Description
Recreate the cozy, creamy goodness of Panera’s iconic broccoli cheddar soup right at home! This step-by-step guide walks you through making this rich, cheesy classic that’s perfect for lunch, dinner, or meal prep.
Ingredients
4 tbsp butter
1 small onion, diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken or vegetable broth
2 cups half-and-half or heavy cream
3 cups fresh broccoli florets, chopped
1 cup carrots, julienned or shredded
2½ cups sharp cheddar cheese, shredded
Salt and pepper, to taste
Optional: pinch of nutmeg for depth
Instructions
In a large pot, melt butter over medium heat. Add onion and garlic; sauté until tender.
Whisk in flour to make a roux; cook 1–2 minutes.
Gradually whisk in broth, then half-and-half. Bring to a gentle simmer.
Stir in broccoli and carrots. Simmer uncovered for 15–20 minutes, until tender.
Blend partially with an immersion blender for a creamy texture, leaving some chunks.
Stir in shredded cheddar cheese until melted. Season with salt, pepper, and optional nutmeg.
Serve warm with crusty bread or in a bread bowl.
Notes
Use fresh, sharp cheddar for the best melt and flavor.
For a lighter version, substitute whole milk or evaporated milk.
Do not boil after adding cheese—low heat prevents curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg