Panera Broccoli Cheddar Soup
This creamy Panera broccoli cheddar soup features tender broccoli, rich melted cheddar, and a smooth, comforting texture that comes together easily on the stovetop. It is a warm, cozy bowl you will want to make again and again.
Servings: 8 servings
Calories: 454kcal
Ingredients
- 4 tablespoons butter
- 1 medium onion finely chopped
- ¼ cup all-purpose flour
- 2 cups heavy cream
- 4 cups chicken stock
- 4 cups broccoli florets chopped into small, bite-sized pieces
- 1 cup matchstick carrots
- ½ cup celery finely chopped
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.4 tablespoons butter, 1 medium onion
- Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.¼ cup all-purpose flour
- Gradually whisk in the heavy cream, ensuring there are no lumps. Then, slowly pour in the chicken stock while whisking to combine.2 cups heavy cream, 4 cups chicken stock
- Add the broccoli, carrots, and celery to the pot. Stir well, bring the mixture to a simmer, and reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally, until the vegetables are tender.4 cups broccoli florets, 1 cup matchstick carrots, ½ cup celery
- Stir in the shredded cheddar cheese a handful at a time, allowing it to melt completely before adding more.2 cups shredded sharp cheddar cheese
- Season the soup with salt and pepper, tasting and adjusting as needed.1 teaspoon salt, ½ teaspoon black pepper
- Serve hot with crusty bread or in a bread bowl, if desired. Enjoy!
Notes
Storage:
- Store: Refrigerate leftovers in an airtight container for up to three days.
- Reheat: Warm slowly on the stovetop over low heat, stirring often. Add a splash of cream or stock if needed.
- Freeze: Freezing is not recommended because dairy based soups can separate.
- Make ahead: Chop vegetables one to two days in advance. You can also cook the soup earlier in the day and reheat gently before serving.
- Add cheese off the heat to prevent grainy texture.
- Chop broccoli into small pieces to help it cook evenly.
- If the soup becomes too thick, add a splash of cream or stock to loosen it.
- Keep the heat low once dairy is added to prevent curdling.
Nutrition
Calories: 454kcal | Carbohydrates: 16g | Protein: 13g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 740mg | Potassium: 443mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4322IU | Vitamin C: 43mg | Calcium: 278mg | Iron: 1mg
