Recreating your favorite restaurant dishes at home can be a rewarding task. This Copycat Panera Broccoli Cheddar Soup is creamy, savory, and packed with vegetables, making it a comforting option for lunch or dinner.

• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4

Why You’ll Love This Recipe

• Rich and creamy texture without the fuss of complicated techniques.
• A family favorite that’s both filling and nutritious, full of vegetables and cheese.
• Customizable with your choice of milk for varying creaminess.
• Perfectly recreates the comforting flavors of a restaurant favorite.

Ingredients

• 1 tablespoon butter: Used to sauté the onion, enhancing its flavor with a rich base.
• ½ onion, chopped: Adds sweetness and depth to the soup.
• ¼ cup melted butter: Combines with flour to form the roux, which thickens the soup.
• ¼ cup all-purpose flour: Essential for creating a smooth and creamy texture in the soup.
• 2 cups milk: Serves as the base liquid; whole milk enhances creaminess, while lower-fat options reduce calories.
• 2 cups chicken stock: Offers a savory backbone; vegetable stock can be used for a vegetarian version.
• 1 ½ cups coarsely chopped broccoli florets: Main vegetable, providing texture and nutrients.
• 1 cup matchstick-cut carrots: Adds color and subtle sweetness to the soup.
• 1 stalk celery, thinly sliced: Contributes an aromatic undertone and crunch.
• 2 ½ cups shredded sharp Cheddar cheese: The key to the soup’s rich flavor; use sharp cheddar for the best taste.
• Salt and ground black pepper to taste: Seasonings that enhance the overall flavor profile.

How to Make It

Step 1: Sauté the Onion

In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. This step creates a flavor foundation for the soup.

Step 2: Make the Roux

Add the remaining ¼ cup of melted butter to the pot, followed by the flour. Stir continuously for 1-2 minutes until the flour is fully incorporated and lightly golden. This roux will prevent any lumps in your soup.

Step 3: Build the Base

Gradually whisk in the milk followed by the chicken stock, ensuring a smooth consistency. Bring the mixture to a simmer, allowing the flavors to meld and the soup to begin thickening.

Step 4: Add Vegetables

Add the broccoli, carrots, and celery to the pot. Simmer for about 20 minutes until the broccoli is tender, stirring occasionally. The vegetables will soften and release flavors into the soup.

Step 5: Incorporate the Cheese

Reduce the heat to low and slowly stir in the shredded cheddar cheese until it is fully melted and the soup is creamy. Adjust seasoning with salt and pepper to taste before serving.

Recipe FAQs

Can I use frozen broccoli?

Yes, frozen broccoli can be used, though fresh provides a better texture. Thaw and drain excess water before adding it to the soup.

How can I make this soup vegetarian?

Simply substitute the chicken stock with vegetable stock. It maintains the soup’s robust flavor profile while keeping it vegetarian-friendly.

What should I do if the soup is too thick?

If the soup becomes too thick, gradually add more milk or stock until your desired consistency is reached. Adjust the seasoning if necessary after thinning.