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Creamy Panera Broccoli Cheddar Soup Recipe Easy Homemade Comfort Food

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A cozy, creamy broccoli cheddar soup inspired by Panera’s classic, made with simple ingredients and a smooth cottage cheese base for a lighter, comforting meal.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (use gluten-free flour for alternatives)
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced small
  • 2 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for vegetarian version)
  • 2 cups half-and-half (swap with coconut milk for dairy-free)
  • 4 cups broccoli florets, fresh or frozen, chopped into bite-sized pieces
  • 1/2 cup cottage cheese, blended to smooth
  • 2 cups sharp cheddar cheese, shredded
  • 1 teaspoon Dijon mustard
  • Salt and black pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Chop the onion, dice the carrots, mince the garlic, and cut broccoli into bite-sized florets.
  2. Heat 3 tablespoons of unsalted butter in a medium to large heavy-bottomed pot over medium heat until melted and foamy, about 1-2 minutes.
  3. Add the chopped onion and carrots. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle 1/4 cup of all-purpose flour over the veggies and stir well to coat. Cook for 2-3 minutes, stirring constantly, until the mixture bubbles and smells nutty.
  5. Gradually pour in 4 cups chicken broth and 2 cups half-and-half while whisking to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, and let it thicken within 5 minutes.
  6. Add the broccoli florets to the pot. Simmer uncovered for 10-12 minutes until the broccoli is tender but still vibrant green.
  7. Place 1/2 cup of cottage cheese in a blender and puree until smooth.
  8. Stir the blended cottage cheese into the soup along with 2 cups shredded sharp cheddar cheese, 1 teaspoon Dijon mustard, a pinch of nutmeg, salt, and freshly ground black pepper to taste. Stir until the cheese melts and soup is creamy and smooth.
  9. Adjust consistency by adding more broth or half-and-half if too thick, or simmer a few minutes longer if too thin.
  10. Taste and adjust seasoning if needed. Ladle into bowls and serve warm.

Notes

Shred your own cheddar cheese for best melting results. Avoid overcooking broccoli to keep texture vibrant. Blend cottage cheese at room temperature for smoothness. Stir constantly when adding flour to avoid raw taste. Adjust thickness by adding broth or simmering longer. For dairy-free, substitute half-and-half with coconut milk and cheddar with dairy-free cheese alternative.

Nutrition

Keywords: broccoli cheddar soup, creamy soup, Panera copycat, comfort food, homemade soup, broccoli soup, cheddar cheese soup

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