If there’s one soup that has a fan club, it’s Panera’s Broccoli Cheddar. That rich, creamy soup, packed with tender broccoli, sweet carrots, and loads of melty cheddar, feels like a warm hug on a chilly day. And the best part? You don’t need to stand in line at Panera to enjoy it—you can make your own Panera Broccoli Cheddar Soup Copycat right in your kitchen.
I’ll be honest, the first time I tried this soup at Panera, I was hooked. It’s the definition of comfort food—cheesy, hearty, and perfect for dunking crusty bread. But once I realized how simple it is to recreate at home, I never looked back. This recipe comes together in about 40 minutes, making it totally doable for a weeknight dinner or a cozy weekend lunch.
The secret? A buttery roux that thickens the soup to just the right consistency, plus a double hit of sharp cheddar and creamy Velveeta. Add tender broccoli and carrots, and you’ve got a pot of happiness ready to go.
Why You’ll Love This Panera Recipe
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Quick and easy. From stovetop to table in about 40 minutes.
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Budget-friendly. No need to spend $10 on a bread bowl when you can make six servings at home.
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Cheesy and satisfying. A mix of sharp cheddar and Velveeta gives you the ultimate cheesy soup.
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Crowd-pleasing. Even picky eaters find comfort in broccoli cheddar.
Ingredients You’ll Need
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4 tbsp unsalted butter
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1 small yellow onion, finely diced
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2 garlic cloves, minced
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¼ cup all-purpose flour
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2 cups vegetable stock
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2 cups half-and-half or whole milk
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3 cups fresh broccoli florets, chopped small
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1 cup carrots, shredded or julienned
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1 tsp garlic powder
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½ tsp cayenne pepper (optional)
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1 tsp salt (or to taste)
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½ tsp ground black pepper
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1 ½ cups sharp cheddar cheese, shredded
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1 cup Velveeta cheese, cubed
Step-by-Step: Panera Broccoli Cheddar Soup Copycat
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Start with the base. In a large pot, melt butter over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic for another minute.
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Make the roux. Sprinkle in flour, whisking for about 2 minutes until golden. This is the magic thickener.
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Add liquids. Slowly whisk in vegetable stock, then half-and-half, keeping the mixture smooth. Simmer gently for 5 minutes.
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Cook the veggies. Stir in broccoli and carrots. Cover and simmer 15–20 minutes until tender.
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Season. Add garlic powder, salt, pepper, and cayenne (if you like a little kick).
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Get cheesy. Reduce heat to low, then add cheddar and Velveeta. Stir until melted into a luscious, creamy soup.
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Taste and serve. Adjust seasoning as needed. Ladle into bowls—or hollowed bread bowls—for the full Panera experience.
Tips for the Best Broccoli Cheddar Soup
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Chop broccoli small. Smaller florets cook faster and blend better into the soup.
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Shred your own cheese. Pre-shredded cheese has anti-caking agents that can affect melting. Freshly grated cheddar is smoother.
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Don’t boil after adding cheese. High heat can make the soup grainy. Keep it gentle.
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Want it thicker? Let the soup simmer uncovered for a few minutes longer to reduce.
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Make it your own. Add a pinch of nutmeg for warmth, or swap half the cheddar for Gruyère for a gourmet twist.
What to Serve with Panera Broccoli Cheddar Soup Copycat
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Bread bowls. If you want the full Panera vibe, hollow out round sourdough loaves.
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Crusty baguette or dinner rolls. Perfect for dunking.
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Simple side salad. Something crisp with a vinaigrette balances the richness.
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Roasted potatoes. For an even heartier meal.
This soup shines on its own, but pairing it with bread or a salad makes it feel like a complete café-style meal.
How to Store Leftovers
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Fridge: Store in an airtight container up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if it’s too thick.
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Freezer: Not ideal. The dairy can separate when thawed, making it grainy. If you must freeze, do so before adding the cheese, then reheat and stir in cheese fresh.
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Lunchbox tip: Pack in a thermos for a cozy work or school lunch—it stays warm for hours.
FAQs About Panera Broccoli Cheddar Soup Copycat
Can I make this soup vegetarian?
Yes—just use vegetable stock and skip the Velveeta if you want a fully veggie-friendly version.
What if I don’t like Velveeta?
Stick with sharp cheddar, or sub in Colby Jack or Monterey Jack for extra creaminess.
Can I use frozen broccoli?
Absolutely. Just thaw first and chop smaller for quicker cooking.
Is this soup gluten-free?
Not as written, since it uses flour. Swap in cornstarch or a gluten-free flour blend for a GF-friendly version.
Can I double this recipe?
Yes! It scales beautifully—just grab a bigger pot.
Wrapping Up with a Warm Bowl
This Panera Broccoli Cheddar Soup Copycat proves that comfort doesn’t have to come from takeout. With its silky texture, cheesy flavor, and hearty veggies, it’s everything you love about the café classic—without leaving home. Whether you’re serving it in a bread bowl for fun or ladling it into mugs for a cozy movie night, it’s the kind of meal that wraps you in warmth from the inside out.
So grab your pot, shred that cheddar, and whip up a bowl (or two). Your taste buds—and maybe your whole family—will thank you.
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Panera Broccoli Cheddar Soup Copycat
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Panera Broccoli Cheddar Soup Copycat is creamy, cheesy comfort food you can make at home in just 40 minutes. Packed with tender broccoli, sweet carrots, and a buttery cheddar-Velveeta blend, this rich soup delivers restaurant-style flavor without leaving your kitchen. Perfect for cozy nights, rainy-day lunches, or serving in bread bowls for a true café experience.
Ingredients
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4 tbsp unsalted butter
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1 small yellow onion, finely diced
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2 garlic cloves, minced
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¼ cup all-purpose flour
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2 cups vegetable stock
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2 cups half-and-half or whole milk
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3 cups fresh broccoli florets, chopped small
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1 cup carrots, shredded or julienned
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1 tsp garlic powder
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½ tsp cayenne pepper (optional)
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1 tsp salt (or to taste)
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½ tsp ground black pepper
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1 ½ cups sharp cheddar cheese, shredded
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1 cup Velveeta cheese, cubed
Instructions
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Melt butter in a large pot over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook 1 minute.
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Sprinkle in flour and whisk for 2 minutes to create a golden roux.
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Slowly whisk in vegetable stock, then half-and-half, ensuring a smooth mixture. Simmer gently for 5 minutes.
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Stir in broccoli and carrots. Cover and simmer for 15–20 minutes until tender.
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Season with garlic powder, salt, pepper, and cayenne (if using).
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Reduce heat to low and add cheddar and Velveeta. Stir until melted and creamy.
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Taste and adjust seasoning as needed. Serve hot in bowls or bread bowls.
Notes
Chop broccoli small for even cooking and better texture.
Shred cheddar yourself for smoother melting—pre-shredded cheese contains anti-caking agents.
Avoid boiling after adding cheese to prevent graininess.
For a thicker soup, simmer uncovered a bit longer to reduce.
To make vegetarian, use vegetable stock and omit Velveeta or swap for more cheddar.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: American