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Creamy Panera Broccoli Cheddar Soup Copycat Recipe

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A creamy, cheesy broccoli cheddar soup that mimics Panera’s famous version, perfect for cozy winter nights. Easy to make with simple ingredients and a velvety texture.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 1 large head; frozen can be substituted)
  • 2 cups sharp cheddar cheese, shredded (recommend Cabot or Tillamook)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (whole wheat flour can be substituted)
  • 1 medium onion, finely diced (yellow or white)
  • 1 small carrot, finely shredded
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low-sodium preferred; vegetable broth for vegetarian option)
  • 2 cups whole milk (2% or half-and-half for extra richness)
  • Salt and freshly ground black pepper to taste
  • 1/2 teaspoon ground mustard powder (optional)
  • A few dashes hot sauce (optional)

Instructions

  1. Rinse and chop broccoli into bite-sized florets. Finely dice onion, shred carrot, and mince garlic cloves. (About 10 minutes)
  2. In a large heavy-bottomed pot, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2–3 minutes until golden and nutty, avoiding browning.
  3. Add diced onion, shredded carrot, and minced garlic. Cook for about 5 minutes until softened and fragrant, stirring frequently.
  4. Gradually whisk in 4 cups chicken broth, smoothing out any lumps from the roux. Bring to a gentle simmer.
  5. Add broccoli florets to the simmering soup. Partially cover and cook for 10–12 minutes until broccoli is tender but still textured.
  6. Lower heat to medium-low. Stir in 2 cups whole milk, 1/2 teaspoon ground mustard powder, salt, and freshly ground black pepper to taste. Add hot sauce if desired. Heat gently without boiling.
  7. Use an immersion blender to puree about half the soup in the pot, leaving some broccoli chunks. Alternatively, blend half the soup in batches with a regular blender and return to pot.
  8. Slowly add 2 cups shredded sharp cheddar cheese, stirring constantly until melted and smooth. Adjust seasoning as needed. Keep heat low to prevent clumping.
  9. Let soup warm through for a few minutes, stirring occasionally. If too thick, add a splash of broth or milk to reach desired consistency. Serve hot.

Notes

Whisk the roux thoroughly to avoid lumps. Do not boil milk to prevent curdling. Use freshly shredded sharp cheddar for smooth melting. Blend only half the soup to keep broccoli chunks. Season gradually and taste as you go. Adjust liquid if soup thickens too much.

Nutrition

Keywords: broccoli cheddar soup, Panera copycat, creamy soup, winter soup, comfort food, easy soup recipe

Find it online: https://grubella.com/creamy-panera-broccoli-cheddar-soup-copycat-recipe-easy-and-perfect-for-winter/