Copycat Panera Broccoli Cheddar Soup

Freshly grated sharp cheddar being stirred into broccoli cheddar soup

This Copycat Panera Broccoli Cheddar Soup is rich, creamy, cheesy, and loaded with tender broccoli and carrots. It comes together in one pot for an easy homemade version of the Panera favorite.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6

Course: Dinner, Main Course, Soup

Cuisine: American

Calories: 425

Ingredients Equipment Method Video Notes

Ingredients

4 tbsp unsalted butter
1 small yellow onion finely diced
2 cloves garlic minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
2 cups half-and-half
3 cups broccoli florets chopped into small bite-sized pieces
1 cup matchstick carrots roughly chopped
1 tsp salt plus more to taste
1/2 tsp freshly cracked black pepper
1/8 tsp ground nutmeg
8 oz sharp cheddar cheese freshly grated, about 2 cups

Equipment

Large Dutch oven or soup pot: Provides plenty of room to build the soup and helps distribute heat evenly
Whisk Helps create a smooth, lump-free soup base
Box grater: Freshly grated cheddar melts much more smoothly than pre-shredded cheese
Immersion blender: Optional, but a few quick pulses create a thicker, creamier texture while keeping the soup chunky

Method

Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for 30 seconds, until fragrant.
Sprinkle in the flour and cook, stirring constantly, for 1-2 minutes.
Slowly pour in the chicken broth while whisking constantly until smooth. Gradually whisk in the half-and-half.
Add the broccoli, carrots, salt, black pepper, and nutmeg. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15-20 minutes, stirring occasionally, until the vegetables are tender and the soup has thickened.
For a creamier texture, use an immersion blender to pulse the soup just a few times. Do not fully blend. Leave plenty of broccoli and carrots intact.
Reduce the heat to low or remove the pot from the heat. Add the freshly grated cheddar a handful at a time, stirring until completely melted before adding the next handful. Do not allow the soup to boil after adding the cheese.
Taste and adjust salt and black pepper as needed. Serve warm with crusty bread, a grilled cheese sandwich, or in a bread bowl.

Video

Notes

Cheese: For the smoothest soup, grate the cheddar yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly.
Broccoli: Chop the broccoli into relatively small pieces so it cooks evenly and you get broccoli in every bite. Fresh broccoli gives the best texture, but frozen can be substituted.
Immersion Blender: This is optional but recommended. A few quick pulses help thicken the soup while keeping plenty of broccoli and carrot pieces intact.
Prevent Grainy Cheese: Reduce the heat to low or remove the pot from the heat before adding the cheddar. Add the cheese gradually and don't allow the soup to boil after the cheese has been added.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring frequently. Add a splash of broth or half-and-half if needed to loosen the soup.
Make Ahead: Chop the broccoli and carrots and grate the cheese 1-2 days ahead. Store separately in airtight containers in the refrigerator.
Substitutions: Vegetable broth can replace the chicken broth. Whole milk can replace the half-and-half for a lighter soup, although it won't be quite as rich and creamy. Mild or medium cheddar can replace sharp cheddar for a milder flavor.
Nutrition (per serving, 6 servings): 425 calories, 32g fat, 19g carbs, 17g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.