Panera Broccoli Cheese Soup
A creamy and comforting copycat Panera broccoli cheddar soup recipe that’s easy to make at home. Packed with fresh broccoli and sharp cheddar cheese, it’s perfect for a chilly day.
Prep
: 10
Total
: 25 minutes
Ingredients
For the Soup
- 4 tablespoons butter
- 0.5 cup chopped onion
- 0.5 cup all-purpose flour
- 4 cups chicken broth
- 3 cups chopped broccoli florets
- 2 cups shredded sharp cheddar cheese
- 1.5 cups half-and-half
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Whisk in the flour and cook for 1 minute, stirring constantly, until lightly golden.
- Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring frequently.
- Add the chopped broccoli florets to the pot. Cover and simmer for 10-15 minutes, or until the broccoli is tender.
- Reduce the heat to low. Stir in the shredded cheddar cheese until melted and the soup is smooth. Do not boil.
- Stir in the half-and-half, salt, and pepper. Heat through gently, but do not boil.
- Serve hot, garnished with extra cheese or croutons if desired.
Notes
This soup is best served immediately. For a thicker soup, you can simmer it a bit longer uncovered. For a dairy-free option, you can experiment with plant-based butter, milk, and cheese, though the flavor may vary.