Fakeout Kitchen

Panera-Style Broccoli Cheddar Soup

Experience the creamy, comforting flavors of your favorite restaurant dish using only nutrient-dense organic ingredients and grass-fed dairy.

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Ingredients

  • 2 tbsp organic grass-fed butter
  • 1 cup organic yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups organic broccoli florets, chopped
  • 4 cups organic vegetable stock
  • 1 cup organic whole milk
  • 1/2 cup heavy cream
  • 2 cups aged sharp cheddar cheese, shredded
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Canola or Soybean oil (typical restaurant) → Grass-fed butter — Eliminates industrial seed oils and adds richer, nuanced flavor.
  • Processed cheese shreds with emulsifiers → Aged sharp cheddar cheese — Avoids anti-caking agents and chemical preservatives found in pre-shredded commercial cheese.
  • Refined vegetable bases → Organic vegetable stock — Ensures no hidden sugars or artificial flavorings are added to the base liquid.

Instructions

  1. In a large pot, melt the grass-fed butter over medium heat.
  2. Add the diced onion and sauté for 5-7 minutes until translucent and soft.
  3. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  4. Pour in the organic vegetable stock and add the chopped broccoli florets.
  5. Bring the mixture to a boil, then reduce heat and simmer covered for 12-15 minutes until broccoli is tender.
  6. Stir in the whole milk and heavy cream; bring back to a very gentle simmer (do not boil).
  7. Gradually stir in the shredded cheddar cheese until completely melted, then season with salt and pepper before serving.

FAQ

Is this version gluten-free?

Yes, as long as you ensure your organic vegetable stock is certified gluten-free.

How can I adjust the thickness of the soup?

If you prefer a thinner consistency, simply whisk in an additional 1/2 cup of organic vegetable stock before adding the cheese.

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