Print

Creamy Copycat Panera Broccoli Cheddar Soup Recipe

Copycat Panera Broccoli Cheddar Soup - featured image
Print Recipe

This creamy, velvety broccoli cheddar soup is a perfect copycat of Panera’s version, ready in under 30 minutes with simple ingredients. It’s the ultimate comfort food for cozy nights, featuring a smooth texture and perfectly melted cheese.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 3 cups broccoli florets, roughly chopped
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/8 teaspoon nutmeg, freshly grated if possible
  • 1/4 teaspoon paprika

Instructions

  1. Prep your veggies. Dice the onion and carrots into small, uniform pieces (about 1/4-inch). Mince the garlic. Chop the broccoli florets into bite-sized pieces (about 1-inch).
  2. Melt the butter. Place your large pot over medium heat and add the 4 tablespoons of butter. Let it melt completely, swirling the pot occasionally.
  3. Sauté the aromatics. Add the diced onion and carrots to the melted butter. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent and the carrots have started to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Make the roux. Sprinkle the 1/4 cup of flour over the sautéed vegetables. Stir constantly for about 2 minutes until the mixture forms a thick paste and turns a light golden color.
  5. Add the liquid. Slowly pour in the 2 cups of chicken broth while whisking continuously to prevent lumps. Then gradually add the 2 cups of whole milk, still whisking. Bring the mixture to a gentle simmer (small bubbles around the edges), but do not let it boil.
  6. Cook the broccoli. Add the 3 cups of chopped broccoli florets to the pot. Stir, then reduce heat to medium-low. Let the soup simmer for 10-12 minutes, stirring occasionally, until the broccoli is tender when pierced with a fork.
  7. Blend for creaminess. Using an immersion blender, blend about half of the soup directly in the pot with quick pulses (5-6 seconds) until some broccoli and carrots are broken down but chunky bits remain. If using a regular blender, carefully transfer about 2 cups of soup, blend until smooth, then return to the pot.
  8. Add the cheese. Remove the pot from the heat and let it sit for 1 minute. Gradually add the 2 cups of freshly shredded sharp cheddar cheese, a handful at a time, stirring gently after each addition until fully melted and incorporated.
  9. Season to perfection. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon nutmeg, and 1/4 teaspoon paprika. Taste and adjust seasoning as needed.
  10. Serve immediately. Ladle the soup into bowls and top with extra shredded cheese, a sprinkle of black pepper, and optional red pepper flakes. Serve in sourdough bread bowls or with crusty bread on the side.

Notes

Shred your own cheese for smooth melting; pre-shredded cheese contains anti-caking agents that cause graininess. Don’t skip the nutmeg—it’s the secret ingredient for that Panera flavor. For best results, add cheese off the heat to prevent it from becoming grainy. The soup thickens as it sits; add a splash of milk when reheating.

Nutrition

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

Find it online: https://clunkcook.com/creamy-copycat-panera-broccoli-cheddar-soup-recipe/