This copycat Panera Broccoli Cheddar Soup is the kind of recipe that makes you slow down and savor every spoonful. It is creamy, cozy, and wrapped in that familiar comfort we all crave when the weather turns chilly or when you just need a warm hug in a bowl.
I have made this soup so many times at home, tweaking it until it tasted just right. The texture is silky, the cheese is rich without being heavy, and the broccoli stays tender with little bites of green in every scoop. If you love Panera's version, you are going to feel right at home with this one. Let's get cooking.
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Why You'll Love This Recipe
- Tastes just like the classic Panera favorite
- Creamy, smooth, and deeply comforting
- Made with simple, everyday ingredients
- Ready in under an hour
- Perfect for bread bowls, cozy dinners, or leftovers
Ingredients
- 2 tablespoons olive oil or butter
- 1 cup matchstick or julienned carrots
- 1 small yellow onion, diced
- 3 cups broccoli, divided (2 cups diced very small, 1 cup larger florets)
- 1 cup broccoli stems, diced small
- 1 teaspoon kosher salt, plus more to taste
- 1 ½ teaspoons garlic, minced
- ¼ cup all purpose flour
- 3 cups chicken broth
- 2 cups half and half, slightly warmed
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 1 teaspoon hot sauce
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
- 8 ounces sharp cheddar cheese, shredded
- 6 ounces Velveeta cheese, cut into cubes
- 1 ½ tablespoons cornstarch mixed with 1 ½ tablespoons water, optional
Ingredient Notes and Substitutions
I like using a mix of sharp cheddar and Velveeta here. The cheddar brings that bold, cheesy flavor, while the Velveeta melts smoothly and keeps the soup from turning grainy. It may not be fancy, but it works beautifully.
For the broccoli, cutting most of it very small helps the soup feel extra creamy, while leaving a few florets larger gives you that classic Panera-style texture. Half and half gives the best balance of richness, but whole milk can work in a pinch.
Instructions
- Heat the olive oil or butter in a large Dutch oven or heavy-bottomed soup pot over medium-low heat. Let the pot warm up gently.
- Add the carrots, onion, broccoli, and broccoli stems. Cook on medium-low heat, stirring often, until the vegetables soften and release their moisture, about 12 to 14 minutes. Sprinkle in the salt halfway through.
- Add the minced garlic and stir until fragrant, about 1 minute. Sprinkle the flour over the vegetables, stirring to coat everything evenly. Cook for another minute to remove the raw flour taste.
- Slowly whisk in the chicken broth, followed by the warmed half and half. Add the Dijon mustard, sugar, hot sauce, paprika, and turmeric. Stir well. Bring the soup to a gentle boil, then reduce to a low simmer.
- Add the cheddar and Velveeta cheeses in small handfuls, stirring constantly and letting each addition melt before adding more. Keep the heat low and stir often so the cheese melts smoothly.
- If you prefer a thicker soup, whisk in the cornstarch slurry and simmer for a few minutes until the soup reaches your desired consistency. Taste and adjust seasoning as needed.
- Serve hot, topped with extra cheese and black pepper, or ladled into a warm bread bowl.
Pro Tips for Success
- Keep the heat low when adding cheese to prevent separation.
- Warm the half and half slightly so it blends smoothly.
- Stir often, especially near the bottom of the pot.
- Taste at the end and adjust salt or hot sauce to your liking.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 5 days. The soup thickens as it chills, which makes leftovers even cozier.
Reheat gently on the stove over low heat, stirring often. Add a splash of broth or milk if it needs loosening.
Make Ahead and Freezing
This soup is great for making ahead for busy weeks. While cream-based soups can change texture when frozen, this one holds up well if reheated slowly. Freeze in portions, thaw overnight in the fridge, and warm gently.
Tips and Variations
- Add cooked bacon bits for a smoky twist.
- Stir in extra broccoli florets for a chunkier soup.
- Swap chicken broth for vegetable broth to keep it vegetarian.
- Serve with crusty bread if you skip the bread bowl.
FAQs
Low heat and slow cheese melting make all the difference.
You can, but the texture may be less smooth. Use freshly shredded cheese if skipping it.
Yes, it is very close, with rich cheese flavor and that signature creamy bite.
📖 Recipe
Copycat Panera Broccoli Cheddar Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Copycat Panera Broccoli Cheddar Soup is creamy, cozy, and ultra comforting. Enjoy this homemade classic in a regular bowl or make it extra fun by serving it in a warm bread bowl!
Ingredients
- 2 Tbsp. olive oil or butter
- 1 cup matchstick carrots
- 1 small yellow onion, diced
- 3 cups broccoli (2 cups diced small, 1 cup in florets)
- 1 cup broccoli stems, diced small
- 1 tsp. kosher salt
- 1 ½ tsp. garlic, minced
- ¼ cup all purpose flour
- 3 cups chicken broth
- 2 cups half and half, warmed
- 1 Tbsp. dijon mustard
- 1 Tbsp. granulated sugar
- 1 tsp. hot sauce
- ¼ tsp. paprika
- ¼ tsp. turmeric
- 8 oz. sharp cheddar cheese, shredded
- 6 oz. Velveeta cheese, cubed
- 1 ½ Tbsp. cornstarch + 1 ½ Tbsp. water (optional)
Instructions
- Heat olive oil or butter in a large Dutch oven over medium-low heat.
- Add carrots, onions, broccoli, and stems. Sweat veggies for 12-14 minutes. Add salt halfway through.
- Stir in garlic until fragrant, then add flour and cook for 1 minute.
- Gradually whisk in chicken broth and half and half. Add mustard, sugar, hot sauce, paprika, and turmeric. Bring to a boil, then reduce to a simmer.
- Add shredded cheddar and Velveeta in small batches, stirring until melted and smooth.
- If needed, add cornstarch slurry and simmer to thicken. Adjust seasonings as desired.
- Serve hot, optionally in a bread bowl with extra cheese or pepper on top.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently to preserve the creamy texture.
Serving Suggestions
This copycat Panera Broccoli Cheddar Soup is perfect in a bread bowl, served with crusty bread, or paired with a simple side salad. It makes an easy lunch, a cozy dinner, or a comforting meal prep option.
Nutrition and Notes
Servings: 8
Calories per serving: 271
I have tested this recipe many times to get the flavor and texture just right. It is one of those soups that disappears quickly, with everyone going back for seconds.
Reader Reviews or Testimonials
"So creamy and comforting. My family said it tastes just like Panera."
"This was easy to make and perfect in a bread bowl."
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