Better Than Panera Broccoli Cheese Soup
This creamy, comforting homemade broccoli cheese soup is a perfect copycat of Panera Bread's version—but made in your own kitchen with real cheese, fresh ingredients, and a whole lot of flavor! It’s quick, easy, and budget-friendly, delivering the perfect balance of rich, cheesy goodness and healthy vegetables. You’re going to love making this classic soup from scratch!
Servings: 6
Calories: 415kcal
Cost: $6-$8
Equipment
- Large pan
- Immersion blender (or regular blender)
Ingredients
- 1 tablespoon butter
- 1 onion small, diced
- 1 cup diced carrots
- 3 cups broccoli fresh or frozen
- 2 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons flour
- 1 ½ cups light cream or half-and-half
- 8 ounces sharp Cheddar cheese grated
- ⅓ cup Parmesan cheese grated
Instructions
- In a large pan over medium heat, melt butter. Add the diced onion and carrots, cooking for about 3 minutes until softened.
- Stir in the seasonings (thyme, garlic powder), chicken broth, and broccoli. Bring to a simmer and cook for about 10 minutes until the broccoli is tender.
- Using an immersion blender, blend the soup to your preferred consistency. For a smoother texture, blend until completely smooth, or leave it semi-chunky for a more rustic feel. (Optional: remove 1 cup of the vegetable mixture before blending to keep some chunks.)
- In a small bowl, whisk together the flour and cream until smooth.
- Bring the blended soup back to a boil. Gradually whisk in the cream mixture, continuing to stir until the soup thickens and becomes bubbly (about 4-5 minutes).
- Remove from heat and stir in the grated Cheddar and Parmesan cheeses. If you reserved any vegetables, stir those back in. Serve immediately!
Notes
- Fresh broccoli yields the best flavor and texture, but frozen broccoli can be used in a pinch.
- For a more gourmet flavor, try substituting Gruyere cheese for part of the Cheddar.
- If you're looking to make this soup lighter, you can swap out the cream for milk or even a non-dairy alternative.
- Want to make it vegetarian? Use vegetable broth instead of chicken broth.
- Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for later, though the texture may change slightly upon reheating.
Nutrition
Serving: 1cup | Calories: 415kcal | Carbohydrates: 13g | Protein: 14g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 701mg | Potassium: 353mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4938IU | Vitamin C: 42mg | Calcium: 394mg | Iron: 1mg
