Panera Copycat Broccoli Cheddar Soup
Cozy, creamy, and cheesy! This Panera Broccoli Cheddar Soup copycat recipe is the ultimate comfort food — perfect in a sourdough bread bowl.
Equipment
- 1 Heavy-bottomed pan such as a Dutch oven
Ingredients
- 1 tablespoon unsalted butter, for sautéing
- 4 tablespoons unsalted butter, for roux
- 1 small or medium sweet yellow onion, diced
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 3 cups low-sodium vegetable stock, or chicken stock
- 2 cups half-and-half
- 4 cups broccoli florets, chopped into bite-size pieces
- 1 cup shredded carrots
- 1 teaspoon salt, or to taste
- ¾ teaspoon black pepper, or to taste
- ½ teaspoon smoked paprika, optional
- ½ teaspoon dry mustard powder, optional
- Dash cayenne pepper, optional
- 8 ounces extra-sharp cheddar cheese, grated (reserve some for garnish)
Instructions
Sauté Onion & Garlic
- In a small saucepan over medium heat, melt 1 tablespoon butter. Add the onion and sauté until translucent (about 4 minutes). Add garlic and cook for an additional 30 seconds. Set aside.
Make the Roux
- In a large pot, melt 4 tablespoons of butter over medium heat. Add flour and whisk constantly for 3–5 minutes until it thickens.
Add Liquids
- Gradually whisk in the stock, then the half-and-half. Simmer on low heat for 15–20 minutes, whisking occasionally to prevent skin from forming.
Add Veggies & Seasoning
- Add broccoli, carrots, and the onion/garlic mix. Stir in salt, pepper, and any optional spices. Simmer for 20–25 minutes, or until the mixture thickens and the veggies are tender.
Add Cheese
- Stir in most of the grated cheese until melted (do not boil). Remove from heat.
Serve
- Ladle into bread bowls or soup bowls, garnish with reserved cheese, and enjoy immediately.