Panera Bread Broccoli Cheese Soup
Indulge in the creamy, comforting flavors of Panera Bread Broccoli Cheese Soup with this easy-to-follow recipe that brings the beloved café classic right to your kitchen. Packed with fresh broccoli florets, sweet matchstick carrots, and sharp cheddar cheese, this homemade version strikes the perfect balance of rich, velvety texture and hearty, wholesome ingredients. The soup starts with a buttery roux that creates its signature creamy base, while an optional touch of nutmeg enhances the cozy, savory notes. Whether served in a rustic bread bowl or alongside crusty artisan bread, this copycat broccoli cheese soup is a guaranteed crowd-pleaser perfect for weeknight dinners or comforting gatherings. Enjoy a restaurant-quality meal in just 45 minutes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 2 cups Chicken or vegetable broth
- 1 cup Whole milk
- 1 cup Heavy cream
- 3 cups Fresh broccoli florets, chopped
- 1 cup Matchstick carrots
- 2 cups Sharp cheddar cheese, shredded
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Ground nutmeg (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to form a roux. This step ensures the soup will thicken properly.
Gradually whisk in the chicken or vegetable broth until smooth and lump-free. Then, add the milk and heavy cream, stirring to combine.
Add the chopped broccoli florets and matchstick carrots to the pot. Bring the soup to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender.
Using an immersion blender, carefully puree a portion of the soup to achieve the desired consistency. Alternatively, transfer 1-2 cups of the soup to a blender, blend until smooth, and return it to the pot. Leave some chunks of broccoli for texture.
Reduce the heat to low and stir in the shredded sharp cheddar cheese, one handful at a time, until fully melted and smooth. Avoid boiling the soup after adding the cheese to prevent it from curdling.
Season the soup with salt, black pepper, and a pinch of ground nutmeg if desired. Adjust seasoning to taste.
Serve the broccoli cheese soup hot with crusty bread or in a bread bowl for an authentic Panera Bread experience.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.7 g | 270% | |
| Saturated Fat | 129.2 g | 646% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 4779 mg | 208% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 33.1 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2182 mg | 168% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2543 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
