Panera Broccoli Cheese Soup Recipe
User Reviews
5
Panera Broccoli Cheese Soup Recipe
Description
This Panera Broccoli Cheese Soup Recipe starts by caramelizing chopped onion in butter until deeply browned, which builds a rich flavor base. A roux is made in the same pot by melting butter, whisking in flour until golden, then slowly adding half-and-half to form a thickened cream sauce. Chicken broth is added and brought to a simmer, where chopped broccoli, shredded carrot, and reserved caramelized onions cook covered until tender. Part of the soup is blended smooth to create a creamy texture while retaining some vegetable chunks for body and interest. Sharp cheddar cheese is stirred in last to melt and blend with the hot soup, enhancing creaminess and flavor. Nutmeg and salt season subtly, and pepper adjusts to taste.
This rich, creamy soup works well as a warming lunch or starter, pairing nicely with crusty bread.
The recipe easily doubles for larger batches and keeps well when warm in a slow cooker, making it convenient for meal prep or gatherings.
Ingredients
- 1/4 cup butter + 1 tablespoon butter
- 1/2 medium onion chopped
- ¼ cup all-purpose flour or swap out All-Purpose Gluten Free Flour
- 2 cups half-and-half whole milk can also be used
- 2-4 cups chicken broth or vegetable broth
- 1/2 pound broccoli about 3 cups chopped into bite size pieces, fresh is best
- 1 cup carrot grated/shredded (about 1–2 large carrots)
- 1 ½ teaspoons salt to taste, watch this, taste before adding salt, cheese can be salty, sea salt
- ¼ teaspoon nutmeg fresh ground or jarred
- black pepper to taste
- 8 ounces sharp cheddar cheese grated, white or yellow cheese (about 2 cups
Instructions
- In a medium saucepan over medium heat, saute onion in 1 tablespoon of butter until caramelized (browned), remove from pot and reserve. About 5-7 minutes.
- Place remaining 1/4 cup of butter in the same saucepan, melt completely, whisk in flour, whisking constantly over medium heat until thickened and golden brown, about 2-3 minutes. Slowly, while whisking pour in half-and-half, will thicken up very quickly, keep adding until combined.
- Add chicken broth (start with 4 cups) and whisk well to combine, bring to simmer (it'll take 3-5 minutes, watch closely, it will rise up quickly). Add broccoli, carrots and reserved caramelized onions, cover, simmering about 15-20 minutes until tender. If too thick, add more broth, up to 2 cups.
- Add salt and pepper to taste. Remove 1-2 cups of the chunky mixture and blend in blender or lightly blend directly in the pot using an immersion blender. Return to soup pot and stir to combine. This will yield a smoother, creamier soup, but it's not necessary. Return to low heat and adding shredded cheese, stirring until completely melted.
Notes
- This recipe can be doubled to serve more people or for leftovers.
- Keep the soup warm in a slow cooker throughout the day for easy serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 530kcal | 27% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 45g | 69% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 99mg | 33% |
| Sodium | 620mg | 26% |
| Potassium | 511mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 7203IU | 144% |
| Vitamin C | 55mg | 61% |
| Calcium | 575mg | 58% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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