Panera’s Broccoli Cheddar Soup Recipe
This Panera’s Broccoli Cheddar Soup recipe recreates the creamy, comforting soup loved by many. Combining tender broccoli and carrots in a smooth, cheesy broth made with sharp cheddar and a touch of nutmeg, it’s perfect for a cozy meal. The soup offers the flexibility to be served chunky or blended for extra creaminess, making it a delightful homemade classic.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 1/2 medium onion, chopped
- 1/2 lb broccoli (about 3 cups), chopped into bite-sized pieces
- 1 cup carrot, julienned (can use matchstick carrots)
Dairy & Fats
- 1/4 cup butter
- 2 cups half-and-half cream
- 8 ounces sharp cheddar cheese, grated (about 2 cups)
Pantry
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken stock or broth
- 1/8 teaspoon nutmeg (optional)
- Salt and pepper, to taste
Instructions
- Sauté Onion: Melt the 1/4 cup butter in a pot over medium heat. Add the chopped onion and cook until soft and translucent, about 3-5 minutes.
- Make a Roux: Sprinkle the 1/4 cup flour over the sautéed onions. Stir and cook the mixture for 1-2 minutes to remove the raw flour taste.
- Add Liquids: Gradually whisk in 2 cups of half-and-half cream and 2 cups of low-sodium chicken stock or broth. Bring the mixture to a boil, then reduce the heat to medium to maintain a gentle simmer.
- Cook Vegetables: Add the chopped broccoli and julienned carrots to the pot. Let them cook on medium-low heat for 20-25 minutes until the vegetables are tender.
- Season and Blend (Optional): Season the soup with salt and pepper to taste. For a creamier texture, blend about 1 cup of the soup until smooth and stir it back into the pot. Otherwise, leave the soup chunky if preferred.
- Add Cheese and Nutmeg: Lower the heat to keep the soup warm but not boiling. Stir in the grated sharp cheddar cheese slowly to melt evenly. Add the optional nutmeg and mix well. Avoid overheating as the cheese might become grainy.
- Serve: Ladle the soup into bowls and serve hot with crusty bread on the side.
Notes
- For a vegetarian version, replace chicken stock with vegetable broth.
- To prevent graininess, melt the cheese over low heat slowly and avoid boiling after adding cheese.
- Using half-and-half keeps the soup creamy but lighter than heavy cream.
- Blending a portion of the soup gives a nice creamy texture without losing the vegetable chunks.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove to prevent cheese from separating.
