Panera broccoli cheddar soup is onion sautéed in butter, thickened with flour, simmered with half and half, chicken broth, broccoli and matchstick carrots, then finished with 8 ounces of sharp cheddar. One pot, 35 minutes, serves 6.
Taking the pot off the heat before the cheese goes in is the step that stops the soup from going grainy. Cheddar stirred into liquid that is still over a burner splits, and you get a gritty, oily texture that no amount of stirring will fix. Pull the pot off, stir the cheese in gently, and it melts smooth into the base.
Blending about one cup of the soup and stirring it back in is the trick that gets you the Panera texture without losing all the chunks. The blended portion thickens the base and makes it creamy, while the rest of the broccoli stays in pieces. Skip this step and the soup looks right but feels too thin. Blend the whole pot and you lose the texture entirely.
Panera Broccoli Cheddar Soup
Course: Soups, DinnerCuisine: AmericanDifficulty: Easy6
servings10
minutes25
minutes413
kcalOnion softened in butter, dusted with flour, then simmered with half and half, chicken broth, broccoli florets and matchstick carrots until tender. Sharp cheddar stirred in off the heat for a smooth, creamy finish. One pot, six ingredients that matter.
Ingredients
1/4 cup butter
1/2 medium onion, chopped
1/4 cup flour
2 cups half and half
2 cups low-sodium chicken broth
1/2 lb broccoli, about 3 cups, chopped into bite-sized pieces
1 cup matchstick carrots
1/8 teaspoon nutmeg, optional
8 ounces sharp cheddar cheese, shredded (2 cups)
Salt and pepper, to taste
Directions
- Build the roux:Melt the butter in a pot over medium heat. Sauté the onion until soft. Sprinkle the flour over the mixture and cook for 1 to 2 minutes, stirring constantly.
- Add the liquids:Whisk in the half and half and chicken broth until smooth. Bring to a boil, then reduce to medium.
- Cook the vegetables:Add the broccoli and carrots. Simmer over medium-low heat for 20 to 25 minutes until both are tender.
- Blend and finish:Season with salt and pepper. Blend about 1 cup of the soup and stir it back in for a smoother texture. Remove from heat, then stir in the shredded cheddar and nutmeg. Serve with crusty bread.
FAQs
Why did my soup come out grainy?
The heat was too high when the cheese went in. Sharp cheddar breaks when it hits boiling liquid, and the proteins tighten into gritty clumps. Pull the pot completely off the burner, let it sit for a minute, then stir the cheese in gently. It should melt smooth in about 30 seconds.
Can you use heavy cream instead of half and half?
Yes, and it makes the soup richer. The author confirms it in the recipe notes. If it comes out too thick, thin it with a splash of extra broth. Going the other direction with whole milk works too but the soup will be noticeably thinner.
Can you make this gluten-free?
Yes. Swap the flour for gluten-free flour or leave it out entirely. Without the roux the soup will be thinner, so thicken it at the end with a cornstarch slurry: a couple of tablespoons of cornstarch whisked into cold water until it forms a paste, then stirred into the hot soup.
Should you use fresh or frozen broccoli?
Fresh gives better texture and colour. Multiple commenters used frozen broccoli and said it still worked, but run it under cold water first to remove the ice and pat it dry before adding. Frozen broccoli is softer to start, so reduce the simmer time by 5 minutes or it turns to mush.
How do you store and reheat this soup?
Fridge for 3 to 5 days in a sealed container. Reheat on the stove over medium-low, adding a splash of milk or broth to thin it since it thickens as it sits. It freezes, and the author says many readers have done it with success, but dairy soups can separate when thawed so reheat gently and stir well.
