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Lighter Copycat Panera Broccoli Cheddar Soup (Easy Recipe)

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A lighter version of the classic Panera broccoli cheddar soup that uses a Yukon Gold potato for creaminess instead of heavy cream. This quick and easy recipe delivers all the rich, velvety comfort with less fat and more vegetables.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 3 cups low-sodium vegetable broth
  • 1 ½ cups 2% milk
  • 1 medium Yukon Gold potato, peeled and diced into ½-inch cubes
  • 3 cups broccoli florets, chopped into bite-sized pieces
  • 1 medium carrot, peeled and finely diced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • Pinch of nutmeg
  • 2 cups sharp cheddar cheese, freshly grated
  • ¼ cup grated Parmesan cheese

Instructions

  1. Prep your vegetables first. Dice the onion, mince the garlic, peel and dice the potato into ½-inch cubes, chop the broccoli into bite-sized florets, and finely dice the carrot.
  2. Melt the butter in your Dutch oven over medium heat. Once foaming, add the diced onion and cook for about 4-5 minutes until translucent and starting to soften.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Sprinkle the flour over the onion mixture and stir constantly for about 1-2 minutes to create a light roux.
  5. Slowly pour in the vegetable broth while whisking continuously to prevent lumps. Then add the milk, diced potato, salt, pepper, smoked paprika, and nutmeg. Bring to a gentle simmer, then reduce heat to medium-low.
  6. Add the broccoli and carrot and stir. Let the soup simmer gently for about 15-20 minutes, or until the potato cubes are fork-tender.
  7. Using an immersion blender, carefully blend about half of the soup right in the pot, leaving some chunks for texture. If using a countertop blender, scoop out about 2 cups (focusing on potato pieces), blend until smooth, and stir back in.
  8. Reduce the heat to low. Ensure the soup is hot but not bubbling.
  9. Add the grated cheddar and Parmesan a handful at a time, stirring gently after each addition until fully melted. Stir in a figure-eight motion.
  10. Taste and adjust seasoning as needed.
  11. Let the soup rest for 5 minutes off the heat before serving. Ladle into bowls.

Notes

Don’t skip the nutmeg—it enhances creamy, cheesy flavors without tasting like nutmeg. Grate your own cheese to avoid graininess. Add cheese over low heat to prevent separation. If soup is too thick, stir in a splash of warm broth or milk. If too thin, simmer uncovered to reduce.

Nutrition

Keywords: broccoli cheddar soup, copycat Panera, lighter soup, healthy soup, broccoli soup, cheddar soup, easy soup recipe

Find it online: https://coracooks.com/lighter-copycat-panera-broccoli-cheddar-soup-easy-recipe/