Growing up, Panera’s bread bowl filled with creamy broccoli cheddar soup was my ultimate comfort food. After countless attempts in my kitchen, I’ve finally recreated that same rich, cheesy goodness that made the original so memorable. This copycat recipe brings that cozy café experience to your home with restaurant-quality results ready in under 45 minutes.
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Table of Contents
Panera Bread Broccoli Cheddar Soup
The secret to Panera’s signature soup lies in the perfect roux foundation and the combination of two types of cheese. Velveeta provides that ultra-smooth, creamy texture while sharp cheddar delivers the bold flavor that makes this soup irresistible. The slow addition of half-and-half creates a velvety base that never curdles, and cooking vegetables until tender ensures restaurant-quality results every time.
Why You’ll Love This Recipe
- Ready in under 45 minutes
- Perfect comfort food
- Restaurant-quality results
- Great for meal prep
- Freezer-friendly
- Customizable thickness
Equipment Needed
- Large saucepan or Dutch oven
- Whisk
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Grater
- Wooden spoon
Ingredients and Their Roles
Base Foundation:
- Butter – Creates a rich base for the roux and adds silky mouthfeel to the finished soup
- All-purpose flour – Forms roux with butter to thicken soup properly and prevent separation
- White onion – Provides savory foundation and aromatic depth that enhances overall flavor
Creamy Components:
- Half-and-half – Creates luxuriously creamy base and adds richness without being too heavy
- Chicken broth – Adds depth of flavor and helps adjust thickness to perfect consistency
- Velveeta cheese – Ensures smooth melting and creates the signature creamy texture
- Sharp cheddar cheese – Brings bold cheese flavor and authentic Panera taste
Fresh Vegetables:
- Fresh or frozen broccoli florets – Delivers signature flavor and hearty texture (frozen is more convenient)
- Carrots – Provides subtle sweetness and a classic orange color that brightens the soup
- Salt – Enhances all flavors and balances the richness of dairy and cheese
- Black pepper – Adds gentle warmth and aromatic depth
How to Make Panera Broccoli Cheddar Soup
- Prepare vegetables by cutting onions and carrots into bite-sized pieces. If using fresh broccoli, cut it into uniform florets for even cooking.
- Create the roux base by melting butter in a large pot over medium-low heat. Stir in flour and diced onions, cooking for about one minute until fragrant and lightly golden.
- Build the creamy foundation by slowly adding half-and-half while whisking constantly to prevent lumps. Continue whisking until the mixture thickens and becomes smooth.
- Add primary ingredients by incorporating broccoli florets and Velveeta cheese, stirring gently until the cheese melts and combines with the base.
- Incorporate broth gradually by slowly adding chicken broth while stirring occasionally, maintaining medium-low heat until the soup reaches a consistent, creamy texture.
- Add remaining vegetables by stirring in bite-sized pieces of carrots and allowing the mixture to simmer for about 10 minutes until vegetables are tender.
- Finish with cheddar by stirring in sharp cheddar cheese and cooking for an additional 10 minutes on medium-low heat, stirring frequently to ensure smooth melting.
- Season and serve by adding salt and pepper to taste. Continue cooking until all the cheese is fully melted, the vegetables are tender, and the soup is blended into a smooth, creamy consistency.
Chef’s Notes
Temperature control is crucial for this Panera’s broccoli cheese soup recipe. Keep the heat at medium-low to prevent the cheese from becoming grainy or separating. Always add the cheese gradually and stir constantly for the smoothest results. Using a large pot ensures even heat distribution and prevents scorching. Cook the vegetables until tender but not mushy for the best texture.
Substitutions and Modifications for Panera’s Broccoli Cheese Soup Recipe
Make it Your Own
- Dairy Options: Heavy cream or whole milk for half-and-half
- Cheese Choices: American cheese for Velveeta
- Broth Alternatives: Vegetable broth for chicken
- Vegetable Add-ins: Cauliflower or potato
Dietary Modifications
- Vegetarian: Use vegetable broth
- Gluten-free: Use rice flour for roux
- Lower-fat: Use milk instead of half-and-half
What to Serve With Broccoli Cheese Soup
I love serving this soup style with popovers or fresh yeast rolls with butter. For a thick soup like this one, you can serve it in bread bowls, just like Panera does. You can buy bread bowls from some stores.
Make it Special
- Serve in homemade bread bowls
- Top with extra cheese
- Add croutons
- Garnish with fresh herbs
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 4 days. Soup will thicken when chilled, which is normal
- Reheating Method: Reheat gently over low heat, stirring frequently. Add a splash of milk or broth if needed to restore consistency
- Freezing: Can be frozen for up to 3 months, though texture may change slightly. Thaw completely before reheating
More Panera Bread Recipes
- Honey Walnut Cream Cheese
- Panera Baked Potato Soup
- Panera Bread Copycat Recipes
- Panera French Onion Soup
- Panera Macaroni and Cheese
- Panera Warm Grain Bowl
- Steak Panini
Popular Soup Recipes
- Celery Soup
- Cheddar Cheese Soup
- Senate Bean Soup
- She Crab Soup
- Southwest Chicken Soup
- Zuppa Toscana Soup
Check out my easy soup recipes and the best Panera Bread recipes here on CopyKat!
Panera Broccoli Cheddar Soup – Easy Copycat Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup chopped white onions
- 1 cup half-and-half
- 16 ounces chopped broccoli frozen
- 16 ounces American cheese Velveeta
- 29 ounces low-sodium chicken broth 2 cans
- 1 cup carrots Julianne cut, or shredded
- 8 ounces shredded cheddar cheese
- salt and pepper to taste
Instructions
- In a large saucepan, melt the butter. Stir in the flour and onions. Cook for about a minute,
- Slowly add the half-and-half, about 1/4 cup at a time, whisking until thickened and smooth.
- When all of the half-and-half is incorporated, add the broccoli and processed cheese.Â
- When the cheese is completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup is well mixed and has a consistent texture.
- Add the carrots and simmer for about 10 minutes.
- Stir in the cheddar cheese and cook for 10 minutes more.
- Season with salt and pepper to taste.
- Serve when all the cheese is fully melted and blended through.
Video
Notes
Pro Recipe Tips
- Cheese Selection: Use freshly grated cheese (pre-shredded has anti-caking agents)
- Roux Perfection: Cook flour and butter until light golden for best flavor
- Temperature Control: Add cheese off heat to prevent curdling
Nutrition
Common Questions & Troubleshooting
Q: Why is my soup grainy? A: Added cheese too quickly or at too high heat.
Q: Can I use frozen broccoli? A: Yes! No need to thaw first.
Q: How do I make it thicker? A: Cook longer or add more cheese.
Growing up, I looked forward to Burger Chef opening a store close to our house. haha Never have gone to Panera before but they just opened one in our town. Just love that kind of soup.
I have been making this recipe (exactly as it appears) for years. A few months ago I made it for my community’s food club. These are residents who have refined food palettes. It was a hit. Some were shocked Velvetta was an ingredient. In my opinion, Velvetta gives it a smooth, umami flavor.
If you’ve made this with Velveeta and didn’t like it, try American cheese. Velveeta IS NOT American cheese!
Thsnk you for stating that. Velveeta is one of the worse things on the planet to put in ones body. Cheese is dairy. Velveeta is found on grocery shelves. It -not in the dairy section. It is so fake & horrible to ones body. I wld never recommend using it. I need ppl to STOP referring to Velveeta as “cheese.”
Do you think that this recipe would turn out ok using vegetable broth instead of chicken broth?
Any changes you would make?
Thank you.
I think the flavor would change a bit, it would turn out, it may not be just the same though.
Absolutely the best I’ve ever tasted.
Never been to Panera Bread but we do love broccoli and cheese soup so I’d try this recipe. BUT the sodium content would probably put me in the hospital. >1,600 mg per serving? That’s more salt than I’m allowed in a whole day! If anyone has a way to pare that salt down to a reasonable amount please let me know.
There are two things you could do, use unsalted butter, and use homemade chicken stock. This would pare down the two of the three sodium offenders would be stripped from the recipe. If a low sodium American cheese is available, you could to swap that out as well. I hope this was helpful.
Have not made this recipe yet but sounds very good. One question – can you freeze this soup, thaw and reheat with success? Just the two of us so a lot of leftovers get frozen.
I think reheating works ok, the cheese breaks down a little, but it still tastes good.
So I’ve made this soup twice and I really don’t like it at all honestly to me it tastes nothing like Panera and to me is kinda gross…. I’m not posting to be a jerk, I’m posting because people are raving about this recipe and I don’t like it at all so I’m wondering why, what could I possibly be doing wrong??? I used velveta and for my shredded cheese I used medium.
I am sorry you found this recipe gross. Can you be more specific about what you didn’t like? Was it a texture thing? Was it too salty? This could help in diagnosing what didn’t work out for you.
Is there a version that can be made in the slow cooker?
I have not created one yet, I am cautious about this because I don’t want the broccoli to over cook.
You could put the broccoli in last for less time. So many things can be altered to work in a Crock Pot or an InstaPot. Happy Cooking Everyone!
Which directions are correct…the video or written? They are a bit different. Also, you add more butter in the video but don’t say how much. I’m confused!
Please follow the written directions.
This was my first time on your site. I made the soup tonight. It turned out better than I thought. It was very delicious to me. I’ll get my husbands opinion, also. I love broccoli and cheese soup and I had some at work this week. So it was still on my mind. I used regular chicken broth. Thank you.
Hi, I am hoping that you can tell me that this recipe would work using vegetable broth instead of the chicken broth? I am a vegetarian, but have found sometimes vegetable broth gives things a funny taste. Your thoughts would be appreciated. Thank you. Donna
I made this soup today and it was delicious. I did substitute one cup of cheese whiz for the processed cheese (it is what was available) but otherwise followed the recipe exactly. Thank you so much!
I hope you enjoyed it!
Do you thaw the frozen broccoli first?
I tried using frozen broccoli but when I opened the bag it was mostly chopped stalk and hardly no florets so I think next time I’ll try fresh broccoli…
OMG! This is so good! Thank you!!!!
I am glad you like the recipe!
First time on this site, first time making this soup. I made it to the T and it came out awesome! Will be on this site often for more things to try for sure!
I am glad you enjoyed the soup.
This soup is soooo good!!! LOVE IT ????