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Copycat Panera Broccoli Cheddar Soup

A creamy and comforting soup featuring broccoli and cheddar cheese, perfect for chilly weather.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups broccoli florets fresh or frozen
  • 1 cup shredded carrots
  • 1/2 cup chopped onion
Base
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup heavy cream
Cheese
  • 2 cups shredded cheddar cheese plus extra for serving
Seasoning
  • to taste Salt
  • to taste Pepper
Optional
  • to serve crusty bread for dipping

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat.
  2. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
  3. Stir in the carrots and broccoli, cooking for another 3-4 minutes.
Make the Roux
  1. Sprinkle the flour over the vegetables and stir well to combine.
  2. Cook for 1-2 minutes until the flour is lightly toasted.
Add Broth
  1. Gradually whisk in the vegetable broth, ensuring there are no lumps.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes until the broccoli is tender.
Creamy Base
  1. Once the broccoli is tender, stir in the heavy cream and bring to a gentle simmer.
Cheesy Goodness
  1. Remove the pot from heat and blend using an immersion blender until the soup reaches your desired consistency.
  2. Mix in the shredded cheddar cheese until melted and smooth.
Season and Serve
  1. Taste and season with salt and pepper as needed.
  2. Serve hot, garnished with more cheese and crusty bread on the side if desired.

Notes

To elevate your soup, use freshly shredded cheddar cheese and consider adding other vegetables. Store in an airtight container in the fridge for 3-4 days or freeze for longer storage.