Go Back

Broccoli Cheese Soup

A comforting copycat version of Panera's classic broccoli cheese soup, featuring fresh broccoli, cheddar cheese, and a creamy broth—perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups Broccoli florets Use fresh broccoli for the best flavor and texture.
  • 1 cup Carrots, diced
  • 1 cup Onions, chopped
Liquids
  • 4 cups Chicken broth For a vegetarian option, use vegetable broth.
  • 1 cup Milk
  • 1/2 cup Heavy whipping cream
Thickening Agents
  • 1/4 cup All-purpose flour
  • 1/2 cup Butter, unsalted
Seasonings
  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt
  • 1/4 tsp Red pepper flakes
Cheese
  • 2 cups Cheddar cheese, shredded For added depth, consider using Gruyère or Monterey Jack.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Once melted, add the onions and carrots, sautéing them until they soften, about 5 minutes.
  2. Sprinkle in the flour, stirring constantly for about 1 minute to create a roux.
  3. Gradually whisk in the chicken broth, ensuring there are no lumps in the mixture.
  4. Toss in the broccoli florets along with salt, black pepper, and red pepper flakes. Allow the soup to simmer for about 15 minutes, or until the broccoli is tender.
  5. Stir in both the milk and heavy cream, bringing everything back to a gentle simmer.
  6. Remove from the heat and fold in the shredded cheddar cheese, stirring until the cheese is melted and smooth.
  7. Serve hot and enjoy every spoonful!

Notes

To enhance your soup experience, serve with crusty bread or a fresh green salad. Adding croutons or a drizzle of olive oil can elevate the flavor.