Copycat Panera Broccoli Cheddar Soup Recipe
This homemade copycat Panera Broccoli Cheddar Soup offers a rich and creamy blend of sharp cheddar cheese, tender broccoli florets, and fresh vegetables simmered in a flavorful broth. Perfect as a comforting meal or appetizer, this recipe captures the beloved taste of the original Panera soup at a fraction of the cost, delivering a hearty, cheesy experience that's easy to prepare on the stovetop.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables & Aromatics
- ½ onion, chopped
- 1 ½ cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery, thinly sliced
Liquids
- 2 cups milk
- 2 cups chicken stock
Dairy & Fats
- 1 tablespoon butter
- ¼ cup melted butter
- 2 ½ cups shredded sharp Cheddar cheese
Other
- ¼ cup all-purpose flour
- salt and ground black pepper to taste
Instructions
- Prepare Aromatics: Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Remove from heat and set aside.
- Make Roux: In a large saucepan over medium-low heat, whisk together the ¼ cup melted butter and all-purpose flour. Continue whisking for 3 to 4 minutes, adding 1 to 2 tablespoons of milk if needed to prevent the flour from burning. This creates a smooth roux base for the soup.
- Add Liquids: Gradually pour in the 2 cups of milk while whisking constantly to avoid lumps. Stir in the 2 cups of chicken stock and bring the mixture to a gentle simmer.
- Thicken Soup Base: Allow the liquid mixture to simmer and thicken, stirring occasionally, which should take about 15 to 20 minutes until it reaches a creamy consistency.
- Add Vegetables: Stir in the chopped broccoli, matchstick carrots, sliced celery, and the sautéed onions from earlier. Simmer the soup until all the vegetables are tender, approximately 10 to 15 minutes.
- Incorporate Cheese & Season: Remove the soup from heat and stir in the shredded sharp Cheddar cheese until fully melted and smooth. Season the soup with salt and ground black pepper to taste before serving.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- You can adjust the amount of cheese depending on desired cheesiness and richness.
- To make the soup thicker, increase the roux cooking time slightly or add more flour in step 2.
- Serving suggestion: garnish with extra shredded cheddar cheese or croutons for added texture.
