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Copycat Panera Broccoli Cheddar Soup

A close-up, appetizing bowl of Panera broccoli cheddar soup, topped with fresh broccoli florets and shredded cheddar cheese.
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A creamy and comforting copycat recipe for Panera’s popular broccoli cheddar soup, perfect for weeknight dinners.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped carrots (about 2 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 4 cups broccoli florets (from about 1 lb broccoli)
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  2. Add broccoli florets, chicken broth, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
  3. In a separate bowl, whisk together flour and milk until smooth.
  4. Gradually stir the milk mixture into the simmering soup. Cook, stirring constantly, until the soup thickens, about 5 minutes.
  5. Reduce heat to low. Stir in cheddar cheese and Monterey Jack cheese until melted and smooth. Do not boil after adding cheese.
  6. Serve hot, optionally in bread bowls.

Notes

  • For a smoother soup, you can blend a portion of the soup with an immersion blender before adding the cheese.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • Serve with crusty bread or in hollowed-out bread bowls for a complete meal.

Nutrition

Find it online: https://devourdish.com/panera-broccoli-cheddar-soup/