26+ Deliciously Panera Bread Copycat Soup Recipes You Can Make at Home

If you’re a soup lover, there’s no better way to enjoy the comfort and warmth of a bowl than with Panera Bread-inspired recipes.

Known for their hearty and flavorful soups, Panera Bread has a way of turning simple ingredients into irresistible creations. But what if you could recreate these fan favorites at home?

In this article, we’re diving into 26+ Panera Bread copycat soup recipes that are sure to satisfy your cravings.

Whether it’s the rich and creamy Broccoli Cheddar, the hearty Chicken Tortilla, or the fresh Garden Vegetable with Pesto, you’ll find easy-to-follow recipes that capture the essence of Panera’s best offerings.

Not only will you save money by making them yourself, but you can also customize each recipe to your taste. Ready to bring the Panera experience to your kitchen?

Let’s get started!

26+ Deliciously Panera Bread Copycat Soup Recipes You Can Make at Home

There’s something special about enjoying a bowl of soup that’s rich in flavor and made with love.
With these 26+ Panera Bread copycat soup recipes, you can enjoy all your favorite Panera soups from the comfort of your home.

Whether you’re hosting a cozy dinner, meal prepping for the week, or just craving something warm and comforting, these recipes have you covered.

The best part?

You can tweak each recipe to fit your dietary preferences and portion sizes. From creamy classics to hearty vegetable options, these recipes are versatile, affordable, and guaranteed to impress your family and friends.

So grab your pot, gather your ingredients, and let the soup-making adventure begin!

Broccoli Cheddar Soup

This Panera Bread-inspired broccoli cheddar soup is creamy, cheesy, and brimming with comforting flavors. With tender broccoli, shredded carrots, and a luscious cheddar base, it’s a soul-warming dish perfect for chilly days. This homemade version is so close to the original that you might not miss the trip to the café.

Ingredients:

• 4 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups broccoli florets, chopped
• 1 cup shredded carrots
• 2 cups sharp cheddar cheese, grated
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic, sauté until soft and fragrant.
2. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the broth, milk, and cream. Bring to a gentle simmer.
4. Add the broccoli and carrots. Cover and cook for 15-20 minutes or until vegetables are tender.
5. Stir in the cheddar cheese, a handful at a time, until fully melted.
6. Season with paprika, salt, and pepper. Adjust seasoning to taste.
7. Use an immersion blender to puree the soup slightly, leaving some chunks for texture. Serve hot with crusty bread.

This broccoli cheddar soup is comfort in a bowl. It’s rich, hearty, and packed with flavor, making it a family favorite. Once you try this copycat recipe, it’s sure to become a staple in your kitchen, perfect for lunch, dinner, or a cozy snack.

Baked Potato Soup

This baked potato soup takes inspiration from Panera Bread’s velvety version. Loaded with creamy potatoes, crispy bacon, and sharp cheddar, this soup is the ultimate indulgence. Each spoonful is a comforting, hearty delight that feels like a hug in a bowl.

Ingredients:

• 4 large russet potatoes, baked and diced
• 4 strips of bacon, cooked and crumbled
• 2 tbsp bacon drippings or butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 3 cups chicken or vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat bacon drippings or butter over medium heat. Add onion and garlic, cooking until soft.
2. Sprinkle in flour and whisk for 1-2 minutes. Gradually add broth, whisking until smooth.
3. Stir in milk and cream. Bring to a gentle simmer.
4. Add diced baked potatoes, cooking for 10 minutes. Use a masher to break up some of the potatoes for a thicker texture.
5. Stir in cheddar cheese, sour cream, and half of the green onions until well combined. Season with salt and pepper.
6. Serve warm, garnished with crumbled bacon, remaining green onions, and extra cheese if desired.

This baked potato soup is indulgence at its best. Creamy, flavorful, and brimming with toppings, it’s a dish that’s both satisfying and easy to make. Perfect for cozy nights or gatherings, this copycat recipe is sure to impress.

Chicken and Wild Rice Soup

Panera Bread’s chicken and wild rice soup is beloved for its creamy, hearty texture and delicious flavors. This copycat version is packed with tender chicken, nutty wild rice, and a rich, creamy broth that will keep you coming back for more.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, cooked and shredded
• 1 small onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1/2 cup wild rice blend
• 4 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, celery, and garlic until softened.
2. Add wild rice and cook for 1 minute. Stir in chicken broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the rice is tender.
3. In a small bowl, whisk together milk, cream, and flour until smooth. Gradually stir into the soup. Simmer for 5-7 minutes, stirring occasionally.
4. Add shredded chicken, cooking until heated through. Season with salt and pepper.
5. Serve hot with a sprinkle of fresh parsley or a side of bread.

This chicken and wild rice soup is a satisfying, one-pot wonder. It’s creamy, packed with wholesome ingredients, and full of flavor. This recipe is a perfect way to bring Panera’s signature comfort food right to your table.

Tomato Basil Soup

This Panera Bread-inspired tomato basil soup is a rich and velvety masterpiece, combining the sweetness of ripe tomatoes with the fragrant notes of fresh basil. Creamy and comforting, it pairs wonderfully with a gooey grilled cheese sandwich or crusty bread for dipping.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 (28 oz) cans of whole peeled tomatoes
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 1 tsp sugar
• Salt and pepper to taste
• Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened.
2. Add the tomatoes (with juice) and broth. Bring to a simmer and cook for 20 minutes.
3. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
4. Stir in the cream, fresh basil, sugar, salt, and pepper. Simmer for an additional 5 minutes.
5. Serve hot, garnished with Parmesan cheese and extra basil leaves.

This tomato basil soup is an effortless blend of simple ingredients creating a luxurious and flavorful dish. It’s perfect for any time of the year but especially comforting on chilly days, offering a delightful homemade alternative to Panera’s classic.

Autumn Squash Soup

Recreate the magic of Panera’s autumn squash soup at home with this recipe. It’s a velvety blend of butternut squash, pumpkin, and warm spices like cinnamon and nutmeg. This soup is sweet, savory, and everything cozy about the fall season, delivered in a bowl.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups butternut squash, peeled and cubed
• 1 cup pumpkin puree
• 3 cups vegetable broth
• 1 cup apple cider
• 1/2 cup heavy cream
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Pumpkin seeds for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant.
2. Add the butternut squash and cook for 5 minutes. Pour in the broth and apple cider, bringing the mixture to a boil.
3. Reduce heat, cover, and simmer for 20-25 minutes or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the pumpkin puree, cream, cinnamon, nutmeg, salt, and pepper.
5. Cook for 5 more minutes. Serve hot, garnished with pumpkin seeds.

This autumn squash soup is like a bowl of fall comfort. With its creamy texture and warm spices, it’s a delightful alternative to Panera’s version, perfect for cozy dinners or entertaining guests.

French Onion Soup

Panera’s French onion soup is a timeless favorite, and this copycat recipe captures its essence perfectly. With caramelized onions in a savory beef broth topped with gooey cheese and crispy bread, this soup is a luxurious dish that elevates any meal.

Ingredients:

• 4 tbsp unsalted butter
• 4 large yellow onions, thinly sliced
• 2 tsp sugar
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 4 cups beef broth
• 1 cup chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Baguette slices, toasted
• 1 cup Gruyère cheese, shredded

Instructions:

1. Melt butter in a large pot over medium heat. Add onions and sugar, cooking slowly for 30-40 minutes until deeply caramelized. Stir occasionally to avoid burning.
2. Add garlic and cook for 1-2 minutes. Deglaze the pot with wine, scraping up browned bits.
3. Stir in beef and chicken broth, thyme, and bay leaf. Simmer for 20 minutes. Remove the bay leaf.
4. Season with salt and pepper to taste. Ladle the soup into oven-safe bowls, place a toasted baguette slice on top, and sprinkle generously with Gruyère cheese.
5. Broil until the cheese is melted and bubbly. Serve immediately.

This French onion soup is a restaurant-quality dish you can easily recreate at home. Rich, hearty, and indulgent, it’s a perfect starter for a special dinner or a comforting meal on its own.

Creamy Corn Chowder

Panera’s creamy corn chowder is a comforting classic, and this copycat recipe delivers the same warm and satisfying flavors. Packed with sweet corn, tender potatoes, and a rich, velvety broth, it’s the perfect dish for any time you crave a hearty, flavorful soup.

Ingredients:

• 4 tbsp butter
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 3 cups sweet corn (fresh, frozen, or canned)
• 2 medium potatoes, diced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup whole milk
• 1/4 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp thyme
• Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onion, red bell pepper, and garlic until softened.
2. Stir in the flour and cook for 1-2 minutes. Gradually add broth, whisking to avoid lumps.
3. Add corn, potatoes, paprika, and thyme. Simmer for 20-25 minutes until potatoes are tender.
4. Stir in the cream and milk. Cook for another 5 minutes, then season with salt and pepper.
5. Use an immersion blender to blend part of the soup, leaving some chunks for texture. Serve warm.

This creamy corn chowder is pure comfort food. Its sweet and savory flavors paired with a smooth, hearty texture make it an irresistible addition to your soup repertoire, perfect for cozy meals with family.

Cream of Chicken and Gnocchi Soup

Inspired by Panera’s creamy soups, this chicken and gnocchi soup is a luxurious bowl of comfort. With tender chicken, pillowy gnocchi, and a creamy broth infused with herbs and spinach, this recipe is a meal in itself, offering heartwarming flavors in every bite.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded
• 1 (16 oz) package potato gnocchi
• 2 cups fresh spinach
• 1 tsp dried thyme
• 1/2 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, celery, and garlic until softened.
2. Add chicken broth, thyme, and nutmeg. Bring to a boil, then reduce heat to simmer for 10 minutes.
3. Stir in cream and chicken. Add gnocchi and cook according to package instructions, usually 3-5 minutes.
4. Stir in spinach and cook until wilted. Season with salt and pepper.
5. Serve hot with crusty bread for dipping.

This cream of chicken and gnocchi soup is a crowd-pleaser with its rich, creamy texture and wholesome ingredients. It’s an ideal choice for a quick yet indulgent dinner that feels like a Panera favorite.

Wild Mushroom Soup

This wild mushroom soup channels the earthy, savory flavors Panera is known for. With a medley of mushrooms, garlic, and fresh herbs in a creamy base, this dish is an elegant yet simple comfort food perfect for mushroom lovers.

Ingredients:

• 2 tbsp olive oil
• 2 tbsp butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups mixed mushrooms (cremini, shiitake, or button), sliced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 1/2 tsp dried thyme
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil and butter in a large pot over medium heat. Sauté onion, garlic, and mushrooms until softened and golden.
2. Sprinkle in flour and cook for 1-2 minutes, stirring constantly. Gradually add broth while whisking.
3. Stir in cream, milk, thyme, and nutmeg. Simmer for 10-15 minutes.
4. Use an immersion blender to puree part of the soup, leaving some mushroom pieces for texture.
5. Season with salt and pepper. Garnish with fresh parsley and serve hot.
   This wild mushroom soup is a rustic, flavorful dish that’s sure to impress. Its creamy texture and deep umami flavors make it a delightful choice for cozy dinners, elevating any meal into a gourmet experience.

Creamy Chicken Tortilla Soup

This copycat Panera Bread creamy chicken tortilla soup combines the bold flavors of Tex-Mex cuisine with the comforting creaminess of a classic soup. Featuring tender chicken, a zesty broth, and a medley of spices, it’s finished with crunchy tortilla strips for a satisfying crunch in every bite.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups cooked chicken, shredded
• 1 (14 oz) can diced tomatoes with green chilies
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1 cup frozen corn kernels
• Salt and pepper to taste
• Tortilla strips and chopped cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, and garlic until softened.
2. Add chicken, diced tomatoes, chicken broth, chili powder, cumin, and smoked paprika. Stir well and bring to a boil.
3. Reduce heat and simmer for 10 minutes. Stir in corn, heavy cream, and sour cream. Cook for another 5 minutes.
4. Season with salt and pepper to taste. Serve hot, garnished with tortilla strips and cilantro.

This creamy chicken tortilla soup is a hearty, flavorful meal that’s both comforting and vibrant. Its creamy base and zesty toppings make it a perfect choice for weeknight dinners or cozy gatherings with friends.

New England Clam Chowder

Recreate Panera’s New England clam chowder with this indulgent copycat recipe. Loaded with tender clams, hearty potatoes, and a creamy, savory broth, it’s a classic soup that transports you straight to the coast with every spoonful.

Ingredients:

• 4 strips bacon, chopped
• 1 small onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 cups chicken broth
• 2 (6.5 oz) cans chopped clams with juice
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tbsp all-purpose flour
• 1/2 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook bacon in a large pot over medium heat until crispy. Remove and set aside, leaving the drippings.
2. Add onion, celery, and garlic to the pot, cooking until softened. Sprinkle in flour and cook for 1-2 minutes.
3. Stir in broth, clam juice, and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Add clams, cream, and milk. Stir and simmer for another 5 minutes. Season with thyme, salt, and pepper.
5. Serve hot, garnished with parsley and crispy bacon.

This clam chowder is a creamy, hearty dish that brings coastal flavors to your table. Perfect for a cozy dinner or as a starter for a seafood feast, it’s a satisfying bowl of comfort that rivals Panera’s beloved version.

Southwest Black Bean Soup

Panera’s black bean soup is a vegan-friendly favorite, and this recipe captures the same hearty and smoky flavors. Packed with protein-rich black beans, vegetables, and bold spices, it’s a wholesome and filling option that doesn’t skimp on taste.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 (15 oz) cans black beans, rinsed and drained
• 3 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1/2 tsp chili powder
• Juice of 1 lime
• Salt and pepper to taste
• Chopped cilantro and avocado slices for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, and garlic until softened.
2. Add black beans, vegetable broth, cumin, smoked paprika, chili powder, and cayenne pepper. Bring to a boil.
3. Reduce heat and simmer for 15-20 minutes. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
4. Stir in lime juice and season with salt and pepper. Serve hot, garnished with cilantro and avocado slices.

This Southwest black bean soup is a flavorful, hearty option that’s as satisfying as it is nutritious. Easy to make and loaded with bold spices, it’s a delightful vegan dish that’ll become a staple in your meal rotation.

Loaded Mac and Cheese Soup

Inspired by Panera’s famous mac and cheese, this loaded mac and cheese soup is the ultimate comfort food in a bowl. Creamy, cheesy, and rich, it’s packed with pasta, topped with crispy bacon, and a touch of breadcrumbs for crunch. It’s everything you love about mac and cheese, turned into a luscious soup.

Ingredients:

• 4 tbsp butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 1 cup heavy cream
• 2 cups chicken broth
• 2 cups elbow macaroni, cooked al dente
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1/4 tsp mustard powder
• Salt and pepper to taste
• Crumbled bacon and toasted breadcrumbs for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and garlic, cooking until softened. Stir in flour and cook for 1-2 minutes.
2. Gradually whisk in milk, cream, and chicken broth. Simmer until slightly thickened.
3. Stir in cooked macaroni, cheddar cheese, Gruyère cheese, and mustard powder. Stir until the cheese is melted and the soup is creamy.
4. Season with salt and pepper to taste. Serve hot, topped with bacon and breadcrumbs.

This loaded mac and cheese soup takes indulgence to the next level. Creamy and flavorful with delightful textures, it’s perfect for family dinners, game days, or whenever you need a bowl of cheesy comfort.

Vegetarian Garden Vegetable Soup with Pesto

This vibrant soup captures the essence of Panera’s garden vegetable soup with pesto. It’s a hearty and healthy dish, brimming with fresh vegetables, tender beans, and a swirl of fragrant basil pesto that elevates every spoonful.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 (14 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1/4 cup basil pesto for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, celery, and garlic until softened.
2. Add zucchini, green beans, diced tomatoes, vegetable broth, cannellini beans, and Italian seasoning. Bring to a boil.
3. Reduce heat and simmer for 20-25 minutes until the vegetables are tender.
4. Season with salt and pepper to taste. Serve hot with a dollop of pesto swirled into each bowl.

This garden vegetable soup with pesto is a nutritious and delicious option, perfect for vegetarians or anyone looking for a light yet satisfying meal. The pesto adds a fresh, herby kick, making it a flavorful favorite.

Cheddar and Cauliflower Soup

Panera’s love for creamy, cheesy soups shines in this cheddar and cauliflower soup. This hearty bowl blends roasted cauliflower with sharp cheddar and spices, creating a rich and satisfying dish that’s both comforting and wholesome.

Ingredients:

• 1 medium head of cauliflower, chopped
• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Chopped chives and croutons for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes until golden.
2. Heat the remaining olive oil in a large pot. Sauté onion and garlic until softened.
3. Add roasted cauliflower and vegetable broth. Simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in heavy cream, cheddar cheese, and smoked paprika until creamy.
5. Season with salt and pepper. Serve hot, topped with chives and croutons.

This cheddar and cauliflower soup is a satisfying blend of creamy textures and robust flavors. It’s a warming dish that’s perfect for a weeknight meal or a cozy lunch, bringing the essence of Panera’s hearty soups to your kitchen.

Note: More recipes are coming soon