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Panera Bread Broccoli Cheese Soup

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!
recipe at a glance
Rating: 5/5 5 stars
191 reviews
23 comments

ready in: 30-60 minutes
serves/makes:   4
  

recipe id: 49903
cook method: stovetop
Panera Bread Broccoli Cheese Soup Recipe
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ingredients

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

directions

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.

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twbart72

nutrition

588 calories, 48 grams fat, 20 grams carbohydrates, 21 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
14676%
number of 4 star votes on this recipe
3317%
number of 3 star votes on this recipe
74%
number of 2 star votes on this recipe
42%
number of 1 star votes on this recipe
11%
number of unrated comments on this recipe23



Guest at CDKitchen.com



REVIEW: recipe rating
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!!!



Guest at CDKitchen.com



REVIEW: recipe rating
Perfect for the snowy winter weather we've been having!



Guest at CDKitchen.com



REVIEW: recipe rating
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.



Guest at CDKitchen.com



REVIEW: recipe rating
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).



Guest at CDKitchen.com



REVIEW: recipe rating
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!).



Guest at CDKitchen.com



REVIEW: recipe rating
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.



Registered Member at CDKitchen.com



Member since: January 19, 2014
REVIEW: recipe rating
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.



Guest at CDKitchen.com



REVIEW: recipe rating
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!



Guest at CDKitchen.com



REVIEW: recipe rating
Excellent recipe! I don't know if it's like Panera (never eaten there) but it is a delicious broccoli soup regardless.



Guest at CDKitchen.com



REVIEW: recipe rating
Very good! I suggest simmering the veggies in the chicken stock ahead to eliminate the second simmering. Otherwise it was perfect!!!



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.