broccoli cheddar soup from panera recipe

Written ByJenny Smyth Posted on
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The Best broccoli cheddar soup from panera recipe

I’ve been making the broccoli cheddar soup from Panera Bread’s recipe for years, and it’s always a hit with my family. My kids love the creamy texture and the way the broccoli flavor shines through. I love that it’s a comforting, homemade version of a restaurant favorite.

We make it for special occasions like holidays and family gatherings, but it’s also a staple in our weekly meal rotation. The best part is that it’s surprisingly easy to make and requires minimal prep time. I can have it on the table in under 30 minutes, which is perfect for a busy weeknight dinner.

My husband raves about the flavor, saying it’s just like the real thing from Panera. I’ve even been known to serve it at potlucks and parties, where it always gets devoured in minutes. The health benefits of this recipe are also a major win – broccoli is packed with vitamins and antioxidants, while cheddar cheese adds a boost of protein and calcium.

It’s a win-win-win for everyone involved! As an added bonus, this soup freezes beautifully, so I can make a double batch and stash some away for future meals. My family loves when I do this, as they know they’ll get their favorite soup whenever they want it.

Plus, it’s a great way to use up any leftover broccoli that might be lingering in the fridge. So whether you’re looking for a quick weeknight meal or a show-stopping dish for your next gathering, this broccoli cheddar soup recipe is sure to please even the pickiest of eaters.

Broccoli Cheddar Soup from Panera

4.9 from 1359 votes

A creamy and comforting soup packed with broccoli and cheddar cheese, inspired by the classic Panera Bread recipe. This soup is perfect for a cozy dinner or a quick lunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Soup Ingredients

1 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cups broccoli florets
1 medium carrot, diced
1 medium potato, diced
2 cups chicken broth
1 cup milk
1 cup heavy cream
2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
1/4 tsp nutmeg (optional)

👨‍🍳Directions

1In a large pot, heat butter and olive oil over medium heat until the butter is melted and the mixture is hot.
2Add diced onion and cook until softened and translucent, about 5 minutes.
3Add minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
4Add broccoli florets, diced carrot, and diced potato.
5Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
6Pour in the chicken broth and bring the mixture to a boil.
7Reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the vegetables are tender.
8Stir occasionally to prevent sticking.
9Once the vegetables are tender, use an immersion blender to blend the soup until smooth.
10If you do not have an immersion blender, carefully transfer the soup to a regular blender and blend in batches until smooth.
11Return the blended soup to the pot.
12Stir in the milk and heavy cream.
13Add the shredded cheddar cheese gradually, stirring continuously until the cheese is fully melted and the soup is smooth and creamy.
14If the soup is too thick, add a little more milk or broth to reach your desired consistency.
15Season the soup with salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper (if using), and nutmeg (if using).
16Stir well to combine all the ingredients.
17Taste and adjust the seasoning as needed.
18Heat the soup over medium heat until it is hot and bubbly.
19Serve the broccoli cheddar soup immediately, while it is hot, and garnish with additional shredded cheese or chopped broccoli if desired.

🔧Equipment

Large pot
Wooden spoon
Immersion blender (optional)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 16g❤️Cholesterol: 85mg🧂Sodium: 1200mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 14g

📝Notes

Tips: For a vegetarian version, use vegetable broth instead of chicken broth. You can also add cooked chicken or bacon for extra protein and flavor.

Watch Video Of How Broccoli Cheddar Soup from Panera Works

This broccoli cheddar soup recipe has become a staple in our household over the years, and we love serving it at family gatherings and special occasions.

When reheating leftovers, I like to add some extra milk or cream to maintain its creamy texture.

It also freezes beautifully, so feel free to double or triple the recipe if you need more servings.

❓ Frequently Asked Questions About Broccoli Cheddar Soup from Panera

Q: What is the secret ingredient in Panera’s broccoli cheddar soup?

The secret ingredient is actually quite simple: it’s a combination of grated carrots and celery that adds depth and texture to the soup.

Q: Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli if you don’t have access to fresh. Just thaw it first by leaving it out at room temperature or microwaving it according to package instructions.

Q: How do I prevent the soup from becoming too thick?

To prevent the soup from becoming too thick, make sure to add enough chicken broth or water when you’re blending in the pureed veggies.

Q: Can I add other ingredients to customize the flavor?

You can customize the flavor by adding other ingredients such as diced onions, minced garlic, or chopped cooked bacon.

Q: Is this recipe suitable for vegetarians?

This recipe is suitable for vegetarians since it doesn’t contain any animal products except for cheese.

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