Panera's Broccoli Cheddar Soup Copycat

One of my favorite things about fall is it gives me the excuse to make all the soups, chilies & stews! I could live off of soup year round but the drop in weather makes it more commercially acceptable. In my opinion, Panera Bread has gone extremely downhill. However, one thing they continue to do right is their Broccoli Cheddar soup. I've finally perfected my version of their recipe, and it's pretty damn close to theirs!

You will need: butter, onion, flour, carrots, celery, broccoli, sharp cheddar cheese, half and half, chicken broth, nutmeg, salt & pepper. Melt butter in a a large pot over medium heat. Sauté onions and celery until tender. Transfer to a small bowl and set aside. Add more butter to same pot. Add flour and whisk until combined. Add half & half. Add chicken broth and bring to slight boil. Simmer for 8-10 minutes.

Add broccoli, carrots, onions and celery back to pot. Cook over low heat for 25-30 minutes. Add cheese and stir until melted and combined. Transfer about 1 - 1 ½ cups of the soup to a food processor or bullet and blend until smooth. Add back to the pot and stir to combine. This allows for part of the soup to be smooth and the rest chunky. Stir in nutmeg, salt & pepper.

Top with extra broccoli and carrots.

Serve with bread or a gooey grilled cheese. Yummm!

5.0 from 1 reviews

Panera's Broccoli Cheddar Soup Copycat

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Serves: 6

Ingredients

• 5 tbsp. butter, divided
• 1 small onion, diced
• ¼ cup celery, diced
• ¼ cup flour
• 2 cups ½ and ½
• 2 cups chicken broth
• 3 cups fresh broccoli, chopped
• 1 cup carrot, julienned
• 2 cups sharp cheddar cheese
• ⅓ tsp. nutmeg
• salt & pepper to taste

Instructions

1. Add one tbsp. butter to a large pot over medium heat and melt.
2. Add onions and celery and sauté until tender.
3. Transfer to a small bowl.
4. Add rest of butter to same pot and melt.
5. Add flour and whisk into butter until combined.
6. Add half & half slowly while stirring. (Best if at room temp,)
7. Add chicken broth. Bring to slight boil then turn down heat and simmer 8-10 minutes.
8. Add broccoli, carrots, onions and celery back to pot.
9. Simmer for 25-30 minutes.
10. Add cheese and stir until well combined.
11. Transfer 1 to 1½ cups soup to a food processor and process until smooth. Stir back in with soup.
12. Add nutmeg, salt & pepper.
13. Serve topped with more broccoli and carrot if you wish.

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