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Broccoli Cheese Soup (Copycat Panera)

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking / Original by Damn Delicious


  • 4 tbsp butter
  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 3 cloves of garlic, minced
  • 4 tbsp flour
  • 2 cups chicken broth (vegetable broth if you want it vegetarian)
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 16 oz broccoli florets, chopped (about 2 1/2 cups)
  • 1/4 cup shredded carrot (or 1 carrot, julienned)
  • 2 cups sharp cheddar, shredded
  • Sea salt and freshly cracked pepper, to taste


  • Heat the butter in a large Dutch oven over medium heat. 
  • Add the onion and celery then cook, stirring occasionally, until softened, about 4-5 minutes. 
  • Add the minced garlic then cook, stirring constantly for 1 minute. 
  • Whisk in the flour until lightly browned, about 2 minutes. 
  • Very slowly whisk in the chicken broth, milk, and heavy cream. then cook, whisking constantly until well incorporated, about 2 minutes. 
  • Add the broccoli and shredded carrot; stir until well combined. Bring to a near boil then reduce to simmer and cook until the broccoli is tender 8-10 minutes. 
  • Puree some of the soup with an immersion blender, if desired. 
  • Gradually add the shredded sharp cheddar while whisking, until completely melted. Taste and season with sea salt and freshly cracked pepper, to taste. 
  • Serve with extra cheese, if desired. Enjoy.