Easy Panera Broccoli Cheese Soup Recipe (Copycat)

Panera broccoli cheese soup is a creamy, cheddar-forward soup built on a butter-and-flour base, broccoli, and shredded carrot. This version uses freshly shredded cheese and a low, gentle simmer, which fixes the grainy, broken texture that trips up most copycat recipes. It’s ready in about 50 minutes with ingredients you likely already have. Make it for a weeknight dinner, a bread-bowl lunch, or a make-ahead soup for the week.

Why You’ll Love This Broccoli Cheddar Soup

• Ready in 50 minutes, start to finish, with one pot and no special equipment.
• Uses 3 cups of freshly shredded sharp cheddar for a smooth, non-grainy melt.
• Includes a Velveeta swap for an extra-silky, kid-friendly version.
• Naturally gluten-free adaptable with one flour substitution.
• Freezes for up to 3 months when you follow the reheating notes below.
• Scales cleanly from 6 servings to a double batch for a crowd.

Nancy Wilson

Panera Broccoli Cheese Soup Recipe

Panera Broccoli Cheese Soup A smooth, cheddar-forward copycat of Panera’s broccoli cheddar soup, thickened with a butter-and-flour roux and finished with freshly shredded sharp cheddar.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 about 1.5 cups each

Course: Main Course, Soup

Cuisine: American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 4 tbsp 56 g unsalted butter
• 1 small yellow onion diced (about 1 cup / 110 g)
• 2 medium carrots shredded (about 1 cup / 110 g), Panera’s version uses shredded, not diced, carrot for color and a softer bite
• 3 cloves garlic minced
• 1/3 cup 40 g all-purpose flour, this is the roux that thickens the soup; swap in a 1:1 gluten-free flour blend or 3 tbsp cornstarch (mixed into cold broth first) for a gluten-free version
• 4 cups 960 ml low-sodium chicken broth, or vegetable broth for a vegetarian version
• 2 cups 480 ml half-and-half, whole milk makes a lighter, thinner soup; heavy cream makes it richer and more forgiving if you’re worried about breaking the sauce
• 4 cups about 360 g broccoli florets, chopped small (fresh or frozen and thawed)
• 3 cups about 340 g sharp cheddar, shredded from a block, pre-shredded bags are coated in starch to prevent clumping, and that same coating is what makes copycat versions turn grainy
• 1/2 tsp ground mustard powder
• 1/4 tsp ground nutmeg optional, but it’s the classic seasoning that rounds out a dairy-heavy sauce
• 1/4 tsp cayenne pepper optional, for background heat, not spice
• Salt and black pepper to taste

Velveeta swap: Replace 1 cup of the shredded cheddar with 4 oz (about 1 cup) cubed Velveeta. It melts without any risk of breaking and gives a smoother, milder result, closer to a drive-through version than a sharp, cheddar-forward one.

Equipment

• A 5–6 quart Dutch oven or heavy-bottomed pot, thin pots scorch the roux and cheese
• A box grater (or food processor with a grating disc) for the carrots and cheese
• A whisk, for the roux and for stirring in the broth without lumps
• An immersion blender (optional) for the partial-blend, Panera-style texture

Method

 

1. Soften the vegetables. Melt the butter in the pot over medium heat. Add the onion and carrot and cook, stirring occasionally, until the onion turns soft and translucent with lightly golden edges, about 5 minutes. Add the garlic and cook 30 seconds, just until fragrant.
2. Make the roux. Sprinkle the flour over the vegetables and whisk constantly for 60–90 seconds, until it turns a pale sandy color and smells nutty rather than raw. This step removes the raw-flour taste, don't skip it, even though it feels quick.
3. Add the broth. Pour in the broth in a slow stream while whisking, to keep the roux from clumping. Bring to a gentle simmer, small bubbles breaking the surface, not a rolling boil, and let it thicken slightly, about 3 minutes.
4. Add the dairy. Stir in the half-and-half. Bring the soup back to a bare simmer, not a boil. Boiling at this stage is the most common reason the sauce splits later.
5. Cook the broccoli. Add the broccoli, cover, and simmer gently for 10–12 minutes, until the florets are fork-tender but still bright green, not olive or gray.
6. Blend partway (optional). For Panera's characteristic texture, smooth with visible broccoli bits, use an immersion blender to pulse the soup 3–4 times, just enough to break down some of the broccoli without pureeing it completely. Skip this step for a chunkier, homestyle soup.
7. Melt in the cheese. Turn the heat down to low. Add the cheddar by the handful, stirring after each addition until fully melted before adding more. Keeping the heat low here is what keeps the sauce smooth, cheese added over high heat or all at once is the top cause of a grainy or broken soup.
8. Season and serve. Stir in the mustard powder, nutmeg, and cayenne if using. Taste, then add salt and pepper, sharp cheddar varies a lot in saltiness, so taste before you season heavily. Serve immediately.

Notes

This recipe contains dairy and gluten as written. It is not vegan. For dairy-free, see the Variations section below, expect a noticeably different texture, not a direct swap. For gluten-free, use the cornstarch method above; the soup will be slightly glossier but just as thick.

Pro Tips & Troubleshooting

• Soup turned grainy or the sauce looks broken: The cheese went in too hot or too fast, or it was pre-shredded cheese (the anti-caking starch resists melting smoothly). Pull the pot off the heat, let it cool for a minute, and stir in the remaining cheese in smaller batches off the burner.
• Soup is too thin: The roux either wasn’t cooked long enough or there wasn’t enough of it. Whisk 1 tbsp cornstarch into 2 tbsp cold water and stir it in, then simmer 2–3 minutes to thicken.
• Soup is too thick: Thin it with a splash of warm broth or milk, added a little at a time.
• Flavor is flat: This usually means it needs more salt, not more cheese. Sharp cheddar and the mustard powder do most of the flavor work — taste again after seasoning before adding extra dairy or cheese.
• Sauce curdled after the dairy went in: It boiled too hard. Once the half-and-half is in, keep the heat low enough that the surface just barely trembles.
• Doubling the batch changes the result: A bigger pot holds heat differently, and the roux-to-liquid ratio needs a slightly longer simmer to thicken the same way. Taste and adjust seasoning more than once, doubled batches often need more salt than a straight 2x math would suggest.
• Broccoli turned mushy or dull green: It simmered too hard or too long. Check for doneness starting at the 8-minute mark next time.
• Reheated soup looks separated: Dairy-based soups can break on a hard reheat. Reheat gently over low heat on the stovetop, stirring often, rather than on high in the microwave.
• Cheese won’t melt in smoothly: Cold cheese straight from the fridge melts unevenly. Let it sit at room temperature for 15 minutes before adding it, and always shred your own block.

Variations

• Slow cooker version: Cook the butter, onion, carrot, and garlic in a pan first (a slow cooker won’t brown them properly), then transfer to the slow cooker with the broth and broccoli. Cook on low for 4 hours, then stir in the half-and-half and cheese during the last 20 minutes so the dairy doesn’t overcook.
• Instant Pot / pressure cooker version: Sauté the butter, onion, carrot, and garlic using the sauté function, then pressure cook with the broth and broccoli for 3 minutes with a quick release. Stir in the dairy and cheese off the sauté function afterward.
• Velveeta version: Swap in 1 cup of cubed Velveeta as described in the Ingredients section for a smoother, milder soup that’s harder to break.
• Gluten-free version: Use a 1:1 gluten-free flour blend in place of the all-purpose flour, or skip the flour roux entirely and thicken with a cornstarch slurry after the broccoli is cooked.
• Lighter version: Use whole milk instead of half-and-half and cut the cheese to 2 cups. The soup will be noticeably thinner and less rich, so consider adding an extra tablespoon of flour to compensate.
• Loaded version: Stir in 1–2 cups of shredded rotisserie chicken or crumbled cooked bacon at the end for a heartier, main-dish soup.

Make-Ahead, Storage & Reheating

Make-ahead: The soup can be made up to 2 days ahead. The flavor actually improves slightly overnight as the cheese and broccoli settle into the base.

Storage: Cool the soup and refrigerate it within 2 hours of cooking, per USDA guidance. Store in an airtight container in the refrigerator for 3–4 days.

Reheating: Reheat gently on the stovetop over low heat, stirring frequently, until it reaches 165°F measured with a food thermometer, the USDA’s minimum safe reheating temperature for leftovers. Avoid a hard boil, which can cause the dairy to separate. If reheating in the microwave, use 50% power and stir every 30 seconds.

Freezing: Freeze in an airtight, freezer-safe container for up to 2–3 months. Cream-based soups can separate slightly after freezing, this is a texture change, not a safety issue. Thaw overnight in the refrigerator, then reheat slowly on the stovetop, whisking to bring it back together.

Source: USDA, “Leftovers and Food Safety

What to Serve With Broccoli Cheddar Soup

• Crusty sourdough bread or a bread bowl: for dipping, and the classic Panera pairing. 
• A simple green salad with vinaigrette: the acidity cuts through the richness of the soup. 
• Half a turkey or grilled cheese sandwich: turns the soup into a full, Panera-style combo meal.
• Roasted vegetables: a lighter side if the soup is the main event.
• Soft pretzels or pretzel rolls: for a change from bread.
• Sliced apples: the crunch and acidity contrast nicely with the creamy soup.
  

Frequently Asked Questions

Can I use frozen broccoli instead of fresh? Yes. Thaw it first and pat it dry, since frozen broccoli releases extra water that can thin the soup. Reduce the simmer time slightly since it’s already partly cooked.

Why did my broccoli cheddar soup turn out grainy? Grainy soup almost always comes from pre-shredded cheese or cheese added over heat that’s too high. Use freshly shredded block cheese and melt it in over low heat, a handful at a time.

Can I make this soup dairy-free? You can, but expect a different texture. Swap the half-and-half for full-fat coconut milk or a dairy-free creamer, and use a dairy-free cheddar shred formulated for melting, results vary by brand.

What’s the best cheese for broccoli cheddar soup? Sharp cheddar, shredded from a block, gives the strongest cheese flavor and the smoothest melt. Mild cheddar works too but tastes flatter.

Can I freeze broccoli cheddar soup? Yes, for up to 2–3 months in an airtight container. The texture may separate slightly after thawing — whisking it while reheating brings it back together.

How do I thicken the soup if it’s too thin? Whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water and stir it into the simmering soup, then cook 2–3 minutes until it thickens.

Can I make this in a slow cooker? Yes. Cook the aromatics on the stovetop first, then transfer everything but the dairy and cheese to the slow cooker for 4 hours on low, stirring in the dairy and cheese near the end.

Does Panera’s actual soup contain Velveeta? Panera’s recipe isn’t public, but many copycat versions use Velveeta or processed cheese for a smoother, harder-to-break sauce. This recipe uses sharp cheddar by default with a Velveeta swap noted above.

How long does this soup keep in the fridge? Three to four days in an airtight container, per USDA guidance for cooked leftovers.

Rate This Recipe

Made this? Leave a star rating and a comment below, it’s how this recipe gets found by other home cooks, and how I know what to test next.