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Panera Broccoli Cheddar Soup Copycat

A rich, velvety, and incredibly cheesy homemade version of the iconic Panera Bread broccoli cheddar soup.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cups chicken or veggie broth
  • 3 cups whole milk
  • 1 cup heavy cream
Vegetables and Cheese
  • 4 cups shredded sharp cheddar shredded from a block
  • 2 cups broccoli florets chopped small
  • 1 cup shredded carrots
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Whisk
  • Box Grater
  • Cutting board and knife

Method
 

  1. Melt the butter in a large Dutch oven or pot over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty and looks like wet sand.
  2. Gradually whisk in the broth, whole milk, and heavy cream. Continue to whisk constantly to ensure no lumps form.
  3. Bring the mixture to a gentle simmer (do not boil) and cook for 5-7 minutes, stirring frequently, until the base begins to thicken and coat the back of a spoon.
  4. Add the chopped broccoli and shredded carrots to the pot. Stir well, reduce the heat to medium-low, cover, and simmer for 15-20 minutes until the broccoli is very tender.
  5. Remove the pot entirely from the heat. Gradually stir in the shredded sharp cheddar cheese, a handful at a time, until completely melted and smooth.
  6. Stir in the salt and black pepper. Taste and adjust seasoning as needed. Serve immediately, ideally in a bread bowl.

Notes

Always grate your own cheese from a block; pre-shredded cheese will make the soup grainy. Never add cheese to boiling liquid or it will curdle.