Copycat Panera Broccoli Cheese Soup



Panera Broccoli Cheese Soup is total comfort food, thick and creamy and unbelievably good!

Youre going to be amazed at how easy this Copycat Panera Broccoli Cheese Soup is to make at home. Creamy, cheesy and loaded with broccoli. It comes together fast which makes it perfect for a busy weeknight meal.

This is always such a huge hit it never lasts long. Sometimes a make a double batch to heat and eat during the week, or freeze for another meal.

Tips for making copycat Panera broccoli cheese soup

  • I use chicken broth in this recipe but you could keep it vegetarian and use vegetable broth.
  • I use whole milk and heavy cream, but you could use half n half if you want.
  • Always shred your own cheese. Pre-shredded cheeses contains potato starch and doesnt melt as nicely.
  • I chop my broccoli in tiny florets, but if you like them larger go for it.
  • Sometimes I make a double batch and freeze it in these soup containers for quick meals in a pinch.

This soup has the best consistency and so much flavor. Youll be eating it right out of the pot. I love it with some toasted bread slices to scoop up all that deliciousness!

More comfort soup recipes youll love

  • Loaded Potato Soup
  • Thick and Creamy New England Clam Chowder
  • Roasted Tomato Garlic Soup
  • Sweet Corn Chowder
  • Slow Cooker Bean and Bacon Soup
  • Chicken Enchilada Soup

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Yield: 6

Copycat Panera Broccoli Cheese Soup

Creamy, cheesy and loaded with broccoli. It comes together fast which makes it perfect for a busy weeknight meal.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 3 cups broccoli florets, cut small
  • 2 cups chicken stock
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/4 teaspoon nutmeg
  • 3 cups sharp cheddar cheese
  • salt and pepper to taste

Instructions

  1. In a large pot over medium heat, melt butter. Add in onions, celery, carrots and garlic cook to soften about 5 minutes.
  2. Whisk in flour and cook another 30 seconds.
  3. Add in chicken stock, milk, heavy cream and broccoli and whisk until combined. Simmer on medium low until thickened about 8-10 minutes.
  4. Once thickened turn off heat and add in the cheese. Whisk until melted and smooth.
  5. Serve with crispy bread slices or crackers.

Nutrition Information

Yield

6

Serving Size

6 Servings
Amount Per Serving Calories 550 Saturated Fat 28g Cholesterol 145mg Sodium 606mg Carbohydrates 17g Fiber 2g Sugar 7g Protein 21g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Wendie
Cuisine: American / Category: Dinner

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