Panera’s Broccoli Cheddar Soup
If you’ve never had Panera’s Broccoli Cheddar Soup you’re missing out. This recipe tastes just like it!
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. This broccoli cheese soup competes for the #1 soup recipe on this blog with this crockpot potato soup.
This broccoli cheese soup recipe was originally posted in 2015.
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.
If you love this Panera’s Broccoli Cheddar Soup recipe, you’ll love these recipes:
Panera's Broccoli Cheddar Soup
Ingredients
- 1/4 cup melted butter
- 1/2 medium chopped onion
- 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
- 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.
Notes
Source: http://www.food.com/recipe/panera-broccoli-cheese-soup-150384
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 413 Total Fat: 31g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 90mg Sodium: 610mg Carbohydrates: 19g Fiber: 3g Sugar: 7g Protein: 17g
made this tonight. quick and easy. I substituted fine almond flour to reduce carbs. My soup was very salty, but I think it was the cheese I used (Cabot Vermont Cheddar), I will need to research lower sodium cheddar for next time. Very good!
What does it mean when you say blend 1 cup of the soup to make it smoother? Do you take a cup out of the pot and put in a blender then add it back in? I’m confused. How is only blending one Cup of it going to make it smoother? I want to make this real soon so please let me know. Thanks so much!
Yummy!! Quick, Easy & Delicious!
I made this delicious soup last night, Didn’t have half and half so I used what I had, evaporated milk [can cream].I am sure it would be better with half and half! I also added a little garlic powder. My carrots, I prepared with a potato slicer, they were real thin,cooked up real tender..Broccoli nice and tender! I did add a little bit more of Chicken stock. To me it was a little thick! Maybe because I use evaporated milk! I enjoyed the delicious soup! Thanks for great recipe!
I made this delicious soup last night, Didn’t have half and half so I used what I had, evaporated milk [can cream].I am sure it would be better with half and half! I also added a little garlic powder. My carrots, I prepared with a potato slicer, they were real thin,cooked up real tender..Broccoli nice and tender! I did add a little bit more of Chicken stock. To me it was a little thick! Maybe because I use evaporated milk! I enjoyed the delicious soup! Thanks for great recipe!
Omg this is delicious!!! I’m eating it right now!
So glad you loved it!
This recipe sounds delicious! Is it possible to make in the instant pot?
I haven’t tried making it in a Instant Pot but I’m sure it would work.
Is that 8 oz or 16 oz of cheese?
It says 8 ounces in the recipe.
wouldn’t it make more sense to cook the broccoli in the stock and add the cream later. This would insure you don’t overcook the cream reducing the chance of curdling.
I’ve never had it curdle but you could definitely do that but I’m not sure it would be as thick if the cream didn’t reduce.
I swear I can taste white pepper in Panera Bread’s broccoli soup. Going to try your recipe but add a bit of white pepper on a spoonful. Has anyone tried white pepper in their recipe?
Definitely could be true.
I made the Broccoli Cheddar Soup and it was amazing and easy. You’re right, it is better than Panera!!
Aww thank you!
I made this recipe and substituted the flour for Bob’s Red Mill 1 to 1 gluten free flour because my boyfriend is gluten free. It was absolutely delicious!! I’ll definitely be making this again! It turned out perfectly and was very delicious!
So good to hear that gluten-free was a success!
Looks amazing! I’m confused though. It says 2 cups and 8 ounces. But 2 cups is 16 oz. How much should I be using? Thanks!
This my favorite soup. Always delicious and perfect results every time.
Thanks Patti!
Just made this and it tastes great! Plz note that I can ruin anything, but this recipe was easy to follow and tastes amazing. I froze 6 small containers to take for lunch during our cold winters.
So awesome to hear that Stacy.
Best broccoli and cheese soup ever! And it doubles easily. Idk how I read it wrong but i thought it called for heavy cream,instead of half and half so that’s what I use.
Perfect! I’ve done it with heavy cream and half and half is better.
This soup did not taste good at all. I should have known when it appeared to be so simple and quick. Did not like the consistency or the flavor.
Sorry Melia. 300 people do not agree with you and love this.
To quote my husband, “This is better than Panera!”
The recipe is perfect! Thank you!
Awesome compliment.