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panera broccoli and cheese soup

Copycat Panera Broccoli and Cheese Soup Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups half-and-half
  • 4 cups broccoli florets, chopped into small pieces
  • 1 cup carrots, shredded
  • 8 oz sharp cheddar cheese, shredded
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • pinch of ground nutmeg (optional)

Method
 

  1. Melt the butter in a large pot over medium heat, cook the onion about 4 minutes until soft, then stir in the garlic for 30 seconds.
  2. Whisk in the flour and cook 1 minute, then slowly whisk in the chicken broth until smooth.
  3. Add the broccoli and carrots, bring to a simmer, then lower heat and cook about 12 minutes until tender.
  4. Blend half the soup with an immersion blender, then stir in the half-and-half and melt in the cheddar gradually over low heat, seasoning with salt, pepper, and nutmeg.
  5. Ladle into bowls and top with extra cheddar and reserved broccoli pieces, serving hot.

Notes

This soup thickens a lot as it cools, so if you're making it ahead for later in the day, plan to thin it with a little extra broth when you reheat it. Keep the heat low once the cheese goes in, since a hard simmer at that stage is the main reason cheese soups turn grainy.