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–+ servings

Panera Copycat Broccoli Cheese Soup

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A warm and comforting creamy soup filled with broccoli and cheddar cheese, reminiscent of the famous Panera Bread recipe.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1/4 cup butter Unsalted for better control of saltiness.
  • 1/2 cup diced onion
  • 1 cup shredded carrots
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 2 cups half-and-half or cream Use half-and-half for a creamier texture.
Vegetables and Seasoning
  • 2 cups fresh broccoli florets Can use frozen broccoli.
  • 1/2 tsp garlic powder
  • 1/2 tsp salt Adjust to taste.
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg Optional for added flavor.
Cheese and Garnish
  • 3 cups shredded cheddar cheese Use sharp cheddar for more flavor.
  • to taste croutons Optional for garnish.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the diced onion and shredded carrots, sautéing until softened.
  2. Stir in the flour and cook for about 2 minutes, until the mixture is lightly browned.
Cooking
  1. Gradually add the vegetable broth, stirring continuously to avoid lumps. Bring to a simmer.
  2. Add the half-and-half or cream, and cook until the mixture is heated through.
  3. Stir in the broccoli florets, garlic powder, salt, black pepper, and nutmeg (if using). Allow the soup to simmer for about 20 minutes, or until the broccoli is tender.
  4. Remove the pot from heat, and stir in the shredded cheddar cheese until melted and fully incorporated.
Serving
  1. Serve hot, garnished with croutons if desired.

Nutrition

Serving: 1gCalories: 360kcalCarbohydrates: 20gProtein: 12gFat: 27gSaturated Fat: 16gSodium: 650mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.
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