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Panera Bread Broccoli Cheddar Soup

This recipe recreates the beloved Panera Bread Broccoli Cheddar Soup, a creamy, savory delight. It involves building a rich roux, sautéing aromatic vegetables, then simmering them in a luxurious broth thickened with cream and generously infused with sharp cheddar cheese and a hint of nutmeg. Perfect for a comforting meal, this soup delivers classic flavors and a velvety texture.
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Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 3650.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 tablespoon butter unsalted
  • 1 onion diced
  • 1/4 cup flour
  • 2 cups heavy cream or half-and-half
  • 2-4 cups vegetable broth add as needed
  • 3 cups fresh broccoli chopped into bite size pieces
  • 1 1/2 cups carrot julienned
  • 1/4 teaspoon nutmeg
  • 2 cups grated sharp cheddar cheese
  • Kosher salt and freshly ground black pepper to taste

Equipment

  • 1 Large heavy-bottomed pot Such as a Dutch oven, for even heat distribution.
  • 1 Whisk Essential for making a smooth roux and incorporating liquids.
  • 1 Chef's Knife For dicing onions and chopping broccoli.
  • 1 Cutting Board For safe and efficient vegetable preparation.
  • 1 Box Grater For freshly grating sharp cheddar cheese.

Method
 

  1. Prepare your vegetables: dice the onion, chop the fresh broccoli into bite-sized pieces, and julienne the carrots. Grate the sharp cheddar cheese.
  2. In a large heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat.
  3. Add the diced onion to the pot and sauté until softened and translucent, about 5-7 minutes.
  4. Sprinkle the flour over the softened onions and whisk constantly for 1-2 minutes to create a pale golden roux, ensuring no raw flour taste.
  5. Gradually whisk in the heavy cream (or half-and-half) and vegetable broth until thoroughly combined and smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken.
  6. Add the chopped broccoli, julienned carrots, and nutmeg to the simmering soup. Continue to simmer for about 10-15 minutes, or until the vegetables are tender-crisp.
  7. Remove the pot from the heat to prevent the cheese from clumping or separating.
  8. Stir in the grated sharp cheddar cheese in small batches, allowing each batch to melt fully before adding more, until the soup is creamy and smooth.
  9. Season the soup with kosher salt and freshly ground black pepper to taste, adjusting as needed.
  10. Serve the Panera Bread Broccoli Cheddar Soup hot, garnished with extra cheese or a sprinkle of fresh parsley if desired.

Notes

For an exceptionally smooth and lump-free soup, ensure your roux is cooked gently until a pale golden color before adding liquids, whisking continuously. When incorporating the cheese, remove the pot from direct heat and add it in batches, stirring until fully melted and integrated to prevent separation or a grainy texture. Freshly grated sharp cheddar is paramount for superior flavor and melt; pre-shredded cheeses can contain starches that alter consistency. Cook your vegetables—broccoli florets and julienned carrots—until just tender-crisp to maintain their vibrant color and slight bite. Adjust the soup's consistency with additional vegetable broth as needed, and always season at the end, tasting frequently. A pinch of fresh nutmeg is non-negotiable for that signature Panera warmth.