Panera Copycat Broccoli Cheddar Soup Recipe

One of my all-time favorite soups at Panera is this Broccoli Cheddar Cheese soup. While I can't get to Panera as often as I would like, this recipe is just as good and so simple to make on your own!

Also, if you're following a ketogenic diet (like our family is), cut out the flour and substitute heavy cream for the half and half. This is seriously sooooo good!

Copycat Panera Broccoli Cheese Soup Ingredients

  • 1/2 Onion (chopped)
  • 1/4 cup, Butter (melted)
  • 1/4 cup, Flour
  • 2 cup, Half and Half
  • 2 cup, Chicken Stock
  • 2 large bunches Broccoli
  • 2 Carrots
  • 1/4 tsp, Nutmeg
  • 8 oz, Sharp Cheddar Cheese (shredded)
  • Salt and Pepper (to taste)

Copycat Panera Broccoli Cheese Soup Directions

  1. Cut carrots into small strips.
  2. Break apart broccoli florets into small pieces.
  3. Saute Onion in 1 tbsp of melted butter until transparent.
  4. Make a roux using remainder of melted butter and flour. Cook about 5 minutes over medium heat.
  5. Add in half and half stirring constantly.
  6. Add in chicken stock and simmer for 20 minutes.
  7. Add vegetables and cook for 25 minutes over low heat.
  8. If you want a smooth soup, at this point puree in a blender and return to heat or use immersion blender.
  9. Add cheese and nutmeg.
  10. Add salt and pepper to taste.

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If you love the Broccoli Cheddar Cheese soup at Panera Bread, you will LOVE this copycat recipe!

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Panera Copycat Broccoli Cheddar Soup

If you love the Broccoli Cheddar Cheese soup at Panera Bread, you will LOVE this copycat recipe!

  • Author: Savings Lifestyle: Andrea
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Ingredients

  • 1/2 Onion (chopped)
  • 1/4 cup, Butter (melted)
  • 1/4 cup, Flour
  • 2 cup, Half and Half
  • 2 cup, Chicken Stock
  • 2 large bunches Broccoli
  • 2 Carrots
  • 1/4 tsp, Nutmeg
  • 8 oz, Sharp Cheddar Cheese (shredded)
  • Salt and Pepper (to taste)

Instructions

  1. Cut carrots into small strips.
  2. Break apart broccoli florets into small pieces.
  3. Saute Onion in 1 tbsp of melted butter until transparent.
  4. Make a roux using remainder of melted butter and flour. Cook about 5 minutes over medium heat.
  5. Add in half and half stirring constantly.
  6. Add in chicken stock and simmer for 20 minutes.
  7. Add vegetables and cook for 25 minutes over low heat.
  8. If you want a smooth soup, at this point puree in a blender and return to heat or use immersion blender.
  9. Add cheese and nutmeg.
  10. Add salt and pepper to taste.

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1 Comment

  1. Olivia Grace on July 18, 2014 at 7:24 pm

    So excited to try this!! How many servings does it make though?

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