Creamy Copycat Panera Broccoli Cheddar Recipe

Introduction

This creamy copycat version of Panera’s Broccoli Cheddar soup brings rich flavors and comforting warmth to your kitchen. Packed with fresh vegetables and sharp cheddar, it’s perfect for a cozy lunch or dinner.

Ingredients

• ½ onion, chopped
• 1 ½ cups broccoli florets, coarsely chopped
• 1 cup carrots, matchstick-cut
• 1 stalk celery, thinly sliced
• 2 cups milk
• 2 cups chicken stock
• 1 tablespoon butter (for sautéing onions)
• ¼ cup butter, melted
• 2 ½ cups shredded sharp Cheddar cheese
• ¼ cup all-purpose flour
• Salt, to taste
• Ground black pepper, to taste

Instructions

1. Step 1: Melt 1 tablespoon of butter in a skillet over medium-high heat. Add chopped onion and cook until tender and translucent, about 5 minutes. Remove from heat and set aside.
2. Step 2: In a large saucepan, combine ¼ cup melted butter and ¼ cup flour over medium-low heat. Stir constantly for 3 to 4 minutes, creating a smooth, fragrant roux without burning.
3. Step 3: Gradually whisk 2 cups of milk into the roux. Stir constantly to avoid lumps, then slowly add 2 cups of chicken stock. Bring the mixture to a gentle simmer.
4. Step 4: Let the soup cook for 15 to 20 minutes, stirring occasionally, until it thickens and becomes creamy.
5. Step 5: Stir in broccoli, carrots, celery, and the sautéed onions. Simmer for another 10 to 15 minutes until the vegetables are tender.
6. Step 6: Remove from heat and fold in shredded Cheddar cheese. Stir until fully melted and smooth. Season with salt and black pepper to taste before serving.

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable broth.
• Use sharp white cheddar for a slightly different flavor profile.
• Add a pinch of nutmeg to enhance the creamy richness.
• Blend half of the soup before adding the vegetables for a smoother texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup thickens too much when cold, add a splash of milk or stock to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just add it directly during step 5 and allow extra time for it to cook until tender.

Is it possible to make this soup dairy-free?

To make a dairy-free version, use a plant-based milk and dairy-free cheese alternatives, and replace butter with oil or a dairy-free spread.

Creamy Copycat Panera Broccoli Cheddar Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

This Creamy Copycat Panera Broccoli Cheddar Soup perfectly replicates the beloved restaurant classic featuring tender broccoli, crisp carrots, and celery in a rich, cheesy broth made with sharp Cheddar. It’s a comforting, creamy soup ideal for a satisfying lunch or dinner that you can easily make at home.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Vegetables

• ½ onion, chopped
• 1 ½ cups broccoli florets, coarsely chopped
• 1 cup carrots, matchstick-cut
• 1 stalk celery, thinly sliced

Liquids & Dairy

• 2 cups milk
• 2 cups chicken stock
• 1 tablespoon butter (for sautéing onions)
• ¼ cup butter, melted
• 2 ½ cups sharp Cheddar cheese, shredded

Other

• ¼ cup all-purpose flour
• Salt, to taste
• Ground black pepper, to taste

Instructions

1. Sauté Onions: Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onion and cook, stirring often, until the onions are tender and translucent, approximately 5 minutes. Remove from heat and set aside.
2. Make the Roux: In a large saucepan, combine ¼ cup melted butter and ¼ cup flour over medium-low heat. Stir constantly for 3 to 4 minutes to form a smooth and fragrant roux. Ensure the mixture doesn’t burn.
3. Add Milk and Stock: Gradually whisk 2 cups of milk into the roux to prevent lumps. Then slowly pour in 2 cups of chicken stock while continuing to stir. Bring the mixture to a gentle simmer.
4. Simmer to Thicken: Let the soup base cook for 15 to 20 minutes, stirring occasionally so it thickens and becomes creamy.
5. Cook Vegetables: Stir in the coarsely chopped broccoli, matchstick carrots, sliced celery, and the sautéed onions. Simmer together for an additional 10 to 15 minutes until the vegetables are tender but still hold their shape.
6. Add Cheese and Season: Remove the pot from heat and fold in the shredded sharp Cheddar cheese. Stir until the cheese is fully melted and the soup is smooth. Season with salt and ground black pepper to taste before serving.

Notes

• For a vegetarian version, substitute vegetable stock for chicken stock.
• Use sharp Cheddar for best flavor; mild Cheddar will result in a less intense cheese taste.
• If you prefer a thicker soup, increase the flour slightly for a thicker roux.
• To make the soup gluten-free, use a gluten-free flour blend instead of all-purpose flour.
• For a creamier texture, you can blend a portion of the soup before adding vegetables back in.

Keywords: Panera, Broccoli Cheddar Soup, Copycat, Creamy Soup, Comfort Food