Panera Broccoli Cheddar Soup
This copycat Panera broccoli cheddar soup is ultra creamy and cheesy—perfect for cozy meals! The ingredients list keeps it simple with fresh flavors. This easy soup tastes even better than Panera's!
Servings: 4 servings
Ingredients
- 8 ounces 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
- 2½ cups half-and-half cream or whole milk
- 2 cups chicken broth or stock or vegetable broth
- 1 cup carrot freshly shredded, 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 Panera-style crusty bread or rolls for dipping. Enjoy this delicious, comforting, and cheesy soup! It's perfect for a cozy meal on a chilly day.
Notes
- Always freshly grate the cheese yourself for the best texture. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
- Let the butter and flour mixture cook for at least 1-2 minutes, or until it’s lightly golden. This deepens the flavor and prevents a raw flour taste.
- Keep the soup at a gentle simmer after adding milk and stock. Boiling can cause the milk to curdle, compromising the smoothness.
- Adjust the thickness to your taste. For a thicker soup, let it simmer a bit longer to reduce, or add a little extra cheese. For a thinner consistency, add a bit more stock or milk as needed.
- For a creamier texture, partially blend the soup with an immersion blender, but leave some broccoli pieces for added texture.
Nutrition
Serving: 1bowl | 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
