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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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