If you’re a fan of Panera’s famous Broccoli Cheddar Soup, you’ll love this Copycat Panera Broccoli Cheddar Soup recipe. Creamy, cheesy, and loaded with broccoli and carrots, this homemade version is just as rich and comforting as the original. It’s a perfect meal for chilly days or whenever you’re craving a cozy, hearty bowl of soup. With a simple combination of ingredients, you can recreate this restaurant favorite in the comfort of your own kitchen!
Ingredients:
- ¼ cup unsalted butter
- ½ cup diced onions (yellow or white)
- 1 cup shredded carrots (matchsticks cut into ½-inch pieces)
- 2 ½ to 3 cups of finely chopped broccoli florets.
- 1 ½ cups chicken broth
- 1 cup milk (skim or fat-free)
- 1 cup heavy whipping cream
- ¼ cup all-purpose flour
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- Pinch of crushed red pepper flakes (optional, adjust to taste)
- 2 cups shredded cheddar cheese
Instructions:
- Sauté the onions: In a large pot, melt the unsalted butter over medium heat. Incorporate the chopped onions and cook them until they become tender and translucent, which should take around 4 to 5 minutes.
- Cook the vegetables: Add the shredded carrots and chopped broccoli florets to the pot. Continue cooking for an additional 3 to 4 minutes until the vegetables begin to soften.
- Create the roux: Sprinkle the all-purpose flour over the sautéed vegetables. Stir and cook for 1-2 minutes to form a roux, which will thicken the soup.
- Add the broth and cream: Slowly pour in the chicken broth, milk, and heavy whipping cream while stirring constantly to avoid lumps. Bring the mixture to a simmer, allowing it to thicken, about 5-7 minutes.
- Season the soup: Stir in the kosher salt, black pepper, and a pinch of crushed red pepper flakes (if using).
- Simmer until tender: Let the soup simmer for 10-15 minutes until the broccoli is tender and the soup has reached your desired consistency.
- Add the cheese: Remove the pot from the heat and gradually stir in the shredded cheddar cheese until melted and smooth.
- Serve and enjoy: Ladle the creamy broccoli cheddar soup into bowls and serve warm with a side of crusty bread for dipping, just like Panera!
Conclusion:
This Copycat Panera Broccoli Cheddar Soup is everything you love about the restaurant version—creamy, cheesy, and packed with flavorful broccoli and carrots. It’s easy to make and comes together in under an hour, making it the perfect cozy dish for a weeknight meal or a weekend lunch. Enjoy the rich and satisfying flavors of this homemade classic right in your own kitchen!
Copycat Panera Broccoli Cheddar Soup: Creamy Comfort at Home
This Copycat Panera Broccoli Cheddar Soup isa creamy, cheesy soup filled with tender broccoli and carrots, perfect forrecreating your favorite restaurant dish at home.
Ingredients
- ¼ cup unsalted butter
- ½ cup diced onions yellow or white
- 1 cup shredded carrots matchsticks cut into ½-inch pieces
- 2 ½ to 3 cups of finely chopped broccoli florets.
- 1 ½ cups chicken broth
- 1 cup milk skim or fat-free
- 1 cup heavy whipping cream
- ¼ cup all-purpose flour
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- Pinch of crushed red pepper flakes optional, adjust to taste
- 2 cups shredded cheddar cheese
Instructions
- Sauté the onions: In a large pot, melt the unsalted butter over medium heat. Incorporate the chopped onions and cook them until they become tender and translucent, which should take around 4 to 5 minutes.
- Cook the vegetables: Add the shredded carrots and chopped broccoli florets to the pot. Continue cooking for an additional 3 to 4 minutes until the vegetables begin to soften.
- Create the roux: Sprinkle the all-purpose flour over the sautéed vegetables. Stir and cook for 1-2 minutes to form a roux, which will thicken the soup.
- Add the broth and cream: Slowly pour in the chicken broth, milk, and heavy whipping cream while stirring constantly to avoid lumps. Bring the mixture to a simmer, allowing it to thicken, about 5-7 minutes.
- Season the soup: Stir in the kosher salt, black pepper, and a pinch of crushed red pepper flakes (if using).
- Simmer until tender: Let the soup simmer for 10-15 minutes until the broccoli is tender and the soup has reached your desired consistency.
- Add the cheese: Remove the pot from the heat and gradually stir in the shredded cheddar cheese until melted and smooth.
- Serve and enjoy: Ladle the creamy broccoli cheddar soup into bowls and serve warm with a side of crusty bread for dipping, just like Panera!