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Copycat Panera Broccoli Cheddar Soup: Best Easy Recipe

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This Copycat Panera Broccoli Cheddar Soup is creamy, cheesy, and loaded with tender broccoli and shredded carrots. Made with a clever potato trick for a velvety texture without heavy cream or a roux, it’s a quick and easy comfort food that rivals the restaurant version.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • ¼ cup all-purpose flour (optional, for extra thickness)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 medium russet potato, peeled and diced
  • 4 cups fresh broccoli florets, chopped into bite-sized pieces
  • 1 cup shredded or finely diced carrots
  • 2 cups freshly shredded sharp cheddar cheese (from a block)
  • 1 cup whole milk (or 2%)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly grated nutmeg

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and cook for 1 minute more.
  2. Pour in the broth and add the diced russet potato. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the potato is fork-tender.
  3. Turn off the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth. (If using a regular blender, let cool 5 minutes, then blend in batches.)
  4. Stir in the broccoli florets and shredded carrots. Return to medium heat and simmer for 8-10 minutes, until broccoli is tender but still bright green.
  5. Reduce heat to low. Pour in the milk and stir. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted.
  6. Season with salt, black pepper, smoked paprika, and nutmeg. Taste and adjust seasoning. Simmer on low for 2-3 minutes to meld flavors. Do not boil after adding cheese.
  7. Serve immediately, garnished with extra shredded cheddar, black pepper, and fresh chives if desired. Best with crusty bread or in a bread bowl.

Notes

Shred your own cheese from a block for the smoothest melt. The potato is the secret to creaminess without heavy cream or a roux. Keep heat low when adding cheese to prevent graininess. For a gluten-free version, skip the optional flour. For a dairy-free version, use olive oil, oat milk, and dairy-free cheddar.

Nutrition

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