Print

Panera Copycat Broccoli Cheese Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Panera Copycat Broccoli Cheese Soup is rich, creamy, and packed with tender broccoli, shredded carrots, and sharp cheddar cheese. It delivers all the comforting flavors of the restaurant favorite—made easily at home in under 30 minutes.

Ingredients

  • 4 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable or chicken broth
  • 2 cups half-and-half or whole milk
  • 1/2 cup heavy cream (optional)
  • 3 cups broccoli florets, chopped small
  • 1 cup shredded carrots
  • 2 cups freshly grated sharp cheddar cheese
  • Salt and black pepper to taste
  • Pinch of ground nutmeg (optional)

Instructions

  1. In a large pot, melt butter over medium heat. Add chopped onions and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 more minute.
  2. Stir in the flour and cook for 1–2 minutes to form a roux, stirring constantly.
  3. Slowly whisk in the broth, then add half-and-half and heavy cream (if using). Stir until the mixture is smooth and slightly thickened.
  4. Add chopped broccoli and shredded carrots. Simmer uncovered for 15–20 minutes until vegetables are tender.
  5. Reduce heat to low and gradually stir in the shredded cheddar cheese until melted and smooth.
  6. Season with salt, pepper, and a pinch of nutmeg if desired. For a smoother texture, blend part or all of the soup with an immersion blender before serving.

Notes

  • Use freshly grated cheese for best texture and flavor.
  • To make it gluten-free, replace flour with a gluten-free blend or cornstarch slurry.
  • Add cooked chicken or bacon for a protein boost.
  • Velveeta or Monterey Jack cheese can be used for a creamier melt.
  • Use an immersion blender to adjust the consistency to your liking.

Nutrition

Find it online: https://thefamilycooking.com/panera-copycat-broccoli-cheese-soup/