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–+ servings

Copycat Panera Broccoli Cheddar Soup

This broccoli Cheddar soup is made with fresh broccoli, carrots, celery, and lots of cheese for a rich and creamy, restaurant-worthy soup at home.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Soup
Cuisine: American, Copycat
Ingredients Method

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 2 medium carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 4 cups fresh broccoli florets chopped
  • 2 cups sharp cheddar cheese shredded
  • Salt and pepper to taste
  • A pinch of nutmeg optional

Method
 

  1. Gather all ingredients.
  2. In a large pot over medium heat, melt 4 tablespoons of butter. Add onions, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.
  3. Stir in flour to create a roux. Cook 1–2 minutes, stirring constantly, until lightly golden.
  4. Slowly whisk in chicken broth and half-and-half. Bring to a gentle simmer.
  5. Add broccoli florets, cover, and cook until tender, about 10 minutes.
  6. Remove from heat. Use an immersion blender to puree until smooth or leave slightly chunky if you prefer texture.
  7. Stir in shredded cheddar cheese until melted. Season with salt, pepper, and a pinch of nutmeg.
  8. Serve hot with crusty bread or a sprinkle of extra cheddar on top. Enjoy!
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