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Creamy Broccoli Cheese Soup Like Panera

A rich and velvety broccoli cheese soup inspired by Panera Bread, made with fresh broccoli, sharp cheddar, and a creamy base. Perfect for cozy nights or a comforting lunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • 0.25 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups vegetable broth
  • 4 cups chopped broccoli florets about 1 large head
  • 2 cups shredded sharp cheddar cheese divided
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon ground nutmeg
  • salt and pepper to taste

Method
 

Steps
  1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  2. Sprinkle the flour over the onions and stir constantly for 1–2 minutes to form a roux.
  3. Slowly whisk in the milk and vegetable broth, stirring constantly to prevent lumps. Bring to a gentle simmer.
  4. Add the broccoli florets, garlic powder, and nutmeg. Simmer for 10–12 minutes, or until broccoli is tender.
  5. Reduce heat to low. Stir in 1.5 cups of the shredded cheddar cheese until melted and smooth.
  6. Use an immersion blender to partially blend the soup, leaving some chunks of broccoli for texture. Alternatively, transfer half the soup to a blender, blend, and return to the pot.
  7. Season with salt and pepper to taste. Serve hot, garnished with remaining cheese if desired.

Notes

For a thicker soup, simmer longer or add a bit more cheese. For a lighter version, substitute half-and-half or light cream for whole milk. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove.