Copycat Panera Broccoli Cheddar Soup (Ultra Creamy)

5 from 7 votes

Copycat Panera Broccoli Cheddar Soup (Ultra Creamy)

If you love Panera's famous broccoli cheddar soup, this copycat version delivers that same ultra-creamy, thick, cheesy texture right at home. It's rich without being heavy, packed with tender broccoli, and loaded with sharp cheddar for that signature restaurant flavor.

Prep Time10

Cook Time20

Total Time30

Course: Soups

Cuisine: American

Keyword: broccoli and cheese, broccoli cheddar soup, comfort food recipes, fall soup, panera copycat, panera soup recipe

Servings: Servings

Calories: 494kcal

Author: Sunena

Equipment

Ingredients

1 Onion finely chopped
2 cloves Garlic finely minced
3 tablespoon Salted butter
3 tablespoon All purpose flour
3 cups Chicken broth
500 g Broccoli florets roughly chopped
½ cup Carrots shredded
1 teaspoon Dried mustard
¼ teaspoon Nutmeg
¼ cup Heavy cream
½ cup Half and half cream
2 cups Sharp cheddar cheese shredded
1 teaspoon Sea salt or to taste
1 teaspoon Black pepper or to taste

Instructions

Heat a large pot on medium heat. Add a tablespoon of olive oil to the pot, and cook the onions and garlic until translucent and soft.
Add the butter to the onions, and let it melt.
1 Onion, 2 cloves Garlic
Add a pat of butter to the onions, and let it melt.
3 tablespoon Salted butter
Sprinkle in flour and whisk continuously for 2-3 minutes. The mixture should look smooth and slightly golden.
3 tablespoon All purpose flour
Stir in broth gradually. Let the broth simmer for 3-5 minutes to thicken.
3 cups Chicken broth
Once the broth has thickened, add the shredded carrots and chopped broccoli to the soup. Season the soup with salt, mustard powder, and nutmeg.
500 g Broccoli florets, ½ cup Carrots, 1 teaspoon Dried mustard, ¼ teaspoon Nutmeg, 1 teaspoon Sea salt, 1 teaspoon Black pepper
Turn the heat to medium-low. Add the cream to the soup, and stir to combine.
¼ cup Heavy cream, ½ cup Half and half cream
Remove the pot from the heat. Gradually stir in freshly shredded cheddar until melted and smooth.
2 cups Sharp cheddar cheese

Notes

Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents, which change the texture of your soup.
Manage the heat: Simmer gently, don't boil the soup. High heat will cause the cream to separate.

Even chopping: Chop the broccoli into small pieces for even cooking.

Extra creaminess: Blend 1 cup of soup and stir it back into the pot.

Season gradually: Cheddar cheese adds saltiness, so taste before seasoning.

Nutrition