Copycat Panera Broccoli Cheddar Soup

If your go-to order at Panera is a big bowl of this soup, this is the recipe for you. Each creamy bite is loaded with carrots, broccoli, and shredded cheddar cheese. Serve the finished soup with crunchy croutons, crusty bread, or all on its own. It's the comforting, nostalgic recipe you've been waiting for. Whip up a batch of this homemade soup in just 40 minutes that easily rivals the restaurant.

Broccoli Cheddar Soup Ingredients

You'll need just a handful of inexpensive ingredients to make this Panera copycat broccoli cheddar soup:

• Butter: Salted butter forms the base of the roux which is used to thicken the soup.
• Flour: The other half the roux that gives this soup its thick, creamy texture.
• Yellow Onion: You can substitute white or sweet onion here for flavor. You can use red onion in a pinch but it may change the color of the finished soup.
• Chicken Broth: To help control the saltiness of the finished soup, our Test Kitchen recommends using low sodium broth.
• Half-and-Half: Our taste testers preferred the flavor and richness of half-and-half, but you can substitute with whole milk if that's what you have on hand.
• Carrots: Shredded carrots add flavor and sweetness to the finished soup.
• Broccoli: We recommend using fresh broccoli in this recipe, but you can also use frozen if needed. Rather than adding it right to the pot, we recommend thawing it and patting it dry to remove as much excess liquid as possible.
• Cheese: To ensure a smooth and creamy soup, our Test Kitchen recommends buying a block of cheddar cheese and shredding the cheese just before using. Pre-shredded cheese does not melt as well. You can use sharp or mild cheddar depending on which flavor you like best.
• Seasonings: Salt, pepper, and nutmeg are all the spices you need to make this copycat recipe.
  

Tips for the Best Broccoli Cheddar Soup

For the best copycat broccoli cheddar soup, keep these simple tips in mind:

• Thicken with a roux: For the creamiest texture, start with a roux to thicken the soup.
• Whisk in dairy gradually: Whisk in gradually to keep the liquid from curdling.
• Choose fresh broccoli: While frozen broccoli might be easy to grab, it just won't have the same flavor and texture as the fresh stuff.
• Cook until veggies are tender: Keep an eye on the veggies—the broccoli can go from perfectly tender to mushy in a matter of minutes.
• Use a block of cheese: Pre-shredded cheese has anti-caking agents in the mix, and just won't have the same meltability as when you shred the cheese yourself.
• Add nutmeg: While it might seem strange to the unaccustomed, adding a pinch of nutmeg to all sorts of cheesy recipes adds a subtle warmth and depth that you won't notice unless it's missing.