Description

This Copycat Panera Broccoli Cheddar Soup recipe delivers a rich, creamy, and velvety textured soup closely resembling the beloved classic. Made with fresh broccoli, sharp cheddar cheese, and a luscious roux-thickened base, it combines the perfect balance of savory, cheesy, and subtly nutty flavors. Ideal for a comforting lunch or dinner, this soup is easy to prepare on the stovetop with simple ingredients.

Ingredients

Scale

Base Ingredients

4 tablespoons unsalted butter
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup all-purpose flour

Soup Liquids

2 cups low-sodium chicken broth
2 cups half-and-half

Vegetables

3 cups broccoli florets, chopped into bite-sized pieces
1 cup carrots, julienned or grated

Dairy and Spices

2 cups sharp cheddar cheese, freshly shredded
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste

Instructions

Forging the Soup’s Foundation: Heat a large Dutch oven over medium heat and melt the unsalted butter. Add the finely diced onion and sauté until translucent and fragrant, about 4 to 5 minutes. Stir in the minced garlic and cook for another 30 seconds to build a deep, savory flavor base.
Crafting the Velvety Thickener: Sprinkle the all-purpose flour over the cooked onion and garlic. Cook for 1 to 2 minutes, stirring constantly, to toast the flour and develop a roux that will thicken the soup and remove any raw flour taste.
Building the Liquid Base: Gradually whisk in the low-sodium chicken broth, ensuring no lumps form. Pour in the half-and-half and bring the mixture to a gentle, low-level simmer. Cook for about 10 minutes, stirring occasionally, until the liquid slightly thickens.
Introducing the Core Ingredients: Add the chopped broccoli florets and julienned carrots to the simmering liquid. Reduce heat and cook for 15 to 20 minutes until the broccoli is tender but still slightly firm. Optionally, use an immersion blender to blend part of the soup for a creamier texture while retaining some chunks for contrast.
The Rich Finishing Touch: Remove the pot from heat or turn the burner to the lowest setting. Stir in the shredded sharp cheddar cheese gently until fully melted and integrated. Season with salt, freshly cracked black pepper, and ground nutmeg. Avoid boiling after adding cheese to prevent grainy texture.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth.
Use freshly shredded cheese for better melting and flavor than pre-shredded cheese.
If you prefer a thicker soup, cook it a few minutes longer before adding cheese.
Do not boil the soup after adding cheese to avoid curdling or separation.
Use an immersion blender carefully to preserve some texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Panera Broccoli Cheddar Soup copycat, creamy broccoli cheddar soup, homemade Panera soup, cheese broccoli soup, comfort food soup