Panera Bread Broccoli Cheese Soup Recipe

Sharp yellow cheddar and tender broccoli florets elevate this Panera Bread broccoli cheese soup to a comforting favorite you’ll always want at the heart of your cozy lunch table. It’s delicious with a crusty sourdough bread bowl, a crisp Fuji apple salad, extra cracked black pepper, a glass of chilled iced tea; in fact most things.

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Panera Bread Broccoli Cheese Soup Recipe Ingredients

• 1/4 cup unsalted butter
• 1/2 medium yellow onion, finely chopped
• 1/4 cup all-purpose flour
• 2 cups half-and-half (or 1 cup heavy cream and 1 cup whole milk)
• 2 cups low-sodium chicken stock (or vegetable stock)
• 1/2 pound fresh broccoli (approx. 2-3 cups of small florets and chopped stems)
• 1 cup matchstick carrots (shredded)
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon dry mustard powder
• Salt and freshly ground black pepper, to taste
• 2 cups (8 oz) sharp yellow cheddar cheese, freshly shredded

How To Make Panera Bread Broccoli Cheese Soup Recipe

1. Sauté the aromatics: Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onions and sauté for about 3 to 5 minutes until they are soft and translucent, but not browned.
2. Create the roux: Sprinkle the flour over the butter and onions. Whisk constantly for 1 to 2 minutes to cook out the raw flour taste. The mixture will look like a thick paste; ensure it doesn’t brown, as this soup is known for its light, golden color.
3. Whisk in the liquids: Slowly pour in the half-and-half and chicken stock while whisking vigorously to prevent lumps from forming. Continue to cook over medium heat, stirring frequently, until the liquid begins to simmer and thicken slightly.
4. Add the vegetables and spices: Gently stir in the broccoli florets, shredded matchstick carrots, nutmeg, and dry mustard powder. Season with a pinch of salt and a generous amount of black pepper. The nutmeg is the “secret” ingredient that gives the soup its characteristic Panera depth.
5. Simmer to tenderness: Reduce the heat to low. Cover the pot and simmer for 15 to 20 minutes. You are looking for the broccoli to become fork-tender and the soup to reach a velvety, creamy consistency.
6. Incorporate the cheese: Turn the heat to the lowest setting (or turn it off entirely). Add the shredded cheddar cheese one handful at a time, stirring gently until completely melted and smooth. Do not let the soup boil once the cheese is added, as this can cause the dairy to separate or become grainy.
7. Final seasoning and serve: Taste the soup and adjust the salt and pepper if necessary. Ladle the hot soup into warmed bowls or hollowed-out sourdough bread bowls for the full cafe experience.

Recipe Tips

• Freshly Shredded Cheese: Always buy a block of sharp cheddar and grate it yourself. Pre-shredded bagged cheese is coated in potato starch or cellulose to prevent clumping, which will make your soup gritty rather than silky.
• The “Panera” Texture: If you prefer a smoother soup like the original, use an immersion blender to pulse the soup 3 or 4 times after the broccoli is cooked but before you add the cheese. This breaks down some of the larger florets while leaving some texture.
• Nutmeg is Non-Negotiable: Even if you aren’t a fan of nutmeg in savory dishes, don’t skip it! A tiny amount is essential for mimicking the specific flavor profile of the Panera version.
• Half-and-Half vs. Cream: Half-and-half provides the perfect balance of richness. If you use only heavy cream, the soup may become too thick; if you use only milk, it may lack that signature “bread bowl” decadence.

What To Serve With Panera Bread Broccoli Cheese Soup Recipe?

This Panera Bread Broccoli Cheese Soup Recipe is a rich, savory meal that needs a fresh or crunchy pairing! A Hollowed-Out Sourdough Bread Bowl is the quintessential choice for a classic presentation. For a lighter touch, a Fuji Apple and Pecan Salad adds a lovely sweet crunch that pairs perfectly with the sharp cheddar! A side of Garlic Butter Croutons or a glass of Chilled Lemonade pairs wonderfully with the creamy broccoli and carrot notes.

How To Store Panera Bread Broccoli Cheese Soup Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days.
• Reheat: Reheat slowly on the stovetop over low heat, stirring constantly. You may need to add a splash of milk or broth to loosen the consistency, as the cheese will cause the soup to thicken significantly when cold.
• Freezing: It is not recommended to freeze this soup. Because of the high dairy content and the roux, the soup will likely separate and become “mealy” or watery once thawed.

Panera Bread Broccoli Cheese Soup Recipe Nutrition Facts

• Calories: 380 kcal (per serving)
• Total Fat: 28 g
• Saturated Fat: 18 g
• Cholesterol: 85 mg
• Sodium: 740 mg
• Total Carbohydrates: 16 g
• Protein: 14 g
• Fiber: 2 g

Nutrition information is estimated and may vary based on ingredients used.

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