Broccoli Cheddar Soup (Better Than Panera)
If you love Panera’s broccoli cheddar soup, this homemade version is even creamier, cheesier, and packed with broccoli and carrots. And the secret to getting that unmistakably smooth, velvety texture is one ingredient most copycat recipes leave out: American cheese.
The Secret to Creamy Broccoli Cheddar Soup
Here’s where I think most copycat Panera broccoli cheddar soup recipes go wrong: they rely entirely on cheddar cheese.
Extra-sharp cheddar gives you that bold cheddar flavor, but American cheese is what creates that incredibly smooth, creamy consistency. My recipe actually uses twice as much American cheese as extra-sharp cheddar—16 ounces of Velveeta to 8 ounces of freshly grated extra-sharp cheddar.
That combination gives you the best of both worlds: the distinctive flavor of sharp cheddar with the ultra-creamy, velvety texture you expect from a really good broccoli cheddar soup.
Ingredients
- 1½ tablespoons olive oil
- 1 medium yellow onion, diced
- 4 tablespoons salted butter
- ⅓ cup all-purpose flour
- 1 teaspoon garlic powder
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon red pepper flakes
- 7 cups chicken stock (I prefer Kitchen Basics)
- 1½ cups half-and-half
- 7 cups broccoli, finely chopped
- 2 cups matchstick carrots
- ¼ cup sour cream
- 16 ounces Velveeta, cubed
- 8 ounces extra-sharp cheddar cheese, freshly grated
Why This Broccoli Cheddar Soup Is So Creamy
The combination of Velveeta, freshly grated extra-sharp cheddar, half-and-half, and sour cream is what sets this recipe apart.
The Velveeta gives the soup that silky-smooth texture, while the extra-sharp cheddar brings the stronger cheddar flavor. The sour cream adds just enough richness and a slight tang to balance everything out.
The soup is also loaded with vegetables. Finely chopping the broccoli means you get broccoli in just about every spoonful, while the matchstick carrots add a little sweetness and that classic broccoli cheddar soup flavor and appearance.
A Few Tips Before You Start
For the smoothest soup, grate the extra-sharp cheddar yourself rather than using pre-shredded cheese. Bagged shredded cheese usually contains anti-caking ingredients that can keep it from melting as smoothly. The best tool for this job is the rotary cheese grater. It’s a legendary kitchen tool!
Keep your broccoli pieces very small for that classic creamy broccoli cheddar soup texture. I almost mince mine! And most importantly, turn off the heat before adding the cheese. This helps the cheese melt smoothly without separating or becoming grainy.
Finally, don’t skip the resting time. Letting the finished soup sit for about 15 minutes allows it to thicken into that rich, creamy consistency you want.
Serve it with crusty bread, in a bread bowl, or simply grab a spoon and dig in. If you’re looking for a homemade broccoli cheddar soup that tastes like Panera—but even better—this is the one.
Broccoli Cheddar Soup (Better than Panera)!
Ingredients
- 1 1/2 tbsp olive oil
- 1 yellow onion diced
- 4 tbsp salted butter
- 1/3 c flour
- 5 1/2 c chicken stock Kitchen Basics
- 1 1/2 c half & half
- 16 oz American cheese Velveeta, diced
- 8 oz extra sharp cheddar cheese freshly grated
- 1/4 c sour cream heaping
- 7 c broccoli finely chopped
- 2 c matchstick carrots
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
Instructions
- Add oil to a pot over medium heat and add the diced onion. Stir and cook for 15 minutes until soft and golden.
- Measure first then add all the seasoning to the pot and cook for one minute.
- Add the butter and allow to melt before adding the flour and whisking. Cook for 2 minutes.
- Add the chicken stock while whisking. Turn the heat to high. Once it begins to boil pour in the half & half. Stir and allow to re-reach a boil.
- Add finely chopped broccoli to the pot along with the matchstick carrots. Reduce the heat to low medium, stir and cook for 15-20 minutes until vegetables are tender.
- Turn the heat off. Add the cheeses and sour cream. Stir and allow the residual heat to melt eveything together.
- Let sit for 15 minutes to thicken. Stir again before serving.
- Ladle and enjoy.
Broccoli Cheddar Soup (Better than Panera)!
Ingredients
- 1 1/2 tbsp olive oil
- 1 yellow onion diced
- 4 tbsp salted butter
- 1/3 c flour
- 5 1/2 c chicken stock Kitchen Basics
- 1 1/2 c half & half
- 16 oz American cheese Velveeta, diced
- 8 oz extra sharp cheddar cheese freshly grated
- 1/4 c sour cream heaping
- 7 c broccoli finely chopped
- 2 c matchstick carrots
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
Instructions
- Add oil to a pot over medium heat and add the diced onion. Stir and cook for 15 minutes until soft and golden.
- Measure first then add all the seasoning to the pot and cook for one minute.
- Add the butter and allow to melt before adding the flour and whisking. Cook for 2 minutes.
- Add the chicken stock while whisking. Turn the heat to high. Once it begins to boil pour in the half & half. Stir and allow to re-reach a boil.
- Add finely chopped broccoli to the pot along with the matchstick carrots. Reduce the heat to low medium, stir and cook for 15-20 minutes until vegetables are tender.
- Turn the heat off. Add the cheeses and sour cream. Stir and allow the residual heat to melt eveything together.
- Let sit for 15 minutes to thicken. Stir again before serving.
- Ladle and enjoy.