There’s something magical about a steaming bowl of Panera-Style Broccoli Cheddar Soup on a chilly evening – it’s our family’s go-to comfort food when we need warmth and coziness. I’ll never forget the first time I recreated that rich, velvety texture at home. The kids went wild for it, and now it’s our weekly tradition (with extra cheese, of course!).
What makes this version special? It’s that perfect balance of sharp cheddar’s tang and Velveeta’s melt-in-your-mouth creaminess, all wrapped around fresh broccoli florets. The first spoonful takes me right back to those Panera dates with my mom – but honestly? I think our homemade version might just be better. Don’t tell her I said that!
Table of Contents
Table of Contents
Why You’ll Love This Panera-Style Broccoli Cheddar Soup
This soup isn’t just good—it’s “lick the bowl clean” good! Here’s why it’s become my family’s obsession:
- Creamy dreaminess: That velvety texture (thanks to my genius Velveeta trick!) makes every spoonful feel like a hug
- Weeknight superhero: Ready in 35 minutes flat – faster than driving to Panera!
- Kid-approved: My picky eaters actually beg for seconds (I hide extra carrots in there – shhh!)
- Spice it your way: A pinch of cayenne gives it kick, or leave it out for gentle flavor
- Leftover magic: Tastes even better next day – if it lasts that long!
Trust me, once you try this Panera-Style Broccoli Cheddar Soup, you’ll never go back to the café version.
Ingredients for Panera-Style Broccoli Cheddar Soup
Here’s everything you’ll need to make this creamy dream come true – I’ve learned the hard way that quality ingredients make all the difference! Gather these goodies:
- The veggie team: 2 cups fresh broccoli florets (chopped small – about 1 medium crown), 1 cup diced carrots (that’s 2 medium carrots, peeled and cubed)
- The flavor starters: 4 tablespoons unsalted butter (or vegan butter if you’re feeling fancy), 1 medium onion (diced – about 1 cup), 2 cloves garlic (minced – or 1 teaspoon garlic powder in a pinch)
- The thickening magic: 1/4 cup all-purpose flour (cornstarch works great for gluten-free!)
- The liquid gold: 4 cups vegetable stock (homemade or store-bought – just make sure it’s tasty!)
- The cheese superstars: 2 cups shredded sharp cheddar (please shred it yourself – pre-shredded won’t melt as creamy!), 1 cup cubed Velveeta (don’t skip this – it’s the secret to that silky texture!)
- The flavor finishers: Salt and black pepper to taste, 1/4 teaspoon cayenne pepper (optional but oh-so-good)
See? Nothing too fancy – just real ingredients that work together like best friends at a sleepover!
How to Make Panera-Style Broccoli Cheddar Soup
Okay, let’s get cooking! I promise this Panera-Style Broccoli Cheddar Soup comes together faster than you can say “extra bread bowl.” Just follow these simple steps – I’ve included all my little tricks to make sure it turns out perfect every time.
Sautéing the Vegetables
First, melt your butter in a large pot over medium heat. When it starts bubbling, toss in those diced onions. Now here’s my secret – stir them every minute or so for about 5 minutes until they turn translucent but not brown. That sweet onion flavor is the base of our soup! Add the garlic (stand back – it’ll sizzle!) and stir for just 30 seconds until fragrant. Then comes the broccoli and carrots – sauté them for about 5 minutes until they just start to soften but still have some crunch. You’ll know they’re ready when the broccoli turns bright green!
Creating the Roux
Time for the magic! Sprinkle the flour over your veggies and immediately start stirring. Keep stirring constantly for about 2 minutes – this cooks out the raw flour taste. The mixture will look dry at first, but don’t panic! You’re creating that perfect base for our creamy soup. Watch for the flour turning slightly golden and smelling nutty – that’s when you know it’s ready for the next step.
Simmering and Adding Cheese
Now slowly pour in your vegetable stock while stirring like crazy – this prevents lumps from forming. Bring everything to a gentle simmer (not a boil!) and let it cook for 10-15 minutes until the broccoli is tender. Here comes the best part – reduce the heat to low before adding your cheeses. Add the shredded cheddar first, a handful at a time, stirring until fully melted. Then add those Velveeta cubes and stir gently until everything becomes velvety smooth. Pro tip: If your soup seems too thick, just stir in a splash of warm milk until it’s just right!
And that’s it – you’ve just made Panera-Style Broccoli Cheddar Soup that’ll have your family begging for seconds! Ladle it into bowls while it’s piping hot and watch those happy faces light up.
Tips for the Best Panera-Style Broccoli Cheddar Soup
After making this soup more times than I can count (my kids are obsessed!), I’ve picked up some foolproof tricks:
- Fresh is best: That bag of frozen broccoli won’t give you the same bright flavor and perfect texture – trust me, I’ve tried!
- Shred your own cheese: Pre-shredded bags have anti-caking agents that make your soup grainy. Five minutes with a box grater makes all the difference.
- Spice control: Start with just a pinch of cayenne – you can always add more, but you can’t take it out!
- Low and slow: When adding cheese, keep that heat low to prevent curdling. If it starts looking stringy, take the pot off the burner for a minute.
These little touches turn good soup into “Panera who?” amazing soup!
Ingredient Substitutions & Variations
Listen, I know we don’t always have exactly what a recipe calls for – here’s how to make this Panera-Style Broccoli Cheddar Soup work with what’s in your fridge:
- Gluten-free? Swap the flour for cornstarch (use half as much) or your favorite GF flour blend
- Out of broccoli? Cauliflower works surprisingly well – just chop it small
- Cheese choices: No Velveeta? Try cream cheese for creaminess. Swap cheddar for Gruyère if you’re feeling fancy
- Vegetable broth too bland? Chicken broth adds deeper flavor (not vegetarian, but delicious!)
The beauty of this soup? It’s forgiving – make it yours!
Print
35-Minute Panera-Style Broccoli Cheddar Soup
A creamy and comforting Panera-Style Broccoli Cheddar Soup that’s perfect for a cozy meal. This recipe combines fresh broccoli, sharp cheddar, and Velveeta for a rich and velvety texture.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 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)
- 1/4 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
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and sauté for an additional minute.
- Add broccoli and carrots (if using) and sauté for 5 minutes until slightly softened.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux.
- Slowly pour in vegetable stock, stirring continuously. Bring to a simmer and cook for 10–15 minutes until broccoli is tender.
- Reduce heat to low and add shredded cheddar and Velveeta. Stir until melted and creamy.
- Season with salt, pepper, and cayenne to taste.
- Serve hot, garnished with extra cheese if desired.
Notes
- For a gluten-free version, use cornstarch instead of flour.
- Adjust cayenne pepper to control spiciness.
- Serve with fresh bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
Serving Suggestions for Panera-Style Broccoli Cheddar Soup
Oh, the fun part – dressing up this gorgeous soup! My family goes wild when I serve it with warm, crusty bread for dipping (those bread bowls from the bakery? Total game changer). For weeknights, I’ll throw together a simple side salad – the crisp greens balance out the richness perfectly. If you’re looking for other comforting soup ideas, check out my recipe for Chicken Gnocchi Soup.
Want to make it extra special? Top each bowl with a sprinkle of shredded cheddar, crunchy homemade croutons, or even a drizzle of hot sauce for grown-ups. Sometimes I’ll add a dollop of sour cream too – because why not? This Panera-Style Broccoli Cheddar Soup deserves all the love!
Storing and Reheating Panera-Style Broccoli Cheddar Soup
Here’s the good news – this Panera-Style Broccoli Cheddar Soup tastes even better the next day! Just pop any leftovers in an airtight container (I love my glass ones for this) and they’ll keep happily in the fridge for 3-4 days. When reheating, go low and slow – microwave at 50% power or warm gently on the stove with a splash of milk to bring back that creamy magic. Whatever you do, don’t let it boil or the cheese might get fussy and separate on you!
Nutritional Information for Panera-Style Broccoli Cheddar Soup
Here’s what you’re getting in every comforting bowl (but remember – these are estimates and may change based on your exact ingredients): About 450 calories, 20g protein, and that glorious 30g of creaminess from all that cheese! The broccoli sneaks in 4g of fiber too – see? It’s practically health food!
Frequently Asked Questions
I get asked about this Panera-Style Broccoli Cheddar Soup all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):
Can I freeze this soup?
Oh honey, I wish! But dairy-based soups like this tend to separate when frozen and thawed. The texture turns grainy – not the creamy dream we’re after. If you must, freeze just the veggie-broth base and add fresh cheese when reheating.
Can I use frozen broccoli?
Absolutely! Just thaw and drain it really well first – that excess water will thin out your soup. I pat mine dry with paper towels before adding. The color won’t be quite as vibrant, but the flavor still works!
Why Velveeta?
I know, I know – but trust me, it’s the secret to that signature Panera-style creaminess! The processed cheese helps prevent graininess and gives that perfect velvety texture regular cheddar can’t achieve alone.
Can I make it gluten-free?
You bet! Just swap the flour for cornstarch (use half as much) or your favorite GF flour blend. The soup thickens beautifully either way.
How do I fix grainy cheese soup?
Don’t panic! Remove from heat and whisk in a tablespoon of lemon juice or white wine. If that fails, blend it smooth with an immersion blender – my little kitchen magic trick! For more tips and community discussion, follow us on Facebook.
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Did this Panera-Style Broccoli Cheddar Soup become a new family favorite? I’d love to hear how it turned out for you – leave a star rating and tell me all about your cheesy adventures in the comments!
