Description
Make Panera’s Broccoli Cheddar Soup from scratch with this quick and simple recipe. This creamy soup features a rich cheddar base, tender broccoli florets, sweet carrots, and the perfect balance of savory seasonings. Whether served in a bread bowl or alongside crusty bread, this homemade version will satisfy your cravings for Panera’s iconic dish. Ready in under an hour, it’s the perfect cozy meal for any occasion.
Ingredients
Scale
- 1/4 cup butter
- 1/2 medium onion, chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half cream
- 2 cups chicken or vegetable stock
- 2 cups broccoli florets, chopped
- 1 cup carrots, julienned or shredded
- 1 stalk celery, diced (optional)
- 2 1/2 cups sharp cheddar cheese, grated
- Salt and black pepper, to taste
- 1/8 teaspoon nutmeg (optional)
Instructions
- Melt the Butter and Sauté the Onion:
In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until softened, about 3–5 minutes. - Make the Roux:
Sprinkle in the flour and whisk continuously to form a roux. Cook for 1–2 minutes, ensuring the mixture doesn’t brown. - Create the Soup Base:
Gradually whisk in the half-and-half and chicken or vegetable stock. Bring to a gentle simmer and let the mixture thicken for 5–7 minutes. - Add the Vegetables:
Stir in the broccoli, carrots, and celery. Simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender. - Melt in the Cheese:
Reduce the heat to low. Gradually add the grated cheddar cheese, stirring until fully melted and the soup is smooth. - Season and Serve:
Add salt, black pepper, and a pinch of nutmeg (if desired). Taste and adjust the seasoning. Serve hot with bread or in a bread bowl for a Panera-style experience.
Notes
- Make Ahead: This soup reheats well! Store leftovers in the fridge for up to 3 days or freeze before adding cheese for better texture.
- Customization: Add cooked chicken or crispy bacon for extra protein, or blend part of the soup for a smoother texture.
- Vegetarian Option: Use vegetable stock instead of chicken stock.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- Prep Time: 10
- Cook Time: 35