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Broccoli Cheese Soup (Copycat Panera)

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Course: Soup
Cuisine: American

Ingredients

  • 4 tbsp butter
  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 3 cloves of garlic, minced
  • 4 tbsp flour
  • 2 cups chicken broth (vegetable broth if you want it vegetarian)
  • 2 cups whole milk
  • ½ cup heavy cream
  • 16 oz broccoli florets, chopped (about 2½ cups)
  • ¼ cup shredded carrot (or 1 carrot, julienned)
  • 2 cups sharp cheddar, shredded
  • Sea salt and freshly cracked pepper, to taste

Instructions

    Cup of Yum
  1. Heat the butter in a large Dutch oven over medium heat. 
  2. Add the onion and celery then cook, stirring occasionally, until softened, about 4-5 minutes. 
  3. Add the minced garlic then cook, stirring constantly for 1 minute. 
  4. Whisk in the flour until lightly browned, about 2 minutes. 
  5. Very slowly whisk in the chicken broth, milk, and heavy cream. then cook, whisking constantly until well incorporated, about 2 minutes. 
  6. Add the broccoli and shredded carrot; stir until well combined. Bring to a near boil then reduce to simmer and cook until the broccoli is tender 8-10 minutes. 
  7. Puree some of the soup with an immersion blender, if desired. 
  8. Gradually add the shredded sharp cheddar while whisking, until completely melted. Taste and season with sea salt and freshly cracked pepper, to taste. 
  9. Serve with extra cheese, if desired. Enjoy.