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Panera Broccoli Cheddar Soup Recipe

Copycat Panera Broccoli Cheddar Soup

A copycat of Panera's Broccoli Cheddar Soup, one of the most popular copycat soups, made at home.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon butter
  • 1/4 cup butter used for separate purposes
  • 1/2 medium onion
  • 1/4 cup flour
  • 2 cups half-and-half
  • 2 cups chicken stock
  • 1/2 lb broccoli
  • 1 cup matchstick-cut carrots
  • 1/4 teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • Salt and pepper

Method
 

  1. Melt the first tablespoon of butter in a saucepan on medium heat.
  2. Add onion to the pan and sauté until the onion becomes translucent.
  3. In another saucepan, add remaining butter and melt on medium heat. Add flour and whisk for five minutes. It should turn golden brown by this point.
  4. Gradually pour chicken stock into the flour and butter mixture and simmer for 20 minutes with lid on the pan.
  5. Add carrots, broccoli, and onions, milk, and half-and-half to the pan. Stir and reduce heat to low.
  6. Put the lid back on and let heat for 20 minutes (do not bring to boil).
  7. Add seasonings - nutmeg, salt, and pepper and stir.
  8. Gradually add cheese a little at a time. Stir until melted.
  9. Serve with bread and refrigerate leftovers.

Notes

  • If the soup is too runny, you can gradually add more flour and cheese until it reaches the desired thickness. Be careful not to add too much (no more than 1/8 cup at a time)
  • If the soup is too thick, you can stir in a bit of water.
  • I recommend pairing the soup with crostini, French bread, ciabatta, or focaccia