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.
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
- Chicken Tortilla Soup
- Slow Cooker Tomato Basil Parmesan Soup
- Zuppa Toscana Soup
- Egg Drop Soup
- Buffalo Chicken 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 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: 413Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 90mgSodium: 610mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 17g
Delicious but do not over salt!
This is absolutely wonderful! We have been making this EXACTLY has written here and we love it. I hope no one from Panera is reading this but we essentially stopped going because this is so MUCH better than the “real thing” :). Thank you for an amazing meal. My family can’t get enough of this!
Hello I was wondering if you could use heavy cream instead of the half-and-half?
Yes, it will just be extra thick.
Can you include nutritional data with your recipes?
It’s in the recipe card.
Turned out amazing!! I’ve tried other Panera copycat recipes but none of them have turned out as close as this recipe!! My whole family loves it and I will take note of this recipe for future meals. One thing I did add was around a 1/4 cup of milk near the end because the soup was pretty thick and I didn’t feel like getting out my blender LOL.
Haha good thinking.
If you read the real recipe of Panera’s broccoli cheddar soup you would realize their soup is totally unhealthy. They have 100’s of ingredients that are not necessary. Your recipe is way healthier, but it’s not a copy of Panera’s fake unhealthy soup.
Thank you!
So DELICIOUS and so filling, just like Panera Bread …… BEST SOUP Ive ever made…thank you so much for sharing your recipe
You are welcome!
Oh my goodness, this recipe is sooo delicious and remarkably easy to make. I only had frozen broccoli florets on hand and it still worked. Thank you so much for this easy and delicious recipe!!
You’re welcome!
I made this today. My son has been asking for broccoli soup from Panera for the past week. It turned out great! I noticed someone said they had issue with getting the broccoli to cook. To prevent that issue I used my mini food processor and chopped the broccoli to tiny pieces but not the point of being pureed. I did the same with the carrots and hand no problem. Since I did not have chicken stock or broth, I used Knorr chicken bouillon granules. The one from the Hispanic section in the store. Add 2 taps to the two cups of water. I didn’t have sharp cheddar cheese and cheese has been a bit difficult to find depending on the day, around here so I used mild cheddar instead. I give the recipe 5 stars. Thank you for sharing!
Awesome thank you!
So good! I double it for an extra large batch. The nutmeg really adds to the flavor – dont skip it! I did use while milk because I didn’t have half and half. Still so tasty. Thank you😊
Thanks for the feedback!
This is my second time making this recipe and I love it! My only complaint is that the broccoli is not quite as tender as I would like after cooking on low for 25 minutes. I tried adding more time but the broccoli still wasn’t what I wanted. Have you ever steamed the broccoli separately and added that into the soup instead of adding raw broccoli?
I honestly have never had it too crisp. You could definitely steam it separately if that works for you.
Hi there. This soup recipe is a family favorite. Given the present circumstances and avoiding stores in an on demand way, I realize I do not have half and half. Can I use milk instead? Thanks!
Yes! Milk will just be a little thinner but it is doable.
I added chicken broth instead of chicken stock what do I do?
That is totally fine.
Can you please clarify the differences between your recipe and the one that you reference from food.com? I printed both (not realizing they were the “same”)… then noticed that they are actually not the same. Food.com says to saute the onion and then remove it… then add more butter and the flour and cook 3-5 minutes, then add the chicken stock only and simmer for 20 minutes. AND THEN add the broccoli, carrots, sauteed onions, half and half, AND 2 cups whole milk and cook for another 20-25 minutes.
Is the extra cooking time deliberately excluded? And the extra milk also deliberately left out? I haven’t tried either recipe, but wanted to see if you could clarify this for me, before I do. Thank you!
Yes, so I changed it a bit. I thought the step of sauteeing and removing the onion was unnecessary. They have changed their recipe since I first posted. Mine does not have milk in it and it definitely does not need that long to cook. Hope this helps.
Thank you so much! I ended up doing a bit of both… and we lost power in the middle of it, so i had to finish the next day. It was good! I was a bit worried with the power outage, stop and refrigerate and restart. Thankfully, i hadn’t put in any veggies or milk or half and half when the power went out.
Not good – funky taste, despite following instructions to a T. Next time, will simmer the veg in the chicken stock only for 20 mins. Then will take off heat and add the half-and-half and cheese. Unpleasant taste with h&h being simmered. Needs lots of salt and pepper. Also added a shot of prepared Dijon mustard at the end as I always do with this soup. Despite my attempts to fix it, never really got good. Will go back to my usual recipe.
Sorry you didn’t like it, lots of people love it.
I could never actually find the ingredient list. Is there one that I missed? Had to move on to another recipe.🥦
Sorry. I’m not sure why you didn’t see it. Here’s the full recipe.
Panera’s Broccoli Cheese Soup – tastes just like the real thing. the-girl-who-ate-everything.com
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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 6 servings
Author Christy Denney
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
Good basic recipe but needs adjustments! I used whole milk instead of half and half and only 2 teaspoons of flour. I used a lot more broccoli and carrots! And added garlic powder and cayenne pepper. Recipe needs more flavor and veggies!
I thought that the recipe was really good. The one thing holding me back from five stars was that I had to add more cheese and flour than it called for. I really like dipping french bread in it. We did this for a school project and the teacher I chose to give it to really loved it.
Glad you liked it.
I made this soup exactly as written except I substituted vegetable broth to make it vegetarian. Used Panera’s actual bread bowls to put the soup in and it was delicious. This recipe is definitely going in my binder. Thanks for the great recipe!
You are welcome!
This soup was so delicious!! I made it exactly as stated, except I added 1 chopped celery rib with the onion, and I used water / better than bullion instead of chicken broth. My husband could not stop talking shout how good it was, and he’s not even a “soup person.”
So unbelievably good. An excellent dupe for the Panera original. This will be printed and added to the regular meal rotation!
Is it 8oz or two cups of cheese? 2 cups is 16 oz.
It’s two cups of cheese. Cheese is measured by weight so it is 8 ounces.