Here’s a cozy, homemade version of Panera Broccoli Cheddar Soup — rich, creamy, and loaded with veggies and melty cheese. It’s comfort food in a bowl, and even better than takeout! 🧀🥦
🥣 Copycat Panera Broccoli Cheddar Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6
📝 Ingredients:
- 4 tablespoons butter
- ½ onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups half and half (or whole milk for lighter version)
- 3 cups broccoli florets, chopped
- 1 cup shredded carrots
- 1 stalk celery, finely chopped (optional)
- Salt and black pepper, to taste
- ¼ tsp paprika or nutmeg (optional)
- 2 cups shredded sharp cheddar cheese
👩🍳 Instructions:
- Sauté veggies:
In a large pot, melt butter over medium heat. Add onion and cook until soft (about 3–4 minutes). Stir in garlic and cook for 1 minute. - Make roux:
Sprinkle in flour and stir continuously for 1–2 minutes until thickened and golden (this helps the soup thicken). - Add liquids:
Slowly whisk in broth, then add half and half. Bring to a simmer. - Add veggies:
Stir in broccoli, carrots, and celery. Simmer uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender. - Blend (optional):
For a smoother texture, blend part of the soup with an immersion blender or transfer 1–2 cups to a regular blender and puree, then return to pot. - Add cheese:
Reduce heat to low. Gradually stir in shredded cheddar cheese until melted and smooth. Season with salt, pepper, and a pinch of paprika or nutmeg.
✅ Tips:
- Use freshly shredded cheese — pre-shredded can make the soup grainy.
- For extra richness, add a splash of heavy cream.
- Don’t boil after adding the cheese — it may separate.
🧊 Storage:
- Fridge: Store leftovers in an airtight container up to 4 days.
- Reheat gently over low heat, stirring often.
- Freezer: Not recommended due to dairy, but can be frozen in portions with texture changes.
🥣 Copycat Panera Broccoli Cheddar Soup
Servings
6
servingsPrep time
10
minutesCooking time
30
minutesIngredients
4 tablespoons butter
½ onion, finely chopped
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken or vegetable broth
2 cups half and half (or whole milk for lighter version)
3 cups broccoli florets, chopped
1 cup shredded carrots
1 stalk celery, finely chopped (optional)
Salt and black pepper, to taste
¼ tsp paprika or nutmeg (optional)
2 cups shredded sharp cheddar cheese
Directions
- Sauté veggies: In a large pot, melt butter over medium heat. Add onion and cook until soft (about 3–4 minutes). Stir in garlic and cook for 1 minute.
- Make roux: Sprinkle in flour and stir continuously for 1–2 minutes until thickened and golden (this helps the soup thicken).
- Add liquids: Slowly whisk in broth, then add half and half. Bring to a simmer.
- Add veggies: Stir in broccoli, carrots, and celery. Simmer uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender.
- Blend (optional): For a smoother texture, blend part of the soup with an immersion blender or transfer 1–2 cups to a regular blender and puree, then return to pot.
- Add cheese: Reduce heat to low. Gradually stir in shredded cheddar cheese until melted and smooth. Season with salt, pepper, and a pinch of paprika or nutmeg.
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