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.
- 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.
My husband didn’t care for this. Was too thick and gritty…may have had the heat on too high….either way too rich for my liking.
You can always add a little milk to make the soup less thick.
In the recipe, it calls for 1 pound of velveeta. But in the video, you used a larger size. How much do we use?
I used 1 pound, I held up the big box because I thought it would look nicer than holding up a chunk of Velveeta.
You use the 1 pound, I buy it in the 2 pound box. I think it saves you a few pennies. You can always wrap up the cheese and save the remaining amount for another time.
I’ve been searching for a good Broccoli Cheese soup for a while then Panera opened up close to us. Tried their soup and LOVED it but it’s quite pricey. I was so happy to get this recipe. I made it last night and it’s crazy good!!!! It’s very easy to make and is delicious. My hubby had 3 bowls and said he thought it was better than Panera.
Many thanks to Copykat for the recipe!! 🙂
Thanks Holly 😉 I am so glad you enjoyed the soup, and now you can save a little cash!
panera bread’s verson doest hae chunks of onions in it
Hi, I went on holiday to the USA, the soup was great. Just wondering, we don’t have velveete in our country (or any other American cheese, I am Dutch… there must be some right cheese for the soup here?)
I would use a cheese that has a cheddar flavor and melts very well. Cheddar doesn’t melt as well as “american” cheese.
So I just made this soup for the first time and it was AWESOME!!!! I have a gluten allergy so I am not able to eat Panera Soups anymore. I made it and substituted it with GF all purpose flour and it was soup just as I remembered it. I can’t wait to try some more soups just as I remember them. Thank you so much for putting this together.
I do believe that Panera’s broccoli cheese has gluten in it, but they do have a few gluten-free kinds available. My mom is a celiac and I know because of her that they have a gluten-free menu available. Check it out…
I made this last night. It was FANTASTIC!!!!!!
The first time when she says to put in cheese, don’t put in all the cheese! I was shocked when the next step was to add the cheddar. It’s still cooking now, and I hope it still turns out good!!
The first time when she says to put in cheese, don’t put in all the cheese! I was shocked when the next step was to add the cheddar. It’s still cooking now, and I hope it still turns out good!!
How much for one serving?
Made half the recipe just to see if I liked them. I didn’t like it …I LOVED IT! Simple recipe and quick.
Thanks for the recipe.
I am so glad you enjoyed the recipe. I am always very happy to hear a recipe turned out well for someone! I hope you try other recipes.
I am so glad to hear that this soup recipe turned out well for you. There is something about a delicious soup and how it makes you feel inside.
I buy this soup all the time to go by the pint, or whatever that size is. It is my all time favorite soup. I will try this recipie. Num
I buy this soup all the time to go by the pint, or whatever that size is. It is my all time favorite soup. I will try this recipie. Num
I buy this soup all the time to go by the pint, or whatever that size is. It is my all time favorite soup. I will try this recipie. Num
You may want to add some beef broth to it as well, thats how Panera makes theirs (with both chicken and beef).
thanks for the thumbs up, plan on makiing this tonight
So I can chicken and one can beef??
You could do it that way.
EXTRAORDINARY! The longer you simmer… the more velvety it becomes. AMAZING!
I am glad you enjoyed the soup!
Love, love your site. Keep it up.
has anyone made this recipe as of yet. I am dying to make it but would love to hear your opinions on taste.
Yes, and it is spot on. Great taste and texture.
Yes, and it is spot on. Great taste and texture.
Very good recipe! I don’t know what it tastes like at Panera’s but when I lived in Puerto Rico I had it all the time when I went to Chili’s. Well, here in the US Chili’s doesn’t serve them. I made it today and garnished with some chopped onions, tomatoes, cilantro and extra shredded sheddar. Yummy!
Very good recipe! I don’t know what it tastes like at Panera’s but when I lived in Puerto Rico I had it all the time when I went to Chili’s. Well, here in the US Chili’s doesn’t serve them. I made it today and garnished with some chopped onions, tomatoes, cilantro and extra shredded sheddar. Yummy!
I love a little fresh cilantro and just about anything!
Instead of onion, I’ve been using chopped leek and the flavor & aroma are a home run! Love your recipe…
I love this site! Thank you so much for all you do!
What type of onion?
I used yellow, I imagine a white onion would work well too.
panera bread’s ersion doesnt have chunks of onion