Panera Broccoli Cheddar Soup

Panera Broccoli Cheddar Soup is thick, rich, creamy, and cheesy with bites of tender broccoli, and carrots, all cooked together with freshly grated cheddar. Perfect for cold days!

Panera Broccoli Cheddar Soup

My absolute favorite thing to order at Panera is the broccoli cheddar soup. It is good all year long, anytime. So I just had to be able to make it at home.

This copycat Panera Broccoli Cheddar is thick, warm, creamy, and cheesy. It's even better than the original with freshly grated cheese, tender broccoli, and just a pinch nutmeg. I could eat it all day, every day.

This will be your new favorite soup that you'll want to make again and again.

How to Make Sure Your Soup is Super Creamy

Nothing is better than a thick and creamy broccoli cheddar soup. To make sure yours comes out that way here are a few tips.

• Add broth slowly. Adding it to quickly will make the flour mixture get lumpy and not incorporate properly. To ensure a lump-free, smooth soup, add the broth about ¼ cup at a time, stirring to fully incorporate after each addition before adding more.
• Use half-and-half. Milk can be used in a pinch, but half-and-half is creamier and thicker and will give you that desired thick, smooth, and silky texture you're looking for.
• Use freshly grated cheese. Store-bought shredded cheese is coated in starch to prevent sticking. This also makes it more difficult to melt smoothly. Freshly grated cheese will melt like butter, giving you a much creamier texture.

Panera Broccoli Cheddar Soup Variations and Add-Ins

• Cheese - Typically, cheddar is used for this soup. However, you can experiment with the sharpness, opting for different amounts of mild, medium, or sharp, or even a white cheddar. You can also use smoked cheddar or another cheese like gouda or Parmesan to bring in some extra flavor.
• Puree - This recipe says to blend the soup a little bit. This is to thicken it and break down some of the bigger chunks of broccoli.
• Bacon - Sprinkle some crispy crumbled bacon on top when serving for an extra salty, savory bite.
• Spice - You can add some heat to this recipe by adding hot sauce, red pepper flakes or even fresh jalapenos in with the broccoli.
• Protein - Cooked protein, such as chicken or ham can add extra flavor and help the dish feel more hearty.
• Potatoes - Boiling some peeled, cubed potatoes can add some substance and make the soup more filling.
• Beans - Beans can make the soup more filling, healthy, and add a little kick of fiber and protein.

More Soup Recipes You'll Love

• Crockpot Broccoli Cheese Soup - a slow cooker version of everybody's favorite soup.
• Cheesy Potato Soup - thick, cheesy, and packed with warm soft potatoes.
• Cheeseburger Soup - our family's absolute favorite soup. So much warm cheeseburger flavor. It's comfort food in a bowl.
• Cheesy Ham and Corn Chowder - ham, corn, potatoes, and of course cheese make this chowder an instant favorite.
• Chicken Tortilla Chowder - super easy and packed with southwest flavors. You'll want to make this again and again.

Panera Broccoli Cheddar Soup Video

Panera Broccoli Cheddar Soup

Panera Broccoli Cheddar Soup is thick, rich, and creamy with bites of tender broccoli, carrots, and a hint of nutmeg, all cooked together with freshly grated cheddar. Perfect for cold days!

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Broccoli Cheddar Soup, Broccoli Cheese Soup, Panera Broccoli Cheddar Soup

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Servings: 8 servings

Calories: 370kcal

Author: Michelle

Ingredients

• ▢ 6 tablespoons butter
• ▢ 1 medium onion finely chopped
• ▢ ¼ cup finely chopped celery
• ▢ 1 large carrot shredded
• ▢ ¼ cup all-purpose flour
• ▢ 4 cups chicken broth
• ▢ 2 bay leaves
• ▢ ¼ teaspoon freshly grated nutmeg
• ▢ 4 cups broccoli florets (about 1 large head)
• ▢ 2 cups half-and-half
• ▢ 8 ounces sharp cheddar freshly grated
• ▢ 4 ounces mild cheddar freshly shredded

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Instructions

• In a large pot or Dutch oven, melt butter over medium heat.
• Add onion, celery, and carrot. Saute until tender, about 5-7 minutes.
• Add flour. Stir to combine, and allow to heat through.
• Gradually add chicken broth, about ¼ cup at a time, stirring after each addition to prevent lumps.
• Add bay leaves and nutmeg, and stir. Bring to a simmer. Reduce heat to medium-low, and cook uncovered for about 15 minutes, until slightly thickened.
• Add broccoli. Stir to combine. Simmer until tender, about 20 minutes.
• Remove bay leaves. Then lightly blend soup with an immersion blender, leaving some larger pieces of broccoli.
• Add half-and-half, and stir to combine. Allow to heat to steaming.
• Stir in cheese until melted and incorporated.

Notes

 

• If using nutmeg (you should! It's delicious!), be sure to use freshly grated nutmeg. You can find it in the spices and seasonings section at the grocery store or here on Amazon. Then just grate it using a zester.
• Make it vegetarian by using vegetable stock or broth instead of chicken broth.
• Be careful when blending to avoid splatters (and burns).
• Recommended equipment: Immersion blender
• Storage: Store covered in the refrigerator for up to 5 days. To reheat, place in a large pot and heat over medium heat. For a single serving, place in a microwave-safe bowl, and heat for 1-2 minutes in the microwave until warmed through.
• Freezer Directions: Prepare soup according to recipe instructions. Allow to cool. Then transfer to a freezer dish or bag. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Reheat in a large stockpot over medium heat.

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 12g | Protein: 15g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 90mg | Sodium: 817mg | Potassium: 411mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2474IU | Vitamin C: 51mg | Calcium: 408mg | Iron: 1mg

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