Description
A rich and creamy copycat Panera-style broccoli cheddar soup made with tender broccoli, carrots, onions, cheddar cheese, milk, and cream. This cozy homemade soup is easy to prepare and delivers classic cheesy, comforting flavor.
Ingredients
Scale
- 4 cups fresh broccoli florets, chopped
- 1 medium carrot, grated
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups chicken or vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp smoked paprika, optional
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
- Sprinkle the flour over the onion mixture and whisk continuously for about 1 minute.
- Slowly pour in the broth while whisking to prevent lumps. Add the milk and heavy cream, stirring until well combined.
- Add the chopped broccoli and grated carrot. Season with salt, black pepper, garlic powder, and smoked paprika if using.
- Bring the soup to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until the broccoli and carrots are tender.
- Reduce the heat to low. Gradually add the shredded cheddar, stirring until melted and smooth. Avoid boiling once the cheese has been added.
- Taste and adjust the seasoning as needed. For a smoother texture, blend part of the soup with an immersion blender while leaving some broccoli pieces intact.
- Ladle the soup into bowls and serve warm with extra cheddar or crusty bread if desired.
Notes
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Sharp cheddar gives the soup a bold, cheesy flavor similar to the classic restaurant-style version.
- For a thicker soup, add a little more flour or simmer uncovered for a few extra minutes.
- For a lighter version, substitute half-and-half or additional milk for some of the heavy cream.
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently over low heat.
- This is a homemade copycat recipe and is not an official Panera Bread recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Lunch, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390 kcal
- Sugar: 7 g
- Sodium: 760 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 90 mg
Keywords: Panera broccoli cheddar soup, copycat Panera soup, broccoli cheddar soup, creamy broccoli soup, broccoli cheese soup,