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 right to your home.
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Table of Contents
Panera Bread Broccoli Cheddar Soup
Panera’s Broccoli Cheddar soup is a favorite with many of us, and my recipe copycats this popular dish’s fresh ingredients and flavors. There are fresh carrots and onions in here, but for the broccoli, you can use fresh or frozen if you wish. Frozen is often more convenient because it’s already chopped up.
Whichever way you go, you’ll end up with a rich, creamy soup perfect for a hearty lunch and warming the soul. You are going to love this copycat Broccoli Cheese Soup recipe.
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 Ingredients
- Butter – Creates a rich base for the roux and adds a silky mouthfeel
- All-purpose flour – Forms roux with butter to thicken soup properly
- White onion – Provides savory foundation and aromatic depth
- Half-and-half – Creates creamy base and adds richness
- Broccoli – Delivers signature flavor and hearty texture
- Velveeta cheese – Ensures smooth melting and creamy consistency
- Chicken broth – Adds depth of flavor and adjusts thickness
- Carrots – Provides subtle sweetness and classic orange color
- Cheddar cheese – Brings sharp cheese flavor and authentic taste
- Salt – Enhances all flavors and balances soup
- Black pepper – Adds gentle warmth and depth
How to Make Panera Broccoli Cheddar Soup
- Melt butter in a large saucepan. Stir in flour and onions. Cook for about a minute.
- Slowly add half-and-half, whisking until thickened and smooth.
- Add broccoli and processed cheese.
- Slowly add chicken, stirring occasionally, until the soup has a consistent texture.
- Add the carrots and simmer for about 10 minutes.
- Stir in the cheddar cheese and cook for 10 more minutes.
- Season with salt and pepper to taste.
- Serve when all the cheese is fully melted and blended.
Substitutions and Modifications
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
How to Reheat Your Soup
If you have leftover soup and need to reheat it, add a little milk. It may have thickened in your refrigerator.
Storage and Reheating
Storage Instructions
- Refrigerate: Up to 4 days in airtight container
- Freeze: Up to 3 months
- Cool completely before storing
Reheating Methods
- Stir frequently while reheating
- Stovetop: Low heat, add splash of milk
- Microwave: 50% power in intervals
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 more of my easy soup recipes and the best Panera Bread recipes here on CopyKat!
Panera Broccoli Cheddar Soup
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.
- 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.
Barbara Miller
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.
Marlene
If you’ve made this with Velveeta and didn’t like it, try American cheese. Velveeta IS NOT American cheese!
Ani
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.”
Donna G.
Do you think that this recipe would turn out ok using vegetable broth instead of chicken broth?
Any changes you would make?
Thank you.
Stephanie
I think the flavor would change a bit, it would turn out, it may not be just the same though.
Adele B
Absolutely the best I’ve ever tasted.
Steve
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.
Stephanie
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.
Andrea
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.
Stephanie
I think reheating works ok, the cheese breaks down a little, but it still tastes good.
Tash
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.
Stephanie
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.
Penny
Is there a version that can be made in the slow cooker?
Stephanie
I have not created one yet, I am cautious about this because I don’t want the broccoli to over cook.
Patricia Moore
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!
Lori
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!
Stephanie
Please follow the written directions.
Pamela McClendon
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.
Donna
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
D. J. Moye
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!
Stephanie
I hope you enjoyed it!
Kate
Do you thaw the frozen broccoli first?
Jessica Dannaman
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…
Nancy
OMG! This is so good! Thank you!!!!
Stephanie
I am glad you like the recipe!
Theresa
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!
Stephanie
I am glad you enjoyed the soup.
Rae spohn
This soup is soooo good!!! LOVE IT ????