Panera Bread Cheddar Broccoli Soup {Copycat}
User Reviews
5
Panera Bread Cheddar Broccoli Soup {Copycat}
Description
This soup begins by softening diced onions in butter to build a flavorful base. A broth made from water and beef bouillon provides depth, which is combined with a butter and flour roux to thicken the mixture. Gradually adding half-and-half creates a smooth, creamy consistency. Chopped broccoli florets and sautéed onions are cooked in the broth until tender but still retaining some texture.
Seasoned with salt and white pepper, the soup is finished by stirring in sharp, mild cheddar cheese, which melts to produce a velvety, slightly thickened sauce that coats the broccoli. The final dish balances the richness of dairy with the fresh vegetable bite, creating a classic comfort food.
This soup is served hot, optionally garnished with additional cheese. It suits lunch or light dinner occasions where a filling, creamy broth and vegetable medley are desired.
For a smoother texture, the soup can be pureed after cheese addition. This adjustment allows customization of consistency based on preference.
Ingredients
- 1 tablespoon butter
- ½ medium onion diced
- 3 cups water
- 1 tablespoon beef bouillon (or 3 beef bouillon cubes) OR veggie broth
- 4 tablespoons butter
- ¼ cup flour
- 1 ½ cups half-and-half I use fat free
- 3 cups broccoli chopped florets
- 1 ½ teaspoons salt (or to taste)
- ½ teaspoon white pepper
- 2 cups mild cheddar cheese
Instructions
- In a small pan sauté 1 tablespoon butter and onions over medium heat until onions are translucent. Remove from heat and set aside. In a small sauce pan bring water to a boil, add beef bouillon and whisk until combined. Remove from heat and set aside.
- In a deep pan or soup pot melt 1/4 cup butter over medium heat. Slowly whisk in flour until mixture clumps up or forms a "ball". Add beef bouillon/water mixture and stir to combine. Slowly whisk in half & half and continue to stir until smooth. (If large lumps remain, mash them out with a rubber spatula)
- Add broccoli florets and onions and bring soup to a boil. Reduce heat, cover, and allow to simmer 15-20 minutes or until broccoli is tender and easily pierced with a fork. Stir in salt, white pepper, and cheddar cheese. Stir until cheese is melted. Serve hot and top with additional cheese if desired.
Notes
- For a smoother soup, blend after adding cheese until desired creaminess is achieved.
- Use fat-free half-and-half to reduce richness without sacrificing creaminess.
- Add extra cheese on top when serving for more intense cheddar flavor.
- Fresh broccoli florets provide texture contrast; adjust cooking time to keep them tender but firm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 47mg | 16% |
| Sodium | 885mg | 37% |
| Potassium | 299mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 781IU | 16% |
| Vitamin C | 41mg | 46% |
| Calcium | 384mg | 38% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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