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Best Copycat Panera Broccoli Cheddar Soup (Easy 30-Min Recipe)

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This copycat Panera broccoli cheddar soup is thick, velvety, and ready in under 30 minutes. With sharp cheddar, tender broccoli, and a secret pinch of nutmeg, it’s the ultimate comfort food that tastes even better than the original.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups vegetable broth
  • 1/2 cup heavy cream (optional)
  • 3 cups broccoli crowns, chopped into small florets (about 2 large crowns)
  • 1 cup carrots, grated or finely diced (about 2 medium carrots)
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/2 teaspoon paprika
  • 1 teaspoon Dijon mustard

Instructions

  1. Prep your vegetables first. Dice the onion finely—about 1/4-inch pieces. Mince the garlic. Grate the carrots using the large holes of a box grater. Chop the broccoli into small florets, about 1-inch across. Peel the broccoli stems and dice them into 1/4-inch pieces.
  2. Melt the butter in your Dutch oven over medium heat. Once it’s bubbling but not browning, add the diced onion. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
  3. Add the minced garlic and grated carrots. Stir constantly for about 1 minute until the garlic is fragrant.
  4. Sprinkle the flour over the vegetables. Stir continuously for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the milk while whisking constantly. Add it in a thin stream, whisking the whole time. Keep whisking until smooth, about 2 minutes.
  6. Add the vegetable broth and heavy cream. Whisk until everything is combined. Bring the soup to a gentle simmer—not a rolling boil. This takes about 3-4 minutes.
  7. Add the seasonings: salt, pepper, nutmeg, paprika, and Dijon mustard. Stir and taste the broth. Adjust salt if needed.
  8. Add the broccoli florets and diced stems. Stir them in and let the soup simmer gently for 5-7 minutes until the broccoli is bright green and tender but still has a little bite.
  9. Reduce the heat to low. This is critical to prevent the cheese from seizing.
  10. Add the shredded cheddar cheese in handfuls. Sprinkle in a handful, stir until completely melted, then add the next handful.
  11. Stir in the grated Parmesan. Taste and adjust salt and pepper to your liking.
  12. Remove from heat and let it rest for 5 minutes. Serve hot, preferably in a bread bowl or with crusty bread.

Notes

Shred your own cheese from a block for the smoothest melt. Don’t skip the nutmeg—it adds a warm depth. Add broccoli late to keep it bright green and slightly crisp. For a gluten-free version, use a cornstarch slurry (2 tablespoons cornstarch mixed with 3 tablespoons cold water) instead of flour. For a lighter version, use 2% milk and skip the heavy cream.

Nutrition

Keywords: broccoli cheddar soup, copycat Panera, easy soup recipe, 30-minute soup, comfort food, broccoli cheese soup

Find it online: https://platebelle.com/best-copycat-panera-broccoli-cheddar-soup-easy-30-min-recipe/