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Better-Than-Panera Creamy Broccoli Cheddar Soup (Copycat Recipe)

Close-up of a white bowl filled with creamy, orange broccoli cheddar soup topped with bright green broccoli florets.
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Make this rich, creamy broccoli cheddar soup at home. It tastes just like the restaurant favorite, packed with tender broccoli and sharp cheddar cheese.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 carrots, peeled and finely diced
  • 1/2 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 pound fresh broccoli florets, cut small
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups heavy cream
  • 3 cups sharp cheddar cheese, freshly grated
  • 1 cup whole milk

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and diced carrots. Cook until the vegetables soften, about 5 to 7 minutes.
  2. Sprinkle the flour over the softened vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  3. Slowly whisk in the vegetable broth until the mixture is smooth and there are no lumps. Bring the mixture to a simmer, stirring occasionally until it thickens slightly.
  4. Add the small broccoli florets, salt, pepper, and nutmeg to the pot. Cook for about 8 to 10 minutes, or until the broccoli is tender when pierced with a fork.
  5. Reduce the heat to low. Stir in the heavy cream and whole milk. Heat gently, but do not allow the soup to boil once the dairy is added.
  6. Remove the pot from the heat. Gradually add the freshly grated sharp cheddar cheese, stirring constantly until the cheese is completely melted and the sauce is smooth and rich.
  7. Taste the soup and adjust salt and pepper as needed. Serve immediately in bowls, perhaps with crusty bread for dipping.

Notes

  • For the best texture, grate your own sharp cheddar cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • If you prefer a smoother soup texture, you can use an immersion blender to partially blend the soup after the broccoli is tender, before adding the cheese.
  • This soup is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stovetop.

Nutrition

Find it online: https://spoonsprout.com/broccoli-cheddar-soup-easy-copycat-recipe/