Copycat Panera Broccoli Cheddar Soup Recipe
This Copycat Panera Broccoli Cheddar Soup is ultra creamy and cheesy—perfect for cozy meals! The ingredients list keeps it simple with fresh flavors, just like the Panera favorite.
Servings: 4 servings
Ingredients
- ½ lb fresh broccoli chopped into bite-size pieces
- 1 tablespoon olive oil
- ½ medium yellow onion diced
- 1 stalk celery petite diced
- ¼ cup melted butter
- ¼ cup all-purpose flour
- 2 ½ cups half-and-half cream or whole milk
- 2 cups chicken broth or stock or vegetable broth
- 1 cup carrot freshly shreeded, julienned, grated, or matchstick style
- ¼ teaspoon nutmeg
- 8 ounces sharp cheddar cheese freshly grated (plus extra for serving)
- Salt and pepper to taste
- Crusty bread or bread bowl for serving
Instructions
- Sauté Broccoli: Add olive oil and broccoli to a large pot or Dutch oven. Season with salt and pepper and cook for 3-5 minutes to flavor. Remove from pot and set aside.
- Sauté Veggies: Melt the butter in the same pot over medium heat. Add diced onion and celery, cooking until softened (about 3–4 minutes).
- Make the Roux: Stir in the flour, cooking for 2-3 minutes until the mixture is bubbly and golden. This forms the base that thickens the soup.
- Add Liquids: Gradually whisk in the half-and-half (or milk) and chicken stock until smooth. Bring the mixture to a simmer. Simmer for about 10 minutes until it thickens a bit.
- Add Veggies & Season: Add the broccoli, carrots, and nutmeg into the pot. Cook on medium-low heat for 20–25 minutes, stirring occasionally, until the broccoli is tender and the flavors meld together. You can leave it chunky or, optionally, blend 1-2 cups of the soup in a blender until smooth, then return to the soup pot and stir to combine. I like to mash some of the broccoli with a wooden spoon in the pot for terrific texture without blending, but all methods are great!
- Add Cheese: Stir in the freshly grated cheddar cheese until completely melted—season with salt and pepper to taste.
- Serve: Ladle the soup into bowls (or a bread bowl if you want classic Panera style). Garnish with extra cheddar cheese if desired. Serve with crusty bread or rolls for dipping.
- Enjoy this delicious, comforting, and cheesy soup! Perfect for a cozy meal on a chilly day.
Notes
Here’s a quick Instant Pot method for Copycat Panera Broccoli Cheddar Soup:
- Sauté: Set the Instant Pot to “Sauté.” Melt butter, then add onions and celery, cooking until soft. Stir in flour and cook for 1–2 minutes.
- Add Ingredients: Slowly whisk in chicken stock, then add half-and-half, broccoli, carrots, and nutmeg.
- Pressure Cook: Seal the lid and set to “Manual” or “Pressure Cook” on high for 5 minutes. Quick release the pressure when done.
- Add Cheese: Set to “Sauté” again, add the grated cheese, and stir until melted. Season with salt and pepper to taste.
- Serve: Ladle into bowls or a bread bowl and enjoy!
Nutrition
Calories: 638kcal | Carbohydrates: 23g | Protein: 22g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 142mg | Sodium: 1040mg | Potassium: 604mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7205IU | Vitamin C: 55mg | Calcium: 617mg | Iron: 1mg
