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A warm bowl of homemade creamy broccoli cheddar soup, with tender broccoli florets and melted cheese visible.

Copycat Panera Broccoli Cheddar Soup Recipe

The best Copycat Panera Broccoli Cheddar Soup recipe! This version is extra creamy, packed with rich cheddar flavor, and ready in under an hour. A simple, foolproof recipe for the perfect comforting soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp Unsalted Butter
  • 1 medium Yellow Onion finely diced
  • 1 stalk Celery finely diced
  • 1/4 cup All-Purpose Flour
  • 2 cups Chicken Broth or vegetable broth
  • 2 cups Half-and-Half
  • 4 cups Broccoli Florets chopped into small pieces
  • 1 cup Shredded Carrots
  • 8 oz Sharp Cheddar Cheese freshly shredded
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper
  • 1/8 tsp Nutmeg

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Whisk
  • 1 Box Grater

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and cook until softened, about 5-7 minutes.
  2. Sprinkle the flour over the vegetables and stir constantly for one minute to create a roux.
  3. Slowly whisk in the chicken broth, then the half-and-half, until the mixture is smooth. Bring the mixture to a gentle simmer.
  4. Add the broccoli florets and shredded carrots. Continue to simmer for 15-20 minutes, or until the vegetables are tender.
  5. Reduce heat to low. Gradually stir in the shredded cheddar cheese until completely melted and smooth. Do not let the soup boil.
  6. Season with salt, black pepper, and nutmeg. Serve hot.

Notes

For the best results, use a block of sharp cheddar cheese and shred it yourself to avoid a grainy texture.
Keep the heat on low when adding the cheese to prevent it from clumping or separating.
For a thicker soup, let it simmer for a few extra minutes. For a thinner soup, add a splash more broth.