Panera-Style Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup — an easy Panera-style copycat you can make at home. Rich, creamy, and ready in under an hour, it’s perfect for cold days or any time you want comforting soup.

My kids practically live on Panera’s Broccoli Cheddar Soup, so I developed a straightforward, from-scratch version that’s quick to make and tastes delightfully familiar. This recipe combines tender broccoli and sweet carrots with a creamy cheese base for a bowl that’s both comforting and satisfying. It’s easy enough for a weeknight meal, can be reheated for lunches all week, and lends itself well to additions or swaps to suit your tastes.

To approximate the restaurant-style soup, I simplified their ingredient list: using half-and-half instead of separate milk and heavy cream, and choosing a processed melting cheese for smoothness. The result is a creamy, velvety soup that’s very close in flavor and texture.

This recipe is flexible. Serve it as-is, ladle it into bread bowls, or add extra vegetables or protein—potatoes, cauliflower, bell peppers, celery, mushrooms, corn, or chunks of cooked chicken, ham, or bacon all work well. A pinch of nutmeg, a clove of garlic, or your favorite seasoning blend can add a nice flavor boost.

Broccoli Cheddar Soup Ingredients

• 1 Tablespoon unsalted butter
• 1/2 cup onion, minced
• 2 cups chicken broth (divided)
• 1 1/2 cups fresh broccoli, finely chopped
• 1/2 cup carrots, cut into short thin matchsticks
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups half & half
• 16 ounces Velveeta (cheddar or original), cut into small cubes
• 1 teaspoon Dijon mustard
• Dash of hot sauce
• 2 Tablespoons cornstarch (or 3 Tablespoons for a thicker soup)

Feel free to increase the vegetables if you want more bulk and more fiber—doubling the broccoli and carrots is a simple way to make the soup heartier without changing the flavor too much.

How to Make Broccoli Cheddar Soup

1. Place the butter in a large pot over medium-high heat.
2. Add the minced onion and cook about 3–5 minutes, stirring occasionally, until translucent and softened.
3. Add 1 3/4 cups of the chicken broth (reserve 1/4 cup), the broccoli, carrots, salt, and pepper. Bring to a boil, then reduce heat and simmer 10–15 minutes, or until the vegetables are tender.
4. Stir in the half & half and bring the soup up to a gentle simmer. Add the cubed Velveeta a little at a time, stirring until fully melted and smooth. Stir in the Dijon mustard and a dash of hot sauce to brighten the flavor.
5. In a small bowl, whisk the reserved 1/4 cup chicken broth together with the cornstarch until smooth.
6. Slowly pour the cornstarch mixture into the simmering soup while stirring. Bring the soup to a boil to activate the cornstarch and thicken the soup. If you prefer a thicker soup, add an extra tablespoon of cornstarch mixed with a little water or broth; for a thinner soup, add more broth or water until you reach the desired consistency.
7. Adjust salt and pepper to taste and serve hot.

Serving Suggestions

• Serve hot in bowls or cups for a simple meal.
• Hollow out a bread boule to create a bread bowl for a classic presentation. Small round rolls also work for individual portions.
• Offer crackers, croutons, or buttered bread on the side. A sprinkle of extra shredded cheese or a few croutons adds nice texture.

Quick Tips for Best Results

• Whisk the cornstarch into the reserved liquid completely before adding to avoid lumps. Bring the soup to a boil to activate the thickening power of cornstarch.
• If the soup is too thin, add more cornstarch slurry a tablespoon at a time. If it’s too thick, thin with extra chicken broth, water, or milk.
• Cook the broccoli and carrots until soft so they blend well with the creamy base. If you prefer chunkier vegetables, shorten the cooking time slightly.
• Swap or add vegetables and proteins to customize the soup—potatoes, cauliflower, cooked chicken, or ham are all good options.

Broccoli Cheddar Soup FAQ

How should I store the soup?
Store leftovers in a covered container in the refrigerator for a few days.

Can I freeze the soup?
Freezing is not recommended because the dairy can separate and change texture when thawed.

How long will the soup last?
Refrigerated, it should keep for 3–4 days.

Substitutions?
Use your favorite vegetables in place of or in addition to broccoli and carrots. Different cheeses may change the flavor and melting behavior.

Can I use low-fat ingredients?
You can substitute low-fat milk and cheese, but the soup may be less creamy and slightly thinner.

Dietary modifications?
Vegetarian: use vegetable broth instead of chicken broth. Vegan: this recipe is difficult to convert because it relies on melting cheese; you could try plant-based milk and vegan cheese substitutes, but results will vary. Gluten-free: ingredients listed are naturally gluten-free, but always verify product labels if you need strict gluten-free assurance.

Recipe Summary

Broccoli Cheddar Soup (Panera Copycat)

Yield: 6 servings (about 6 cups — 1 cup per serving)

Prep Time: 20 minutes • Cook Time: 25 minutes • Total Time: 45 minutes

Calories (per serving): ~322 kcal

Ingredients (condensed)

• 1 Tbsp butter
• 1/2 cup minced onion
• 2 cups chicken broth, divided
• 1 1/2 cups finely chopped broccoli
• 1/2 cup carrots, matchstick cut
• 3/4 tsp salt, 1/4 tsp black pepper
• 2 cups half & half
• 16 oz Velveeta, cubed
• 1 tsp Dijon mustard, dash hot sauce
• 2 Tbsp cornstarch (or 3 Tbsp for thicker soup)

Instructions (condensed)

1. Melt butter in a large pot over medium-high heat. Sauté onion 3–5 minutes until soft.
2. Add 1 3/4 cups broth, broccoli, carrots, salt, and pepper. Bring to a boil, then simmer 10–15 minutes until tender.
3. Stir in half & half and simmer. Add Velveeta in batches, stirring until smooth. Mix in mustard and hot sauce.
4. Whisk reserved 1/4 cup broth with cornstarch; slowly add to soup while stirring. Bring to a boil to thicken. Adjust consistency and seasoning, then serve.

Notes

Cut the vegetables finely to speed cooking, or leave them larger if you prefer more texture. If you want a thicker soup, increase the cornstarch slightly. Velveeta melts smoothly and gives a familiar flavor; if you prefer, try shredded cheddar from a block, but expect some difference in texture and melt.

I hope you enjoy this simple homemade Panera-style Broccoli Cheddar Soup. If you try it, share what additions you made—extra vegetables, proteins, or spices—and how it turned out. Happy cooking!