Broccoli Cheddar Soup (Panera Copycat)
Better than Panera — thick, creamy, intensely cheesy broccoli cheddar soup with real sharp cheddar, fresh broccoli, and julienned carrots in a rich roux-based broth. On the table in 30 minutes. Serve in a sourdough bread bowl for the full experience!
Servings 6 servings
Calories 490kcal
Ingredients
- 4 tbsp unsalted butter
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 2 cups chicken broth low-sodium
- 2 cups whole milk
- 1 cup heavy cream
- 4 cups fresh broccoli florets roughly chopped small
- 1 large carrot peeled and julienned
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dry mustard secret ingredient — amplifies cheddar flavor
- ¼ tsp smoked paprika
- pinch of cayenne pepper
- salt and white pepper to taste
- 3 cups sharp cheddar cheese freshly grated from a block — do NOT use pre-shredded
- extra cheddar for serving
Instructions
- In a large Dutch oven over medium heat, melt butter. Add diced onion and cook 4 to 5 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Add flour. Stir constantly for 2 minutes until smooth and slightly nutty-smelling. This roux is essential for thick Panera-style texture.
- Slowly whisk in chicken broth, then milk and heavy cream. Whisk constantly to prevent lumps. Bring to a gentle simmer.
- Add chopped broccoli, julienned carrots, garlic powder, onion powder, dry mustard, paprika, and cayenne. Season with salt and white pepper. Simmer 20 to 25 minutes until broccoli is completely tender.
- Optional but recommended: use an immersion blender to partially blend about one-third of the soup, leaving plenty of visible broccoli and carrot pieces.
- Reduce heat to LOW. Add freshly grated cheddar in 2 to 3 additions, stirring thoroughly after each until fully melted before adding more. Taste and adjust seasoning.
- Serve topped with extra shredded cheddar and crusty bread. For the full Panera experience, hollow out a sourdough bread bowl and ladle soup inside.
Notes
Grate your own cheddar — the single most important tip. Pre-shredded will not melt smoothly.
Add cheese on LOW heat — high heat causes graininess.
Dry mustard is the secret — amplifies the cheddar flavor significantly.
Do not use low-fat milk — fat stabilizes and prevents curdling.
Bread bowl: hollow out round sourdough, ladle soup inside, use scooped bread for dunking.
Storage: Refrigerate 4 days. Freeze base (before cream and cheese) up to 3 months.
Add cheese on LOW heat — high heat causes graininess.
Dry mustard is the secret — amplifies the cheddar flavor significantly.
Do not use low-fat milk — fat stabilizes and prevents curdling.
Bread bowl: hollow out round sourdough, ladle soup inside, use scooped bread for dunking.
Storage: Refrigerate 4 days. Freeze base (before cream and cheese) up to 3 months.