Copycat Panera Broccoli Cheddar Soup
Easy copycat Panera Broccoli Cheddar Soup recipe made at home with Greek yogurt and fresh broccoli. Creamy, comforting, and healthier.
Ingredients
- 4 tbsp butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups fresh broccoli florets
- 3 cups low-sodium vegetable broth
- 1 cup whole milk
- 1/2 cup half-and-half
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Greek yogurt
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
- 2 bay leaves
- 1 cup diced carrots
- 1/2 cup diced celery
Instructions
- 1
Melt butter in a large pot or Dutch oven over medium heat.
- 2
Add diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until the vegetables begin to soften.
- 3
Stir in minced garlic and cook for 1 minute until fragrant.
- 4
Sprinkle flour over the vegetables and stir continuously for 2 minutes to create a roux.
- 5
Slowly pour in the vegetable broth while stirring to prevent lumps from forming.
- 6
Add the broccoli florets and bay leaves, then bring the mixture to a boil.
- 7
Reduce heat to medium-low and simmer for 15-20 minutes until broccoli is very tender.
- 8
Remove the pot from heat and discard the bay leaves.
- 9
Using an immersion blender, blend the soup until it reaches your desired consistency (smooth or slightly chunky).
- 10
Return the pot to low heat and stir in the whole milk and half-and-half.
- 11
Add the shredded cheddar cheese in handfuls, stirring constantly until fully melted and incorporated.
- 12
Whisk together the Greek yogurt, Dijon mustard, salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
- 13
Temper the Greek yogurt mixture by slowly adding it to the warm soup while stirring constantly to prevent curdling.
- 14
Simmer gently for 2-3 minutes without boiling, stirring occasionally.
- 15
Taste and adjust seasonings as needed, then ladle into bowls and serve hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Heavy cream | Greek yogurt and half-and-half | Greek yogurt provides probiotics for gut health and reduces saturated fat while maintaining creamy texture |
| Whole milk | Unsweetened almond milk or oat milk | Plant-based alternative reduces saturated fat and dairy content; oat milk provides beta-glucans for cholesterol management |
| Regular cheddar cheese | Aged sharp cheddar with reduced amount | Sharp cheddar has more concentrated flavor, allowing use of less cheese while reducing sodium and saturated fat |
| Regular salt | Low-sodium vegetable broth plus measured salt | Using low-sodium broth as base allows control over total sodium intake, critical for inflammation management |
| Butter as sole fat | Half butter, half olive oil | Olive oil provides anti-inflammatory monounsaturated fats and polyphenols |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 420 |
| Total Fat | 26g |
| Saturated Fat | 14g |
| Cholesterol | 75mg |
| Sodium | 840mg |
| Carbohydrates | 26g |
| Fiber | 4g |
| Sugar | 4g |
| Protein | 24g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
