Description

This Copycat Panera Broccoli Cheddar Soup recipe delivers a rich, creamy, and comforting homemade version of the beloved restaurant classic. Made with fresh broccoli, sharp cheddar cheese, and a velvety roux-based broth, this soup is perfect for cozy lunches and dinners, combining fresh vegetables and bold flavors in every spoonful.

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 and black pepper, 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 for 4 to 5 minutes, stirring occasionally, until translucent and aromatic. Stir in the minced garlic and cook for an additional 30 seconds to infuse the base with flavor.
Crafting the Velvety Thickener: Sprinkle the all-purpose flour evenly over the sautéed onion and garlic. Cook this mixture for 1 to 2 minutes while stirring constantly to toast the flour, eliminating any raw taste and creating a smooth roux that will thicken the soup beautifully.
Building the Liquid Base: Gradually pour in the low-sodium chicken broth while whisking continuously to prevent lumps, achieving a silky smooth mixture. Add the half-and-half and bring the liquid to a low simmer. Let it cook gently for about 10 minutes, stirring occasionally to activate the thickening starches in the roux.
Introducing the Core Ingredients: Add the chopped broccoli florets and julienned carrots to the simmering liquid. Reduce the heat and cook for 15 to 20 minutes, until the broccoli is tender but still retains slight firmness, and the carrots add a subtle sweetness. Optionally, use an immersion blender at this stage to puree part of the soup for a creamier texture while leaving some chunks for contrast.
The Rich Finishing Touch: Remove the pot from heat or lower the stove to its lowest setting. Stir in the sharp cheddar cheese gently until fully melted and incorporated, creating a smooth, creamy soup. Season with ground nutmeg, salt, and freshly cracked black pepper to taste. Avoid boiling the soup after adding cheese to prevent curdling and maintain a silky texture.

Notes

Use freshly shredded sharp cheddar for the best melt and flavor.
Do not boil the soup after adding cheese to avoid separation.
An immersion blender can be used to adjust the soup’s texture to your preference.
Low-sodium broth helps control the salt level more precisely.
This soup keeps well in the fridge for up to 3 days and can be reheated gently on stovetop.

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

Keywords: broccoli cheddar soup, homemade Panera soup, creamy broccoli soup, copycat recipe, comfort food, cheddar cheese soup