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Copycat Panera Bread Broccoli Cheese Soup

A comforting and creamy soup bursting with fresh broccoli and cheesy goodness, perfect for family gatherings or cozy nights in.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons butter For a rich base
  • 1 small onion, chopped Adds sweetness
  • 2 cloves garlic, minced Brings out the flavors
  • 4 cups fresh broccoli florets The star of the dish
  • 3 cups vegetable broth A great foundation
  • 2 cups half-and-half or whole milk For creaminess
  • 1 cup shredded cheddar cheese The gooey, melty goodness
  • Salt to taste salt For seasoning
  • Pepper to taste pepper For seasoning
  • 1 tablespoon cornstarch (optional) If you like a thicker soup

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-5 minutes.
  3. Toss in the broccoli florets and cook for another 5 minutes, allowing them to soften slightly.
  4. Add the vegetable broth to the pot and bring it to a gentle boil. Let it simmer for about 10-12 minutes until the broccoli is tender.
  5. Carefully use an immersion blender to blend the soup to your desired consistency. If you don’t have one, transfer the soup to a regular blender in batches—be cautious of the hot liquid!
  6. Lower the heat and stir in the half-and-half (or whole milk) slowly.
  7. Gradually add the shredded cheddar cheese, stirring constantly until it melts into the soup, resulting in that creamy, dreamy texture.
  8. If you prefer a thicker soup, mix the cornstarch with a bit of cold water to create a slurry and add it to the soup, stirring well.
  9. Taste and add salt and pepper as needed.
  10. Ladle into bowls, and enjoy!

Notes

For substitutions, feel free to use gouda or mozzarella for a different flavor twist. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Reheat on the stovetop for best results.