Panera Broccoli Cheddar Soup

“Panera Broccoli Cheddar Soup” is a rich, creamy soup known for its comforting and hearty qualities. This indulgent recipe features fresh, vibrant broccoli florets that are perfectly cooked to maintain a slight crispness, offering a delightful contrast in texture. The broccoli is immersed in a luxuriously thick and velvety cheddar cheese sauce, which is both sharp and smooth, providing a deep, savory flavor that’s both intense and satisfying.

The base of the soup includes a harmonious blend of sautéed onions and garlic, contributing a subtle sweetness and aromatic depth. These elements are then combined with a carefully prepared roux, which adds thickness and a silky texture to the soup. The roux is gently cooked to avoid any raw flour taste, ensuring a smooth and cohesive base.

The cheese used in this recipe is a high-quality sharp cheddar, selected for its ability to melt smoothly while also imparting a robust and tangy flavor that perfectly complements the mild taste of the broccoli. The soup is delicately seasoned with a blend of spices, including a touch of nutmeg, which adds a hint of warmth and complexity without overpowering the other flavors.

To achieve the perfect consistency, the soup is slowly simmered, allowing the flavors to meld together beautifully. The final touch is a splash of cream, which contributes to the rich and indulgent mouthfeel. This soup is often garnished with an extra sprinkle of grated cheddar cheese on top and served with a piece of crusty bread, making it a comforting and satisfying meal, especially during colder months.

“Panera Broccoli Cheddar Soup” is celebrated for its balance of flavors and textures – the creamy cheese, the tender yet firm broccoli, and the smooth, rich base all come together to create a soup that is both nourishing and indulgent. It’s a beloved choice for those seeking a comforting, homemade-style meal that evokes a sense of warmth and coziness.


  • 1/4 cup melted butter
  • 1/2 medium chopped onion
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock or broth
  • 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces
  • 1 cup carrot, , julienned (can buy matchstick carrots in produce section)
  • 1/4 teaspoon nutmeg, (optional but brings out the flavor)
  • 8 ounces grated sharp cheddar cheese, (2 cups)
  • salt and pepper


  1. Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
  2. Whisk in the half & half and chicken stock.
  3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
  4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.
  5. Serve with crusty bread.

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