Copycat Panera Broccoli Cheddar Soup
This Copycat Panera Broccoli Cheddar Soup is a rich, velvety homemade version of the beloved restaurant classic, loaded with tender broccoli florets, sweet shredded carrots, and a silky sharp cheddar broth that tastes even better than the original. Built on a simple butter-and-flour roux and finished with freshly shredded cheddar added low and slow, this soup delivers that iconic creamy, cheesy flavor in about 45 minutes using wholesome, straightforward ingredients you can find at any grocery store.
Equipment
- Large heavy-bottomed pot or Dutch oven At least 5-quart capacity
- Box grater Or food processor with shredding attachment
- Wooden spoon or silicone spatula For stirring
- Ladle For serving
- Cutting board and chef's knife
- Measuring cups and measuring spoons
- Immersion blender (optional) For a smoother, thicker consistency
- Whisk For making the roux and incorporating the liquid
- Cheese grater or microplane For finishing garnish
Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour 30g
- 2 cups whole milk 480ml
- 2 cups low-sodium chicken broth 480ml
- 2 cups half-and-half 480ml
- 3 cups fresh broccoli florets about 300g, chopped into small bite-sized pieces approximately 1/2 inch
- 1 cup shredded carrots about 110g, approximately 2 medium carrots, peeled and shredded
- 2 1/2 cups sharp cheddar cheese about 280g, freshly shredded from a block; plus extra for topping
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon paprika plus more for garnish
- salt to taste
- black pepper to taste
For Topping
- extra shredded sharp cheddar cheese for garnish
- paprika for garnish
Instructions
- Finely dice the onion, mince the garlic, chop broccoli into small 1/2-inch florets, and shred the carrots and cheddar cheese using the large holes of a box grater. Allow the shredded cheese to come to room temperature before using.
- Melt the butter in a large Dutch oven over medium heat, then add the diced onion and cook for 4 to 5 minutes until soft and translucent. Add the minced garlic and stir for 1 minute until fragrant.
- Sprinkle the flour over the onion mixture and stir continuously for 1 to 2 minutes until the paste turns a light golden color and smells slightly nutty, cooking out the raw flour taste.
- Slowly pour in the chicken broth while whisking constantly, then whisk in the whole milk and half-and-half until completely smooth with no lumps. Raise heat slightly to medium-high, continuing to whisk as the liquid heats.
- Stir in the broccoli florets, shredded carrots, Dijon mustard, nutmeg, and paprika, then season lightly with salt and pepper. Bring to a gentle simmer over medium heat and cook for 18 to 20 minutes, stirring occasionally, until the broccoli and carrots are completely tender.
- Use an immersion blender to blend the soup for 10 to 15 seconds directly in the pot, leaving visible chunks of broccoli and carrot for texture, or blend 1 to 1.5 cups separately and stir back in. Skip this step if you prefer a chunkier soup.
- Reduce heat to low and add the shredded cheddar one large handful at a time, stirring gently after each addition until fully melted before adding the next. Never allow the soup to boil after adding the cheese.
- Taste and adjust salt and pepper as needed, then ladle into bowls and top with extra shredded cheddar and a dusting of paprika. Serve immediately with crusty bread or crackers.
Notes
- Always shred cheddar from a block rather than using pre-shredded bagged cheese. Anti-caking agents in pre-shredded cheese prevent smooth melting.
- Add the cheese in small batches over low heat and stir gently. This is the single most important technique to prevent a grainy or broken soup.
- Never allow the soup to boil after adding the dairy or the cheese. A gentle simmer is all you need.
- Use full-fat dairy (whole milk and half-and-half) for the richest, creamiest result. Low-fat substitutes can make the soup thinner and more prone to separation.
- The Dijon mustard is a secret flavor booster. It adds a subtle tang that brightens the cheese flavor without tasting like mustard.
- For a vegetarian version, substitute the chicken broth with vegetable broth. The soup is still packed with flavor from the vegetables and cheese.
- To thicken the soup, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold milk and stir into the simmering soup, cooking for an additional 5 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat over low heat on the stovetop, stirring frequently, and add a splash of broth or milk to loosen if needed.
- To freeze, slightly undercook the broccoli before freezing. Freeze in individual portions for up to 2 months and thaw overnight in the refrigerator before reheating gently.
- For a smoky, loaded version, crumble crispy cooked bacon and stir half into the finished soup, sprinkling the rest on top as a garnish.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 18gProtein: 18gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 580mgPotassium: 420mgFiber: 2gSugar: 7gVitamin A: 70IUVitamin C: 50mgCalcium: 42mgIron: 6mg
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