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4.8 from 225 votes

Broccoli Cheddar Soup (Panera Bread Copycat)

My easy broccoli cheddar soup is deliciously thick and rich with the perfect mix of smooth and creamy cheesy soup and texture from shredded carrots and broccoli. This comfort classic tastes just like the classic Panera broccoli cheddar soup and takes only 30 minutes to make!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 202 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 tbsp butter
  • 1 tbsp 15 ml olive oil
  • 1/2 medium yellow onion small diced or shredded
  • 2 carrots peeled and shredded
  • 3 cloves garlic minced
  • 1/4 cup 50 g all-purpose flour
  • 2 cups 473 ml chicken stock
  • 2-3 cups frozen broccoli florets
  • 1 tsp freshly ground black pepper
  • 2 tsp kosher salt
  • 1/2 tsp mustard powder optional
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 1/2-2 cups 350-473 ml half and half or milk
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup 120 g sharp (or mild) cheddar cheese, grated

Instructions

    Cup of Yum
  1. In a large soup pot or Dutch oven, melt the butter with the olive oil over medium heat. Saute the shredded onions and carrots in the fat for 5-6 minutes, or until the onions are translucent. At this point add garlic and let cook for one minute.
  2. Add in flour, and stir with a wooden spoon or silicone spatula to cook out the raw flour, about a minute or so. Make sure to stir constantly so the flour doesn't stick to the bottom.
  3. Gradually add the chicken stock to your roux, about 1/4 cup at a time, mixing constantly. It will seize up before it gets smooth, so don't worry if it looks clumpy as you stir in the stock. Finish adding in the stock, then add the broccoli florets to the pot.
  4. Throw in the kosher salt, black pepper, cayenne pepper, mustard powder (if using), and paprika. Then add half and half or the milk of your choice. Stir well, then turn the heat up to medium-high until soup begins to come to a lively simmer.
  5. Let cook for 13-15 minutes, or until the broccoli florets are completely tender. If you want a smooth soup, puree either some of the soup or the entire pot of soup with an immersion blender before adding the cheese.
  6. Turn the heat off, and add the cheddar cheese to your soup. Stir it in until completely combined, handful by handful, then taste it (super important! Don't want bland soup, right?). Season with salt and pepper to taste, then serve hot in soup bowls.

Notes

  • If you are new to melting cheeses, sharper or harder cheeses like sharp cheddar can separate when exposed to high heat. To avoid separation (that grainy, oiliness that happens when the cheese is overheated) make sure to remove the pot from the heat before adding your cheese, stirring in small handfuls at a time. You can also add American cheese along with the cheddar, which has ingredients that helps cheese melt better.

Nutrition Information

Serving 1g Calories 202kcal (10%) Carbohydrates 16g (5%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Cholesterol 28mg (9%) Sodium 436mg (18%) Fiber 5g (20%) Sugar 3g (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 202

% Daily Value*

Serving 1g
Calories 202kcal 10%
Carbohydrates 16g 5%
Protein 9g 18%
Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Cholesterol 28mg 9%
Sodium 436mg 18%
Fiber 5g 20%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.