Copycat Panera Cheddar Broccoli Soup Recipe
This Copycat Panera Cheddar Broccoli Soup recipe recreates the beloved creamy, cheesy, and comforting soup that is a family favorite. It features tender broccoli florets, sweet carrots, and sharp cheddar cheese in a rich roux-based broth that perfectly mimics Panera’s classic. Easy to prepare at home with budget-friendly ingredients, this soup is great for chilly evenings, meal prep, and satisfying cravings without restaurant trips.
- Prep Time: 15-20 minutes
- Cook Time: 35-45 minutes
- Total Time: 50-65 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- Butter: 1/2 cup (1 stick, unsalted)
- Onion: 1 medium, finely chopped
- All-Purpose Flour: 1/2 cup
- Half-and-Half: 2 cups
- Chicken Broth: 2 cups (or vegetable broth for vegetarian)
- Broccoli Florets: 1 large head (about 4-5 cups), chopped into small bite-sized pieces
- Carrots: 1 cup, julienned or finely diced (about 2 medium carrots)
- Sharp Cheddar Cheese: 8 ounces (about 2 cups), freshly grated
- Salt: 1 teaspoon, or to taste
- Ground Black Pepper: 1/2 teaspoon, or to taste
- Nutmeg: 1/4 teaspoon, freshly grated or ground
Optional Ingredients
- Dijon Mustard: 1 teaspoon
- Hot Sauce (e.g., Tabasco or Frank’s RedHot): a few dashes, to taste
Instructions
- Prepare Your Vegetables (Mise en Place): Finely chop the onion. Wash broccoli thoroughly, remove thick stems, and chop florets into 1/2 to 3/4-inch pieces. Peel and julienne or finely dice the carrots. Grate the sharp cheddar cheese and set aside.
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add chopped onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent, taking care not to brown.
- Create the Roux: Sprinkle flour over the softened onions and melted butter. Whisk constantly for 1-2 minutes until a thick, golden paste forms with a slightly nutty aroma.
- Gradually Add Liquids: Slowly pour in half-and-half about 1/2 cup at a time while whisking to prevent lumps. Once smooth, slowly whisk in the chicken broth or vegetable broth in the same manner.
- Simmer and Thicken: Bring mixture to a gentle simmer over medium-low heat, stirring frequently to avoid scorching. Simmer 5-8 minutes until the base thickens enough to coat the back of a spoon.
- Cook the Vegetables: Add broccoli florets and carrots to the soup base. Stir, bring back to gentle simmer, and cook for 15-20 minutes until vegetables are tender but broccoli remains vibrant green. Stir occasionally.
- Season the Soup: Stir in salt, black pepper, and nutmeg. If using, add Dijon mustard and hot sauce. Taste and adjust seasoning, keeping in mind the cheese will add saltiness.
- Incorporate the Cheese (The Grand Finale!): Reduce heat to low or remove pot from heat. Add grated sharp cheddar gradually, stirring gently and continuously until fully melted before adding more. Do not allow soup to boil after cheese addition to prevent graininess.
- Final Taste and Serve: Taste soup again and adjust salt/pepper as desired. If soup is too thick, thin with additional broth or milk; if too thin, simmer gently before cheese addition. Ladle into bowls and serve immediately for best flavor and texture.
Notes
- Always grate cheese fresh to avoid grainy texture caused by anti-caking agents in pre-shredded cheese.
- Do not overcook broccoli; aim for tender but with a slight bite and vibrant color.
- Keeps well in the fridge for 3-4 days; reheat gently to preserve texture.
- Freezing is possible but may alter texture; add cheese freshly upon reheating after freezing soup base if desired.
- Adjust soup consistency with additional broth or a cornstarch slurry as needed.
- Season gradually to avoid over-salting since cheese contributes saltiness.
- Optional Dijon mustard and hot sauce brighten flavor without adding spiciness.
Keywords: Cheddar Broccoli Soup, Panera Copycat, Comfort Food, Homemade Soup, Creamy Soup, Broccoli Cheese Soup
