Panera Broccoli Cheese Soup

Hey there! So, you know how sometimes you just crave something warm and comforting that doesn’t involve a million steps or ingredients you’ve never heard of? That’s when I whip up my version of Panera’s Broccoli Cheese Soup. I remember the first time I tried it at Panera, I was cold, hungry, and frankly, not expecting much from a soup. But boy, was I wrong! It was love at first spoonful. I’ve been trying to get that same cozy feeling at home ever since. And now, I’m sharing my take on it with you.

Why You’ll Love This

I make this when the weather turns chilly, or when I just need a hug in a bowl. My family goes crazy for it (especially when I serve it in bread bowls). It’s also my go-to when I need to whip up something quick yet satisfying. But beware, it’s so good that you’ll probably finish it all in one sitting—at least, that’s what happens in my house! Also, trying to get the perfect consistency was once my nemesis, but I’ve cracked it now (mostly).

Ingredients

  • 1 tablespoon butter (or olive oil if you’re feeling healthy-ish)
  • 1/2 onion, chopped (red onions work too if that’s what you’ve got)
  • 1/4 cup all-purpose flour
  • 2 cups chicken or vegetable broth (store-bought is fine)
  • 2 cups half-and-half (or milk, when I run out)
  • 2 cups broccoli florets, chopped
  • 1 cup carrot, julienned (or as close as you can get—grated works too!)
  • 2 cups sharp cheddar cheese, grated (my grandma swears by Brand X, but any sharp cheddar is okay)
  • Salt and pepper to taste
Panera Broccoli Cheese Soup

Directions

  1. Melt the butter in a large pot over medium heat. Add the onions and cook until they’re soft and translucent. This is where I usually sneak a taste to check the onions—just me?
  2. Sprinkle in the flour and stir until it forms a paste with the butter and onions. Don’t worry if it looks a bit weird at this stage; it always does!
  3. Pour in the broth slowly, stirring constantly. Then add the half-and-half. Let it simmer for about 10 minutes. (But on second thought, keep an eye on it so it doesn’t boil over—made that mistake once!)
  4. Add the broccoli and carrots and cook until they’re tender, probably another 10-15 minutes. Taste test moment!
  5. Stir in the cheese until it’s all melted and the soup is smooth. Season with salt and pepper to your liking.

Notes

Through trial and error, I’ve learned that using fresh broccoli gives the best flavor, but frozen works in a pinch. Also, if you overdo the cheese, it’ll get a bit gloopy—learned that the hard way!

Panera Broccoli Cheese Soup

Variations

I’ve tried adding crispy bacon bits, and while it’s delightful, it kind of overshadows the cheese (personal opinion). Once, I experimented with adding cauliflower, but let’s just say… it wasn’t a hit.

Equipment

A good pot is essential, but if you don’t have a whisk, a fork does the trick for mixing the paste—just needs a bit more elbow grease!

Panera Broccoli Cheese Soup

Storage Information

This soup keeps nicely in the fridge for a couple of days, though honestly, it never lasts more than a day in my house!

Serving Suggestions

We love serving this in bread bowls, just like Panera does. Sometimes I pair it with a simple salad for a balanced meal (ha, who am I kidding!).

Pro Tips

I once tried rushing the roux step and regretted it because the soup turned out runny. So, patience is key there!

FAQ

Q: Can I make this soup vegetarian?
A: Absolutely! Just use vegetable broth instead of chicken broth—easy peasy.

Q: What’s the best cheese for this recipe?
A: I prefer sharp cheddar for its punchy flavor, but you could experiment with a mix of cheeses. (Just don’t tell my grandma!)

Q: Can I freeze this soup?
A: You can, but the texture might change a bit when reheating. I tend to think it’s better fresh.

★★★★★ 4.80 from 120 ratings

Panera Broccoli Cheese Soup

yield: 4 servings
prep: 15 mins
cook: 30 mins
total: 45 mins
A creamy and delicious broccoli cheese soup inspired by Panera’s classic recipe.
Panera Broccoli Cheese Soup

Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups milk
  • 2 cups chopped broccoli
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions

  1. 1
    Melt butter in a large pot over medium heat. Add onion and cook until tender.
  2. 2
    Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk until smooth.
  3. 3
    Add broccoli and bring to a simmer. Cook until broccoli is tender, about 15 minutes.
  4. 4
    Stir in cheddar cheese until melted and smooth. Season with salt and pepper.
  5. 5
    Serve hot and enjoy your homemade Panera Broccoli Cheese Soup.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 300 caloriescal
Protein: 15gg
Fat: 18gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 20gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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