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Easy Panera Copycat Broccoli Cheddar Soup Recipe
Ben Carraoli

Easy Panera Copycat Broccoli Cheddar Soup Recipe

I finally tried making the Easy Panera Copycat Broccoli Cheddar Soup at home, and wow — it tasted just like my favorite bowl from Panera (if not better!). I was amazed at how simple the process was and how rich and creamy the soup turned out. From the first spoonful, I knew this recipe was a keeper.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter – gives a rich creamy base to build flavor.
  • 1 cup chopped onion – adds savory sweetness and depth.
  • 1 cup chopped carrots I use baby carrots – brings natural sweetness and color.
  • 4 cups chopped fresh broccoli – the star veggie for texture and nutrition.
  • 1 teaspoon salt – enhances all the flavors.
  • 1 teaspoon black pepper – adds a gentle spice and warmth.
  • 1/2 teaspoon paprika – a hint of warmth and color.
  • A few drops of hot pepper sauce like Tabasco – optional, but it wakes up the flavors.
  • 4 cups chicken or vegetable broth – keeps it savory and soup‑like.
  • 1 1/2 cups cream or half‑and‑half – makes the soup ultra‑creamy.
  • 1 teaspoon yellow mustard – brightens the flavor with a touch of tang.
  • 1/4 cup cornstarch mixed with 1/2 cup cold water or broth – thickens the soup without flour.
  • 2 cups sharp cheddar cheese freshly grated (about 8 oz) – fresh cheese melts smoother and tastes richer.

Method
 

  1. Start by washing and chopping the broccoli, carrots, and onions. Fresh vegetables give more vibrant flavor and texture than frozen, so I always reach for fresh broccoli and carrots first.
  2. Melt the butter in a large stockpot over medium heat, then add the onions, cooking until soft and fragrant. Add carrots and broccoli and season with salt, pepper, paprika, and a few drops of hot sauce to build layers of flavor.
  3. Pour in the broth and cream then whisk in the mustard until everything is smooth. Let the mixture come up to a gentle simmer so the veggies soften and the flavors meld together beautifully.
  4. Mix the cornstarch with cold water (or broth) to make a slurry, then stir it into the soup. This step is what gives the soup that perfectly creamy thickness without any graininess.
  5. Reduce the heat and add the freshly grated sharp cheddar. Stir until the cheese is just melted into the creamy base. Avoid boiling after adding the cheese to keep the texture smooth and luscious.
  6. Taste and adjust the seasoning with salt and pepper. Keep on low heat until ready to serve so the soup stays warm and delicious.

Notes

  • I always grate the cheddar fresh — it melts so much smoother than pre‑shredded cheese.
  • Don’t rush the simmering step; letting the vegetables soften really develops the flavor.
  • If you want a super smooth texture, I sometimes blend part of the soup with an immersion blender.
  • A tiny pinch of mustard or paprika goes a long way in mimicking Panera’s signature flavor.