The Best Homemade Panera Broccoli Cheddar Soup Recipe
What You’ll Love About This Recipe
This homemade Panera broccoli cheddar soup is creamy, comforting, and packed with flavor, making it a perfect meal for chilly days. You’ll love how easy it is to whip up this restaurant favorite right in your own kitchen.
- Rich and cheesy: Loaded with sharp cheddar, every spoonful delivers that gooey, melt-in-your-mouth goodness.
- Easy to customize: Toss in extra veggies, swap the milk for cream, or add a dash of hot sauce to make it your own.
- Better than takeout: Fresh ingredients mean no preservatives, just wholesome, hearty soup that tastes even better than the original.
Recipe
Craving a comforting bowl of Panera’s famous broccoli cheddar soup? Recreate this creamy, cheesy classic in your own kitchen with this easy-to-follow recipe. It’s packed with fresh broccoli, flavorful carrots, and a rich cheese sauce, making it the ultimate cozy meal.
Ingredients:
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups half-and-half
- 2 cups chicken stock
- 1/2 pound fresh broccoli florets, chopped
- 1 cup carrot, julienned or shredded
- 8 ounces sharp cheddar cheese, grated
- Salt and pepper to taste
Instructions:
- Melt 1 tablespoon butter in a large saucepan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
- Add 1/4 cup melted butter to the pan and whisk in the flour, cooking for 1-2 minutes to form a roux.
- Slowly pour in the half-and-half and chicken stock, whisking constantly to avoid lumps.
- Add the broccoli and carrots, and bring the mixture to a simmer. Cook for 10-15 minutes, or until the vegetables are tender.
- Reduce the heat to low and stir in the grated cheddar cheese until fully melted and smooth.
- Season with salt and pepper to taste. Serve hot.
Notes:
For a thicker soup, add a little more flour to the roux. For a thinner consistency, add more chicken stock.
Equipment:
Large saucepan, whisk, knife, cutting board
Time:
Prep time: 15 minutes | Cooking time: 20 minutes
Cuisine:
American
Serving:
4 servings
Nutrition
This homemade Panera broccoli cheddar soup offers a comforting and cheesy flavor with a balanced nutritional profile. Here’s the breakdown per serving:
| Calories | Fat (g) | Carbs (g) | Protein (g) | Fiber (g) | Sugar (g) | Sodium (mg) |
|---|---|---|---|---|---|---|
| 320 | 22 | 18 | 14 | 3 | 6 | 620 |
What To Serve With It
I love serving this rich broccoli cheddar soup with crusty bread for dipping—it soaks up every last bit of cheesy goodness. A fresh salad with crisp greens and a tangy vinaigrette balances the soup’s creaminess perfectly. Trust me, this combo makes the meal feel complete without much extra work.
Crusty Bread Options
Since a creamy, comforting bowl of broccoli cheddar soup deserves the perfect companion, I usually reach for something crusty and warm straight from the oven. My go-to is a fresh baguette—its golden crust and soft interior soak up the soup beautifully. If I’m feeling fancy, I’ll bake garlic bread with a buttery, herby topping that adds a flavorful crunch. Sourdough’s tangy bite also pairs wonderfully, and I love tearing off pieces as I eat. Sometimes, I’ll even toast thick slices of ciabatta for extra texture. No matter what I choose, it’s all about that satisfying contrast to the creamy soup.
Fresh Salad Pairings
A crisp, fresh salad can be the perfect sidekick to a bowl of homemade broccoli cheddar soup, adding brightness and balance to the meal. I love pairing the rich, creamy soup with something light and tangy, like a simple garden salad with mixed greens, cherry tomatoes, and cucumbers. A Caesar salad with crunchy croutons and a zesty dressing works wonders, too. Sometimes, I’ll throw in some shredded carrots or thinly sliced radishes for extra crunch. If I’m feeling fancy, I’ll drizzle a balsamic vinaigrette for a touch of sweetness. It’s all about creating a combo that feels just right.
