Print

Panera’s Broccoli Cheddar Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

This Panera-inspired Broccoli Cheddar Soup is a creamy, comforting bowl of goodness perfect for chilly days. With tender broccoli and carrots simmered in a rich cheddar cheese broth, it’s a classic restaurant-style soup you can easily make at home in just 35 minutes.

Ingredients

Soup Base

  • 1/4 cup butter
  • 1/2 medium onion, chopped
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups low-sodium chicken stock or broth

Vegetables

  • 1/2 lb broccoli, about 3 cups, chopped into bite-size pieces
  • 1 cup carrot, julienned (matchstick style)

Seasoning & Cheese

  • 1/8 teaspoon nutmeg (optional)
  • 8 ounces sharp cheddar cheese, grated (about 2 cups)
  • Salt and pepper, to taste

Instructions

  1. Sauté Onion: Melt 1/4 cup butter in a pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-5 minutes. This builds a flavorful base for your soup.
  2. Add Flour: Sprinkle 1/4 cup flour over the cooked onions and stir continuously for 1-2 minutes to form a roux. This helps thicken the soup and cooks out the raw flour taste.
  3. Incorporate Liquids: Slowly whisk in 2 cups half-and-half cream and 2 cups low-sodium chicken stock or broth. Bring the mixture to a boil over medium heat, then reduce the heat to medium to maintain a gentle simmer.
  4. Cook Vegetables: Add the chopped broccoli and julienned carrots to the pot. Simmer over medium-low heat for 20-25 minutes until the vegetables are tender and cooked through.
  5. Season and Blend (Optional): Season the soup with salt and pepper to taste. For a smoother texture, optionally blend about one cup of the soup and stir it back in; otherwise, leave the soup chunky.
  6. Add Cheese and Nutmeg: Lower the heat to low and gradually stir in the grated sharp cheddar cheese, allowing it to melt gently. Avoid high heat to prevent graininess. Stir in nutmeg if using to enhance the flavor.
  7. Serve: Ladle the soup into bowls and serve warm, ideally alongside crusty bread for dipping.

Notes

  • Use low-sodium chicken broth to control salt levels.
  • Blending a portion of the soup creates a creamier texture without losing vegetable chunks.
  • Adding nutmeg is optional but enhances the flavor subtly.
  • Keep heat low when adding cheddar cheese to prevent the soup from becoming grainy.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently.

Find it online: https://bitezly.com/paneras-broccoli-cheddar-soup-recipe/