Description

This Copycat Panera Broccoli Cheddar Soup recipe offers a rich, creamy, and comforting homemade version of the beloved café classic. Made with fresh broccoli, sharp cheddar cheese, and a velvety roux-thickened base, this soup balances cheesy indulgence with tender veggies and a hint of warming nutmeg. Ideal for cozy dinners, it delivers a luscious texture and deep flavors without preservatives or additives.

Ingredients

Scale

Soup Base

4 tablespoons unsalted butter
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
2 cups half-and-half

Vegetables

3 cups broccoli florets, chopped into bite-sized pieces
1 cup carrots, julienned or grated

Cheese & Spices

2 cups sharp cheddar cheese, freshly shredded
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste

Instructions

Forging the Soup’s Foundation: Heat 4 tablespoons of unsalted butter in a Dutch oven over medium heat until melted and shimmering. Add the finely diced onion and sauté, stirring occasionally, for 4 to 5 minutes until translucent and fragrant. Add the minced garlic and cook for 30 seconds more to build a savory aromatic base.
Crafting the Velvety Thickener: Sprinkle 1/4 cup of all-purpose flour over the cooked onion and garlic mixture. Cook and stir continuously for 1 to 2 minutes to toast the flour, eliminating any raw flour taste and creating a roux that will thicken your soup.
Building the Liquid Base: Gradually whisk in 2 cups of low-sodium chicken broth to the roux to avoid lumps. Once smooth, pour in 2 cups of half-and-half and bring to a gentle, low simmer. Let it cook for about 10 minutes, stirring periodically, allowing the mixture to thicken slightly.
Introducing the Core Ingredients: Add 3 cups of chopped broccoli florets and 1 cup of julienned or grated carrots to the simmering soup. Reduce heat and cook for 15 to 20 minutes, until broccoli is tender but still slightly firm. Optionally, use an immersion blender on a portion of the soup to achieve a silkier texture while keeping some chunks for contrast.
The Rich Finishing Touch: Remove the soup from heat or reduce to the lowest setting. Gently stir in 2 cups of freshly shredded sharp cheddar cheese until fully melted and incorporated. Season with 1/4 teaspoon ground nutmeg, salt, and freshly cracked black pepper to taste. Avoid boiling after adding cheese to prevent curdling and maintain a smooth texture.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth.
To achieve a thicker soup, blend more of the soup before adding cheese.
Freshly shredded cheese melts better than pre-shredded, giving a smoother texture.
Adjust nutmeg and seasoning carefully; a little nutmeg goes a long way.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat to avoid separation of dairy.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Broccoli Cheddar Soup, Copycat Panera Soup, Creamy Broccoli Soup, Cheddar Cheese Soup, Comfort Food Soup