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Panera Broccoli Cheese Soup

A creamy, comforting broccoli cheese soup loaded with tender vegetables and rich sharp cheddar cheese. Inspired by the beloved café classic, this homemade version is hearty, velvety, and perfect for cozy lunches or dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Comfort Food, Copycat Recipes, Family Favorites, Main Course, Soup
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 tbsp butter melted
  • 1/2 medium onion chopped
  • 1/4 cup butter melted
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock
  • 1/2 lb fresh broccoli chopped
  • 1 cup carrot julienned
  • 1/4 tsp nutmeg
  • 8 oz sharp cheddar cheese grated
  • salt to taste
  • black pepper to taste

Method
 

  1. In a large pot, sauté chopped onion in 1 tablespoon butter until softened. Set aside.
  2. In the same pot, whisk together 1/4 cup melted butter and flour over medium heat for 3–5 minutes until lightly golden.
  3. Slowly whisk in half-and-half cream, then add chicken stock. Simmer for 20 minutes, stirring occasionally.
  4. Add broccoli, carrots, and cooked onions. Cook over low heat for 20–25 minutes until vegetables are tender.
  5. Season with salt and pepper. For a smoother soup, carefully puree in a blender and return to pot.
  6. Stir in cheddar cheese and nutmeg until cheese is fully melted and soup is creamy.
  7. Serve hot with bread or crackers.

Notes

For extra richness, use freshly grated cheese and avoid pre-shredded varieties. Delicious served in bread bowls.