Panera Broccoli Cheddar Soup
This Panera Broccoli Cheddar Soup is rich, creamy, and packed with tender broccoli, shredded carrots, and sharp cheddar cheese. It’s a cozy homemade version of the classic restaurant favorite, perfect with crusty bread or a simple salad.
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Servings: 6
Equipment
- Large Dutch oven or soup pot
- Immersion Blender (optional)
Ingredients
- 4 tablespoons unsalted butter
- ½ medium yellow onion finely diced
- ¼ cup all-purpose flour
- 2 cups whole milk
- 2 cups chicken or vegetable broth
- 3 cups broccoli florets finely chopped
- 1 cup shredded carrots
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 cups sharp cheddar cheese freshly shredded
- ½ cup heavy cream
Instructions
- Melt butter in a Dutch oven over medium heat. Add onion and cook for 3–4 minutes, until softened.
- Whisk in flour and cook for 1 minute. Gradually whisk in milk and broth until smooth.
- Add broccoli, carrots, salt, pepper, garlic powder, and paprika. Bring to a gentle simmer and cook for 15–20 minutes, until the vegetables are tender.
- Reduce heat to low and stir in heavy cream. Gradually add shredded cheddar, stirring until completely melted and smooth. Do not boil after adding the cheese.
- Taste and adjust seasoning. For a smoother soup, blend a small portion with an immersion blender while leaving plenty of broccoli and carrots intact.
- Serve hot with extra shredded cheddar and crusty bread.
Notes
Use freshly shredded cheese: It melts more smoothly than pre-shredded cheddar.
Don't boil the cheese: High heat can cause the cheese and cream to separate.
Broccoli size: Chop the florets fairly small so they become tender quickly and are easy to eat.
For thicker soup: Simmer a few extra minutes before adding the cheese.
For a thinner soup: Add a little extra broth or milk.
Don't boil the cheese: High heat can cause the cheese and cream to separate.
Broccoli size: Chop the florets fairly small so they become tender quickly and are easy to eat.
For thicker soup: Simmer a few extra minutes before adding the cheese.
For a thinner soup: Add a little extra broth or milk.