Description
This creamy, cheesy broccoli cheese soup is a comforting copycat of Panera Bread’s iconic recipe, packed with tender broccoli, carrots, and a blend of sharp cheddar and Monterey Jack cheeses. It’s easy to make in under an hour and perfect for cozy nights at home.
Ingredients
- 1/4 cup unsalted butter (60g)
- 1 small yellow onion, chopped (about 100g)
- 1 cup carrots, grated or julienned (120g)
- 4 cups fresh broccoli florets, chopped small (350g)
- 2–3 cloves garlic, minced
- 1/4 cup all-purpose flour (30g)
- 2 cups low-sodium chicken or vegetable broth (480ml)
- 2 cups whole milk (480ml)
- 1 cup heavy cream (240ml)
- 2 cups sharp cheddar cheese, freshly shredded (200g)
- 1/2 cup Monterey Jack cheese, shredded (50g)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions
- In a large soup pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until soft and translucent, about 4–5 minutes.
- Stir in grated carrots and sauté for 2–3 minutes until slightly softened. Add minced garlic and cook for another 30 seconds, just until fragrant.
- Sprinkle flour over the veggies and stir constantly for about 2 minutes to make a roux.
- Gradually whisk in broth and milk, stirring constantly to prevent lumps. Bring to a gentle simmer and let thicken for about 3–4 minutes.
- Stir in chopped broccoli florets and heavy cream. Season with salt, black pepper, and nutmeg. Cover and simmer for 15–20 minutes, until broccoli is very tender and carrots are soft, stirring occasionally.
- Use an immersion blender to blend about half the soup directly in the pot, leaving some broccoli and carrot pieces for texture. (Or carefully blend in batches with a regular blender.)
- Reduce heat to low. Stir in shredded cheddar and Monterey Jack cheese, a handful at a time, until completely melted and smooth. Do not let the soup boil after adding cheese.
- Taste and adjust seasoning as needed. For thicker soup, simmer a few extra minutes; for thinner soup, add a splash of milk or broth.
- Ladle hot soup into bowls and garnish with extra cheese, cracked black pepper, or fresh herbs. Serve with crusty bread or in a bread bowl.
Notes
For gluten-free, use a 1:1 gluten-free flour blend or cornstarch slurry. For vegetarian, use vegetable broth and check cheese labels. Freshly grated cheese melts best. Don’t boil soup after adding cheese to prevent graininess. Soup thickens as it cools; add milk when reheating. Customize with extra veggies, different cheeses, or a splash of hot sauce and lemon juice for brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: 380
- Sugar: 6
- Sodium: 850
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 18
- Fiber: 3
- Protein: 12
Keywords: broccoli cheese soup, Panera copycat, comfort food, easy soup, cheddar broccoli, creamy soup, vegetarian option, gluten-free option