Copycat Panera Broccoli Cheddar Soup Recipe
This creamy and cheesy Broccoli Cheddar Soup is a fan-favorite inspired by Panera Bread’s iconic version. Made with tender broccoli, shredded carrots, and a rich cheddar cheese base, this soup is comforting, flavorful, and easy to prepare at home. Perfect for a cozy dinner or as a starter, it pairs wonderfully with a fresh baguette or crusty bread.
Equipment
- Large pot or Dutch oven
- Whisk (for the roux)
- Blender or immersion blender (optional for a smooth texture)
- Knife and cutting board
- Grater (for shredding cheese and carrots)
Ingredients
- 2 tbsp butter
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups milk (or half-and-half)
- 3 cups broccoli florets (chopped into small pieces)
- 1 cup shredded carrots
- 2 cups sharp cheddar cheese (shredded)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- Optional garnish: Extra cheese, croutons, or chopped parsley
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onion mixture and whisk continuously for 1-2 minutes until the flour is golden.
- Slowly pour in the broth while whisking to prevent lumps.
- Stir in the milk and bring the mixture to a gentle simmer.
- Add the chopped broccoli and shredded carrots to the pot.
- Simmer for 15-20 minutes, stirring occasionally, until the broccoli is tender.
- For a smoother texture, use an immersion blender to puree part of the soup. (Alternatively, transfer half of the soup to a blender and return it to the pot.)
- Lower the heat to medium-low and stir in the shredded cheddar cheese.
- Continue stirring until the cheese is fully melted and the soup is creamy.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with extra cheese, croutons, or parsley.