Is Panera Bread's Broccoli Cheddar Soup vegetarian?

The version served in the cafes is usually made with chicken broth, meaning it is not strictly vegetarian. However, many copycat recipes and some store-bought versions use vegetable broth instead. Always check the label or ask the server if you have specific dietary requirements regarding meat-based stocks.

Is the soup gluten-free?

No, the traditional recipe for panera bread's broccoli cheddar soup uses a roux made from butter and wheat flour to thicken the base. Therefore, it contains gluten. Those with celiac disease or gluten sensitivity should look for specialized recipes that use cornstarch or gluten-free flour blends as a thickening agent.

How many calories are in a bowl?

A standard bowl of panera bread's broccoli cheddar soup (about 12 ounces) typically contains around 370 calories. If you choose to have it in a sourdough bread bowl, the calorie count increases significantly, often reaching over 800 to 900 calories for the entire meal. It is a hearty, filling option that is best enjoyed as a main course.

Can I add other vegetables?

While the classic panera bread's broccoli cheddar soup focus is on broccoli and carrots, you can certainly customize your homemade version. Some people like to add finely diced celery for more savory depth or even small cubes of potato to make the soup even heartier. Just keep in mind that the more you add, the further you move away from the original flavor profile.

Why is my soup grainy?

Grainy soup usually happens for one of two reasons: the heat was too high when the cheese was added, or you used pre-shredded cheese with anti-clumping additives. To fix this in the future, always grate your cheese from a block and melt it over very low heat. If your current batch is already grainy, you can try running it through a blender, though this will change the texture of the broccoli pieces.

The Best Panera Bread's Broccoli Cheddar Soup Guide &

Ingredients

Scale

1/4 cup unsalted butter
1/2 medium onion, finely diced
1/4 cup all-purpose flour
2 cups half-and-half
2 cups low-sodium chicken or vegetable broth
1/2 pound fresh broccoli florets, chopped into small pieces
1 cup matchstick carrots
1/4 teaspoon ground nutmeg
8 ounces sharp cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Sauté Aromatics – Melt butter in a large pot over medium heat and sauté onions until soft and translucent.
Step 2: Prepare Roux – Whisk in the flour and cook for 1-2 minutes until lightly golden to create a thickening base.
Step 3: Combine Liquids – Slowly pour in the half-and-half and broth, whisking constantly to ensure a smooth, lump-free texture.
Step 4: Simmer Base – Bring the mixture to a gentle simmer and cook for 5 minutes until the liquid begins to thicken.
Step 5: Cook Vegetables – Stir in the broccoli and carrots, then reduce heat to low and simmer for 15-20 minutes until vegetables are tender.
Step 6: Melt Cheese – Gradually stir in the shredded cheddar cheese until fully melted and incorporated into the silky base.
Step 7: Season Soup – Add nutmeg, salt, and black pepper, stirring well to balance the flavors before serving.
Step 8: Final Garnish – Ladle into warm bowls or a sourdough bread bowl and serve immediately while hot.

Notes

For the most authentic Panera texture, ensure your broccoli florets are cut small and use high-quality sharp cheddar cheese shredded from a block.

Author: Mike
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 6g
Sodium: 880mg
Fat: 26g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 18g
Fiber: 3g
Protein: 14g
Cholesterol: 75mg

Keywords: Broccoli Cheddar Soup, Panera Copycat, Cheesy Soup, Comfort Food, Broccoli Cheese