Description
Copycat Panera Broccoli Cheddar Soup is a creamy, cheesy comfort food favorite made with broccoli, carrots, sharp cheddar, broth, milk, and cream for a rich homemade soup that tastes just like the café classic.
Ingredients
4 tablespoons butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
2 cups whole milk
1 cup heavy cream
4 cups broccoli florets, chopped into small pieces
1 cup shredded carrots
2 cups sharp cheddar cheese, freshly shredded
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
Instructions
1. Melt the butter in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
2. Sprinkle the flour over the onion mixture and stir well for 1 to 2 minutes to form the base.
3. Slowly whisk in the chicken broth, then add the milk and heavy cream. Stir until smooth.
4. Add the broccoli, shredded carrots, salt, black pepper, and paprika. Bring to a gentle simmer.
5. Reduce the heat to medium-low and cook for 15 to 20 minutes, stirring occasionally, until the broccoli is tender.
6. Use an immersion blender to pulse the soup a few times for a creamier texture, leaving some chunks for body.
7. Lower the heat and add the shredded cheddar a little at a time, stirring until melted and smooth.
8. Taste and adjust seasoning if needed, then serve warm.
Notes
Freshly shredded cheddar melts more smoothly and gives the soup a better texture than pre-shredded cheese.
Do not boil the soup after adding the cheese or it may turn grainy.
If the soup thickens in the fridge, stir in a splash of milk or broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 7g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg