Copycat Panera Broccoli Cheddar Soup Recipe
Copycat Panera Broccoli Cheddar Soup is a creamy, comforting soup filled with tender broccoli, shredded carrots, and sharp cheddar cheese. Moreover, this easy homemade version delivers cozy restaurant-style flavor in a simple pot.
Why This Copycat Panera Broccoli Cheddar Soup Works
This copycat Panera Broccoli Cheddar Soup works because the vegetables simmer gently in a flavorful cream base. Meanwhile, sharp cheddar adds richness and a satisfying savory finish. As a result, each spoonful is smooth, hearty, and perfect with crusty bread.
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken or vegetable broth
- 3 cups broccoli florets, chopped into bite-size pieces
- 1 cup shredded carrots
- 1/2 small yellow onion, finely diced
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
How to Make Copycat Panera Broccoli Cheddar Soup
- Prepare the vegetables: Chop the broccoli, carrots, and onion into small, even pieces so they cook at the same rate.
- Make the roux: Melt the butter in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Then, whisk in the flour and cook for 1 minute.
- Add the liquid: Gradually whisk in the milk and broth. Continue stirring until the mixture is smooth and begins to thicken.
- Simmer the vegetables: Add the broccoli and carrots. Season with salt, pepper, paprika, and garlic powder. Reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender.
- Add the cheese: Turn the heat to low. Stir in the cheddar a handful at a time until melted and smooth. Do not boil the soup after adding the cheese.
- Serve: Taste and adjust the seasoning. Finally, ladle the soup into bowls and serve warm with bread or crackers.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 servings
Pro Tips for Copycat Panera Broccoli Cheddar Soup
- Shred the cheese from a block because it melts more smoothly than pre-shredded cheese.
- Keep the heat low after adding the cheddar to help prevent a grainy texture.
- Cut the vegetables small for a soup that is easy to eat with every spoonful.
- For a smoother soup, blend a portion with an immersion blender before adding the cheese.
- Add a pinch of cayenne if you enjoy a little extra warmth.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Storage Instructions
Let leftover soup cool slightly, then transfer it to an airtight container. Refrigerate for up to 3 days. Reheat gently in a saucepan over low heat, stirring often, and add a splash of milk or broth if the soup thickens. Avoid boiling because the dairy-based soup may separate.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Frozen broccoli works well in this recipe. However, add it directly to the pot and allow a few extra minutes for it to become tender.
Can I use another type of cheese?
Sharp cheddar provides the classic flavor, although mild cheddar, white cheddar, or a small amount of Monterey Jack can also work.
How can I thicken the soup?
If the soup needs more body, simmer it uncovered for a few minutes. Alternatively, whisk one tablespoon of flour with two tablespoons of cool milk and stir it into the soup before heating gently.
Can I freeze broccoli cheddar soup?
Freezing is not ideal because milk and cheese can change texture when thawed. For the best results, refrigerate leftovers and enjoy them within 3 days.
What can I serve with this soup?
Serve it with a crusty baguette, bread bowl, green salad, or toasted crackers. Additionally, a simple sandwich makes it a filling lunch.
Love restaurant copycat soups? Try my Copycat Olive Garden Zuppa Toscana Soup for another cozy favorite.
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