Panera Broccoli Cheddar Soup {Best Copycat!}
This Panera Broccoli Cheddar Soup is the best copycat! It’s easy to make and so delicious and creamy – plus, it's freezer-friendly, too!
Servings: 6 servings
Calories: 244kcal
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 2 cloves garlic, minced `
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup flour
- 1 cup milk
- 2 cups chicken broth
- 1 head broccoli, finely chopped
- 1 1/2 cups cheddar cheese, grated
Instructions
- Heat butter in a large pot over med-high heat. Add onion, celery and carrot, sauteing for 5 minutes until veggies are tender.
- Add in garlic and salt & pepper, stirring for 30 seconds. Whisk in flour, tossing veggies to coat, then slowly whisk in milk and chicken broth.
- Bring to a boil, then add broccoli. Allow soup to cook for 8-10 minutes until broccoli is tender, stirring often.
- Remove from heat, then whisk in cheese until fully melted and combined. Serve and enjoy!
Video
Notes
Cut down on prep time by using a bag of shredded carrot and pre-chopped broccoli florets.
Try making this soup in the Instant Pot.
To make this recipe vegetarian, swap out the chicken broth for vegetable broth.
Serve with mini grilled cheese sandwiches or a Panera chicken avocado melt.
Store the leftovers in the fridge for up to 3 days. Reheat it on the stovetop or in the microwave.
Freeze this soup for up to 2 months. Reheat from frozen in the microwave or defrost in the fridge overnight and reheat as normal.
Nutrition
Calories: 244kcal | Carbohydrates: 16g | Protein: 12g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 759mg | Potassium: 558mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2857IU | Vitamin C: 98mg | Calcium: 315mg | Iron: 1mg