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My family can't get enough of this rich and creamy broccoli cheddar soup that tastes just like Panera's famous version. The combination of melty cheese tender broccoli and sweet carrots in this velvety soup makes the perfect comfort food dinner. I've perfected this copycat recipe through countless test batches in my kitchen and now you can skip the drive-through and make it right at home.
A Family Favorite That's Budget Friendly
Making this soup from scratch saves so much money compared to getting takeout and tastes even better than the original. My kids love helping me shred the cheese and watching the veggies simmer until tender. The creamy texture and rich cheddar flavor make this a hit with picky eaters while the fresh vegetables keep it wholesome and satisfying.
Simple Ingredients for Amazing Flavor
- Melted Butter: Adds richness and creates the roux for the soup base.
- Onion: Sautéed for a savory flavor foundation.
- Flour: Thickens the soup to a creamy consistency.
- Heavy Cream: For a luxurious, velvety texture.
- Chicken Broth: Enhances the savory depth; substitute with vegetable stock if preferred.
- Fresh Broccoli: Provides the signature flavor and texture.
- Shredded Carrots: Adds a hint of sweetness and color.
- Nutmeg: Offers a subtle warmth to the soup.
- Cheddar Cheese: Use sharp cheddar for the best flavor.
Making the Magic Happen
- Sauté the Onion
- Heat 1 tablespoon of melted butter in a large pot. Add diced onion and cook until softened, about 3 minutes.
- Create the Roux
- Add flour and ¼ cup melted butter to the onions. Stir constantly over medium-low heat for 3–4 minutes until the mixture is golden.
- Incorporate Liquids
- Slowly whisk in heavy cream and chicken broth. Simmer the mixture for 20 minutes to allow it to thicken.
- Add Vegetables
- Stir in broccoli florets and shredded carrots. Simmer on medium-low for 25 minutes until the vegetables are tender.
- Season and Add Cheese
- Add nutmeg, salt, and pepper to taste. Stir in shredded cheddar cheese, allowing it to melt completely.
- Blend if Desired
- For a smoother soup, use an immersion blender to puree to your desired consistency.
My Secret Tips for Success
Simmer for Flavor: Let the soup simmer to allow the flavors to meld and the vegetables to soften.
Thicken with Slurry: If the soup is too thin, create a cornstarch slurry by mixing 2 tablespoons of cornstarch with water, then stir it into the soup.
Freshly Shredded Cheese: Shred your own cheese for a smoother melt, as pre-shredded cheese may contain additives that prevent melting.
Perfect Pairings
My favorite way to serve this soup is with warm crusty bread from the local bakery. Sometimes I'll make slow cooker dinner rolls or grab a sourdough bread bowl for special occasions. When the kids need extra veggies I'll toss together a quick strawberry poppyseed salad on the side. The combination of creamy soup with fresh crisp salad makes dinner feel extra special.
Save Some for Later
Storage: Cool the soup completely and store it in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm leftovers gently on the stovetop over medium heat, stirring occasionally, or reheat individual portions in the microwave until heated through.
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Frequently Asked Questions
- → Can I use frozen broccoli instead of fresh?
- Yes, frozen broccoli works well in this recipe. Use the same amount and add it directly to the soup without thawing. The cooking time may be slightly shorter.
- → What type of cheese works best?
- Sharp cheddar provides the best flavor, but you can also use medium cheddar. For the smoothest soup, grate the cheese yourself rather than using pre-shredded.
- → How do I make the soup smoother?
- Use an immersion blender or regular blender to puree the soup to your desired consistency. You can blend all of it or leave some chunks for texture.
- → Can I make this soup ahead?
- Yes, store it in an airtight container in the refrigerator for 4-5 days. Reheat gently on the stovetop or microwave, stirring occasionally.
- → Can I freeze this soup?
- Due to the dairy content, this soup may separate when frozen and thawed. It's best enjoyed fresh or stored in the refrigerator for up to 5 days.