Broccoli Cheddar Soup (Panera Copycat — Creamy, Cheesy & 30 Minutes)

Introduction

Tutorial: how to make broccoli cheddar soup — Panera copycat: roux + veggies + cheese off-heat. 30 min cozy.

Ingredients List

4 tbsp butter + 1/4 cup flour + 1 onion + 3 garlic
2 cups whole milk + 2 cups half-and-half + 2 cups chicken broth
4 cups broccoli florets + 1 carrot shredded + salt + pepper + nutmeg + cayenne + mustard powder
2.5 cups freshly grated sharp cheddar + 1/2 cup gruyere
Bread bowls + extra cheese + green onions + bacon

Timing
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Prep 10. Cook 20. Total 30 min.

Step 1 — Roux

Butter. Onion 4 min. Garlic 60 sec. Flour 90 sec golden.

Step 2 — Liquids Slow

Milk + half-and-half + broth, whisk constant.

Step 3 — Veggies + Spices

Broccoli + carrot + seasonings. 12-15 min tender.

Step 4 — Texture Optional

Half blended for Panera. All for smooth. None for chunky.

Step 5 — Cheese OFF Heat

Remove pot. 1/2 cup at a time whisking. Critical.

Step 6 — Serve

Bread bowls. Extra cheese, green onions, pepper, bacon.

Nutritional Information

Calories 490 | Protein 22g | Fat 32g | Carbs 22g | Calcium 50% DV | Vit C 80% DV

Healthier Alternatives

2% milk. Nutritional yeast + miso. Spinach. Cauliflower. Cashew cream vegan.

Serving Suggestions

Bread bowls. Green salad. Grilled cheese. Bacon, croutons. Lager, white wine, cider.

Common Mistakes to Avoid

Bagged cheese
Cheese over heat
Cold milk on roux
Vigorous boil
Mushy broccoli

Storing Tips

4 days fridge. Stove reheat low. Freeze 1 mo (dairy may separate). Veggies + cheese day before.

Conclusion

That’s how to make broccoli cheddar soup. Comment your cheese combo, share a photo, subscribe.

FAQs

Grainy? Heat or bagged cheese.

Frozen broccoli? Direct, 8-10 min.

No half-and-half? Milk + cream.

GF? 1:1 GF flour.

Crockpot? Roux first, 4 hr low, cheese at end.

Make ahead? 4 days.

Recipe Card: Broccoli Cheddar Soup

Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 6 | Calories: 490/serving

Ingredients

4 tbsp butter + 1/4 cup flour + 1 onion + 3 garlic
2 cups whole milk + 2 cups half-and-half + 2 cups chicken broth
4 cups broccoli florets + 1 large carrot shredded + salt + pepper + nutmeg + cayenne + dry mustard
2.5 cups freshly grated sharp cheddar + 1/2 cup gruyere or Monterey Jack
Bread bowls + extra cheddar + green onions + bacon for serving

Instructions

Make roux: butter + onion 4 min + garlic 60 sec + flour 90 sec until golden.
Slowly whisk in milk + half-and-half + broth.
Add broccoli + shredded carrot + seasonings; simmer 12-15 min.
(Optional) Blend half for Panera-style consistency.
Remove from heat; whisk in cheddar 1/2 cup at a time + gruyere.
Ladle into bread bowls; top with extra cheese, green onions, pepper, bacon.

Nutrition (per serving)