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Copycat Panera broccoli cheddar soup served in a sourdough bread bowl

Copycat Panera Broccoli Cheddar Soup

This copycat Panera Broccoli Cheddar Soup is velvety, deeply cheesy, and ready in about 45 minutes - tender broccoli and carrots in a silky sharp-cheddar base that tastes just like the bakery-cafe original, for a fraction of the price.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 368
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth or vegetable broth
  • 2 cups half-and-half
  • 3 cups broccoli florets chopped small, about 1 large head
  • 1 cup carrots shredded or julienned, about 2 medium
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 8 ounces sharp cheddar cheese freshly grated, about 2 cups
  • 2 ounces Velveeta or American cheese cubed, optional, for extra-smooth texture

Equipment

  • Large pot or Dutch oven
  • whisk
  • Box grater

Method
 

  1. Prep everything first: grate the cheddar on a box grater (never use pre-shredded - the anti-caking starch makes soup grainy), chop the broccoli into small bite-size florets, shred the carrots, and dice the onion.
  2. Melt the butter in a large pot over medium heat. Add the onion and cook 4-5 minutes until soft and translucent, then stir in the garlic and cook 30 seconds until fragrant.
  3. Sprinkle the flour over the onions and whisk constantly for 1-2 minutes to cook out the raw flour taste. This roux is what gives the soup its signature body.
  4. Slowly pour in the broth while whisking, then the half-and-half, until completely smooth. Bring to a gentle simmer - do not let it hard boil, or the dairy can break.
  5. Add the broccoli, carrots, nutmeg, salt, and pepper. Simmer gently for 20-25 minutes, stirring occasionally, until the vegetables are tender.
  6. Reduce the heat to low. Add the cheddar (and Velveeta, if using) a handful at a time, stirring until each addition melts before adding more. Keep the heat low - boiling after the cheese goes in is the #1 cause of grainy soup.
  7. Taste and adjust salt and pepper. For a thicker soup, simmer a few more minutes; for thinner, stir in a splash of broth. Serve hot, ideally in a bread bowl, topped with extra grated cheddar.

Notes

For the smoothest texture, bring the cheese to room temperature before adding and always grate it fresh. If you prefer a smoother soup like Panera's, use an immersion blender for a few quick pulses before adding the cheese. Leftovers thicken in the fridge - loosen with a little broth or milk when reheating.