Panera Style Broccoli Cheddar Soup
I have said it before, I LOVE SOUP! And this Broccoli cheddar soup is one of my favorites. My mom used to own and operate her own local restaurants. She made fresh soup daily and this is one that was on rotation quite frequently. It was often requested by customers it was loved so much.
If you know about Panera Bread company, they make a broccoli cheddar soup that is pretty close to this one. Though not a copycat of their recipe (ours has been around far longer than Panera has), it is a great version and could be considered a copycat as it tastes very similar.
No two soups are ever exactly the same, a medium onion is not the same size it’s just a benchmark, and the same goes for carrots. The same can be said for seasoning. I start with a certain amount of salt and pepper, then always recommend tasting for seasoning and adjusting at the end. That way it suits YOUR palate, not mine.
This recipe calls for julienned carrots, if you don’t like to go to the trouble of julienning carrots, you can always buy a bag already julienned for you. Alternatively a large shred would also work. I have this handy vegetable peeler that does just julienne strips so that’s what I use. I chop the long slices into more bite sized strips before adding to my soup.
What you need for Broccoli Cheddar Soup:
The ingredients for this Panera style broccoli cheddar soup are pretty standard and likely things you have in your pantry. While I prefer to use fresh broccoli, you could use thawed and drained frozen if that’s all you can find.
- butter and flour, for the roux. If you want gluten free then omit the flour and make a cornstarch slurry (equal parts cornstarch and water -2Tbsp) and add it add the end, before the cheese to thicken the soup.
- Onion, white or sweet onion such as Vidalia are perfect
- Chicken or Vegetable broth. Use a good organic, low sodium broth. For a vegetarian soup use vegetable broth.
- Half and half or whole milk for a creamy soup. I prefer half and half, but if you want to cut down on the fat or calories then whole milk will work.
- Broccoli, fresh is best
- Carrots- Although it sounds odd to add carrots to broccoli cheddar soup, they add a sweetness that should not be omitted.
- Cheddar, shredded fresh is best. Use a strong cheddar for the best flavor.
- Salt and pepper. Start with the suggested amounts and taste for seasoning at the end. Adjust to your test as you feel necessary.
- Nutmeg (optional) but it adds just a little something to the flavor. I always use it. Freshly ground is best – you only need a little
Broccoli Cheddar Soup
Equipment
- 1 dutch oven or heavy bottomed pot
Ingredients
- ½ cup butter
- 1 med onion, diced small
- ½ cup all-purpose flour
- 1 Litre half and half (or whole milk for a lighter version)
- 1 Litre Chicken or vegetable broth
- 6 cups broccoli, cut into small, bite sized pieces
- 2 cups julienne carrots (about 4 large carrots)
- ¼ tsp freshly grated nutmeg *optional, but adds a great flavor
- 4 cups shredded cheddar cheese
- 1 tsp salt
- ½ tsp freshly ground black pepper
Instructions
- Over medium heat, add the ½ cup butter and let it melt then add 1 med onion, diced small and let cook for a couple of minutes until translucent and soft.
- Sprinkle the ½ cup all-purpose flour over the onions and butter and cook for 1-2 minutes to cook out the flour.
- Add the 1 Litre Chicken or vegetable broth and the 1 Litre half and half (or whole milk for a lighter version) stir or whisk to combine well.
- Add the 6 cups broccoli, cut into small, bite sized pieces and the 2 cups julienne carrots (about 4 large carrots) and reduce heat to medium-low cook for 15-20 minutes until the broccoli and carrots are fork tender. Stir often making sure the soup isn't sticking to the pot.
- Add in the ¼ tsp freshly grated nutmeg , 1 tsp salt and ½ tsp freshly ground black pepper. Taste for seasoning and adjust if needed.
- For a creamier soup, remove about 2 cups and blend it using an immersion blender then return it to the soup pot. Reduce heat to low and add the shredded cheddar, stirring to melt.
- Serve with crusty bread, crostini or croutons for some crunch. Garnish with a little extra shredded cheese if you like.
Notes
If you love soup like I do and want to try some of my other soup recipes, below are a few of my favorites.
- Creamy Cheeseburger Soup
- Easy Beef Barley Soup
- Mushroom Soup Recipe
- Butternut Squash & Ginger Soup
- Chicken Noodle Soup
- Tortilla Soup
- Mashed Potato Soup
- Hamburger Soup
- Tomato Basil Soup
- Mexican Tortellini Soup
Did I mention that I love soup?