Description
This creamy Copycat Panera Broccoli Cheddar Soup is a rich, cheesy comfort dish loaded with tender broccoli, carrots, and onion simmered in a velvety cheese sauce.
Ingredients
- 1 tablespoon butter
- ½ onion, chopped
- ¼ cup melted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups chicken stock
- 1 ½ cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery, thinly sliced
- 2 ½ cups shredded sharp Cheddar cheese
- Salt and ground black pepper to taste
Instructions
1. Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion and cook until tender and translucent, about 5 minutes. Set aside.
2. Whisk ¼ cup melted butter and flour together in a large saucepan over medium-low heat, cooking for 3–4 minutes. Add a little milk if necessary to prevent burning.
3. Gradually whisk in the milk, then add chicken stock. Bring the mixture to a gentle simmer and cook until thickened, about 15–20 minutes.
4. Add broccoli, carrots, celery, and the cooked onion to the pot. Simmer until vegetables are tender, about 10–15 minutes.
5. Stir in shredded Cheddar cheese until melted and smooth. Season with salt and black pepper to taste.
6. Serve hot, optionally garnished with extra cheese or bread bowls for an authentic Panera-style experience.
Notes
For a smoother texture, you can blend part or all of the soup before adding the cheese.
Use freshly shredded cheese for the best melting and flavor.
This soup reheats well — store leftovers in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 441
- Sugar: 6g
- Sodium: 690mg
- Fat: 33g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg