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Copycat Panera Bread Broccoli Cheddar Soup

A warm bowl of creamy broccoli cheddar soup reminiscent of the cafe favorite, perfect for cozy dinners or brunches.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the soup base
  • 3 cups Broccoli, chopped
  • 2 small stalks Celery
  • 2 cloves Garlic, minced
  • 1 cup Matchstick carrots
  • 1 small Onion, diced
  • 3 cups Chicken stock Can substitute with vegetable stock for a vegetarian version.
For thickening and flavoring
  • 1/2 cup All-purpose flour
  • 1/2 tsp Kosher salt
  • 1/4 tsp Pepper
  • 5/8 cup Unsalted butter
For creaminess
  • 3 cups Sharp cheddar cheese, shredded Can experiment with different cheeses.
  • 2 cups Whole milk Can substitute with dairy-free milk alternative.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat.
  2. Add the minced garlic, diced onion, and chopped celery, and sauté until soft and translucent.
Cooking
  1. Sprinkle in the flour, salt, and pepper, stirring to combine, and cook for about 2 minutes.
  2. Gradually pour in the chicken stock while stirring continuously, bringing the mixture to a gentle simmer.
  3. Add the broccoli and matchstick carrots, and cook until tender, about 8-10 minutes.
  4. Reduce heat to low and stir in the milk and shredded cheddar cheese until melted and smooth.
  5. Serve warm, garnished with more cheese and pepper if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Can freeze in portions for up to 3 months.