25+ Hearty Panera Broccoli Cheddar Soup Recipes to Satisfy Your Cravings

Nothing says comfort quite like a warm bowl of broccoli cheddar soup, and Panera has set the standard with its creamy, cheesy version beloved by so many.

Whether it’s a chilly evening, a lazy weekend afternoon, or just a craving for something rich and satisfying, broccoli cheddar soup hits the spot.

If you’re a fan of Panera’s version, you’ll be thrilled with this collection of 25+ unique recipes inspired by that same comforting classic, each adding a delicious twist of its own.

From vegan adaptations and gluten-free versions to hearty bacon-loaded bowls and nutrient-packed options with spinach or beans, these recipes allow you to enjoy your favorite soup in a variety of creative ways.

Our list includes variations that suit every palate and dietary preference, allowing you to experiment with new flavors, textures, and ingredients.

Whether you’re looking to recreate the exact Panera taste at home or try something a bit more adventurous, this list has a soup for everyone.

25+ Hearty Panera Broccoli Cheddar Soup Recipes to Satisfy Your Cravings

With 25+ delightful versions of Panera-inspired broccoli cheddar soup, you now have endless options to enjoy this cozy classic with new flavors, ingredients, and textures.

From rich and creamy to light and nutrient-dense, each recipe offers a comforting meal that will warm your soul and satisfy your taste buds.

So whether you stick to the traditional recipe, add a protein boost with beans or chicken, or spice it up with roasted garlic or pesto, you’re sure to find a new favorite variation to make time and time again.

Try out these recipes to bring the beloved Panera broccoli cheddar soup into your kitchen in ways you’ve never tasted before.

Classic Panera-Style Broccoli Cheddar Soup

This is a copycat recipe for the beloved Panera Bread broccoli cheddar soup, featuring a creamy, velvety base filled with tender broccoli florets, carrots, and sharp cheddar cheese. Perfect for a cozy evening, this recipe will bring the delicious flavors of your favorite soup to your kitchen. It’s a hearty, comforting meal that’s just as good as the restaurant version and can be served in a bread bowl for extra indulgence.

Ingredients:

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups half-and-half or whole milk
• 4 cups broccoli florets
• 1 large carrot, shredded
• 1/2 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1 tablespoon freshly squeezed lemon juice (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional 1 minute.
3. Stir in the flour and cook for 2 minutes, creating a roux.
4. Slowly whisk in the chicken broth and half-and-half, bringing the mixture to a simmer.
5. Add the broccoli florets, shredded carrots, mustard, garlic powder, salt, and pepper. Let it simmer for 15-20 minutes, until the vegetables are tender.
6. Reduce the heat to low and stir in the shredded cheddar cheese. Continue stirring until the cheese is melted and smooth.
7. Add lemon juice for a touch of brightness, if desired. Taste and adjust seasonings as necessary.
8. Serve hot, preferably in a bread bowl, for an authentic Panera experience.

This classic broccoli cheddar soup rivals the version served at Panera Bread. The combination of sharp cheddar, tender broccoli, and a velvety base makes for a rich and satisfying dish. The soup is perfect for a chilly day, providing comfort and warmth in every spoonful. Whether you serve it in a bread bowl or with a side of crusty bread, this recipe will undoubtedly become a go-to in your home.

Panera-Inspired Broccoli Cheddar Soup with Bacon

This version of broccoli cheddar soup takes the classic Panera recipe up a notch by adding crispy bacon for an extra layer of flavor. The smoky, savory bacon complements the creamy cheddar and fresh broccoli, making this soup a truly indulgent treat. It’s a great option for those looking to elevate their soup game with a bit of crunch and richness.

Ingredients:

• 6 strips of bacon, chopped
• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/4 cup flour
• 4 cups chicken broth
• 2 cups whole milk
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1/4 cup heavy cream

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving a bit of bacon fat in the pot.
2. Melt butter in the same pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Stir in the flour to make a roux and cook for 2 minutes.
5. Gradually whisk in the chicken broth and milk, bringing the soup to a gentle simmer.
6. Add the broccoli florets, shredded carrot, mustard, paprika, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender.
7. Lower the heat and stir in the shredded cheddar cheese and heavy cream. Stir until the cheese is completely melted and the soup is smooth.
8. Top with crispy bacon bits and serve.

The addition of crispy bacon to this broccoli cheddar soup gives it an irresistible smoky flavor that complements the creamy cheese and fresh vegetables. It’s the perfect balance of rich and hearty, making it an ideal choice for a comforting meal. Whether you’re serving it for a family dinner or a gathering, this bacon-enhanced version of Panera’s classic soup is sure to be a hit.

Vegan Panera-Style Broccoli Cheddar Soup

For those following a plant-based diet, this vegan version of Panera’s broccoli cheddar soup swaps dairy for plant-based alternatives without sacrificing flavor or creaminess. With vegan cheese and coconut milk, this soup provides the same rich texture and savory taste, while still being entirely dairy-free. It’s a great option for vegans and those with dairy allergies, and it’s just as comforting and satisfying as the original.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/4 cup flour (or chickpea flour for a gluten-free option)
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• 3 cups shredded vegan cheddar cheese
• 1 tablespoon apple cider vinegar

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add minced garlic and cook for 1 minute, then stir in the flour to create a roux. Cook for 2 minutes.
3. Slowly whisk in the vegetable broth and coconut milk, bringing the soup to a simmer.
4. Add the broccoli florets, shredded carrot, turmeric, mustard, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender.
5. Reduce heat and stir in the shredded vegan cheese until fully melted and the soup is creamy.
6. Add apple cider vinegar for acidity and adjust seasonings to taste.
7. Serve hot and enjoy.

This vegan version of Panera’s broccoli cheddar soup delivers all the richness and flavor of the original, without any dairy. The coconut milk provides a smooth, creamy base, while the vegan cheddar cheese ensures the soup has that signature cheesy goodness. Whether you’re vegan or simply looking for a dairy-free alternative, this recipe offers a delicious, comforting meal that can be enjoyed by everyone.

Panera-Style Broccoli Cheddar Soup with Cauliflower

This healthy twist on the classic Panera broccoli cheddar soup incorporates cauliflower to give the soup a smooth, creamy texture with added nutritional benefits. The cauliflower blends seamlessly with the broccoli and cheddar, offering a slightly lighter version of the traditional soup without sacrificing flavor. It’s the perfect way to enjoy a rich and hearty soup with a hidden veggie boost.

Ingredients:

• 2 tablespoons butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup cauliflower florets, chopped
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 4 cups broccoli florets
• 1 medium carrot, grated
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1/4 cup heavy cream (optional for extra richness)

Instructions:

1. In a large pot, melt butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add garlic and cook for another 1 minute until fragrant.
3. Stir in the cauliflower florets and cook for 2 minutes.
4. Pour in the chicken or vegetable broth and milk, and bring to a simmer.
5. Add the broccoli florets, grated carrot, mustard, paprika, salt, and pepper. Let it simmer for 15-20 minutes until the vegetables are tender.
6. Using an immersion blender or a regular blender, puree the soup until smooth, leaving a few chunks of vegetables for texture.
7. Return the soup to the pot, lower the heat, and stir in the shredded cheddar cheese and heavy cream. Stir until the cheese is melted and the soup is creamy.
8. Adjust the seasoning if necessary, and serve hot.

By adding cauliflower to this broccoli cheddar soup, you get a velvety texture and a lighter, yet still rich, flavor. The cauliflower enhances the creaminess of the soup while providing extra fiber and nutrients. The combination of broccoli, cheddar, and cauliflower creates a comforting, wholesome dish that will leave you feeling satisfied and nourished. It’s a great way to enjoy a familiar favorite with a subtle twist.

Spicy Panera-Style Broccoli Cheddar Soup

This spicy version of Panera’s classic broccoli cheddar soup adds a kick of heat with jalapeños, cayenne pepper, and hot sauce, bringing a bold and flavorful twist to the traditional recipe. The creaminess of the cheddar cheese balances the spice, creating a unique and comforting soup with layers of flavor. Perfect for those who love a little heat in their comfort food.

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1-2 fresh jalapeños, diced (remove seeds for less heat)
• 1/4 teaspoon cayenne pepper
• 4 cups chicken broth
• 2 cups whole milk
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1 tablespoon hot sauce (optional, for extra heat)

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and diced jalapeños, and cook for another 2 minutes until fragrant.
3. Stir in cayenne pepper and cook for an additional minute.
4. Pour in the chicken broth and milk, and bring the mixture to a simmer.
5. Add the broccoli florets, shredded carrot, mustard, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender.
6. Lower the heat and stir in the shredded cheddar cheese until fully melted and the soup becomes creamy.
7. Add hot sauce to taste for an extra level of spice. Adjust seasoning if necessary.
8. Serve hot with a garnish of extra jalapeños if desired for a spicy kick.

This spicy version of broccoli cheddar soup is perfect for those who crave a bit of heat in their meals. The combination of jalapeños, cayenne pepper, and hot sauce adds a fiery zing that complements the creamy, cheesy broth. The result is a comforting soup with a bold flavor profile that’s sure to warm you up from the inside out. It’s an exciting twist on a classic that’s perfect for spice lovers.

Broccoli Cheddar Soup with Sweet Potatoes

Sweet potatoes add a subtle sweetness and richness to this twist on Panera’s broccoli cheddar soup. The creamy texture of the sweet potatoes perfectly complements the sharp cheddar and tender broccoli, creating a balanced and satisfying soup. This recipe is not only delicious but also packed with nutrients, making it a wholesome and filling meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 large sweet potato, peeled and diced
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1/4 cup heavy cream (optional for extra richness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes until softened.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the diced sweet potato and cook for 5 minutes, allowing the sweet potatoes to slightly soften.
4. Pour in the chicken or vegetable broth and milk, and bring the mixture to a simmer.
5. Add the broccoli florets, shredded carrot, nutmeg, mustard, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender, and the sweet potatoes are fully cooked.
6. Use an immersion blender or regular blender to puree the soup until smooth, leaving a few chunks of vegetables for texture.
7. Return the soup to the pot, lower the heat, and stir in the shredded cheddar cheese and heavy cream (if using). Stir until the cheese is melted and the soup is creamy.
8. Taste and adjust seasoning as necessary, and serve hot.

Adding sweet potatoes to this broccoli cheddar soup creates a beautifully balanced flavor, with the natural sweetness of the potatoes pairing perfectly with the sharpness of the cheddar. The creamy texture is rich and comforting, making this soup a wholesome and satisfying meal. Packed with vitamins and nutrients, this version is a great way to enjoy a delicious and filling dish that’s both comforting and nourishing. Whether you’re serving it for a weeknight dinner or a cozy weekend lunch, this soup is sure to please.

Panera-Inspired Broccoli Cheddar Soup with Leeks

In this unique version of Panera’s classic broccoli cheddar soup, leeks add a subtle onion-like flavor with a slightly sweet, mild taste that elevates the overall dish. The leek-infused base, combined with the rich cheddar and tender broccoli, creates a velvety, comforting soup that’s both indulgent and flavorful. This twist adds depth to the traditional recipe, making it a delightful variation for soup lovers.

Ingredients:

• 2 tablespoons butter
• 1 large leek, cleaned and sliced thinly (white and light green parts only)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/4 cup flour
• 4 cups chicken broth
• 2 cups whole milk
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 1/2 teaspoon ground thyme
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1/4 cup heavy cream (optional for added creaminess)

Instructions:

1. Melt butter in a large pot over medium heat. Add the sliced leek and onion, cooking until softened, about 6-8 minutes.
2. Add minced garlic and cook for an additional 1 minute.
3. Stir in flour to create a roux and cook for 2 minutes, allowing it to thicken.
4. Gradually whisk in chicken broth and milk, bringing the mixture to a simmer.
5. Add the broccoli florets, shredded carrot, thyme, mustard, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender.
6. Lower the heat and stir in the shredded cheddar cheese and heavy cream, mixing until the cheese is completely melted and the soup is creamy.
7. Adjust seasoning as needed, then serve hot.

This version of broccoli cheddar soup with leeks adds a unique depth of flavor that makes it stand out from the traditional recipe. The leeks provide a subtle sweetness and earthiness that blends beautifully with the sharp cheddar and tender broccoli. The result is a creamy, comforting soup that offers something a little extra while maintaining all the warmth and indulgence you crave from this classic dish. Whether you’re looking to impress guests or just enjoy a new take on a favorite, this leek-infused version won’t disappoint.

Panera-Style Broccoli Cheddar Soup with Chicken

This hearty and satisfying version of Panera’s broccoli cheddar soup incorporates chicken, turning the dish into a complete meal. The chicken adds protein and richness, making this soup perfect for lunch or dinner. With the same creamy texture and sharp cheddar flavor, this variation is a perfect balance of comforting soup and a fulfilling meal.

Ingredients:

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/4 cup flour
• 4 cups chicken broth
• 2 cups whole milk
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1/4 cup heavy cream (optional for extra creaminess)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the flour and cook for 2 minutes to form a roux.
4. Gradually add chicken broth and milk, whisking until smooth and bringing to a simmer.
5. Add the shredded chicken, broccoli florets, shredded carrot, mustard, salt, and pepper. Simmer for 15-20 minutes, until the vegetables are tender.
6. Reduce the heat and stir in the shredded cheddar cheese and heavy cream, allowing it to melt completely and make the soup creamy.
7. Taste and adjust seasoning, and serve hot with extra shredded chicken if desired.

By adding chicken to the classic broccoli cheddar soup, you transform it into a full meal that’s both satisfying and hearty. The tender, shredded chicken adds protein, making the soup more filling while still maintaining the comforting creamy texture and sharp cheddar flavor. This version of the soup is ideal for those looking for a more substantial meal that still delivers the same deliciousness as the original. It’s perfect for a cozy dinner or a filling lunch that will leave you feeling nourished and satisfied.

Gluten-Free Panera-Style Broccoli Cheddar Soup

For those with gluten sensitivities, this gluten-free version of Panera’s broccoli cheddar soup eliminates the flour-based roux and uses a cornstarch slurry to achieve the same creamy, thick texture. You won’t miss the gluten, as the soup remains rich, cheesy, and flavorful, with tender broccoli and a smooth, velvety broth. It’s a perfect option for anyone needing a gluten-free comfort food fix.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/4 cup cornstarch (mixed with 1/4 cup cold water to form a slurry)
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1/4 cup heavy cream (optional for extra richness)

Instructions:

1. Melt butter in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional 1 minute until fragrant.
3. Stir in the cornstarch slurry and cook for 2 minutes to thicken slightly.
4. Gradually whisk in the chicken or vegetable broth and milk, bringing the mixture to a simmer.
5. Add the broccoli florets, shredded carrot, mustard, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender.
6. Lower the heat and stir in the shredded cheddar cheese and heavy cream (if using). Stir until the cheese is melted and the soup becomes creamy.
7. Adjust seasoning as necessary, and serve hot.

This gluten-free version of broccoli cheddar soup offers the same rich, comforting taste as the traditional recipe, without the gluten. The cornstarch slurry creates a smooth, thick texture that mimics the original soup’s creamy consistency, while the sharp cheddar cheese and tender broccoli make for a satisfying meal. Whether you’re avoiding gluten or simply looking for a delicious alternative, this recipe is a great way to enjoy your favorite soup without compromising on flavor or comfort. It’s a gluten-free indulgence that anyone can enjoy!

Panera-Style Broccoli Cheddar Soup with Roasted Garlic

This rich and flavorful version of Panera’s broccoli cheddar soup incorporates roasted garlic, which adds a sweet, savory depth to the dish. Roasting garlic enhances its natural sweetness and mellows its sharpness, infusing the soup with a comforting, aromatic flavor. Combined with sharp cheddar and tender broccoli, this soup becomes an elevated comfort food that’s perfect for special occasions or a cozy weeknight dinner.

Ingredients:

• 1 bulb garlic
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced (for additional flavor)
• 1/4 cup flour
• 4 cups chicken broth
• 2 cups whole milk
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 1/2 teaspoon ground thyme
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1/4 cup heavy cream (optional for extra richness)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves. Drizzle with a little olive oil, wrap in foil, and roast in the oven for 30-35 minutes until the garlic is soft and golden.
2. Once roasted, squeeze the garlic out of its skin and set aside.
3. In a large pot, melt butter and olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
4. Add minced garlic (not the roasted garlic yet) and cook for another minute until fragrant.
5. Stir in the flour and cook for 2 minutes to form a roux.
6. Gradually whisk in the chicken broth and milk, bringing the soup to a simmer.
7. Add the broccoli florets, shredded carrot, thyme, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender.
8. Stir in the roasted garlic, mashing it into the soup to distribute the sweet, savory flavor.
9. Lower the heat and stir in the shredded cheddar cheese and heavy cream, stirring until melted and creamy.
10. Taste and adjust seasoning as needed, then serve hot.

Roasting the garlic in this version of broccoli cheddar soup adds a complex, sweet depth that perfectly balances the sharp cheddar and tender vegetables. The roasted garlic elevates the soup to new levels of comfort, making it a perfect dish for those who appreciate bold yet smooth flavors. Whether served in a bread bowl or with crusty bread, this version is a guaranteed crowd-pleaser and a delightful variation of a classic.

Broccoli Cheddar Soup with Spinach and Mushrooms

In this vibrant and hearty twist on the Panera-style broccoli cheddar soup, spinach and mushrooms are added to introduce an earthy richness and added nutrients. The mushrooms provide a savory umami flavor, while the spinach adds a fresh, vibrant green color. Combined with the creamy cheese and broccoli, this version offers a comforting yet wholesome soup that’s perfect for a light lunch or dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup sliced mushrooms (button or cremini)
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 4 cups broccoli florets
• 2 cups fresh spinach leaves
• 1 medium carrot, shredded
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1/4 cup heavy cream (optional for extra creaminess)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5 minutes, until softened.
2. Add minced garlic and sliced mushrooms. Cook for 5 minutes until the mushrooms release their moisture and become tender.
3. Pour in the chicken or vegetable broth and milk, bringing the soup to a simmer.
4. Add the broccoli florets, spinach, shredded carrot, nutmeg, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender.
5. Lower the heat and stir in the shredded cheddar cheese and heavy cream (if using), allowing the cheese to melt and make the soup creamy.
6. Taste and adjust seasoning as needed. Serve hot with a sprinkle of fresh herbs or a side of crusty bread.

This version of broccoli cheddar soup with spinach and mushrooms brings a fresh and earthy twist to the classic. The mushrooms add an umami-rich depth, while the spinach offers a nutritious boost without overpowering the familiar flavors of the broccoli and cheddar. It’s a great way to sneak in some extra veggies while still enjoying the comforting, cheesy goodness you crave. This hearty soup is perfect for those looking to enjoy a wholesome and satisfying meal with a little extra flavor.

Panera-Inspired Broccoli Cheddar Soup with Pesto

In this unique twist on Panera’s broccoli cheddar soup, pesto adds a burst of vibrant herbaceous flavor that complements the richness of the cheddar and the freshness of the broccoli. The pesto, made from basil, garlic, pine nuts, and Parmesan, introduces an unexpected yet delightful element, transforming the classic into something fresh and exciting. It’s a great way to add an extra layer of complexity to a beloved soup.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups whole milk
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1/4 cup heavy cream (optional for extra creaminess)
• 1/4 cup pesto (store-bought or homemade)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and milk, bringing the soup to a simmer.
4. Add the broccoli florets, shredded carrot, mustard, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender.
5. Lower the heat and stir in the shredded cheddar cheese and heavy cream (if using). Stir until the cheese is fully melted and the soup becomes creamy.
6. Add the pesto to the soup, stirring it in thoroughly for a burst of herbaceous flavor.
7. Taste and adjust seasoning as necessary. Serve hot with a drizzle of extra pesto if desired.

The addition of pesto to this broccoli cheddar soup provides a fresh, herby twist that pairs beautifully with the rich, creamy cheese and tender vegetables. The pesto enhances the flavor profile of the soup, adding depth and complexity with its blend of basil, garlic, and Parmesan. This version of the classic soup is a great option for those who love bold flavors and want to try something a little different. Serve it with some fresh bread or a salad for a well-rounded and flavorful meal.

Panera-Style Broccoli Cheddar Soup with Bacon

For bacon lovers, this version of Panera-style broccoli cheddar soup adds crispy bacon for a salty, smoky crunch that perfectly contrasts the creamy, cheesy broth. The bacon’s richness enhances the soup’s overall depth of flavor, while the broccoli and cheddar maintain their comforting qualities. This indulgent twist turns the classic soup into a hearty meal that will satisfy all your cravings for savory comfort food.

Ingredients:

• 6 slices bacon, chopped
• 2 tablespoons butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/4 cup flour
• 4 cups chicken broth
• 2 cups whole milk
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1/4 cup heavy cream (optional for extra creaminess)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, reserving about 2 tablespoons of bacon drippings in the pot.
2. In the same pot, melt the butter in the bacon drippings over medium heat. Add the diced onion and cook for 5 minutes, until softened.
3. Add the minced garlic and cook for 1 more minute, until fragrant.
4. Stir in the flour and cook for 2 minutes, forming a roux.
5. Gradually whisk in the chicken broth and milk, bringing the soup to a simmer.
6. Add the broccoli florets, shredded carrot, mustard, salt, and pepper. Simmer for 15-20 minutes, until the vegetables are tender.
7. Lower the heat and stir in the shredded cheddar cheese and heavy cream (if using). Stir until the cheese is melted and the soup is creamy.
8. Top with crispy bacon before serving, and adjust seasoning as needed.

The crispy bacon in this version of broccoli cheddar soup brings a savory, smoky depth that elevates the entire dish. The crunchy bacon contrasts beautifully with the creamy cheese and tender vegetables, making every bite satisfying and full of flavor. If you’re looking to add a bit more richness to your favorite comfort soup, this bacon-infused variation is sure to please. It’s a great option for both casual family dinners and cozy nights in with a bit of indulgence.

Vegan Panera-Inspired Broccoli Cheddar Soup

This vegan version of Panera’s broccoli cheddar soup uses plant-based ingredients to recreate the creamy, cheesy texture and comforting flavor of the original. Cashews are used to create a rich, velvety base, while nutritional yeast adds a cheesy, umami flavor that’s perfect for those who want a dairy-free alternative. This version is not only dairy-free but also packed with vegetables, making it a wholesome and satisfying soup for vegans and non-vegans alike.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/4 cup cashews (soaked for at least 2 hours)
• 4 cups vegetable broth
• 2 cups unsweetened almond milk
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• 1/4 cup nutritional yeast
• 1/4 teaspoon turmeric (optional, for color and flavor)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Pour in the vegetable broth and almond milk, bringing it to a simmer.
4. Add the broccoli florets, shredded carrot, mustard, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender.
5. In a blender, combine the soaked cashews, 1/2 cup of the soup broth, nutritional yeast, and turmeric (if using). Blend until smooth and creamy.
6. Add the cashew mixture to the soup, stirring well to combine. Simmer for an additional 5 minutes to thicken the soup.
7. Taste and adjust seasoning as needed before serving hot.

This vegan broccoli cheddar soup offers a delicious and satisfying alternative to the original, without sacrificing flavor or creaminess. The cashew-based cream and nutritional yeast provide that rich, cheesy taste, while the broccoli and carrots bring a fresh, wholesome element to the soup. It’s perfect for anyone looking for a dairy-free version of this classic comfort food that still feels indulgent. Whether you’re vegan or simply looking for a lighter alternative, this soup is a hearty and flavorful meal that everyone can enjoy.

Panera-Style Broccoli Cheddar Soup with White Beans

This version of Panera’s broccoli cheddar soup incorporates white beans, adding a boost of protein and fiber to the dish. The beans create a heartier texture, turning the soup into a more filling meal while still maintaining the creamy, cheesy richness that makes this soup so comforting. The combination of broccoli, cheddar, and white beans makes for a perfectly balanced dish that’s both nourishing and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (15 ounces) white beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 2 cups whole milk
• 4 cups broccoli florets
• 1 medium carrot, shredded
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• 4 cups shredded sharp cheddar cheese
• 1/4 cup heavy cream (optional for extra richness)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the white beans and cook for 2 minutes to warm through.
4. Pour in the chicken or vegetable broth and milk, bringing the soup to a simmer.
5. Add the broccoli florets, shredded carrot, mustard, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender.
6. Use an immersion blender to partially puree the soup, leaving some beans and vegetables intact for texture. Alternatively, you can transfer half of the soup to a blender and return it to the pot.
7. Stir in the shredded cheddar cheese and heavy cream (if using), and cook until the cheese is melted and the soup becomes creamy.
8. Taste and adjust seasoning before serving hot.

Adding white beans to this broccoli cheddar soup not only boosts the nutritional value but also makes the soup more filling and satisfying. The beans create a creamy base that enhances the richness of the cheese, while the broccoli and carrot provide freshness and texture. This version is perfect for those looking for a hearty, protein-packed twist on a classic favorite. It’s an easy way to transform a traditional comfort food into a wholesome, complete meal.

Note: More recipes are coming soon!