Soups

Panera Inspired Broccoli Cheddar Soup

Name: Panera Inspired Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 35 min
Yield: 6 servings
Ingredients: 4 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth; 2 cups half-and-half; 3 cups broccoli florets, chopped; 1 cup shredded carrots; 2 cups sharp cheddar cheese, shredded; Salt and black pepper to taste

A comforting bowl of creamy cheddar soup loaded with tender broccoli, carrots, onions, and plenty of sharp cheese. Perfect with crusty bread for a cozy lunch or dinner.

Inspired by Panera Bread

Prep

15 min

Cook

35 min

Serves

Difficulty

Medium

Method

1
Melt the butter in a large pot over medium heat.
2
Add the diced onion and cook until softened and translucent, about 4-5 minutes.
3
Stir in the garlic and cook for another 30 seconds until fragrant.
4
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.
5
Slowly whisk in the chicken broth until completely smooth.
6
Add the half-and-half and stir until fully combined.
7
Add the chopped broccoli and shredded carrots.
8
Simmer gently for 15-20 minutes until the vegetables are tender.
9
Reduce the heat to low and gradually stir in the shredded cheddar cheese one handful at a time until fully melted.
10
Taste and season with salt and freshly ground black pepper.
11
If you prefer a smoother soup, blend about one-third of the soup with an immersion blender before serving.
12
Ladle into bowls and serve with crusty bread or a bread bowl.

Recipe notes

Chop broccoli small enough to fit on a spoon, and add cheese only after the vegetables are tender and the heat is low. A brief partial blend thickens the body while preserving recognizable pieces.

Planning, storage, and serving

Storage and reheating

Cool in shallow containers, refrigerate within 2 hours, and use within 3 days. Reheat gently to steaming without boiling; freezing is not recommended because dairy and cheese may separate and broccoli softens.

Make-ahead tips

Chop vegetables and shred cheese up to 1 day ahead. The soup can be cooked a day early and reheated slowly, but hold back a little cheese to refresh the finish.

What to serve with it

- A crusty baguette or bread bowl
- Apple and walnut salad
- A turkey or roasted-vegetable sandwich

Equipment needed

- Heavy soup pot
- Whisk
- Immersion blender, optional

Difficulty explained

The soup is easy if the roux is smooth and cheddar is melted below a boil.

Nutrition estimate

Calories

385

Protein

14g

Carbs

22g

Fat

28g

Sat. fat

17g

Fiber

Sugar

Sodium

760mg

Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.

Alternatives

Vegetable broth can replace chicken broth for a vegetarian variation if the cheese and other ingredients are suitable.
Whole milk can replace part of the half-and-half for a lighter but less creamy soup.
Blend more of the soup for a smoother texture or leave it chunky; avoid blending hot liquid in a sealed blender.

Pitfalls to Watch Out For

Raw flour flavor means the roux did not cook long enough; stir it for 1-2 minutes before adding broth.
Boiling after cheddar is added can make the soup grainy; reduce heat and add cheese gradually.
If using a countertop blender, cool slightly and vent the lid; trapped steam can force hot soup out.

Nutrition Context

Broccoli and carrots add vegetables and fiber, while cheddar and half-and-half contribute protein, calcium, saturated fat, and much of the sodium.
Serving the soup in a bowl rather than a bread bowl and pairing it with a salad reduces the total refined carbohydrate.

FAQ

Why does my soup have flour lumps?

Cook flour into the butter and vegetables, then add broth slowly while whisking. Pouring liquid in all at once makes the roux harder to disperse.

How do I stop cheddar from turning grainy?

Lower the heat before adding freshly shredded cheese by handfuls. Boiling after cheese is added can make proteins separate.

Can I make the soup vegetarian?

Replace chicken broth with a flavorful vegetable broth. Check the cheddar label if you also want cheese made without animal rennet.

Can I blend the entire soup?

Yes, but blend carefully in batches or use an immersion blender. Blending only one-third keeps recognizable broccoli pieces and a creamy body.

How should broccoli cheddar soup be reheated?

Refrigerate promptly and reheat over low heat while stirring. Add broth or milk if it thickened, and never bring it to a hard boil.