Description
This Copycat Panera Broccoli Cheddar Soup recipe replicates the rich, creamy, and comforting soup from Panera Bread. It features a velvety roux-based broth enriched with sharp cheddar cheese, tender broccoli, and sweet carrots, making it a perfect cozy meal for any day. The soup balances creamy textures with fresh vegetable flavors and a hint of nutmeg for warmth.
Ingredients
Scale
Base Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 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 and black pepper, to taste
Instructions
- Forging the Soup’s Foundation: Heat 4 tablespoons of unsalted butter in a large Dutch oven over medium heat until melted and shimmering. Add the finely diced onion and sauté for 4 to 5 minutes until translucent and aromatic. Stir in the minced garlic and cook for an additional 30 seconds to develop a flavorful base.
- Crafting the Velvety Thickener: Sprinkle 1/4 cup all-purpose flour evenly over the onion and garlic mixture. Cook for 1 to 2 minutes, stirring continuously to toast the flour and eliminate any raw taste, ensuring a smooth texture for the soup.
- Building the Liquid Base: Gradually whisk in 2 cups low-sodium chicken broth to dissolve the roux completely and prevent lumps. Then slowly add 2 cups half-and-half while stirring. Bring the mixture to a gentle, low simmer and cook for about 10 minutes, stirring occasionally to let it thicken slightly.
- Introducing the Core Ingredients: Add 3 cups chopped broccoli florets and 1 cup julienned or grated carrots to the simmering soup. Reduce heat and cook for 15 to 20 minutes, until broccoli is tender but still slightly firm and carrots are softened. Optionally, use an immersion blender to puree a portion of the soup for a creamier texture while retaining some chunks for contrast.
- The Rich Finishing Touch: Turn off or lower the heat to its lowest setting, then gently stir in 2 cups freshly shredded sharp cheddar cheese until fully melted and integrated. Season the soup with salt, freshly cracked black pepper, and 1/4 teaspoon ground nutmeg. Avoid boiling after adding cheese to prevent grainy texture.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- To make the soup vegetarian, substitute vegetable broth instead of chicken broth.
- For a dairy-free version, substitute half-and-half with coconut milk and use a dairy-free cheese alternative.
- Do not boil the soup after adding cheese to maintain smooth texture.
- Stir the soup frequently while simmering to prevent scorching at the bottom.
- Freshly shred the cheese yourself for better melting compared to pre-shredded varieties.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg
Keywords: Panera, Broccoli Cheddar Soup, Copycat Recipe, Creamy Soup, Comfort Food, Broccoli Soup, Cheese Soup
