Is there anything more comforting than a warm, creamy bowl of broccoli cheddar soup on a crisp day? You know the one I’m talking about—the kind that hugs you from the inside out. I’ve always adored that classic Panera version, but let me tell you, this homemade take on their famous Copycat Panera Broccoli Cheddar Soup is something special. It’s packed with fresh, wholesome ingredients, comes together in one pot, and fills your kitchen with the most incredible, cheesy aroma. Seriously. You get all that cozy, familiar flavor without ever having to leave your house.
Top Reasons To Make It
First, you control the ingredients. That means you can pack it with fresh broccoli and use a really great sharp cheddar for the most amazing flavor. It’s also a fantastic way to create Healthy Protein Meals for your family, with the milk, cheese, and even a little Greek yogurt boosting the protein content. And honestly? It’s just so much more satisfying than picking up a takeout container. You made that. Plus, it’s budget-friendly and makes enough for delicious leftovers. A total win.
Ingredients
- 1/4 cup unsalted butter: For sautéing and creating a rich base.
- 1 medium yellow onion, finely diced: Adds a sweet, savory depth.
- 2 cloves garlic, minced: For a little punch of flavor.
- 1/3 cup all-purpose flour: To thicken the soup perfectly.
- 2 cups low-sodium chicken or vegetable broth: Forms the savory liquid base.
- 2 cups whole milk: Makes the soup luxuriously creamy.
- 1 cup half-and-half: Adds an extra layer of richness.
- 1 lb fresh broccoli florets, chopped: The star of the show for texture and flavor.
- 1 large carrot, grated: For a touch of sweetness and color.
- 8 oz block sharp cheddar cheese, freshly grated: Melts beautifully for that iconic cheesy taste.
- 1/4 cup plain Greek yogurt: Adds a protein boost and tangy creaminess.
- 1/2 tsp smoked paprika: Gives a subtle, smoky depth.
- 1/4 tsp ground nutmeg: The secret ingredient that makes the cheese flavor pop.
- Salt and black pepper to taste: For seasoning everything just right.
Instructions
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for about two minutes. This cooks out the raw flour taste and creates your roux, which will thicken the soup.
- Slowly pour in the broth, whisking constantly to prevent any lumps from forming. Once the broth is incorporated, whisk in the milk and half-and-half.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, stirring occasionally, until it just starts to thicken.
- Add the chopped broccoli and grated carrot to the pot. Simmer, uncovered, for another 15-20 minutes, or until the broccoli is tender. You don’t want it mushy, just fork-tender.
- Turn the heat down to the lowest setting. Gradually add the grated sharp cheddar, a handful at a time, stirring until it’s completely melted and smooth before adding the next handful.
- Remove the pot from the heat. Stir in the Greek yogurt, smoked paprika, and nutmeg. Taste and season generously with salt and black pepper. Serve immediately!
Tips For Success
You’ve got to grate your own cheese. The pre-shredded stuff is coated to prevent clumping, which means it won’t melt into your soup smoothly. It’s worth the tiny bit of extra effort, I promise. For a super smooth soup, you can use an immersion blender to puree about half of it right in the pot before adding the cheese. This gives you a creamy base with some nice broccoli chunks. Don’t boil the soup after you add the cheese or dairy. High heat can make the cheese greasy and cause the soup to separate. Low and slow is the way to go. And honestly, if you’re serving this for a crowd, a little extra shredded cheddar on top with some crispy crumbled bacon (or smoked turkey bacon!) never hurt anybody.
Variations & Substitutions
To make it vegetarian, simply use a robust vegetable broth. For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free baking blend. If you’re looking for even more of a protein punch, stir in a cup of diced cooked chicken or smoked turkey after you add the broccoli. For a lighter take, you can use 2% milk and skip the half-and-half, though the soup will be a little less rich. Feel like some heat? A pinch of cayenne or a dash of hot sauce at the end is delicious.
Serving Ideas & Pairings
This soup is a meal all on its own, especially when you have a big chunk of warm, Crusty Bread for dipping. A simple side salad with a tangy vinaigrette is the perfect fresh contrast to the creamy soup. For a real lunch or dinner treat, serve it in a bread bowl—it’s so fun and feels just like the bakery experience. It also pairs wonderfully with a crisp apple salad or a simple turkey sandwich for a full, satisfying meal that covers all your bases for Healthy Protein Foods.
Storage & Reheating
Let the soup cool completely before storing. It will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze it for up to 2 months, though the texture of the dairy may change slightly upon thawing (it will still taste great!). To reheat, do so gently on the stovetop over low heat, stirring often. If it seems too thick, just whisk in a splash of broth or milk to loosen it up. Avoid boiling it to keep the texture smooth.
Frequently Asked Questions
- Can I use frozen broccoli? Absolutely! You sure can. There’s no need to thaw it first—just add it directly to the pot. You may need to add a minute or two to the cooking time.
- Why did my soup turn out grainy? This usually happens if the heat is too high when you add the cheese, causing it to seize up. Always add cheese off the heat and keep the temperature low. Using pre-shredded cheese can also be a culprit.
- How can I make this soup even higher in protein? Besides the chicken or turkey add-in, you could use a full cup of Greek yogurt or even stir in a scoop of unflavored protein powder at the very end for an extra boost without affecting the classic Broccoli Cheddar flavor.
- My soup is too thin/thick. How can I fix it? If it’s too thin, let it simmer a bit longer uncovered. If it’s too thick, just whisk in a little more broth or milk until it reaches your perfect consistency.