The Real Copycat Panera Broccoli Cheddar Soup Recipe

Name: The Real Copycat Panera Broccoli Cheddar Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 1/4 cup butter; 1 small onion, finely chopped; 3 Tablespoons flour; 2 cups milk; 2 teaspoons dijon mustard; 1 1/2 cups cheddar cheese, plus more for topping (optional); 8 ounces processed cheddar cheese, such as Velveeta, cubed; 2 to 2 1/2 cups chicken stock; 1/2 cup heavy cream; 1 cup matchsticks carrots, roughly chopped; 3 cups chopped broccoli; 1 1/2 tablespoons kosher salt; 1/2 teaspoon white pepper; 2 teaspoons hot sauce; Crusty bread for serving (optional)

Cook Time: 25 minutes

Ingredients

1/4 cup butter
1 small onion, finely chopped
3 tablespoons flour
2 cups milk
2 teaspoons Dijon mustard
1 cups shredded Cheddar cheese, plus more for topping (Optional)
8 ounces processed Cheddar cheese (e.g., Velveeta), cubed
2 cups chicken stock
1/2 cup heavy cream
1 cup matchstick-cut carrots, roughly chopped
3 cups chopped broccoli
1 tablespoons kosher salt
1/2 teaspoon white pepper
2 teaspoons hot sauce
Crusty bread for serving (optional)

Directions

Melt the butter in a large saucepan over medium-high heat.
Add the chopped onion and cook, stirring often, until soft and translucent, about 5 minutes.
Stir in the flour and cook for 1 minute, stirring constantly.
Whisk in the milk and Dijon mustard, bringing the mixture to a boil while stirring occasionally.
Once it boils, reduce the heat to a simmer and cook for 6 to 8 minutes, or until the mixture thickens and becomes creamy.
Stir in the shredded Cheddar and cubed Velveeta cheese. Continue stirring until fully melted.
Pour in the chicken stock and heavy cream, then add the chopped carrots and broccoli. Cook for 10 to 15 minutes, or until the vegetables are tender, stirring occasionally.
Season with kosher salt, white pepper, and hot sauce. Let it cook for an additional 2 minutes.
Remove from heat and serve with crusty bread and a sprinkle of extra cheese on top, if desired.

Cooks Note

You can add an extra 1/2 cup of chicken stock if you prefer a thinner consistency.

Nutrition Facts (per serving)

Calories	374
Total Fat	27g (35% DV)
Saturated Fat	16g (82% DV)
Cholesterol	84mg (28% DV)
Sodium	1511mg (66% DV)
Total Carbohydrate	18g (7% DV)
Dietary Fiber	3g (10% DV)
Total Sugars	9g
Protein	16g (32% DV)
Vitamin C	40mg (44% DV)
Calcium	413mg (32% DV)
Iron	1mg (5% DV)
Potassium	518mg (11% DV)

The Story Behind Broccoli Cheddar Soup

Broccoli cheddar soup, as popularized by Panera Bread, has its roots in American comfort cuisine, where creamy vegetable soups became staples in home kitchens during the 20th century. The combination of tender broccoli and sharp cheddar cheese creates a hearty yet comforting dish that balances nutrition with indulgence. While it is difficult to pinpoint an exact inventor, this soup reflects a broader trend in mid-century America of enriching simple vegetable soups with cheese and cream, transforming them into luxurious, restaurant-quality offerings.

Regional Variations

While the classic version is most closely associated with American chain restaurants, regional variations exist. In the Midwest, extra sharp cheddar is often preferred to intensify flavor, while in the South, some recipes include smoked cheeses or a hint of cayenne for warmth. In coastal areas, recipes may incorporate seafood stock or crab meat, adding a local twist. Additionally, European adaptations sometimes use gruyere or emmental cheese instead of cheddar, giving a nuttier, more refined flavor profile.

Distinguishing Features

Broccoli cheddar soup stands apart from other cream-based soups due to its signature pairing of tender broccoli florets with a rich, smooth cheddar cheese base. Unlike standard vegetable soups, which rely primarily on broth, or creamy potato soups, which use starch as the thickening agent, this soups depth comes from the careful melting of cheese into a roux-thickened milk and cream mixture. The inclusion of processed cheese, such as Velveeta, alongside real cheddar, gives it a uniquely velvety texture that differentiates it from homemade cheddar soups or simpler broccoli soups.

Serving Occasions

Traditionally, broccoli cheddar soup is served as a starter or a light main course. In restaurants, it is commonly paired with crusty bread, sourdough bowls, or a side salad. It is a popular choice for lunch menus and casual dining, especially during colder months, due to its warmth and richness. At home, it is often prepared for family gatherings, cozy weeknight dinners, or as part of a soup-and-sandwich pairing, making it both versatile and comforting.

Interesting Facts

The soup became widely known through Panera Bread, where it is considered a signature dish and a customer favorite.
Many recipes mimic the chains version, often referred to as copycat recipes, highlighting its iconic flavor.
Despite its rich taste, broccoli cheddar soup can be made vegetarian by substituting chicken stock with vegetable stock without losing depth of flavor.
The combination of cheese and vegetables not only enhances flavor but also increases protein content, making it more substantial than a typical vegetable soup.
Some variations add spices such as paprika, mustard, or a hint of hot sauce to elevate the flavor without overwhelming the creamy base.

FAQ about The Real Copycat Panera Broccoli Cheddar Soup Recipe

Leftover broccoli cheddar soup should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 3 months. When reheating, you may need to add a little milk or cream to restore the creamy texture.

Yes, you can make the soup ahead of time. In fact, the flavors tend to meld together even better after sitting for a few hours or overnight. Just be sure to store it properly in the fridge and reheat gently to avoid separating the cream.

If you prefer not to use Velveeta, you can substitute with any smooth-melting cheese such as Gruyère, mozzarella, or a mild cheddar. Just keep in mind that the texture and flavor may differ slightly.

Yes, you can easily make this soup vegetarian by using vegetable stock instead of chicken stock. Additionally, you can opt for dairy-free cheeses and non-dairy cream to suit a vegan diet.

To add more spice to the soup, you can increase the amount of hot sauce or add red pepper flakes, cayenne pepper, or a pinch of ground chili powder to the soup.

Yes, you can use frozen broccoli in place of fresh. Just make sure to thaw and drain it before adding it to the soup to avoid excess water.

If you're looking to make the soup lighter, you can replace the heavy cream with half-and-half, milk, or even a non-dairy milk like almond milk. Keep in mind that the texture will be less rich.

If your soup is too thin, you can thicken it by making a slurry with a little bit of flour or cornstarch mixed with water. Stir it into the soup and cook until it reaches your desired thickness.

Yes, you can freeze this soup for up to 3 months. However, keep in mind that the texture may change slightly when reheating, as the cream may separate. To help prevent this, gently reheat the soup and stir in some extra cream or milk.

To reheat the soup without it separating, do so gently over low heat, stirring frequently. If the soup is too thick, add a little bit of milk or cream to restore the texture.

Comments

Dr Sarah

10/06/2025 01:52:54 PM

I have now made this 2 times….it is excellent and tastes just like the real thing. I did however use all half and half instead of milk AND heavy cream. Still the taste is amazing.

Janice Trapuzzano

02/06/2025 10:43:39 PM

First, it’s really good, BUT! You don’t need any salt at all, between the broth and the cheeses, there’s more than enough salt. Second, fresh broccoli and carrots make this very loose when they cook down, adjust flour accordingly —I made a slurry of broth and cornstarch to thicken it to desired texture. Didn’t use hot sauce, rather a little cayenne powder. Other than that, really good

Katio

11/02/2024 06:35:34 PM

This recipe was very good with some tweaks. I'm glad I read the reviews about the salt! I reduced the amount of Kosher Salt to 1/4 teaspoon and the salt could still be tasted. I wonder if there was a typo error in the original recipe above. I used prepackaged carrot matchsticks and also added some thinly sliced celery which enhanced the flavor even further. Used sour dough bread for dipping.

CrispSpud8501

10/03/2024 10:37:56 PM

Did you use kosher salt? If you use table or fine salt you need to cut it in half. This is a great recipe

Shenrikio

09/27/2024 11:39:44 PM

I don't know why people salt things so heavy. Would be a great recipe as I followed it to a t. WAY too much salt. Probably could use a teaspoon. Would give it 5 stars if the salt wasn't so out of control

Jean118

08/08/2025 11:30:41 PM

Thank you so much for posting this recipe! I made it with non-dairy Daiya Shedded Cheddar and two 4.7 oz Non-dairy Daiya cheese sauce pouches, in place of the regular shedded cheddar and Velveeta. It came out great! I left out the salt and added a little garlic powder. I’m allergic to casein in regular milk so I used A2 half-and-half in place of the milk and cream. I would definitely make this again! So delicious!

SM Javar

10/24/2024 05:47:14 AM

Very easy to make. I added the carrots as well. Everyone enjoyed it.

JollyCrab6814

04/13/2025 05:58:53 PM

I generally like cream soups; I find them to be "comfort food." I see many remarks that this one is too salty. The cheese has plenty of salt in it, so I don't see the need to add more. The other ingredient I won't use is hot sauce. Some soups cry for spicey ... this isn't one of them. Anything with a cream base doesn't need to be spicy (IMHO). A blend of flavors is what's called for. I would also suggest replacing the very bland Velveeta with a quality 'melty' cheese like gruyere.

Brenda Jackson

10/15/2024 02:52:02 AM

This blew everyone away ❤️

mobile54

09/29/2024 02:11:31 PM

I substituted Vegetable stock for my Vegetarian friends. Everyone thought it was a really good soup.

KindZest2403

10/07/2024 03:50:03 PM

Definitely didn't need as much salt as called for-- the cheeses add a lot! My whole family wants me to make it again and it hasn't been a week. Excellent recipe!

Ncage1974

09/23/2025 12:10:47 PM

I actually have never ate panera broccoli & cheese soup but my wife has. I can tell you this soup was very very rich. Way to rich IMO. WIfe has ate Panera before & she said Panera was not this rich. Will not make again.

TxCin2

09/22/2025 12:59:52 AM

This is far better than Panera Bread's soup. Better than Jason's Deli too. This is very rich and creamy. It's super cheesy and that's what hits first. That sharp cheddar flavor is great. That broccoli took a backset to that cheese. I used half an onion, frozen broccoli florets, and cut that salt down to about 3/4 tsp. total and used table salt instead of kosher. Do season to your tastes. I knew that the amount called for was too much for us, and cut back. Same as with the onion, use what feels right to you. I didn't use matchstick carrots instead I just julienned carrots and then chopped them up into a fine dice. This was an easy recipe and didn't take too long to put together once you get past the prep of chopping veggies and shredded cheese. I added a pinch of cayenne instead of hot pepper sauce. This is going into regular rotation. My husband had two bowls because it was that delicious.

Ann

08/15/2025 11:12:08 PM

This is delicious! Closest recipe I’ve tried that tastes as good ( better) than Panera Bread. My family loved it. I made extra in hopes of have leftovers for lunch. To my dismay it was all consumed in one meal. I’ve been making it about once a month since I found this recipe!

Linda Champlin Sharp

07/28/2025 05:54:26 PM

Too much salt

Larry D

07/25/2025 03:32:33 PM

Great recipe

Karen B

05/18/2025 05:42:41 PM

Fantastic & spot on!!! Another great recipe added to my recipe box

Joshua Thompson

04/09/2025 10:36:37 PM

Not gonna lie, I almost cried from how good this is.

Julie Jackson

04/06/2025 12:35:21 PM

My family keeps asking for it again.

chef dp

03/20/2025 11:35:44 PM

My wife and I thought it was great. I didn't have any heavy cream so I had to browse the web and I found so many suggestions ! It would have cut the time considerably but I jumped from one site to another . Finally decided on cream cheese with milk . Worked Great

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