Broccoli Cheddar Soup (Panera Copycat)

Course: Appetizer or Soup

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 612kcal

Author: Kris Longwell

Recreate the cafe classic at home with this creamy Panera Copycat Broccoli Cheddar Soup. Loaded with tender veggies and sharp cheddar, this easy one-pot meal is ready in just 30 to 40 minutes!

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Equipment

1 Large pot

Ingredients

¼ cup unsalted butter
1 medium onion chopped
¼ cup all-purpose flour
2 cups chicken stock or broth, or vegetable stock
2 cups half and half
½ teaspoon ground nutmeg
3 cups broccoli fresh, chopped small
1 cup carrots matchstick (julienned), or thinly sliced
1½ teaspoon salt
1 teaspoon black pepper
8 oz cheddar cheese shredded
sourdough rounds for serving, optional

Instructions

In a large pot, melt the butter over medium heat. Add the onions and sauté, stirring frequently, until translucent and soft, about 4 to 5 minutes.
¼ cup unsalted butter, 1 medium onion
Stir in the flour and cook for 1 minute, stirring often.
¼ cup all-purpose flour
Slowly pour in the chicken stock while whisking. Once the stock is incorporated, slowly whisk in the half and half.
2 cups chicken stock, 2 cups half and half
Turn the heat to medium-low and simmer for 10 to 15 minutes, until it has thickened slightly.
Stir in the nutmeg, broccoli, and carrots. Cover and let simmer for another 15 minutes, or until the veggies are tender.
½ teaspoon ground nutmeg, 3 cups broccoli, 1 cup carrots
Season with salt (see NOTES) and pepper. Turn off the heat and add the shredded cheddar one handful at a time, stirring each time until melted and smooth.
1½ teaspoon salt, 1 teaspoon black pepper, 8 oz cheddar cheese
Ladle into sourdough bread bowls or into soup bowls. Garnish with additional shredded cheese, if desired.
sourdough rounds

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Shred Your Own Cheese: For a silky-smooth texture, grate your cheddar from a block. Pre-shredded bagged cheese is coated in anti-caking agents that can prevent it from melting properly, often resulting in a grainy soup.
Adjust Salt at the End: Both chicken stock and sharp cheddar are naturally salty. Wait until the cheese has fully melted to taste the soup before adding any additional salt to avoid over-seasoning.
Avoid Boiling: Once you add the cheese, keep the heat on low. Boiling the soup after the dairy and cheese are incorporated can cause the mixture to separate or become oily.
Veggie Prep: Chop the broccoli into very small, bite-sized florets to ensure you get a perfect balance of vegetables and creamy broth in every spoonful.
Storing & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if the soup has thickened too much in the fridge.

Nutrition