This clone of Panera Bread's broccoli cheese soup is one of our more popular recipes. It's a thick, rich soup made with fresh broccoli and lots of tasty Cheddar cheese. Try it today and see how close you can get to the version from Panera!
1 tablespoon butter, melted 1/2 medium onion, chopped 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half 2 cups chicken stock or bouillon 1/2 pound fresh broccoli 1 cup carrots, julienned salt and pepper, to taste 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
I have been making this for years. Loved it and is a treat that the kids gobbled up. I double the recipe and freeze extra, reheat on stove top. I do not blend it. I like the bigger chunks of broccoli and I chop the carrots not julienne. I had also added sautéed cubed potatoes to bulk it up into more of a meal.
Although I have now gone low carb and grain free... I will be trying to make a roux with almond flour tonight and no potatoes.
Mar 9, 2014
sooo good! i subbed veggie stock, and used cinnamin instead of nutmeg,, and had no onions so i subbed with garlic! sooooo good aven better than paneras!!!
Feb 18, 2014
Candace @ Cabot REVIEW:
Perfect for the snowy winter weather we've been having!
Feb 16, 2014
I agree that the texture when made as directed isn't quite like paneras version but the flavor and ingredients is dead on. will be making this again soon.
Jan 30, 2014
The broccoli cheddar soup at Panera is my 12 y/o nieces favorite. Since it's not always convenient to run there when we want the soup, I was very happy to find this recipe. I'm even happier to rate it a 5 & say how very much we love it! This is the 2nd time I've made it & this time I doubled the recipe. I didn't use the nutmeg, only b/c I keep forgetting to buy it. I'm not sure why some are saying it is tasteless.... it's wonderful & tastes like Panera's. I probably cooked my roux a bit longer than it suggests but that's just laziness & lack of the discipline on my part to follow directions exactly. Maybe that imparts more flavor, who knows. I highly suggest this recipe. (oh I use an immersion blender & I left some bigger pieces of broccoli this time).
Jan 28, 2014
Delicious! Tastes so similar and is just what you crave on a cold winter's night. I'll leave in the half and half when I want to splurge, but will probably switch to skim milk because I want to make this regularly (have my second pot cooking on the stove right now!).
Jan 25, 2014
Have used this recipe several times. We love the flavor. It does resemble Panera's Broccoli Cheese soup. I puree most of the veggies, leaving some a little chunky. I love the tip about cooking the veggies in chicken broth before adding to soup. Great time saver. Thanks for giving us this recipe.
Jan 19, 2014
kriscooks Member since: January 19, 2014 REVIEW:
I made this for the first time with great expectations in mind. I normally make no changes to a recipe when preparing it for the first time. However, I had read many reviews that complained of "curdling" or other issues so I made a few modifications. First, when making the roux, I chose to add the chicken stock first instead of the half and half. I then added the half and half, onions, carrots and frozen broccoli (12 oz). I stirred quite frequently and never let the soup come above a simmer in order to keep from curdling. I removed about half of the broccoli mixture and pureed in my food processor and then returned to pot. Added in the cheese and I felt that it wasn't quite there yet, so I added another cup. Presto! It was fabulous and my daughter said that it was as good as Panera's. Thank you for sharing this recipe.
Jan 12, 2014
Just finished making this.......amazing!!!!! Didn't bother to purée since we love those big chunks of broccoli....didn't need to salt, enough coming from the cheese and broth.....perfect for a wintry N.Y. day.....thanks!
Jan 11, 2014
Excellent recipe! I don't know if it's like Panera (never eaten there) but it is a delicious broccoli soup regardless.
Jan 5, 2014
Very good! I suggest simmering the veggies in the chicken stock ahead to eliminate the second simmering. Otherwise it was perfect!!!
Dec 31, 2013
I made his recipe for New Years eve and I and my husband think it is even better than Panera's version. I eliminated the nutmeg and didnt purée. I doubled the recipe and used 8 oz. of Cabot seriously sharp cheddar and 8oz. Of the regular sharp orange cheddar. Absolutely amazing.
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.