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This flavorful Panera broccoli cheddar soup recipe tastes just like the original. Filled with hearty ingredients it’s sure to be a hit!
If you love the restaurant version, this soup, similar to our Broccoli Cheese Soup is a MUST-TRY for soup season.
We Love Broccoli Soup!
One of my favorite soups is Panera broccoli cheddar soup recipe. It’s different from our classic Broccoli Cheese Soup, but just as good!!
Why we love it:
- Easy. This soup comes together with a few steps and is ready to enjoy in only 45 minutes!
- Delicious. The combination of cheese and broccoli makes this soup irresistible!! Top it off with croutons – you won’t regret it.
- Serve all year. This copycat soup is creamy and tastes like heaven in a Bread Bowl or served up with some fresh Dinner rolls.
Ingredients
- butter
- all-purpose flour – the flour is used to make a roux which is the base for a thick and creamy soup.
- half and half – or heavy cream
- chicken stock – or chicken broth. To make this vegetarian use vegetable broth.
- broccoli florets – you can also use frozen broccoli. Chop it and let it thaw and come to room temperature before adding it to the soup.
- matchstick carrots
- sharp cheddar cheese – freshly shredded is best since the pre-shredded cheese does always melt as well.
- garlic salt and pepper – to taste
How to Make Panera Broccoli Cheddar Soup
- ROUX. Whisk ⅓ cup butter in a large pot over medium heat, until melted. Whisk in flour and cook for a few minutes to create a roux.
- SAUCE. Pour half and half into the flour mixture gradually, making sure to whisk as you pour. Add chicken stock to the mixture. Bring to a simmer and cook for about 20 minutes, or until thickened.
- VEGGIES. Add broccoli and carrots and simmer until the vegetables are tender (which takes an additional 20 minutes or so).
- CHEESE. Stir shredded cheddar cheese into the vegetable mixture and stir until the cheese melts.
- ENJOY! Season with garlic salt and pepper to taste. We love to add more sharp cheddar cheese on top or even Croutons.
Make it In the Crock Pot
- Melt an additional 1 tablespoon of butter in your slow cooker. Once melted, add the broccoli, carrots, and broth to the crock pot.
- Cook on LOW for 4 hours. Turn slow cooker to HIGH.
- Create a roux by melting butter in a small pot on medium heat. Whisk in flour once the butter is melted and stir and cook for a few minutes. Ladle one cup of the broth mixture into the roux and stir.
- Pour this into the slow cooker and add the half and half, cheese, garlic salt, and pepper. Cook for an additional hour on HIGH in the slow cooker.
Recipe Tips
- Add a protein. Chicken is a great addition and makes the soup even heartier. You can use our Shredded Chicken Recipe and add about 1½ – 2 cups to the soup.
- Extra flavor. Throw in some diced onion when adding the veggies. Add a sprinkle of nutmeg, paprika, or a splash of hot sauce.
- Gluten-free. Replace the flour roux with a cornstarch slurry to achieve a creamy texture that is also gluten-free. Make the soup as directed but omit the flour. Toward the end of the cooking time mix 2 tablespoons of cornstarch with an equal amount of cold water, then add it to the soup. Simmer activate and let the slurry thicken the soup.
Storing Info
- STORE. Store leftovers in an airtight container in the fridge for 4-5 days. For best results, reheat on the stovetop but the microwave works well too.
- FREEZE. Let it cool completely and then fill freezer-safe container with the cooled soup. Lay it flat and freeze. Thaw in the refrigerator before reheating.
- To reheat, cook on low heat on the stove. Stir occasionally to help all the ingredients reincorporate well.
For More Soups:
Panera Broccoli Cheddar Soup Recipe
This flavorful Panera broccoli cheddar soup recipe tastes just like the original. Filled with hearty ingredients it's sure to be a hit!
Ingredients
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 3 cups half and half
- 3 cups chicken stock (plus more if needed)
- 2½ cups broccoli florets, chopped
- 1 cups matchstick carrots
- 3-4 cups sharp cheddar cheese. shredded
- garlic salt and pepper season to taste
Instructions
- Whisk ⅓ cup butter in a large pot over medium heat, until melted.
- Whisk in flour and cook for a few minutes to create a roux.
- Pour half and half into the flour mixture gradually, making sure to whisk as you pour. Add chicken stock to the mixture. Bring to a simmer and cook for about 20 minutes, or until thickened.
- Add broccoli and carrots and simmer until the vegetables are tender (which takes an additional 20 minutes or so).
- Stir shredded cheddar cheese into the vegetable mixture and stir until the cheese melts.
- Season with garlic salt and pepper to taste.
Video
Notes
STORE. Store leftovers in an airtight container in the fridge for 4-5 days. For best results, reheat on the stovetop but the microwave works well too.
FREEZE. Let it cool completely and then fill freezer-safe container with the cooled soup. Lay it flat and freeze. Thaw in the refrigerator before reheating.
To reheat, cook on low heat on the stove. Stir occasionally to help all the ingredients reincorporate well.
Nutrition
Calories: 566kcal, Carbohydrates: 20g, Protein: 23g, Fat: 45g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 135mg, Sodium: 689mg, Potassium: 537mg, Fiber: 2g, Sugar: 4g, Vitamin A: 5113IU, Vitamin C: 36mg, Calcium: 567mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! I used heavy cream instead of half and half.
I bet that was delicious too!!
Oh, so, so good! Glad I found the recipe!