Go Back
Copycat Panera Broccoli Cheddar Soup Recipe
Ash Tyrrell

Copycat Panera Broccoli Cheddar Soup Recipe

I made this soup on a chilly evening, and my kitchen smelled like a bakery café within minutes. The first spoonful was thick, cheesy, and packed with tender broccoli, just like the bowl I love ordering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon butter: Used to soften the onion gently without browning it.
  • 1/2 onion chopped: Adds a sweet, savory base, so chop it small for quick cooking.
  • 1/4 cup melted butter: Forms the roux so make sure it is fully melted first.
  • 1/4 cup all-purpose flour: Thickens the soup and gives it that velvety body.
  • 2 cups milk: Makes the soup creamy and room-temperature milk blends more smoothly.
  • 2 cups chicken stock: Builds savory depth so choose a good-quality stock.
  • 1 1/2 cups coarsely chopped broccoli florets: Gives the soup its hearty bite so keep the pieces bite-sized.
  • 1 cup matchstick-cut carrots: Adds a mild sweetness and color and they soften quickly.
  • 1 stalk celery thinly sliced: Brings a light, fresh savory note.
  • 2 1/2 cups shredded sharp cheddar cheese: The star of the soup so grate it fresh for a smoother melt.
  • Salt and ground black pepper to taste: Season at the end, since the stock and cheese are already salty.

Method
 

  1. Chop the onion, slice the celery, and cut the broccoli into small florets. Measure everything before you turn on the stove. Shred the cheddar fresh from a block, since this step makes a real difference later.
  2. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onion and cook until it turns translucent, which takes about 5 minutes. Set the skillet aside off the heat.
  3. In a large saucepan, whisk the 1/4 cup of melted butter with the flour over medium-low heat. Stir constantly until the flour no longer smells or feels grainy, about 3 to 4 minutes. If it starts to darken too fast, whisk in a spoonful or two of milk.
  4. Pour in the remaining milk a little at a time while whisking. Adding it slowly keeps the mixture smooth and lump-free. Keep whisking until it looks glossy and well blended.
  5. Pour in the chicken stock and bring the mixture to a gentle simmer. Let it cook for about 20 minutes, stirring now and then. The soup will thicken and coat the back of a spoon.
  6. Stir in the broccoli, carrots, celery, and the cooked onion. Simmer until the vegetables are fork-tender. Taste a piece of broccoli to check that it is soft but not mushy.
  7. Turn the heat down low and add the shredded cheddar a handful at a time. Stir until each addition melts before adding more. Keep the heat gentle so the cheese stays smooth.
  8. Add salt and pepper, then taste and adjust. Ladle the soup into warm bowls right away. Enjoy it while it is thick, hot, and gooey.

Notes

  • I always shred my own cheddar, because pre-shredded cheese made my soup slightly grainy.
  • I keep the heat low once the cheese goes in, since boiling can make it clump.
  • I whisk the milk in slowly, and it saves me from a lumpy roux every time.
  • I use sharp cheddar, and the tangy flavor stands out beautifully against the creamy base.
  • I chop the broccoli small, so every spoonful gets a bit of everything.
  • I blend a small portion of the soup with an immersion blender when I want it thicker.
  • I add a pinch of nutmeg at the end, because it gives a cozy, restaurant-style warmth.
  • I let the soup rest for five minutes before serving, and it thickens up nicely.