I’m inviting you to cozy up with a steaming bowl of homemade Broccoli Cheddar Soup that mimics Panera’s velvety, cheesy classic. It’s rich, comforting, and full of flavor—perfect for chilly days when you crave something warm and nurturing.

Copycat Panera‑Style Broccoli Cheddar Soup

Why You’ll Love This Recipe

I love how this recipe marries creamy decadence and vibrant vegetables with depth of flavor. The sautéed aromatics create a savory base, while the combination of sharp cheddar and Velveeta ensures smooth, cheesy luxury. A light touch of seasoning brings warmth without overpowering the star ingredient—broccoli. In less than an hour, I’m serving up the kind of soup that feels like a hug in a bowl.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 tablespoons unsalted butter (or vegan butter)
1 medium onion, diced
2 cloves garlic, minced (or 1 teaspoon garlic powder)
2 cups fresh broccoli florets, chopped
1 cup carrots, diced (optional)
¼ cup all‑purpose flour (or cornstarch for gluten‑free)
4 cups vegetable stock
2 cups shredded sharp cheddar cheese
1 cup Velveeta cheese, cubed
Salt and black pepper, to taste
¼ teaspoon cayenne pepper (optional)

directions

I melt butter in a large pot over medium heat, then add the onion and sauté until translucent, about 5 minutes.
I stir in garlic and cook for another minute until fragrant.
I add broccoli (and carrots, if using), sautéing for about 5 minutes so they absorb flavor and soften slightly.
I sprinkle flour over the veggies, stirring constantly for about 2 minutes to cook out any raw flour taste.
I slowly pour in the vegetable stock, stirring to avoid lumps. I bring it to a simmer and let it cook for 10–15 minutes until the broccoli is tender.
I lower the heat and stir in cheddar and Velveeta until fully melted, creating that creamy texture.
I season with salt, pepper, and cayenne (if using), tasting and adjusting until the flavor feels balanced and comforting.
I ladle the soup into bowls—optionally topped with extra cheese—and serve hot, ideally with crusty bread for dipping.

Servings and timing

This recipe yields about 6 servings.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. If I freeze portions, they keep well for up to 3 months in freezer-safe containers or bags. To reheat, I gently warm the soup on the stovetop over low heat, adding a splash of stock or milk to revive creaminess and stir until smooth.

FAQs

1. Can I freeze this soup?

Yes—I let it cool completely, then freeze in airtight containers for up to 3 months. To reheat, I thaw it overnight in the fridge, then heat gently on the stove, stirring in a bit of stock or milk to restore texture.

2. What’s the best cheese to use for flavor and melt?

I recommend using sharp cheddar for bold flavor and Velveeta for its smooth melt. Together they give the soup richness and creamy consistency that really shine.

3. How can I make it gluten‑free?

I replace the flour with cornstarch or gluten‑free all‑purpose flour. If using cornstarch, I whisk it with a little cold water before adding to the pot to avoid lumps.

4. How can I make a vegan version?

I swap butter with plant-based butter or olive oil, use vegan cheese or nutritional yeast with cashew cream, and thicken with cornstarch. I also double-check that my vegetable stock is vegan-friendly.

5. Why did my cheese clump when I added it?

That usually means the heat was too high. I recommend removing the pot from the heat, stirring continuously until the cheeses melt. If needed, I might use an immersion blender to emulsify for a smoother finish.

6. My soup is too thick—what should I do?

I simply whisk in additional vegetable stock (or milk) bit by bit until it reaches my preferred consistency.

7. How can I deepen the flavor if it tastes a bit flat?

I sometimes add a splash of lemon juice for brightness or a bit more seasoning. A pinch of smoked paprika or extra garlic can also elevate the soup’s depth.

8. What if my broccoli isn’t tender enough after simmering?

I let it continue to simmer until fork-tender—usually a total of 10–15 minutes. If it’s still firm, a few extra minutes help it soften perfectly.

9. Can I prep this ahead of time?

Absolutely—I often chop the vegetables and measure ingredients ahead. I assemble the soup closer to serving for the freshest flavor and texture.

10. Can I customize with other flavors or toppings?

Yes—I’ll stir in some jalapeño for heat, lemon zest for brightness, or top with crispy bacon bits (for non-vegan versions). Fresh herbs like thyme or basil stirred in at the end also add a lovely aromatic lift.

Conclusion

I’m always amazed at how this homemade Broccoli Cheddar Soup brings warmth, goodness, and cheesiness in one bowl. It captures the comforting spirit of that beloved café classic, without the line—made from scratch, with flexibility for adaptations, and always satisfying. I hope you enjoy crafting this heartwarming soup as much as I enjoy sharing it. Happy cooking!