Copycat Panera Broccoli Cheddar Soup Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
638 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
American
Copycat Panera Broccoli Cheddar Soup Recipe
Description
This recipe recreates a rich broccoli cheddar soup using fresh broccoli, onions, celery, and shredded carrots cooked in a butter and flour-based roux. Adding half-and-half and chicken broth creates a creamy soup base that thickens as it simmers. Sharp cheddar cheese melts into the pot last, lending a characteristic tang and richness.
The process involves lightly sautéing vegetables to bring out their flavor and softening the broccoli during a longer simmer allowing the flavors to meld. The option to partially blend a portion of the soup adds creaminess while preserving vegetable pieces for texture contrast.
Serving the soup straight or in a bread bowl complements its hearty nature. The soup’s seasoning includes salt, pepper, and a hint of nutmeg to enhance the depth without overpowering the gentle cheddar and vegetable flavors.
The recipe can also be adapted for pressure cooking using an Instant Pot for faster preparation while preserving texture and flavor integrity.
Ingredients
- ½ lb broccoli chopped into bite-size pieces, fresh
- 1 tablespoon olive oil
- ½ medium yellow onion diced
- 1 talk celery petite diced
- ¼ cup butter melted
- ¼ cup all-purpose flour
- 2 ½ cups half-and-half or whole milk
- 2 cups chicken broth or vegetable broth, or stock
- 1 cup carrot freshly shreeded, julienned, grated, or matchstick style
- ¼ teaspoon nutmeg
- 8 ounces cheddar cheese freshly grated (plus extra for serving, sharp
- salt to taste
- black pepper to taste
- bread crusty, or bread bowl for serving
Instructions
- Sauté Broccoli: Add olive oil and broccoli to a large pot or Dutch oven. Season with salt and pepper and cook for 3-5 minutes to flavor. Remove from pot and set aside.
- Sauté Veggies: Melt the butter in the same pot over medium heat. Add diced onion and celery, cooking until softened (about 3–4 minutes).
- Make the Roux: Stir in the flour, cooking for 2-3 minutes until the mixture is bubbly and golden. This forms the base that thickens the soup.
- Add Liquids: Gradually whisk in the half-and-half (or milk) and chicken stock until smooth. Bring the mixture to a simmer. Simmer for about 10 minutes until it thickens a bit.
- Add Veggies & Season: Add the broccoli, carrots, and nutmeg into the pot. Cook on medium-low heat for 20–25 minutes, stirring occasionally, until the broccoli is tender and the flavors meld together. You can leave it chunky or, optionally, blend 1-2 cups of the soup in a blender until smooth, then return to the soup pot and stir to combine. I like to mash some of the broccoli with a wooden spoon in the pot for terrific texture without blending, but all methods are great!
- Add Cheese: Stir in the freshly grated cheddar cheese until completely melted—season with salt and pepper to taste.
- Serve: Ladle the soup into bowls (or a bread bowl if you want classic Panera style). Garnish with extra cheddar cheese if desired. Serve with crusty bread or rolls for dipping.
- Enjoy this delicious, comforting, and cheesy soup! Perfect for a cozy meal on a chilly day.
Notes
- The Instant Pot method uses a sauté mode for softening veggies, pressure cooking for 5 minutes, then melting cheese before serving.
- Season with salt and pepper to taste after cheese is added for balanced flavor.
- Serving in a bread bowl or with crusty bread enhances the meal experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 23g | 8% |
| Protein | 22g | 44% |
| Fat | 52g | 80% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 142mg | 47% |
| Sodium | 1040mg | 43% |
| Potassium | 604mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 7205IU | 144% |
| Vitamin C | 55mg | 61% |
| Calcium | 617mg | 62% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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