Creamy Broccoli Cheddar Soup Recipe — Panera Copycat

Broccoli Cheddar Soup — an easy Panera copycat you can make at home in under an hour. Rich, creamy, and comforting, it’s perfect for chilly days or whenever you want a hearty bowl of soup.

Do your kids (or you) love Panera’s Broccoli Cheddar Soup? Mine do — it’s one of their favorites. This homemade copycat delivers the same creamy texture and bright broccoli flavor, plus carrots for sweetness. It’s quick enough for a weeknight dinner and stores well for lunches throughout the week.

We’re big Panera fans here, and this is one of several Panera-inspired recipes I make at home. While I like some of their other soups better, this broccoli cheddar is a family favorite and easy to recreate from scratch.

Is it identical to Panera’s version? Not exactly — I don’t have their proprietary recipe — but this comes very close in flavor and texture. I simplified a few ingredients while keeping the rich, velvety finish you expect.

Serve it in a bowl, a cup, or a homemade bread bowl. You can customize it by adding more vegetables like potatoes, cauliflower, bell peppers, celery, mushrooms, or corn. Stirring in rice, cooked chicken, ham, or bacon makes it heartier. Extra herbs or spices — nutmeg, garlic, or your favorite seasoning blend — can elevate the flavor.

When developing this version I reviewed the ingredient list Panera publishes and streamlined it for a home kitchen. Instead of separate milk and heavy cream, I use half & half. For the processed cheddar flavor and smooth melt, a Velveeta-style processed cheese works well.

(Full printable recipe card is at the bottom of this post.)

Broccoli Cheddar Soup Ingredients

• Unsalted butter
• Onion, minced
• Chicken broth (divided)
• Fresh broccoli, finely chopped
• Carrots, cut into short thin matchsticks
• Salt
• Black pepper
• Half & half
• Velveeta (or similar processed cheese), cubed
• Dijon mustard
• Hot sauce (dash)
• Cornstarch (for thickening)

Feel free to increase the vegetables or substitute your favorites. You can double the broccoli and carrots for a veggie-forward soup or add cooked proteins for extra substance.

How to Make Broccoli Cheddar Soup

1. Melt butter in a large pot over medium-high heat.
2. Add the minced onion and cook 3–5 minutes, stirring occasionally, until translucent and soft.
3. Add 1 3/4 cups chicken broth (reserve 1/4 cup), broccoli, carrots, salt, and pepper. Bring to a boil, then reduce heat and simmer 10–15 minutes, until the vegetables are tender.
4. Stir in the half & half and bring back to a simmer. Add the cubed Velveeta, stirring until the cheese melts and the mixture is smooth. Stir in the Dijon mustard and a dash of hot sauce.
5. In a small bowl, whisk the reserved 1/4 cup chicken broth with the cornstarch to make a slurry.
6. Slowly stir the cornstarch slurry into the soup, continue to stir, then bring to a boil until the soup thickens. Adjust thickness by adding more cornstarch mixture or a splash of broth or water as needed. Serve hot.

Serving Suggestions

• Serve hot in bowls for a cozy meal.
• For an impressive presentation, hollow out a bread boule to make a bread bowl. Smaller round rolls work for individual portions.
• Offer crackers, croutons, or warm bread or biscuits on the side to complement the creamy soup.

Quick Tips for Best Results

• Whisk the cornstarch slurry in slowly and bring the soup to a boil so the cornstarch fully activates and thickens the soup.
• If the soup is too thin, add more cornstarch mixed with liquid; if too thick, thin with broth, water, or a splash of beer for an adult twist.
• Cook the broccoli and carrots until tender before adding the dairy and cheese to ensure an even texture. Finely chopping the vegetables speeds cooking.
• Experiment with mix-ins: extra vegetables, cooked meats, or herbs and spices to suit your taste.

Broccoli Cheddar Soup FAQ

How should I store the soup?
Cool and refrigerate leftover soup in a covered container. It keeps for a few days.

Can I freeze the soup?
Because it contains dairy and processed cheese, the texture may change after freezing and thawing, so freezing is not recommended.

How long will the soup last?
Stored in the fridge, it should keep for several days.

Substitutions?
Use different vegetables or cheeses to vary the flavor, but note that melting behavior and texture may change with different cheeses.

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

Dietary variations?
Vegetarian: swap vegetable broth for chicken broth. Vegan: this recipe is difficult to convert because of the processed cheese; a full vegan remake would require dairy-free milk and a reliable melting vegan cheese. Low-carb: the recipe is relatively low in carbs; check specific ingredient brands for details. Gluten-free: ingredients here are generally gluten-free, but verify individual product labels.

Other Soup Recipes You May Enjoy

• Chicken Tortilla Soup — hearty and flavorful, freezes well.
• Cream of Brussels Sprout Soup — a unique, vegetable-forward option.
• Lemon Tomato Soup — bright and can be served hot or cold.
• Crab Soup — a simple, quick recipe with minimal ingredients.

I hope you enjoy this simple homemade Panera copycat Broccoli Cheddar Soup. Let me know what extra veggies or mix-ins you tried!

If you love soups, try slow-cooker favorites like French Onion Soup or a spicy sausage and corn soup next.