5 from 48 votes
Copycat Panera Broccoli Cheese Soup
This copycat Panera Broccoli Cheese Soup blends tender broccoli and julienned carrots into a creamy base thickened with butter, flour, and dairy. Garlic, onion, and celery provide a savory foundation, while sharp cheddar cheese adds a rich, smooth finish. Pureeing the soup creates a velvety texture that balances the softness of the vegetables and the sharpness of the cheese. It's a comforting soup suitable for cooler days or as a hearty starter.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course, Soup
Cuisine:
Vegetarian
Ingredients
- ¼ cup butter cubed, unsalted
- 3 cloves garlic minced
- 1 onion diced
- 2 celery diced, stalks
- ¼ cup all-purpose flour
- 2 cups vegetable broth
- 2 cups milk
- ½ cup heavy cream
- 16 ounces broccoli florets
- 1 carrot julienned
- 2 cups cheddar cheese shredded sharp
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and celery, and cook, stirring occasionally, until translucent, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, milk and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli and carrot.
- Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes. Puree with an immersion blender until desired consistency is reached.
- Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately.
Cup of Yum