Panera Broccoli Cheddar Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
566 kcal
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Course
Main Course, Soup
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Cuisine
American
Panera Broccoli Cheddar Soup Recipe
Description
This recipe for Panera Broccoli Cheddar Soup starts by making a roux with butter and flour, then gradually adding half and half and chicken stock to create a thick, creamy base. Broccoli florets and matchstick carrots are simmered in this mixture until tender but still retaining some texture. Sharp cheddar cheese is stirred in at the end to melt smoothly, enriching the soup with pungent cheesy flavor.
The soup has a velvety, thick broth with tender vegetable pieces throughout, accented by the seasoning of garlic salt and black pepper. The combination of vegetables and cheese creates a classic, comforting blend that is both filling and flavorful.
This soup can be served warm as a starter or main course paired with bread or salad. Its rich texture makes it suitable for cool weather meals or whenever a creamy vegetable soup is desired.
Leftover soup should be stored in an airtight container in the refrigerator for 4-5 days. Reheating on the stovetop over low heat with occasional stirring helps maintain consistency, though the microwave is also acceptable. Soup can be frozen flat in a freezer-safe container after cooling and thawed before reheating.
Ingredients
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 3 cups half and half
- 3 cups chicken stock (plus more if needed)
- 2½ cups broccoli chopped, florets
- 1 cups carrot matchstick cut
- 3-4 cups sharp cheddar cheese shredded
- garlic salt season to taste
- black pepper season to taste
Instructions
- Whisk ⅓ cup butter in a large pot over medium heat, until melted.
- Whisk in flour and cook for a few minutes to create a roux.
- Pour half and half into the flour mixture gradually, making sure to whisk as you pour. Add chicken stock to the mixture. Bring to a simmer and cook for about 20 minutes, or until thickened.
- Add broccoli and carrots and simmer until the vegetables are tender (which takes an additional 20 minutes or so).
- Stir shredded cheddar cheese into the vegetable mixture and stir until the cheese melts.
- Season with garlic salt and pepper to taste.
Notes
- Store leftovers in an airtight container refrigerated for up to 5 days.
- Reheat gently on the stovetop, stirring occasionally, or use the microwave.
- Soup can be frozen flat in freezer-safe containers after fully cooling.
- Thaw frozen soup in the refrigerator before reheating to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 20g | 7% |
| Protein | 23g | 46% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 689mg | 29% |
| Potassium | 537mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5113IU | 102% |
| Vitamin C | 36mg | 40% |
| Calcium | 567mg | 57% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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