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Copycat Panera Broccoli Cheddar Cheese Soup

Copycat Panera Broccoli Cheddar Soup Recipe

This rich, creamy broccoli cheddar soup is inspired by the beloved Panera favorite. It's packed with tender broccoli, sweet carrots, and sharp cheddar in a velvety base — perfect for cozy nights or quick lunches.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Stove Top
Cuisine: American
Calories: 413

Ingredients
  

  • 1/4 cup unsalted butter
  • 1/2 medium onion chopped
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half or whole milk
  • 2 cups low-sodium chicken broth
  • 1/2 lb broccoli about 3 cups, chopped into small florets
  • 1 cup carrots julienned or shredded
  • 1/8 tsp ground nutmeg optional
  • 8 oz sharp cheddar cheese shredded (about 2 cups)
  • Salt and pepper to taste

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add chopped onion and sauté until soft (about 4–5 minutes).
  2. Sprinkle in the flour and cook for 1–2 minutes, stirring constantly to create a light roux.
  3. Slowly whisk in half-and-half and chicken broth until smooth.
  4. Add the chopped broccoli and carrots. Cover and simmer on medium-low for 20–25 minutes or until veggies are tender.
  5. Season with salt, pepper, and nutmeg (if using).
  6. Blend a portion of the soup for a creamier texture using an immersion blender or a regular blender.
  7. Return the soup to low heat and stir in the shredded cheddar until melted and smooth.
  8. Serve hot with crusty bread or a bread bowl.

Notes

 

  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • To make it gluten-free, replace flour with cornstarch or gluten-free flour blend.
  • Use pre-cut matchstick carrots to save time.
  • If the soup is too thick, add a splash of broth or milk while reheating.

Nutritional Facts (Per Serving)

Nutrient Amount
Calories 413 kcal
Protein 17 g
Fat 31 g
Saturated Fat 18 g
Carbohydrates 19 g
Sugar 7 g
Fiber 3 g
Sodium 610 mg
Cholesterol 90 mg