Here’s a creamy, dreamy copycat Panera Broccoli Cheddar Soup that tastes just like the restaurant favorite—loaded with tender broccoli, sweet carrots, and a velvety sharp cheddar cheese sauce. Perfect with a crusty bread bowl!
Panera-Style Broccoli Cheddar Soup
Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Servings: 6
Ingredients:
- 4 tbsp butter
- ½ cup all-purpose flour
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 3 cups chicken or vegetable broth
- 2 cups half-and-half (or whole milk + ¼ cup heavy cream)
- 4 cups fresh broccoli florets, chopped small
- 1 large carrot, shredded or finely diced
- ½ tsp paprika
- ½ tsp mustard powder (optional, enhances cheese flavor)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp nutmeg (secret ingredient!)
- 2 ½ cups shredded sharp cheddar cheese (do NOT use pre-shredded—it won’t melt as smoothly!)
- ½ cup shredded Gruyère cheese (optional, for extra richness)
Optional Garnish:
- Extra shredded cheese, crispy bacon bits, or crusty bread
Instructions:
- Sauté aromatics:
- Melt butter in a large pot or Dutch oven over medium heat. Add onion and cook for 3-4 mins until soft. Stir in garlic for 30 seconds until fragrant.
- Make the roux:
- Sprinkle flour over the onions and whisk constantly for 1-2 mins to cook off the raw flour taste (it should smell nutty).
- Add liquids & simmer:
- Gradually whisk in broth and half-and-half until smooth. Bring to a gentle simmer.
- Add broccoli, carrot, paprika, mustard powder, salt, pepper, and nutmeg. Simmer for 10-12 mins, stirring occasionally, until veggies are tender.
- Blend (optional):
- For a creamier texture (like Panera’s), use an immersion blender to purée half the soup, leaving some chunks.
- Melt the cheese:
- Reduce heat to low. Gradually stir in cheddar and Gruyère until fully melted. Do not boil—this can make the cheese grainy!
- Adjust & serve:
- Taste and add more salt/pepper if needed. Serve hot with crusty bread or in a bread bowl for the full Panera experience!
Pro Tips:
- Cheese matters! Use block cheese (shred it yourself)—pre-shredded has anti-caking agents that make the soup gritty.
- Thicker soup? Simmer longer or add 1 tbsp cornstarch mixed with 2 tbsp cold water.
- Lighter version? Swap half-and-half for whole milk and reduce cheese to 2 cups.
- Crockpot method: Sauté onions/garlic first, then add all ingredients (except cheese) to the slow cooker. Cook on LOW 4-6 hrs, stir in cheese at the end.
This rich, velvety, and veggie-packed soup is pure comfort in a bowl—just like Panera’s, but even better because it’s homemade! 🥦🧀😋
Let me know if you’d like any tweaks!