Panera Broccoli Cheddar Soup
This homemade copycat of Panera's iconic Broccoli Cheddar Soup tastes just like the restaurant original—thick, creamy, and loaded with tender broccoli florets in a rich sharp cheddar base. The secret combination of carrots for sweetness, the perfect cheese blend, and proper simmering creates restaurant-quality comfort in your own kitchen.
Equipment
- Large Dutch oven or heavy bottomed soup pot at least 6 quarts
- Medium saucepan for blanching broccoli
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Box grater or food processor with grating attachment
- Measuring cups and spoons
- Whisk
- Immersion blender optional, for partially blending
- Ladle for serving
Ingredients
For the soup base
- 4 cups chicken stock or vegetable broth 960ml
- 1/2 cup unsalted butter 113g
- 1/2 cup all purpose flour 63g
- 2 cups half and half 480ml
- 1 cup whole milk 240ml
- 1 medium yellow onion about 1 cup or 150g, finely diced
- 3 cloves garlic minced
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, for a subtle kick
For the vegetables and cheese
- 4 cups fresh broccoli florets about 2 large heads, chopped into bite-sized pieces
- 1 cup carrots 128g, julienned or shredded
- 2 cups sharp cheddar cheese 226g, freshly grated
- 1 cup mild cheddar cheese 113g, freshly grated
- 4 ounces Velveeta cheese 113g, cubed
Instructions
- Wash broccoli and cut into 1-inch florets. Peel and julienne carrots, finely dice onion, and mince garlic.
- Bring salted water to a boil, blanch broccoli for 1-2 minutes until bright green and slightly tender, then drain and run under cold water. Set aside.
- Melt butter over medium heat in Dutch oven. Add onion and sauté 5-7 minutes until translucent. Add garlic and sauté 30 seconds. Sprinkle flour over mixture and stir constantly for 3-4 minutes to create a blonde roux.
- Slowly whisk in chicken stock 1 cup at a time until smooth. Bring to gentle simmer for 5 minutes. Reduce heat to medium-low and stir in half and half, then milk. Do not let boil.
- Add carrots and simmer 10-12 minutes until tender. Add blanched broccoli and seasonings (salt, pepper, nutmeg, cayenne). Simmer together 5 minutes.
- Reduce heat to low. Add cubed Velveeta and stir until melted. Add mild cheddar in small handfuls, stirring until each addition melts. Finally add sharp cheddar the same way. Taste and adjust seasonings.
- Use immersion blender to partially blend one-third of soup for ultra-creamy texture. Adjust consistency with milk or stock if needed. Let rest 5-10 minutes before serving.
Notes
- Always grate your own cheese - pre-shredded contains anti-caking agents that prevent smooth melting and create grainy texture
- Don't skip the Velveeta - it contains emulsifiers that keep the soup silky smooth even when reheated
- Keep heat low when adding cheese to prevent proteins from tightening and separating
- Blanching broccoli first keeps it bright green and prevents overcooking
- Use fresh broccoli instead of frozen for better texture and to prevent watering down the soup
- Season after adding cheese since cheese adds significant salt
- Soup thickens significantly when refrigerated - add milk or stock when reheating
- Freezes well for up to 3 months - whisk vigorously when reheating to restore silky texture
- For lighter version: replace half and half with milk and reduce cheese to 2 cups total sharp cheddar
- Make it heartier by adding 2 cups shredded rotisserie chicken and crumbled bacon
Nutrition
Serving: 1BowlCalories: 485kcalCarbohydrates: 22gProtein: 20gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 980mgPotassium: 520mgFiber: 3gSugar: 7gVitamin A: 85IUVitamin C: 110mgCalcium: 55mgIron: 8mg
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