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This rich and creamy soup captures all the comforting flavors of the Panera classic perfectly seasoned broccoli, tender carrots, and a velvety cheddar base. It’s cozy, satisfying, and easy to make right at home.

Ingredients

2 Tbsp. olive oil or butter
1 cup matchstick/julienned carrots (about ⅛-inch thick)
1 small yellow onion, diced
3 cups broccoli (2 cups finely chopped, 1 cup in small florets)
1 cup broccoli stems, diced small
1 tsp. kosher salt, plus more to taste
1 ½ tsp. garlic, minced
¼ cup all-purpose flour
3 cups chicken broth
2 cups half and half, slightly warmed
1 Tbsp. Dijon mustard
1 Tbsp. granulated sugar
1 tsp. hot sauce
¼ tsp. paprika
¼ tsp. turmeric
8 oz. sharp cheddar cheese, shredded
6 oz. Velveeta cheese, cut into cubes
1 ½ Tbsp. cornstarch + 1 ½ Tbsp. water (optional, for thickening)

Instructions

1. Heat the pot
In a large Dutch oven or heavy-bottomed soup pot, heat olive oil or melt butter over medium-low heat.

2. Sauté the vegetables
Add the carrots, onion, broccoli florets, and broccoli stems. Cook slowly on medium-low heat to sweat the veggies, about 12–14 minutes. Add the kosher salt halfway through cooking.

3. Add garlic and flour
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour, stirring to coat the veggies, and cook for another minute to remove the raw flour taste.

4. Add liquids and seasonings
Gradually whisk in the chicken broth and warmed half and half. Stir in Dijon mustard, sugar, hot sauce, paprika, and turmeric. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer.

5. Melt in the cheese
Add both cheeses a handful at a time, stirring well after each addition to melt completely before adding more. Keep the heat low and stir frequently to prevent sticking or separation.

6. (Optional) Thicken the soup
If you prefer a thicker soup, whisk together cornstarch and water, then add it to the pot. Simmer until the soup reaches your desired consistency.

7. Serve and enjoy
Ladle the soup into bowls and garnish with extra shredded cheese, a pinch of black pepper, or serve it in a warm bread bowl for the full Panera-style experience.

Why You’ll Love This Recipe

Tastes just like your favorite Panera soup — but even creamier and more flavorful.
Budget-friendly and made with everyday ingredients.
Perfect for meal prep or cozy dinners.
Family-approved comfort food that’s ready in about 30 minutes.

Tips

Cheese matters: Use freshly shredded cheddar for a smooth texture. Pre-shredded cheese often contains anti-caking agents that can make the soup grainy.
Low and slow: Keep the heat low while melting cheese to avoid curdling.
Texture control: For a smoother soup, use an immersion blender to lightly blend before adding the cheese.
Flavor boost: Add a splash of extra hot sauce or a pinch of cayenne for a gentle kick.

Variations and Substitutions

Vegetarian: Replace chicken broth with vegetable broth.
Lighter version: Use milk instead of half and half and skip the Velveeta.
Extra veggies: Add cauliflower or diced potatoes for more texture.
Cheese swaps: Try white cheddar, Colby Jack, or smoked gouda for a twist.

FAQs

Can I freeze this soup?
It’s best enjoyed fresh — the dairy can separate when frozen. However, you can freeze it before adding cheese, then add cheese after reheating.

Can I make it ahead?
Yes! It reheats beautifully on the stove over low heat. Add a splash of milk or broth if it thickens too much.

Why did my soup separate?
High heat can cause cheese and dairy to split. Keep the heat gentle and stir often for a smooth, creamy texture.

Serving and Suggestions

Serve with:

Crusty bread or a homemade bread bowl
A side salad for a balanced meal
Toppings like crispy bacon bits, shredded cheese, or croutons