Copycat Panera Broccoli Cheese Soup

Serves: 4

Now you can make everyone’s favorite broccoli cheese soup right at home – so thick and creamy. It’s unbelievably good!

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1/4 cup unsalted butter, cubed
3 cloves garlic, minced
1 onion, diced
2 stalks celery, diced
1/4 cup all-purpose flour
2 cups vegetable broth
2 cups milk
1/2 cup heavy cream
16 ounces broccoli florets
1 carrot, julienned
2 cups shredded sharp Cheddar cheese
kosher salt and freshly ground black pepper, to taste


Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and celery, and cook, stirring occasionally, until translucent, about 3-4 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, milk and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli and carrot.

Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes. Puree with an immersion blender until desired consistency is reached.

Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.

Serve immediately.


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