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panera copycat broccoli cheddar soup recipe
Ben Carraoli

Panera Copycat Broccoli Cheddar Soup Recipe

There’s nothing more comforting than a warm bowl of Panera’s broccoli cheddar soup. But with rising prices, making it at home is a budget-friendly and satisfying option. This homemade version is rich, creamy, and just as flavorful as the one you’d find at the café. Plus, it’s made with fresh ingredients that you can adjust to your liking.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Course: Soup
Calories: 441
Ingredients Method

Ingredients
  

  • 1 tablespoon butter: Used to sauté the onions for a mild savory base flavor.
  • ½ onion chopped: Yellow onions work best for their balance of sweetness and depth.
  • ¼ cup melted butter: Combines with flour to form the roux giving the soup its creamy consistency.
  • ¼ cup all-purpose flour: Essential thickening agent for the base; cook it well to avoid raw flour taste.
  • 2 cups milk: Use whole milk for the richest flavor; low-fat works but may thin the soup.
  • 2 cups chicken stock: Adds savory depth—use low sodium to control salt levels.
  • 1½ cups coarsely chopped broccoli florets: Fresh broccoli works best—frozen may turn mushy and water down the soup.
  • 1 cup matchstick-cut carrots: Adds color and natural sweetness; pre-shredded saves time.
  • 1 stalk celery thinly sliced: Optional but adds a nice crunch and earthy flavor.
  • 2½ cups shredded sharp Cheddar cheese: Freshly shredded cheese melts better—avoid pre-shredded to prevent graininess.
  • Salt and ground black pepper to taste: Season at the end so you don’t overdo it once the cheese is added.

Method
 

  1. Start by melting 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. This brings out a mild sweetness that enhances the soup’s flavor. Once done, set it aside to use later.
  2. In a large saucepan, whisk together the melted ¼ cup butter and flour over medium-low heat. Stir continuously for 3–4 minutes to cook the flour evenly. If the mixture looks too thick or dry, you can add a splash of milk—1 to 2 tablespoons—to keep it smooth.
  3. Slowly pour in the milk while whisking constantly to avoid lumps. Once the milk is incorporated, add the chicken stock. Keep stirring as the mixture heats and thickens. This step usually takes 15 to 20 minutes. A smooth, creamy texture is the goal here.
  4. Stir in the broccoli, carrots, celery, and the sautéed onion. Reduce the heat and let the soup simmer gently. Cook for 10 to 15 minutes, or until all the vegetables are tender. The broccoli should still have some bite—it adds a great texture contrast.
  5. Remove the saucepan from the heat and slowly mix in the shredded cheddar cheese. Stir until it melts completely and blends into the soup. Taste and add salt and pepper if needed. Let the soup sit for a couple of minutes to thicken slightly before serving.