🥣 Copycat Panera Broccoli Cheddar Soup
Inspired by the famous soup from Panera Bread.
⏱ Time
Prep: 15 minutes
Cook: 30 minutes
Total: ~45 minutes
🍽 Servings
4–6 servings
🛒 Ingredients
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4 tbsp butter
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1 small onion, finely diced
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¼ cup all-purpose flour
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2 cups half-and-half (or whole milk for lighter version)
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2 cups chicken broth (or vegetable broth)
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2 cups fresh broccoli florets, chopped small
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1 cup shredded carrots
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2 cups sharp cheddar cheese, freshly grated
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½ tsp salt (or to taste)
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½ tsp black pepper
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¼ tsp paprika (optional)
👩🍳 Instructions
1️⃣ Sauté
In a large pot over medium heat, melt butter.
Add onion and cook 3–4 minutes until soft.
2️⃣ Make the Roux
Sprinkle in flour and whisk constantly for 1–2 minutes to remove raw flour taste.
3️⃣ Add Liquids
Slowly whisk in half-and-half, then broth.
Bring to a gentle simmer, stirring often.
4️⃣ Add Vegetables
Stir in broccoli and carrots.
Simmer 15–20 minutes until vegetables are tender.
5️⃣ Add Cheese
Reduce heat to low.
Stir in shredded cheddar gradually until melted and smooth.
Season with salt, pepper, and paprika.
6️⃣ Optional Texture
For a smoother soup, blend 1–2 cups and return to the pot (or use an immersion blender briefly).
Serve hot with crusty bread or in a bread bowl.
🔥 Pro Tips (For That True Restaurant Flavor)
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Use freshly grated sharp cheddar — pre-shredded won’t melt as smoothly.
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Don’t boil after adding cheese or it may separate.
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A pinch of nutmeg adds subtle depth.
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For thicker soup, simmer longer or add an extra tablespoon flour.
❓ Q&A Section
Q: Can I use frozen broccoli?
Yes. Add it directly to the pot (no need to thaw). Cooking time may increase slightly.
Q: How do I make it thicker?
Simmer uncovered longer, or mix 1 tbsp cornstarch with 2 tbsp cold water and stir in.
Q: Can I make it lighter?
Use whole milk instead of half-and-half and reduce cheese to 1½ cups.
Q: Can I make it gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend or use 2 tbsp cornstarch instead of flour.
Q: How long does it last?
Store in an airtight container in the fridge for 3–4 days. Reheat gently on low heat.
Q: Can I freeze it?
It can be frozen, but cream-based soups may slightly separate. Reheat slowly and whisk well.
