Description
Creamy, cheesy, and packed with fresh broccoli and carrots—this Panera-style soup is ready in under 30 minutes and perfect for cozy nights at home!
Ingredients
¼ cup unsalted butter
½ cup diced onions (yellow or white)
1 cup shredded carrots (matchsticks cut into ½-inch pieces)
2 ½–3 cups broccoli florets, chopped small
1 ½ cups chicken broth
1 cup milk (skim or fat-free)
1 cup heavy whipping cream
¼ cup all-purpose flour
1 ½ teaspoons kosher salt
½ teaspoon black pepper
Pinch of crushed red pepper flakes (or more, to taste)
2 cups shredded cheddar cheese
Instructions
In a large pot over medium-high heat, melt butter. Add onions, carrots, and broccoli. Cook for about 5 minutes, until veggies begin to soften.
Slowly stir in chicken broth, milk, and cream.
Sprinkle in flour, salt, pepper, and crushed red pepper flakes. Stir continuously over medium heat until the mixture thickens (about 10–15 minutes).
Once thickened, add shredded cheddar cheese and stir until fully melted and smooth.
Serve hot and enjoy your homemade Panera-style soup!
Notes
Double the ingredients to serve a crowd or meal prep for the week.
Use freshly shredded cheddar cheese for the smoothest, creamiest texture.
Store leftovers in the fridge for up to 3 days.
Freeze in airtight containers for up to 3 months. Reheat gently on the stovetop.
For more tips or to make in the slow cooker or Instant Pot, refer to the full blog post.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: American
