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Creamy Copycat Panera Broccoli Cheddar Soup Recipe Easy and Perfect for Winter

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A rich and creamy broccoli cheddar soup inspired by Panera’s classic, perfect for cozy winter nights. This recipe balances sharp cheddar, tender broccoli, and a velvety base for a comforting homemade soup.

Ingredients

Scale
  • 4 cups broccoli florets, chopped (fresh or frozen)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth (low-sodium preferred; vegetable broth for vegetarian)
  • 2 cups whole milk (full-fat; can substitute half-and-half or blend for richness)
  • 1/2 cup heavy cream (optional)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Chop broccoli into bite-sized florets. Dice the onion finely and mince the garlic cloves. Shred sharp cheddar cheese and set aside.
  2. In a large heavy-bottomed pot, melt butter over medium heat. Add diced onion and a pinch of salt, stirring occasionally until soft and translucent, about 4 minutes. Add minced garlic and cook for another minute until fragrant, avoiding browning.
  3. Sprinkle all-purpose flour over the onion and garlic mixture. Stir constantly with a wooden spoon for 2-3 minutes to cook out raw flour taste without browning.
  4. Slowly pour in chicken broth while whisking continuously to prevent lumps. Add milk and stir until combined. Increase heat to medium-high and bring to a gentle simmer, stirring frequently to avoid scorching.
  5. Add chopped broccoli florets. Partially cover and simmer until broccoli is tender but still bright green, about 10 minutes.
  6. Using an immersion blender, puree about half the soup in the pot until smooth. If using a regular blender, ladle half the soup (cooled slightly) into blender, blend until smooth, then return to pot.
  7. Reduce heat to low. Stir in shredded sharp cheddar cheese gradually, allowing it to melt fully before adding more. Add Dijon mustard, nutmeg, salt, and freshly ground black pepper to taste. Stir gently until combined and velvety smooth.
  8. If soup is too thick, add a splash more milk or broth to reach desired consistency. Stir once more and remove from heat. Serve hot, garnished with extra cheddar or cracked pepper if desired.

Notes

Cook the roux thoroughly to avoid raw flour taste. Melt cheese slowly on low heat to prevent graininess. Blend half the soup for creamy texture while leaving some broccoli chunks. Season late in the process to adjust flavor. Use fresh-shredded sharp cheddar for best melt and flavor. For dairy-free, substitute milk and cream with coconut milk or cashew cream and cheddar with nutritional yeast or vegan cheese. Frozen broccoli can be used but thaw and drain excess water first.

Nutrition

Keywords: broccoli cheddar soup, creamy soup, Panera copycat, winter soup, comfort food, homemade soup, broccoli soup, cheddar cheese soup

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