Copycat Panera Broccoli Cheddar Soup Recipe

Introduction

This Copycat Panera Broccoli Cheddar Soup is a creamy, comforting blend of tender broccoli, sharp cheddar, and savory seasonings. Perfect for cozy dinners or lunch, this homemade version rivals the famous original with fresh ingredients and simple steps.

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons kosher salt (or more to taste)
• 1 ½ teaspoons Dijon mustard
• 2 tablespoons all-purpose flour
• 5 cups broccoli florets, cut into ½ inch pieces
• 2 cups heavy cream (or half and half)
• 3 cups chicken broth
• 2 cups carrot, grated
• 8 ounces cheddar cheese, shredded (plus more for serving)

Instructions

1. Step 1: Melt the unsalted butter and olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, garlic powder, and kosher salt. Cook, stirring occasionally, until the onion is translucent, about 3 minutes, being careful not to burn.
2. Step 2: Stir in the Dijon mustard and all-purpose flour. Cook, stirring frequently, until the mixture is lightly browned, about 1 minute.
3. Step 3: Add the broccoli florets, chicken broth, heavy cream (or half and half), and grated carrots. Bring the mixture to a boil, stirring occasionally.
4. Step 4: Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the broccoli is tender, about 5 to 7 minutes. Turn off the heat.
5. Step 5: Stir in the shredded cheddar cheese gradually, adding a handful at a time and waiting until each addition is fully melted before adding more. Cover the pot and let the soup sit for 5 minutes to thicken. Add extra cheese if desired. Serve garnished with more shredded cheddar and croutons if you like.

Tips & Variations

• Use sharp or extra sharp cheddar cheese for a bolder flavor.
• For a vegetarian version, substitute vegetable broth for chicken broth.
• If you prefer a smoother texture, blend the soup partially with an immersion blender before adding the cheese.
• Add a pinch of nutmeg or smoked paprika for extra warmth and depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. You may need to add a splash of cream or broth to loosen the soup when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli?

Yes, frozen broccoli can be used. Add it directly to the pot without thawing, but you may need to simmer a bit longer to achieve the desired tenderness.

Is it possible to make this soup dairy-free?

To make a dairy-free version, use plant-based butter, a non-dairy milk substitute like coconut or almond milk, and a dairy-free cheese alternative. Keep in mind the flavor and texture will be different but still delicious.

Copycat Panera Broccoli Cheddar Soup Recipe

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★★★★★

4.9 from 328 reviews

• Author: Cleo
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

This Copycat Panera Broccoli Cheddar Soup replicates the beloved creamy and cheesy soup served at Panera Bread. Featuring tender broccoli florets simmered with grated carrots, onions, and a rich blend of cheddar cheese, heavy cream, and hearty chicken broth, this soup is comfort in a bowl. It’s velvety, cheesy, and easy to make on the stovetop, perfect for chilly days or anytime you crave a savory, warming meal.

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Ingredients

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Base

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 ½ teaspoons garlic powder
• 1 ½ teaspoons kosher salt (or more to taste)
• 1 ½ teaspoons Dijon mustard
• 2 tablespoons all-purpose flour

Vegetables and Liquids

• 5 cups broccoli florets, cut into ½ inch pieces
• 3 cups chicken broth
• 2 cups carrot, grated
• 2 cups heavy cream (or half and half)

Cheese

• 8 ounces cheddar cheese, shredded (plus more for serving)

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Instructions

1. Sauté aromatics and season: Melt the unsalted butter and olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, garlic powder, and kosher salt. Cook, stirring occasionally, until the onion is translucent, about 3 minutes, making sure to stir often to avoid burning.
2. Create a roux: Stir in the Dijon mustard and all-purpose flour. Continue cooking and stirring frequently for about 1 minute, until the mixture is lightly browned to build flavor and thicken the soup.
3. Add vegetables and liquids: Add the chopped broccoli florets, chicken broth, half and half (or heavy cream), and grated carrots to the pot. Stir to combine and bring the mixture to a boil over medium-high heat.
4. Simmer until tender: Reduce heat to maintain a gentle simmer. Cook the soup, stirring occasionally, until the broccoli is tender, about 5 to 7 minutes. Once tender, turn off the heat.
5. Incorporate cheese and thicken: While stirring constantly, add the shredded cheddar cheese a handful at a time, allowing each addition to melt completely before adding more. After all cheese is incorporated, cover the pot with a lid and let the soup sit for 5 minutes to thicken. Add more cheese to taste if desired. Serve garnished with extra shredded cheddar and optional croutons.

Notes

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use half and half instead of heavy cream to reduce richness and calories slightly.
• For a thicker soup, add a bit more flour during the roux step or reduce the liquid slightly.
• Freshly shredded cheddar melts better than pre-shredded for creamier texture.
• This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Broccoli cheddar soup, copycat Panera, creamy broccoli soup, cheesy soup recipe, homemade Panera soup