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. This broccoli cheese soup competes for the #1 soup recipe on this blog with this crockpot potato soup.
PANERA’S BROCCOLI CHEDDAR SOUP
I know this Panera’s Broccoli Cheddar Soup recipe has made the rounds around the blogs but my job is to share recipes that I really love and this is one of them.
The reason I know that this recipe tastes just like the delicious Broccoli Cheddar soup at Panera is because I ate this at least once a week during my last pregnancy.
It was the ONLY thing that I looked forward to eating and I’m sure the peeps at Panera knew me by name. They serve this Panera’s Broccoli Cheese Soup with a warm crusty baguette. Oh my goodness.
It almost makes me want to get pregnant again.
I once was in charge of making soup for 250 women. Guess which soup went first? Nope. Not the chicken noodle.
Yes, you guessed it. The Broccoli Cheddar soup. I mean who doesn’t like broccoli and cheese? Not only is it a healthy broccoli cheese soup recipe, it’s only 417 calories a serving.
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. After all, it is the first day of fall today.
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
Met the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
Whisk in the half & half and chicken stock.
Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
- Serve with crusty bread.
OTHER SOUP RECIPES:
- Cauliflower Soup
- Creamy Potato Soup
- Easy Tomato Soup
- Homemade Chicken Noodle Soup
- Chicken Tortilla Soup
- Slow Cooker Tomato Basil Parmesan Soup
- Zuppa Toscana Soup
- Egg Drop Soup
Panera's Broccoli Cheddar Soup
Creamy broccoli cheddar soup is comfort food at its best and this Panera's Broccoli Cheddar Soup is an easy dinner that hits the spot.
Ingredients
- 1/4 cup melted butter
- 1/2 medium onion, diced finely
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups chicken stock or broth
- 1/2 lb broccoli (about 3 cups), chopped into bite size pieces
- 1 cup carrot, julienned (can buy matchstick carrots in produce section)
- 1/4 teaspoon nutmeg (optional but brings out the flavor)
- 8 ounces grated sharp cheddar cheese (2 cups)
- salt and pepper
Instructions
Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
Whisk in the half & half and chicken stock.
Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
- Serve with crusty bread.
Recipe Notes
Source: http://www.food.com/recipe/panera-broccoli-cheese-soup-150384
The recipe is good. I do agree with someone below mention regarding time being underestimated. I added clam which I cooked in white wine & chopped tomatoes….🥰
I liked this a lot, but both the prep time and cook time are underestimates , IMO. I’ll make it again, though, just allowing for more time.
I didn’t really enjoy this recipe and didn’t think it tasted like Panera at all. Also I would recommend steaming the vegetables before adding them because they were not ready after cooking on low for 25 minutes it took double the time and I was cooking on a double burner. I tried adding some garlic and onion powder but there just seemed to be something missing, and it really wasn’t edible for me in the end.
For the broccoli cheese soup, how many does it serve?
Didn’t work for me. Nothing like panera bread. Had to throw n cream cheese just to eat it.
Sorry you didn’t like it.
I followed directions and leaving on low for 25 minutes resulted in NOTHING. Still hard. Had to up the heat and keep cooking.
Every “low” is different so you might have to cook longer which is why it says cook until tender.
Is it okay to warm it inside a crockpot the next day? Currently making it on the stove but would like it throughout the day tomorrow! Thanks!
Yes, warm is fine on a crockpot.
Can’t wait to try this. It seems like all the other recipes I have seen for this soup call for Velveta. I have made the decision I just don’t like Velveta and won’t make anything with it.
Yeah, velveeta is in everything.
Delicious! Made it last minute as I just wanted something warm on a snowy night with basic ingredients. The nutmeg enhances the flavor beautifully. Tastes very much like the original. I was at Panera every week of my pregnancy for their broccoli cheddar soup… I totally understand!
Yes, the only thing that made me happy.
Can I use 2% milk instead of half n half ?!
YEs, it just won’t be as creamy!
Just fixed this and it was great. I used cream of chicken instead of broth. Thanks for the recipe
I bet cream of chicken is great!
I love this recipe, but curious if I am able to cook in the crockpot?
I have done it in the crockpot. I prefer stove top because the veggies get too done in the crockpot unless you can time it well.
Delicious recipe. I used a no chicken broth and an immersion blender, for just a few seconds. The only problem I had was I couldn’t stop eating it! It is better than any recipe I used in the past and is my new go to for a chilly, rainy day, like today. Thank you!
Awesome to hear!
Can we use fat free half and half, thanks
Sure. It just won’t be as thick but you can use it.
Hi…I love this…but how does this serve 6? It only has 4 cups of liquid…
I guess it depends how much you consider a serving?
When do you add the cheese?
You stir in the cheese at the very end.
the next day I heated the soup in microwave at work and the milk curdled. I’ll try slowly heating the rest in a pot on the stove with the rest of it. It was really good when I at the first bowl yesterday.
You definitely have to be careful when reheating milk based soups not to overheat.
Delicious!!!!!!! Made it tonight for the first time. Bitterly cold outside and this hit the spot. Made as written and will make again with no changes. Except maybe serve it in a bread bowl!!!
Bread bowl takes it to the next level.
Simple, delicious recipe. Nailed it on my first go. Will definitely use again. I will probably double it next time. Yum!
I’m making this right now and I feel like I’m missing something. I added the broccoli and carrots and it’s cooked for 25 mins on low like it says, but the veggies are not even close to tender. Did anyone else notice this? I did double it…
Thanks!
Sounds like you might need to up your heat a bit.
Always a good idea to double it.
Amazing recipe. New favourite broccoli soup. Instead of pureeing a portion of the soup, I just used a potato masher to gently break apart the vegetables, to make the soup a little less chunky but not as smooth as blending it.
Great idea! I’ll have to try that.
Came out perfectly! We loved it! Thanks so much!!
You are welcome!
Can you make in the crockpot?
Honestly I’ve tried making it in the crockpot and felt like the veggies go too mushy. You can maybe do it successfully if you cook for less time.
How many servings does this make? Doesnt say on the recipe!
Yes, it says at the top of the recipe card 6 servings.
Great recipe! Family loved it! Took a while to adjust the salt and pepper the way we liked.
Glad you were able to get it right!
Great recipe!! I shredded 2 large carrots on box grater because my store did not have the match stick carrots. Also used the immersion blender to smooth some of it. Kids loved it and they had leftovers in Thermos for lunch. I doubled the recipe and it worked great.
Glad you liked it!
Putting the flour over already cooked onions did not work for me. It just made lumps of uncooked flour. Better to remove the onions first.
It all works out when you add the liquid. It’s done often when making roux.
I am also curious about doubling the recipe i have 7 people I need to feed and 3 are growing boys! Just double everything??? Also will it make a huge difference to use vegetable stock? I have a vegetarian in the family.
Yes, just double everything and vegetable stock is totally fine.
If I want to double the recipe do I double the amount of flour and butter I’m using also or just the other ingredients? I absolutely love this soup but always wish there was more left over lol. I’m actually about to make it tonight. The only thing I do different is I add dumplings (canned bisquits). It comes out amazing Everytime!
Yes, when doubling any recipe double all the ingredients.