Panera Broccoli Cheddar Soup Dupe

If you’re craving the creamy, cheesy comfort of Panera's Broccoli Cheddar Soup but want to enjoy it from the coziness of your own kitchen, this recipe has you covered! Perfect for a chilly day or whenever you need a hearty, satisfying meal, this dupe captures the rich flavors and velvety texture of the original. Packed with tender broccoli, sweet carrots, and sharp cheddar cheese, this soup comes together easily with simple ingredients you likely already have on hand. Whether you serve it in a classic bowl or go all out with a bread bowl, this recipe will warm your heart and your taste buds. Let’s get cooking!

Serves:  4

Ingredients:

• 4 Tablespoons unsalted butter

• 1 Cups yellow onion, finely chopped

• .25 Cups all-purpose flour

• 2 Cups chicken or vegetable broth

• 2 Cups half-and-half (or whole milk for a lighter option)

• 1 Cups carrot (shredded or julienned)

• 3 Cups broccoli florets, chopped into small pieces

• 2 Cups sharp cheddar cheese, grated

• .25 Teaspoons ground nutmeg (optional)

• 3 Dashes Salt and black pepper (to taste)

Instructions:

1. Sauté the Aromatics

In a large pot, melt butter over medium heat. Add the chopped onion and sauté until soft and translucent (about 4-5 minutes). Stir in the minced garlic and cook for 1 more minute.

2. Make the Roux

Sprinkle the flour over the onion mixture and stir continuously to form a paste. Cook for about 1-2 minutes to remove the raw flour taste.

3. Add Liquid and Broth

Slowly pour in the chicken or vegetable broth, whisking constantly to avoid lumps. Stir in the half-and-half. Bring the mixture to a gentle simmer.

4. Cook the Vegetables

Add the shredded carrot and chopped broccoli. Reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender.

5. Blend (Optional)

If you prefer a smoother soup, use an immersion blender to blend part of the soup, leaving some chunks for texture. Alternatively, blend a portion of the soup in a blender and return it to the pot.

6. Melt the Cheese

Gradually stir in the grated cheddar cheese, a handful at a time, until fully melted. Add the nutmeg if desired and season with salt and pepper to taste.

7. Serve

Ladle the soup into bowls or bread bowls. Garnish with extra cheddar cheese if desired, and serve with crusty bread on the side.

Optional Garnish:
Extra shredded cheddar cheese
Crusty bread or bread bowl for serving