Description
Learn how to make the perfect copycat Panera Broccoli Cheddar Soup at home with this easy, foolproof recipe. Creamy, cheesy, and loaded with tender vegetables, this comforting soup tastes just like the restaurant version but costs a fraction of the price.
Ingredients
For the Soup Base:
- 1 tablespoon butter (for sautéing)
- ½ onion, chopped
- ¼ cup melted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups chicken stock
For the Vegetables & Cheese:
- 1½ cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery, thinly sliced
- 2½ cups shredded sharp cheddar cheese
- Salt and ground black pepper, to taste
Instructions
Melt that first tablespoon of butter in your skillet over medium-high heat. Toss in the onions and let them cook for about 5 minutes until they’re soft and golden. My kitchen smells like heaven at this point – that buttery onion aroma gets everyone wandering into the kitchen asking when dinner’s ready.
Now grab your big saucepan and whisk together that ¼ cup melted butter with the flour over medium-low heat. Keep whisking for 3-4 minutes – this is your moment to zone out and just whisk. If it starts looking too thick, splash in a little milk. This step separates good soup from great soup.
Slowly pour in the rest of your milk while whisking – I learned this the hard way after ending up with lumpy disasters. Add the chicken stock and bring everything to a gentle simmer. Don’t rush this part; let it do its thing.
Keep cooking until it’s thick enough to coat your spoon nicely – usually takes me about 15-20 minutes. I test it by dipping a wooden spoon in and running my finger across the back. If the line stays clear, you’re golden.
Add all your vegetables and the sautéed onions. Let everything simmer together for 10-15 minutes until the broccoli is bright green and fork-tender. The carrots should still have a tiny bit of bite to them.
Here’s where people mess up – take the pot off the heat and wait a couple minutes before adding the cheese. Hot soup equals lumpy, grainy cheese, and nobody wants that. Stir in the cheddar until it melts completely, season with salt and pepper, and serve immediately.
Notes
Flour is everything here. Tried cornstarch instead once because I ran out – soup turned into thin, weird slime.
Grate your own cheese from a block. Those shredded bags have powder coating that makes soup grainy and gross.
Soup too thick? Add milk slowly while stirring. Too watery? Let it bubble longer on low heat.
Different cheese brands have different salt levels, so taste before adding more salt.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American