PANERA BROCCOLI CHEDDAR SOUP (COPYCAT RECIPE)

This homemade broccoli cheddar soup is a creamy, cheesy, and hearty version of Panera’s iconic dish — but with cleaner ingredients and no processed cheese. It’s ready in under an hour and perfect for cozy lunches, light dinners, or meal prep. Serve it with crusty bread or a light salad for a satisfying combo.

Prep time: 15 minutes

Cook time: 25 minutes

Total time: About 40 minutes

Servings: Serves 4 to 6

Ingredients:

4 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups vegetable broth (or chicken broth)
2 cups whole milk (or half and half for a richer version)
2 cups broccoli florets, chopped small
1 cup grated carrots
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg (optional but adds depth)
1 1/2 cups sharp cheddar cheese, shredded
Optional: extra cheese or a pinch of red pepper flakes for garnish

Instructions:

In a large pot, melt butter over medium heat. Add chopped onion and cook until soft, about 4 minutes. Stir in garlic and cook for 1 minute.
Sprinkle in the flour and stir continuously for 1 to 2 minutes until it forms a paste and loses its raw flour smell.
Gradually whisk in broth and milk until smooth. Add broccoli, carrots, salt, pepper, and nutmeg. Bring to a gentle simmer and cook for 15 to 20 minutes, or until the vegetables are tender.
For a smoother texture, blend part of the soup using an immersion blender or by transferring half to a blender, then return it to the pot.
Remove from heat and stir in the shredded cheddar until fully melted and creamy. Adjust seasoning to taste.
Ladle into bowls and top with extra cheddar or pepper flakes if desired. Serve hot with warm bread or a green salad.

Tips: