This broccoli cheddar soup tastes like Panera bread’s broccoli cheese soup! It’s rich, creamy and so flavorful! Even picky little eaters can come to love this soup!

broccoli-cheddar-soup

After going through the ingredient list of Panera’s Broccoli Cheddar Soup, I chose ingredients to relate as closely as possible to their version. Panera uses pasteurized cheese which not only makes it ridiculously delicious but gives it that seamless velvety smooth consistency! Even picky little eaters could come to love this soup! It’s incredibly delicious and tastes like the popular broccoli soup from Panera Bread!

Products used:

How To Make Broccoli Cheese Soup:

Broccoli Cheddar Soup (Panera Bread Copycat)

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
Author: Alyona's Cooking
This broccoli cheddar soup is Panera bread's copycat! It's rich, creamy and so flavorful! 

Ingredients

Broccoli Cheddar Soup:

  • 3 cups broccoli florets (1 large broccoli bunch)
  • 1 cup carrots (1 large, julienned)
  • 1/2 onion diced
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups chicken broth
  • 1 1/2 cups half and half
  • 8 oz Velveeta Cheese
  • 1 cup shredded cheddar cheese
  • 1/4 tsp ground mustard
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika

Instructions

How to make Broccoli Cheddar Soup:

  • Prepare ingredients. Dice, chop, and julienne vegetables.
  • In a large saucepan, sauté the onion in 3 tbsp of butter over medium heat until browned. Add the flour and stir until flour incorporates into the butter.
  • Add the broth and half and half, whisking until mixture thickens (about 8 min.) Then add the broccoli and carrots and continue to simmer over med-low heat until tender (10-15 minutes.)
  • Add in the cheeses, ground mustard, paprika, and salt and pepper to taste; whisk until smooth and bubbly over low heat (about 5-10minutes.)

Notes

Chicken Broth Substitute: Stir together 3 cups of water and 1 teaspoon of chicken bullion powder. 
Half and half Substitute: Can use an equal amount of milk and heavy cream. 

Nutrition per serving

Serving: 1servingCalories: 337kcalCarbohydrates: 17gProtein: 16gFat: 23gSaturated Fat: 15gCholesterol: 73mgSodium: 1445mgPotassium: 547mgFiber: 2gSugar: 6gVitamin A: 4837IUVitamin C: 51mgCalcium: 456mgIron: 1mg

Q&A

How to thicken broccoli cheddar soup without flour:

This soup can be gluten-free! Use cornstarch in place of flour. Cheese also works as a great thickener just omit the flour or cornstarch and increase the cheeses by half.

How to prevent grainy soup:

Grainy soup could be a result of adding too much grated cheese and adding it too early into the soup! Save the cheeses for last. It’s best to melt cheese towards the end.

Can I substitute yellow mustard for ground mustard?

Yes! Yellow mustard could be used in place of mustard powder. In fact, yellow mustard is made from mustard powder with a few additives so either one will work plus the recipe only calls for a small amount so you won’t be comprising taste!

Can I freeze broccoli cheddar soup?

Since broccoli can be a mushy vegetable after freezer life, it’s best not to freeze it unless you leave it out and add it during the re-heating time.

How long can this keep?

Broccoli cheddar soup is at it’s peak of freshness up-to 4 days.

Can I make this without Velveeta cheese?

It’s possible, however using all grated cheddar cheese can be gritty to eat if too much is used. Try subbing cream cheese if necessary.

Tips

  1. Use pre-shredded carrots.
  2. Buy a bag of broccoli florets instead of chopping the broccoli from the stems.
  3. Use a food processor to chop all your veggies.
  4. Have all your ingredients ready for a smoother cooking session.

Other broccoli recipes to try:

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Recipe Rating




30 comments

    • Kaylah

    This is the only recipe I use for this soup! Broccoli and cheddar is my grams favorite and I’m making some now to bring over to her! Great recipe!!!

      • Alyona’s Cooking

      I’m so happy to hear, Kaylah!

    • Mary Jean Fair

    Made this soup two days ago. Loved it !
    I ate every bit.

      • Alyona’s Cooking

      Oh wonderful, Mary!

    • Joan

    This soup was so delicious & enjoyed by all of us!

      • Alyona’s Cooking

      I’m so happy to hear that, Joan!

    • stephanie

    This soup is delicious and easy to make !! My family loves it ! Thank you for sharing your recipe.

      • Alyona’s Cooking

      You are very welcome, Stephanie!

    • Débora Picarte

    This recipe is awesome!! So easy and it taste just like our favorite from Panera!!! Love it!! Thank you for sharing it!!!

      • Alyona’s Cooking

      What a compliment, Debora! Thank you!

    • Debbie

    Soup was really good, I made just like instructions except omitted the salt and glad I did, it was salty enough without adding any.

      • Alyona’s Cooking

      Hi Debbie, I like to make my own chicken stock by mixing bullion powder and water. If you use prepared stock I can see how the saltiness can be way more, so definitely go with your instinct as to how much salt tastes right!

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