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–+ servings

Homemade Panera Broccoli Cheese Soup

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A creamy and comforting homemade version of the beloved Panera broccoli cheese soup, packed with rich flavors and perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Vegetable Base
  • 3 cups broccoli florets, chopped into bite-sized pieces Reserve 1/2 cup for later
  • 2 cups chicken broth
  • 1 cup fresh carrots, shredded
  • 1 large onion, diced
  • 2 large cloves garlic, minced
Creamy Base
  • 1 cup heavy cream
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
Cheese and Seasoning
  • 1 heaping cup cheddar cheese, freshly grated Plus extra for topping
  • 1 heaping cup asiago cheese, freshly grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • Black pepper to taste

Method
 

Preparation
  1. In a large pot, combine the chicken broth, broccoli (minus the reserved 1/2 cup), onions, garlic, and carrots. Bring to a boil, stirring frequently, for about 7 minutes until the broccoli is tender and the onions are soft.
  2. Set aside the vegetable mixture.
Making the Roux
  1. In a separate large pot, melt the butter over medium heat. Once melted, whisk in the flour continuously for about a minute until combined.
Combine and Simmer
  1. Remove the pot from heat, and gradually stir in the broccoli mixture. Mix well, and slowly incorporate the heavy cream. Lower the heat and let it simmer.
  2. Stir in all the spices and the cheeses, stirring until fully melted and combined. Allow it to simmer for another 7 minutes on low to medium heat, stirring occasionally.
Final Touches
  1. In the meantime, steam the reserved broccoli in the microwave until soft.
  2. Garnish your soup with the steamed broccoli and a sprinkle of freshly grated cheddar cheese on top. Enjoy!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 12gProtein: 15gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 2g

Notes

For best results, use freshly grated cheese rather than pre-shredded varieties. This recipe is versatile; consider adding other vegetables or protein like shredded chicken for a heartier option. You can also make a vegan version by swapping out the cream for coconut milk and using plant-based cheeses.
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