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Copycat Panera Broccoli Cheddar Soup

This recipe delivers a rich and creamy copycat Panera Broccoli Cheddar Soup. It features tender broccoli florets and carrots suspended in a cheesy, hearty broth, perfect for a comforting meal. The classic soup is surprisingly easy to prepare, making it ideal for a home-cooked favorite.
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Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2546.3 kcal

Equipment

  • 1 Large Heavy-Bottomed Pot or Dutch Oven
  • 1 Whisk
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 tablespoon butter
  • 0.5 onion chopped
  • 0.25 cup melted butter
  • 0.25 cup flour
  • 2 cups milk
  • 2 cups chicken stock
  • 1.5 cups coarsely chopped broccoli florets
  • 1 cup matchstick-cut carrots
  • 1 stalk celery thinly sliced
  • 2.5 cups shredded sharp Cheddar cheese
  • salt and ground black pepper to taste

Instructions
 

  • In a large heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
  • Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
  • In a separate small saucepan or microwave, melt 0.25 cup of butter.
  • Whisk the 0.25 cup flour into the melted butter to form a smooth roux; cook for 1-2 minutes, stirring constantly.
  • Gradually whisk the 2 cups of milk into the roux until smooth, then slowly whisk in the 2 cups of chicken stock, ensuring no lumps remain.
  • Pour the milk and stock mixture into the pot with the sautéed onions; bring to a gentle simmer, stirring occasionally, until slightly thickened.
  • Add the coarsely chopped broccoli florets, matchstick-cut carrots, and thinly sliced celery to the pot.
  • Simmer for 15-20 minutes, or until the vegetables are tender but still have a slight bite.
  • Remove the pot from the heat and gradually stir in the 2.5 cups of shredded sharp Cheddar cheese until completely melted and smooth.
  • Season the soup with salt and ground black pepper to taste, then serve warm.

Notes

Ensure your roux is cooked sufficiently to eliminate the raw flour taste; it should be light golden. When incorporating the milk and stock, add them gradually while whisking vigorously to prevent lumps. For a perfectly smooth, velvety texture, consider blending a portion of the soup with an immersion blender before adding the cheese. Add the shredded cheese off the heat, stirring slowly until fully melted to avoid seizing and maintain a creamy consistency. Always taste and adjust seasoning (salt and pepper) at the very end.