Dinner

Copycat Panera Broccoli Cheddar Soup Recipe

ByMarina Montclair October 13, 2025October 13, 2025

Introduction

This Copycat Panera Broccoli Cheddar Soup is a creamy, comforting classic that perfectly balances sharp cheddar with tender broccoli and sweet carrots. It’s easy to make at home and delivers all the rich flavors you love from the restaurant version.

The image shows a white bowl filled with creamy broccoli cheese soup placed on a white marbled texture surface. The soup has a yellowish creamy base with visible small broccoli florets and thin orange carrot strips mixed inside. On the top center of the soup, there is a small pile of shredded yellow cheddar cheese sprinkled with black pepper. A metal spoon is placed inside the bowl on the right side, slightly resting on the edge. There is a green textured cloth partially under the bowl with a brass handle in the background. photo taken with an iphone --ar 4:5 --v 7

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
3 cups broccoli florets, chopped into bite-sized pieces
1 cup carrots, julienned or grated
2 cups sharp cheddar cheese, freshly shredded
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste

Instructions

Step 1: Heat butter in a large pot or Dutch oven over medium heat. Add the finely diced onion and sauté for 4 to 5 minutes until translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds.
Step 2: Sprinkle flour evenly over the onion and garlic mixture. Cook, stirring frequently, for 1 to 2 minutes to toast the flour and remove any raw taste.
Step 3: Gradually whisk in the chicken broth, ensuring no lumps form. Then pour in the half-and-half. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the mixture thickens slightly.
Step 4: Add the chopped broccoli and carrots to the pot. Reduce heat and simmer gently for 15 to 20 minutes, until the broccoli is tender but not mushy. Optionally, use an immersion blender to puree part of the soup for a creamier texture while leaving some chunks.
Step 5: Remove the pot from heat or lower it to the lowest setting. Stir in the shredded cheddar cheese until fully melted. Season with salt, black pepper, and nutmeg. Avoid boiling the soup after adding cheese to prevent graininess.

Tips & Variations

For a vegetarian version, replace chicken broth with vegetable broth.
Use a mix of sharp and mild cheddar for a more complex cheese flavor.
To make the soup thicker, add an extra tablespoon of flour when making the roux.
If you prefer a smoother soup, blend the entire batch instead of partially.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to keep it smooth. Avoid boiling after reheating to prevent separation.