Description

This Copycat Panera Broccoli Cheddar Soup is a rich, creamy, and delicious homemade version of the beloved Panera classic. Made with fresh broccoli, sharp cheddar cheese, and a velvety roux-based broth, this soup offers a perfect balance of savory and slightly sweet flavors. It’s easy to prepare and perfect for cozy meals on chilly days.

Ingredients

Scale

Soup Base

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

Liquid Ingredients

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

Cheese & Seasoning

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

Instructions

Forging the Soup’s Foundation: Heat a large Dutch oven over medium heat and melt the butter until shimmering. Add the finely diced onion and sauté until translucent and fragrant, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds to build a savory base.
Crafting the Velvety Thickener: Sprinkle the all-purpose flour over the sautéed onions and garlic. Cook for 1 to 2 minutes, stirring constantly, to toast the flour and eliminate any raw taste, ensuring a smooth texture in the soup.
Building the Liquid Base: Gradually whisk in the low-sodium chicken broth, making sure the roux dissolves completely and no lumps form. Then pour in the half-and-half, stirring to combine. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, to allow it to thicken slightly.
Introducing the Core Ingredients: Add the chopped broccoli florets and julienned carrots to the simmering soup. Reduce heat to low and cook for 15 to 20 minutes, or until the broccoli is tender but still firm. For a smoother texture, optionally use an immersion blender to blend part of the soup, keeping some chunks for contrast.
The Rich Finishing Touch: Remove the pot from the heat or reduce to the lowest setting. Stir in the shredded sharp cheddar cheese gradually until fully melted and incorporated. Season with salt, freshly cracked black pepper, and ground nutmeg. Avoid boiling the soup after adding cheese to prevent curdling and achieve a smooth, silky finish.

Notes

Use low-sodium broth to avoid oversalting the soup; adjust salt at the end to taste.
For a vegetarian version, substitute vegetable broth for chicken broth.
To make the soup gluten-free, use gluten-free flour or a cornstarch slurry instead of all-purpose flour for thickening.
The nutmeg enhances the depth of flavor but can be omitted if unavailable.
Sharp cheddar cheese yields the best flavor intensity; freshly shredded cheese melts better than pre-shredded.
Do not boil the soup after adding cheese to prevent grainy texture.
Leftover soup stores well refrigerated for up to 3 days and can be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering and sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup (about 240ml)
Calories: 280 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 10 g
Cholesterol: 55 mg

Keywords: Broccoli Cheddar Soup, Panera Copycat, Comfort Food, Creamy Soup, Homemade Broccoli Soup, Cheddar Cheese Soup