Panera’s Broccoli Cheddar Soup
Panera’s Broccoli Cheddar Soup is comfort food at its best and tastes just like Panera. This soup is an easy dinner that hits the spot and quick enough for a weeknight. 
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BROCCOLI CHEDDAR SOUP
This broccoli cheese soup competes for the #1 soup recipe on this blog with this crockpot potato soup.
WHY YOU’LL LOVE THIS BROCCOLI SOUP
- Tastes just like Panera’s – I ate this at least once a week during my last pregnancy and I’m pretty sure they knew me by name
- Feeds a crowd – I once was in charge of making soup for 250 women and it disappeared before the chicken noodle did.
- One pot, simple ingredients – Only 413 calories a serving, all made in one pot with simple ingredients.
Reader Liz said, “Made it EXACTLY as written, no substitutions, no changes at all EXCELLENT!!! Will be saving this recipe in my family recipe box and making often – thank you!” – ★★★★★
You’ll need about 3 cups of broccoli chopped into bite-sized pieces. You’re supposed to julienne a carrot. I cook a lot and I do not have the patience to do that.
They sell “matchstick” carrots in the produce section. Save yourself some sanity and time and just buy those.
It’s important to use sharp cheese here in this Panera’s Broccoli Cheese Soup recipe as it gives it more flavor than a milder cheese.
Then eat a couple of bowls of this delicious broccoli cheddar soup. The ultimate cold weather bowl of comfort.
Is this Panera’s Broccoli Cheddar Soup gluten-free?
Part of the thickening agent in this soup is the flour in the roux. There’s only 1/4 cup and you can definitely leave it out but your soup will not be as thick.
You can thicken it at the very end if needed by creating a cornstarch slurry.
Add a couple tablespoons of cornstarch to a small bowl and add water until it forms a paste. Whisk in this mixture at the end of cooking to thicken up the soup.
HOW TO MAKE PANERA’S BROCCOLI CHEDDAR SOUP
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Melt the 1/4 cup butter and sautee the onions on the stove-top until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
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Whisk in the half & half and chicken broth. You can also use heavy cream.
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Add the broccoli florets and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.
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You can leave the soup chunky or blend about 1 cup of the soup with an immersion blender and stir it in for a smoother soup (that’s what I do). Remove from the heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired. Add salt and pepper.
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Serve with crusty bread.
MISTAKES TO AVOID
Remove the soup from the heat before adding in the cheese so it doesn’t get grainy.
OTHER SOUP RECIPES:
- Taco Soup
- Lasagna Soup
- Cauliflower Soup
- Creamy Potato Soup
- Easy Tomato Soup
- Chicken Gnocchi Soup
- Chicken Tortilla Soup
- Sausage and Tomato Cauliflower Soup
- Slow Cooker Tomato Basil Parmesan Soup
- Zuppa Toscana Soup
- Chicken Stew
- Egg Drop Soup
- Buffalo Chicken Soup
Panera's Broccoli Cheddar Soup
Ingredients
- 1/4 cup butter
- 1/2 medium onion, chopped, (about 1/2 cup)
- 1/4 cup all-purpose flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- 1/2 lb broccoli , (about 3 cups), chopped into bite size pieces
- 1 cup matchstick carrots
- 8 ounces grated sharp cheddar cheese, (2 cups)
- 1/8 teaspoon nutmeg, (optional but brings out the flavor)
- salt and pepper to taste
Equipment
Instructions
- Melt the butter in a Dutch oven over medium heat. Add the onion and saute until soft, about 4-5 minutes.
- Sprinkle the flour over the onions. Cook and stir over medium heat for 1-2 minutes to cook out the raw flour taste.
- Whisk in the half-and-half and chicken broth. Bring to a boil then reduce to a simmer.
- Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until the veggies are tender.
- For a smoother soup, blend about 1 cup of the soup with an immersion blender and stir back in.
- Remove the pot from the heat and stir in the cheese (adding cheese with the heat on can make it turn grainy). Stir in the nutmeg if desired. Add salt and pepper to taste.
- Serve with crusty bread.
Delicious and just like it! Very easy to make
Hi…Im planning to make this for a soup swap party.
Can I make it as the recipe calls and then transfer it to a crockpot maybe just on warm? Or will it make the vegetables too soft?
Thank you