Panera Broccoli Cheese Soup

Panera Bread knows how to do soup right and their ahhhh-mazing broccoli cheese soup is no exception. Every time we order it, we wonder how they create something so creamy and cheesy and rich in veggie flavor. Well, mystery finally solved. This recipe lets you create that signature Panera soup flavor in your very own home. And soup season or not, we just might be making this one every few days. It’s that good.

The nice thing about this soup is that it’s chock full of healthy broccoli and carrots, and they make the perfect contrast to the other indulgent creamy, cheesy qualities of this soup. It’s easy to put together, but letting it simmer for a while really lets the flavors develop. We think that’s what makes the Panera version taste so darn good.

You can puree the soup a lot, or just a little, or not at all depending on what texture you tend to like your soup. We like to puree about half, so there are still some toothsome chunks, but most of the soup is velvety-smooth.
All in all, it’s pretty hard to believe how easy it is to get that Panera Bread flavor at home. Add a tender, doughy bread bowl and you’re in soup heaven!

Panera Broccoli Cheese Soup


1 tablespoon softened margarine

1/2 medium slashed onion

1/4 cup softened margarine

1/4 cup flour

2 cups creamer cream

2 cups chicken stock

1/2 lb crisp broccoli

1 cup carrot, julienned

1/4 teaspoon nutmeg

8 ounces ground sharp cheddar

salt and pepper


Sauté onion in margarine. Put in a safe spot.

Cook softened spread and flour utilizing a speed over medium warmth for 3-5 minutes. Mix always and include the half and half.

Include the chicken stock. Stew for 20 minutes.

Include the broccoli, carrots and onions. Cook over low warmth 20-25 minutes.

dd salt and pepper. Can be puréed in a blender yet I don’t. Come back to warmth and include cheddar. Mix in nutmeg.

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