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Creamy Copycat Panera Broccoli Cheddar Soup Recipe Easy Homemade Version

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A rich, creamy, and cheesy broccoli cheddar soup inspired by Panera Bread, made with fresh ingredients and a velvety base for a comforting meal.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 300g)
  • 2 cups sharp cheddar cheese, freshly shredded (about 200g)
  • 4 tablespoons unsalted butter (about 56g)
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour (30g)
  • 3 cups chicken or vegetable broth (720ml)
  • 2 cups whole milk (480ml)
  • 1/2 cup heavy cream (120ml)
  • Salt and pepper to taste
  • Pinch of ground nutmeg (optional)

Instructions

  1. Wash and chop 4 cups of broccoli florets into bite-sized pieces. Dice 2 carrots and finely chop 1 medium onion. Mince 2 garlic cloves. This prep should take about 10 minutes.
  2. In a large heavy-bottomed pot, melt 4 tablespoons of unsalted butter over medium heat. Add the chopped onions and carrots, cooking for about 5 to 7 minutes until soft and starting to caramelize. Add the garlic and cook for another minute until fragrant.
  3. Sprinkle 1/4 cup of all-purpose flour over the softened vegetables. Stir constantly for 2 to 3 minutes to cook off the raw flour taste and form a thick paste, avoiding browning.
  4. Slowly whisk in 3 cups of chicken or vegetable broth, stirring to keep lumps from forming. Increase heat slightly and bring to a gentle simmer. Add the chopped broccoli and cook uncovered for about 15 minutes until tender but not mushy.
  5. Using an immersion blender, blend about half the soup directly in the pot to thicken and smooth the texture while leaving broccoli chunks. Alternatively, transfer half to a blender, pulse a few times, and return to the pot. This takes about 5 minutes.
  6. Stir in 2 cups whole milk and 1/2 cup heavy cream. Slowly add 2 cups shredded sharp cheddar cheese, stirring until melted and smooth. Keep heat low to avoid curdling. Season with salt, pepper, and a pinch of nutmeg to taste. Cook for another 5 minutes until heated through and creamy.
  7. Taste and adjust seasoning as needed. If too thick, add a splash more milk or broth.
  8. Ladle into bowls and optionally sprinkle extra shredded cheddar or crispy bacon on top. Serve warm.

Notes

Use fresh sharp cheddar cheese for best melt and flavor; avoid pre-shredded cheese with anti-caking agents. Cook the roux just enough to remove raw flour taste but avoid browning. Blend only half the soup for a creamy yet chunky texture. Season carefully and add nutmeg for subtle warmth. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, replace butter with olive oil, use coconut cream, and dairy-free cheese alternatives.

Nutrition

Keywords: broccoli cheddar soup, Panera copycat, creamy soup, homemade soup, comfort food, broccoli soup, cheddar cheese soup

Find it online: https://magnetmeal.com/creamy-copycat-panera-broccoli-cheddar-soup-recipe-easy-homemade-version/