Copycat Panera Broccoli Cheddar Soup

Creamy broccoli cheddar soup ladled from a white bowl, showing a thick, smooth texture with bite-size broccoli pieces and melted cheddar throughout.

Copycat Panera Broccoli Cheddar Soup

Creamy, cozy broccoli cheddar soup with rich cheese flavor and tender veggies, made on the stovetop with simple ingredients. Perfect for bread bowls, easy dinners, or chilly nights when comfort food hits the spot.

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Course: Main Dish

Cuisine: American

Keyword: cold weather recipes, cozy comfort food, creamy comfort foods, easy dinner ideas, easy one pot meals, family-friendly dinners, make-ahead meals, weeknight soup recipes

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 362kcal

Author: Jennifer Locklin

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Ingredients

¼ cup salted butter
½ medium onion chopped
2 cloves garlic minced
¼ cup all-purpose flour
2 cups half-and-half
2 cups chicken stock
½ pound broccoli florets about 3 cups, chopped into bite-size pieces
1 cup matchstick carrots
⅛ teaspoon nutmeg optional
16 ounces sharp cheddar cheese grated (about 4 cups)
16 ounces Velveeta Cheese cubed *
¼ teaspoon kosher salt to taste
¼ teaspoon black pepper to taste

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Instructions

Sauté Aromatics

Melt the butter in a Dutch oven over medium heat.
¼ cup salted butter
Add the chopped onion and cook until softened. Stir in minced garlic and sauté for 30 seconds.
½ medium onion

Build the Roux

Sprinkle the flour over the cooked onions.
¼ cup all-purpose flour
Cook and stir for 1 to 2 minutes to form a roux.

Add Liquids

Whisk in the half-and-half and chicken stock.
2 cups half-and-half, 2 cups chicken stock
Bring the mixture to a boil, then reduce heat to medium.

Add Vegetables

Add the broccoli and carrots.
½ pound broccoli florets, 1 cup matchstick carrots
Cook over medium-low heat for 20 to 25 minutes, or until the vegetables are tender.

Finish the Soup

Season salt, pepper, and nutmeg.
⅛ teaspoon nutmeg, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
For a smoother texture, lightly blend about 1 cup of the soup and stir it back in.
Return the pot to low heat and add the Velveeta cheese and grated cheddar. Stir until melted.
16 ounces sharp cheddar cheese
Add nutmeg, if using. Keep heat low to avoid graininess.

Serve

Ladle into bowls and serve warm.

Notes

Ingredient Substitutions

• Half-and-half: Use equal parts heavy cream and whole milk.

• Chicken stock: Substitute vegetable stock for a vegetarian version.

• Cheddar cheese: Mild cheddar or Colby-Jack may be used, though sharp cheddar provides the best flavor.

I prefer HEB’s Easy Melt over Velveeta. Through the years Velveeta has changed their recipe and I think it has a weird preservative taste. Easy Melt tastes like the old original Velveeta from the 80’s to me.

Serving Suggestions

• Pair with crusty bread, dinner rolls, or toasted baguette slices.

• Serve alongside a simple garden salad or turkey sandwiches.

Storage

• Refrigerate in an airtight container for up to 3 days.

• Reheat gently over low heat to prevent the cheese from separating.

Freezing

• Freeze without the cheese added for best texture; thaw, reheat, and stir in cheese before serving.

• If frozen fully prepared, expect a slightly grainier texture after reheating.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.