Description

This Panera Broccoli Cheese Soup copycat recipe is creamy, cheesy, and packed with tender broccoli, carrots, and savory cheddar. It’s the perfect cozy comfort food for weeknights, quick to prepare with pantry staples, and even better than takeout. Family-approved, freezer-friendly, and guaranteed to become a repeat favorite.

Ingredients

Scale

4 tbsp (60 g) butter, cut into chunks
2 garlic cloves, minced
1 yellow onion, chopped
2 large carrots, peeled and julienned (about 130 g)
2 celery stalks, sliced (about 120 g)
½ tsp (2.5 g) salt
½ tsp (2.5 g) black pepper
¼ cup (30 g) all-purpose flour
2 cups (480 ml) milk
16 oz (480 ml) chicken stock or broth (or vegetable stock for vegetarian)
3 cups (250 g) broccoli florets
3 cups (300 g) shredded sharp cheddar cheese

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Instructions

In a Dutch oven or large pot, melt butter over medium heat.
Add garlic, onion, carrots, celery, salt, and pepper. Sauté for 5 minutes until softened.
Sprinkle in flour and stir to coat vegetables (this thickens the soup).
Slowly pour in milk, stirring constantly to avoid lumps. Add chicken stock and mix well.
Increase heat to medium-high until bubbling, then reduce to simmer. Cover and cook 15 minutes.
Add broccoli florets, cover, and simmer another 10 minutes until fork-tender.
Remove from heat, stir in cheddar cheese until melted and smooth.
Serve hot, garnished with extra cheese if desired.

Notes

Shred your own cheddar for the smoothest melt—pre-shredded cheese doesn’t blend as well.

For thicker soup, simmer uncovered for a few extra minutes.

Add cauliflower or spinach for a veggie boost.

Make vegetarian by using vegetable broth.

Pairs beautifully with bread bowls, crusty baguettes, or grilled cheese.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup / Dinner / Comfort Food
Method: Stovetop
Cuisine: American