Introduction

This Copycat Panera Broccoli Cheddar Soup is rich, creamy, and packed with fresh broccoli and sharp cheddar cheese. It’s a comforting bowl perfect for chilly days or when you want a wholesome, satisfying meal. With simple ingredients and easy steps, you can recreate this beloved soup right at home.

A white bowl filled with creamy light yellow soup, visible chunks of bright green broccoli florets spread throughout, and small orange shredded cheese pieces mostly concentrated in the center on top. The soup is thick with a smooth texture, dotted with tiny bits of red and green vegetables. The bowl is placed on a wooden board with an olive green cloth underneath, and the background has a white marbled texture. 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 a large pot or Dutch oven over medium heat. Melt the butter, then add the finely diced onion. Sauté, stirring occasionally, until the onion is translucent and fragrant, about 4 to 5 minutes. Add the minced garlic and cook for another 30 seconds.

Step 2: Sprinkle the 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.

Step 3: Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Once smooth, add the half-and-half. Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally until slightly thickened.

Step 4: Add the broccoli florets and carrots to the pot. Lower the heat and cook for 15 to 20 minutes, until the broccoli is tender but still slightly firm. For a smoother texture, blend part of the soup with an immersion blender while leaving some chunks.

Step 5: Remove the pot from heat or reduce to the lowest setting. Stir in the shredded cheddar cheese until fully melted and the soup is smooth. Season with salt, black pepper, and nutmeg to taste. Avoid boiling after adding cheese to prevent graininess.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.

Use sharp white cheddar for a slightly different flavor profile.

If you prefer a creamier soup, replace half-and-half with a mixture of whole milk and heavy cream.

Adding a pinch of cayenne pepper can give the soup a subtle kick.

FAQs

Can I make this soup dairy-free?

Yes, you can substitute the butter with a dairy-free alternative, use a plant-based milk blend instead of half-and-half, and choose a dairy-free cheese or nutritional yeast for flavor. Keep in mind the texture and taste will vary slightly.

Is it necessary to use fresh broccoli and carrots?

Fresh broccoli and carrots deliver the best flavor and texture, but frozen broccoli and pre-shredded carrots can be convenient substitutes. If using frozen broccoli, add it directly to the soup without thawing and adjust cooking time slightly.