Panera Broccoli Cheddar Soup (Copycat)
This homemade version delivers all the comfort of the Panera classic without leaving your kitchen, capturing the velvety texture, sharp cheddar flavor, and tender broccoli that make the original so irresistible.
Equipment
- Large heavy-bottomed pot or Dutch oven - At least 4 quarts
- Wooden spoon
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Box grater or food processor - For shredding cheese
- Immersion Blender - Optional, for smoother consistency
- Ladle - For serving
Ingredients
- 1/4 cup unsalted butter - 60g
- 1/2 medium yellow onion - finely diced, about 1 cup or 150g
- 1/4 cup all-purpose flour - 30g
- 2 cups half-and-half or heavy cream - 480ml
- 2 cups low-sodium chicken broth - 480ml
- 3 cups fresh broccoli florets - 450g, chopped into bite-sized pieces
- 1 cup shredded carrots - 110g
- 2 cloves garlic - minced
- 1/2 teaspoon salt - plus more to taste
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg - up to 1/4 teaspoon, start with less
- 2 cups sharp cheddar cheese - 225g, freshly shredded
Instructions
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant. Add shredded carrots and cook for another minute to soften slightly.
- Sprinkle flour evenly over the vegetable mixture and stir constantly with a wooden spoon or whisk for 1-2 minutes until the flour turns light golden and smells nutty. Ensure no dry flour pockets remain.
- Slowly pour in half-and-half while whisking constantly to prevent lumps. Continue whisking until smooth and slightly thickened. Gradually add chicken broth while whisking to combine completely. Increase heat to medium-high and bring to a gentle boil, whisking occasionally.
- Once the liquid reaches a boil, reduce heat to medium-low. Add chopped broccoli florets and stir to distribute evenly. Simmer uncovered for 15-20 minutes, stirring occasionally, until broccoli is fork-tender but still bright green.
- If desired, use an immersion blender to partially blend the soup with 2-3 pulses, leaving plenty of broccoli chunks intact. Alternatively, blend 1 cup of soup separately and stir back in. Skip for chunkier texture.
- Reduce heat to low. Add salt, pepper, and nutmeg. Gradually add shredded cheddar cheese one handful at a time, stirring constantly in a figure-eight motion until each addition is fully melted. Taste and adjust seasonings. Remove from heat once all cheese is melted.
- Ladle hot soup into bowls while steaming. Garnish with extra shredded cheddar cheese if desired. Serve immediately with crusty bread, crackers, or in a bread bowl.
Notes
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always shred from a block for the creamiest texture.
- Low heat for cheese: Adding cheese over high heat causes it to separate and become grainy. Reduce heat to low and stir constantly.
- Don't rush the roux: Cooking the flour for the full 1-2 minutes removes the raw taste and creates proper thickening.
- Start with less nutmeg: This spice is potent and can overpower the soup. Add a pinch at a time and taste as you go.
- Storage: Refrigerate in airtight containers for up to 3 days. The soup will thicken as it sits; thin with broth or cream when reheating.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently.
- Make it vegetarian: Replace chicken broth with vegetable broth for a meat-free version that's just as delicious.
- Reheating method: Warm over medium-low heat, stirring frequently. Add a splash of broth or cream to restore consistency. Never bring to a boil or the cheese will separate.
- Bacon upgrade: Stir in crispy bacon bits just before serving for a smoky, savory element.
- Extra creamy: Replace half the chicken broth with additional heavy cream for an even richer soup.