Panera Bread Broccoli Cheddar Soup (Copycat) Recipe
This Panera Bread Broccoli Cheddar Soup recipe is the ultimate creamy, cheesy comfort food you can make at home in just 30 minutes. A copycat classic with fresh broccoli, sharp cheddar, and a velvety base that tastes just like the original.
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Servings: 6 bowls
Calories: 410kcal
Cost: $12
Equipment
- Heavy-bottomed Dutch oven or large soup pot
- Immersion blender
- Fine-mesh whisk
- Sharp Chef’s Knife
- Box grater
Ingredients
Main Soup Base
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream warm before adding
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 large carrots diced
Vegetables & Cheese
- 4 cups fresh broccoli florets about 2 large heads
- 2.5 cups sharp cheddar cheese freshly grated
- 0.5 cup mild cheddar cheese freshly grated
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon nutmeg
Instructions
- Heat butter in Dutch oven until foamy.
- Add diced onion, sauté 3–4 min.
- Stir garlic, cook 1 min.
- Whisk in flour, cook 2–3 min.
- Slowly whisk in broth, no lumps.
- Add warm cream, season with salt, pepper, paprika, nutmeg.
- Simmer base 8–10 min until thickened.
- Add carrots, simmer 5 min until softened.
- Add broccoli, cook 8–10 min until tender.
- Pulse lightly with immersion blender for desired consistency.
- Reduce heat and add cheeses gradually, stirring until melted.
- Serve warm, garnished with extra cheddar if desired.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 350g | Calories: 410kcal | Carbohydrates: 20g | Protein: 15g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 90mg | Sodium: 950mg | Potassium: 450mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4800IU | Vitamin C: 45mg | Calcium: 350mg | Iron: 2mg