thick and creamy. It’s unbelievably good!

This is my all-time favorite kind of comfort food.

A cheese soup that you don’t have to feel entirely guilty about – because apparently broccoli and carrots are quite good for you.

And this is just what I needed after my very first live TV segment experience today on KTLA morning news.

I was so nervous, I couldn’t eat any of the appetizers on the table. I know, rookie mistake.

But it’s okay. I made up for it by eating the entire pot of broccoli cheese soup here.

Copycat Panera Broccoli Cheese Soup

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Now you can make everyone’s favorite broccoli cheese soup right at home – so thick and creamy. It’s unbelievably good!


  • 1/4 cup unsalted butter, cubed
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 2 cups milk
  • 1/2 cup heavy cream
  • 16 ounces broccoli florets
  • 1 carrot, julienned
  • 2 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste


  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and celery, and cook, stirring occasionally, until translucent, about 3-4 minutes.
  2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, milk and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli and carrot.
  3. Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes. Puree with an immersion blender until desired consistency is reached.
  4. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
  5. Serve immediately.

Did you Make This Recipe?

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Congratulations for KTLA live ! You look great ! It is great to see that you and your blog has come that far !
While hoping many more excellent post to come,
God bless!

Hi Chungah,
Huge congrats and all the best to your cookbook!
Seems like you had fun with the hosts at the live show. You did great! 🙂

I am looking forward to making this. YUM!

I never tape news to watch later but I did for your segment. I loved watching you. You did not look nervous. I think both of the reporters were being very friendly as well. ** your makeup was done excellent!
I love your book. I wish it had more desserts. But I am going to start using it straight away! So so happy for you.

YUM. I can’t wait to make this.

Congratulations on the live segment! I came upon your blog several months ago (your Mongolian Beef recipe was so good and so easy, I knew your recipes would all be winners). My coworkers and my mom all love your recipes as well. It is very cool to see how popular you are with the photo shoot, the new book, and the media appearances! So, again, a huge congrats to you and this soup looks sooo delicious! 🙂

Yum! I love me some panera soup! Need to make this asap!

You didn’t look nervous at all during your live KTLA segment. I’ve been following you for years and love your recipes. Congrats on the new book. Can’t wait to cook out of it!

Your book arrived and I love it! Good job!

Hi. Wondering if the leftovers for this recipe can be frozen and reheated?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Why does the picture show whole pieces of broccoli and carrots when yore recipe says to purée ? And there is the obvious parsley when no parsley is mentioned . Growing a little too fast? ❤️

The images show parsley and broccoli/carrots because they are used simply as a garnish for photographic purposes. They are not included in the recipe because they are not required items, and will not make a difference in taste.

Hello how can I get your book ? And how much ?

You can purchase my cookbook on

Would frozen broccoli be okay if used in this soup?

I find that this is best when fresh broccoli is used but as always, please use your best judgment regarding substitutions and modifications.

I am just a home cook, but the answer to your question is YES. I wouldn’t think twice about it.

Beautiful soup, fantastic for winter! (:

45 grams of fat…ugh, sorry this one cannot be tried…too rich, any suggestions to lighten up, just a little?

You can substitute milk for the heavy cream.

You looked amazing on the KTLA news! Congrats on that as well as your Book! Great job.

45 gms of fat! WHOA!! I’m going to have to pass on this one, even without the cream.

T his was really good. I blended until smooth. Comfort!

Oh no no no…. This soup is something I can’t resist! :))

This looks great; gonna make it right now!

Yum! Can we use frozen broccoli or do you recommend fresh only?

I recommend using fresh.

Hi Courtney! I’m just a home cook, but YES, frozen broccoli would be fine here. You have the convenience of a prepared product without additives, and since you are pureeing the soup, you don’t have to worry about the crispness of the vegetable.

This was very good. Because I like chunks of veggies in my soup I only puréed half the mixture. I served it with homemade biscuits. Delish!

If I don’t own an immersion blender, is there another way that I could make this soup? Thank you so much.

You can use a blender instead.

I only have a small blender. Would a hand mixer work?

I have never actually tried a hand mixer in a soup before!

Can chicken broth be used?

Is it 600 calories for one serving or 600 calories for four servings? Thanks. 🙂

The nutritional information is for each serving.

Is there a way to make this gluten free? I would love to make this recipe for my gluten-free family members. Thanks!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Hello. I am new to this website but holy do I love it! 2 quick questions….for the broccoli cheese soup, any tips on making it in a slowcooker? Or is this possible for this soup even?

Also, is there a way to save my favorite recipes or “star” them or something for one’s I wanna try?

Hi Ashley. Please see responses below:

1. It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide.

2. Unfortunately, there is no function to “star” individual recipes. However, you can print, email or pin the recipes that you would like to try.

Hope that helps!

I made this last night with my daughter. This is her favorite soup. I was going to just pick some up from Panera for dinner, but thought I’d check to see if there was an easy recipe, and I found yours! Thank you so much! This was the BEST
broccoli cheese soup either of us have ever had! I made it exactly, except the pureeing with an immersion blender. We ate it un-blended and it was fabulous! We will be making this often!

This was amazing! My SO mentioned he really wanted some cheesy broccoli soup and I had seen this recipe on Facebook. I’m glad we gave it a try, our whole family enjoyed it except the toddler, because he doesn’t enjoy anything that isn’t toast or bananas basically. I didn’t have an immersion blender so I used our Ninja blender, which got the job done but I think I may now have to invest in an immersion blender just for this soup. I think we will be making it again many times!

Do you think this recipe would work well in a crock pot? I’d like to make it at camp where we have no stove.

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

If you purée the soup with the broccoli no way will it look anything like the cheddary yellow soup in your photo. It will also taste quite different. So even if you say that the broccoli/carrot pieces are used “simply as a garnish for photographic purposes” you may as well be talking about two different recipes.

Well mine was yellow. But who cares, as long as it tastes good.

I love the Panera cheese and broccoli soup, and your recipe looks even better than theirs, because you have more broccoli in it. I use frozen broccoli and other veggies in soup, etc., all the time. I let the frozen vegetable defrost completely, then blot it and add it to my recipe. I have observed no change in the results of quality doing this, and it is so much more convenient. I buy one of those really big have of broccoli florets, and use from there as needed. The bigger the bag, the more the savings.

Would it be okay to use chicken broth instead of vegetable broth?

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