Panera Broccoli Cheese Soup Recipe

Homemade Panera broccoli cheddar soup served in a bowl and topped with extra cheese.

5 from 23 votes

Panera Broccoli Cheese 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!

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

⅓ cup butter
⅓ cup all-purpose flour
3 cups half and half
3 cups chicken stock (plus more if needed)
2 crowns broccoli, chopped
1 large carrot, chopped into matchsticks
3-4 cups sharp cheddar cheese. shredded
2 teaspoons garlic salt, season to taste
¾ teaspoon pepper

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

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. Use a cornstarch slurry for a creamy, gluten free soup. Make the recipe as written, skipping the flour. Near the end, whisk 2 tablespoons cornstarch with 2 tablespoons cold water, stir it into the soup, and simmer a few minutes until thickened. If needed, repeat with a little more.
Bread Bowl. This thick creamy soup is perfect to serve in a Bread Bowl.

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.

Freezable. 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 substitutions and tips, check out the full recipe post

Nutrition