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Panera Copycat Broccoli Cheddar Soup

A warm, creamy soup filled with tender broccoli and rich cheddar cheese, perfect for cozy evenings and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups broccoli florets Fresh or frozen will work.
  • 1 cup shredded carrots Pre-shredded saves time.
  • 1/2 cup chopped onion Yellow or white onion recommended.
Base
  • 1/2 cup butter Unsalted butter preferred.
  • 1/2 cup all-purpose flour For thickening the soup.
Liquids
  • 4 cups chicken or vegetable broth Use low-sodium for a healthier option.
  • 1 cup heavy cream Can substitute with half-and-half or almond milk.
Cheese
  • 2 cups shredded cheddar cheese Use sharp cheddar for best flavor.
Seasoning
  • Salt and pepper to taste Adjust according to preference.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion and sauté for about 3-5 minutes, until it's translucent.
  3. Stir in the shredded carrots and broccoli florets, cooking for an additional 5 minutes until they begin to soften.
Making the Roux
  1. Sprinkle the flour over the sautéed vegetables. Stir well for about 1-2 minutes to create a roux, ensuring there are no clumps.
Cooking
  1. Gradually pour in the chicken or vegetable broth while constantly stirring.
  2. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 10 minutes until the vegetables are tender.
Finishing Touches
  1. Lower the heat and stir in the heavy cream.
  2. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is fully melted and the soup is creamy.
  3. Add salt and pepper according to your preference.
Serving
  1. Ladle the soup into bowls and enjoy! You can drizzle a bit of olive oil or sprinkle additional cheese on top if desired.

Notes

This soup can be stored in the refrigerator for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months. Reheat gently on low heat, adding a splash of broth or cream if thickened.