Go Back
World Chef Recipes Test Kitchen

Copycat Panera Broccoli Cheddar Soup

Copycat Panera broccoli cheddar soup: creamy, cheesy and full of tender broccoli and carrots. Easy to make at home in 45 minutes. Great in bread bowls.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1/2 medium yellow onion finely diced
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 2 cups low-sodium chicken broth
  • 12 oz broccoli florets chopped small (about 4 cups)
  • 1 cup matchstick carrots
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 oz sharp cheddar freshly grated (about 2 cups)

Method
 

  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 5 minutes, until soft.
  2. Sprinkle in the flour and stir for 2 minutes.
  3. Slowly whisk in the half-and-half, then the broth, until smooth.
  4. Bring to a gentle simmer, then add the broccoli and carrots. Simmer for 20 minutes, stirring often, until the vegetables are tender and the soup has thickened.
  5. Stir in the nutmeg, salt and pepper. For a smoother soup, blend about a third of it briefly with an immersion blender.
  6. Lower the heat to low. Stir in the cheddar a handful at a time until melted. Serve hot.

Notes

Grate the cheese from a block. Pre-shredded cheese is coated in starch that can make the soup grainy.