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Cozy Copycat Panera Broccoli Cheddar Soup: Best Easy Recipe

Copycat Panera broccoli cheddar soup - featured image
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This creamy, cheesy broccoli cheddar soup is a perfect copycat of Panera’s version, made with simple ingredients and a foolproof technique for a velvety smooth texture. It’s a comforting bowl of goodness that’s ready in under 40 minutes.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1/2 cup heavy cream (optional)
  • 4 cups broccoli, chopped into small florets
  • 1 cup shredded carrots
  • 2 cups sharp cheddar cheese, shredded
  • 2 tablespoons cornstarch
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Prep your ingredients: Chop the onion, mince the garlic, shred the carrots, and cut the broccoli into small florets. Shred the cheddar cheese and toss it with the cornstarch in a bowl until evenly coated.
  2. Melt the butter: Place a large pot or Dutch oven over medium heat. Add the butter and let it melt completely. Swirl to coat the bottom.
  3. Sauté the aromatics: Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Make the roux: Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes until the roux is a light golden color.
  5. Add the liquids slowly: Pour in the chicken broth while whisking continuously. Whisk until incorporated and the mixture thickens, about 2-3 minutes. Slowly whisk in the milk and heavy cream (if using).
  6. Simmer the vegetables: Add the chopped broccoli and shredded carrots. Bring to a gentle simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until broccoli is tender.
  7. Add the cheese: Turn the heat to the lowest setting. Gradually add the cornstarch-coated cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted.
  8. Season and finish: Stir in the Dijon mustard, a pinch of nutmeg (if using), and salt and pepper to taste. Optionally, use an immersion blender to partially blend the soup for a creamier texture.
  9. Serve immediately: Ladle the soup into bowls and enjoy hot.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, use vegan butter, oat milk, and dairy-free cheddar. The soup thickens as it cools; add a splash of milk or broth when reheating. The soup tastes even better the next day.

Nutrition

Keywords: broccoli cheddar soup, copycat Panera, creamy soup, easy soup recipe, comfort food

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