COPYCAT OF PANERA BREAD’S
BROCCOLI CHEDDAR SOUP

A quick & easy Panera Bread inspired broccoli cheddar soup! This delicious & creamy soup is filled with endless cheesy flavor — get ready to grab seconds!
PREP: 5 M | COOK: 30 M | SERVINGS: 8-10

*Watch me make this recipe in my Instagram highlights! @sabreensaideat*

INGREDIENTS.

  • 4 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 1 tsp garlic, minced
  • 1 cup carrots, grated
  • 1/2 cup flour
  • 1 cup broccoli, chopped
  • 4 cups chicken broth
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder
  • Paprika
  • 1 pinch cayenne pepper
  • 1 cup heavy whipping cream, or 2 cups half & half
  • 8 oz sharp cheddar

DIRECTIONS.

  1. In a small pot, melt butter under medium-high heat. Sauté onion and garlic until fragrant and transparent.
  2. Add in the carrots and sauté for a couple minutes. Then, sprinkle in the flour as you’re mixing everything really well with a wooden spoon. Continue to mix until all the dusting of flour disappears and you have chunks.
  3. Pour in the chicken broth and whisk the soup for a couple minutes to break down all the chunks of flour. Make sure everything is broken down before the next step — I find that whisking vigorously helps! You should notice that the soup will begin to thicken.
  4. Toss in the chopped broccoli and mix in. Then, turn the heat down to a simmer and cover for 15 minutes.
  5. Add in the heavy whipping cream and whisk until combined, keeping the heat on low. Then, season generously with salt, black pepper, garlic powder, a little paprika, and a pinch of cayenne pepper (it will not make it spicy, or just enhances the flavors). Give it a taste and adjust any seasonings.
  6. Add in half the sharp cheddar cheese and slowly stir into the soup as it melts on low heat. Then, add in the rest of the cheese and stir until melted.
  7. Remove from heat and pour yourself a bowl! Store leftovers in the refrigerator for up to 2-3 days and eat for lunch!

ENJOY!