Panera-Style Broccoli Cheddar Soup

Creamy, cheesy, and loaded with fresh broccoli, this copycat recipe tastes just like Panera’s famous soup—but even better because it’s homemade! Perfect with a crusty bread bowl.

Ingredients

For the Soup Base:

• 4 tbsp butter

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1/3 cup all-purpose flour

• 2 cups chicken broth (or vegetable broth)

• 2 cups half-and-half (or whole milk + 1/4 cup heavy cream)

• 1/2 tsp dry mustard

• 1/2 tsp smoked paprika

• 1/4 tsp nutmeg

• Salt & black pepper, to taste

For the Veggies & Cheese:

• 4 cups fresh broccoli florets, chopped small (about 1 large head)

• 1 large carrot, shredded or finely diced

• 2 1/2 cups sharp cheddar cheese, shredded (don’t use pre-shredded—it won’t melt as smoothly!)

• 1/4 cup grated Parmesan cheese

Optional Add-Ins:

• 1 stalk celery, diced (sauté with onion)

• Dash of hot sauce (for a kick)

• Crumbled bacon (for topping)

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Instructions

1. Sauté the Aromatics

1. Melt butter in a large pot over medium heat.

2. Add onion and cook until soft (5 mins), then add garlic and cook 30 sec.

2. Make the Roux

1. Sprinkle flour over the onions and whisk constantly for 1–2 mins (don’t let it brown).

2. Slowly pour in broth while whisking to avoid lumps.

3. Simmer the Soup

1. Stir in half-and-half, dry mustard, paprika, nutmeg, salt, and pepper.

2. Bring to a gentle simmer (do not boil).

4. Add Veggies

1. Stir in broccoli and carrot. Simmer 10–12 mins until broccoli is tender but still bright green.

5. Melt the Cheese

1. Reduce heat to low. Gradually stir in cheddar and Parmesan until fully melted and creamy.

6. Adjust & Serve

1. For a thicker soup, simmer 5 more mins. For thinner, add a splash of broth.

2. Taste and adjust seasoning.

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Serving Suggestions

🍞 Bread bowls: Hollow out a round sourdough loaf and fill with soup.
🥖 Side: Serve with warm baguette or garlic toast.
🧀 Garnish: Extra shredded cheddar, croutons, or chives.

Pro Tips

✔ Prep ahead: Chop veggies the night before.
✔ Storage: Keeps in the fridge 3–4 days (reheat gently to avoid separation).
✔ Freezing: Freeze without cheese, then add cheese when reheating.

Rich, velvety, and packed with flavor! 🥦🧀 Serves 4–6.