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.

BROCCOLI CHEDDAR SOUP

This broccoli cheese soup competes for the #1 soup recipe on this blog with this crockpot potato 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 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 all made in one pot with simple ingredients.

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

1. Met 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.

2. Whisk in the half & half and chicken broth. You can also use heavy cream.

3. Add the broccoli florets and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.

4. Add salt and pepper. 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). 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.

5. Serve with crusty bread.

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

Christy Denney

4.59 from 3129 votes

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.

Print Pin Rate

Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Servings: 6 servings

Ingredients

  

½1x2x

• 1/4 cup butter
• 1/2 medium chopped onion
• 1/4 cup 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 carrot, julienned (can buy matchstick carrots in produce section)
• 1/8 teaspoon nutmeg, (optional but brings out the flavor)
• 8 ounces grated sharp cheddar cheese, (2 cups)
• salt and pepper

Equipment

Dutch Oven (this one from Calphalon works great)

Instructions

 

• Melt the 1/4 cup butter and sautee the 1/2 medium chopped onion in the butter until soft. Sprinkle the 1/4 cup flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
• Whisk in the 2 cups half-and-half cream and 2 cups low-sodium chicken stock or broth. Bring to a boil then reduce heat to medium.
• Add the 1/2 lb broccoli and 1 cup carrot. Cook over medium-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 8 ounces grated sharp cheddar cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
• Serve with crusty bread.

Video

Serving: 1/6 of the recipe, Calories: 413kcal, Carbohydrates: 19g, Protein: 17g, Fat: 31g, Saturated Fat: 18g, Polyunsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 610mg, Fiber: 3g, Sugar: 7g

Cuisine: American

Author: Christy Denney