Panera Broccoli Cheese Soup
This rich and creamy Broccoli Cheese Soup is the ultimate comfort food and a spot-on copycat of the Panera Bread favorite. Made with fresh broccoli, julienned carrots, and sharp cheddar cheese, it’s simmered in a velvety vegetable stock and half-and-half base. A hint of nutmeg adds that "secret ingredient" depth that makes this recipe a family staple. Perfect in a sourdough bread bowl!
Ingredients
- 1 –2 tbsp melted butter for sautéing
- 1 medium chopped onion
- 1/2 cup melted butter
- 1/2 cup all-purpose flour
- 4 cups half-and-half cream
- 4 cups vegetable stock
- 1 lb fresh broccoli chopped into bite-size pieces
- 2 cups carrot julienned or grated
- 1/4 tsp nutmeg
- 3 cups grated sharp cheddar cheese
- To taste salt and pepper
Instructions
- Sauté the Onions: Sauté the chopped onion in the 1–2 tbsp of butter. Set aside.
- Make the Roux: Cook the 1/2 cup melted butter and flour using a whisk over medium heat for 3–5 minutes, or until you see a noticeable golden brown color.
- Simmer Stock: Slowly add in the vegetable stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
- Combine and Cook: Add the broccoli, carrots, and the sautéed onions into the pot. Stir, then add the half-and-half. Cook covered over low heat for 20–25 minutes. Note: Do not bring to a boil, as this may cause the milk to curdle.
- Season and Blend: Add salt, pepper, and nutmeg.
- Optional: You can purée half of your soup in a blender or with a handheld immersion blender if you choose, however it isn't a requirement.
- Add Cheese: Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time. Stir constantly to avoid clumps.
- Serve: Once all the cheese has melted, remove from heat and serve immediately.
Notes
Suggestion: Serve with crusty bread or in a bread bowl.
Storage: Refrigerate leftovers after they have cooled and store in an airtight container for up to 5 days.