Panera’s signature Broccoli Cheddar Soup offers the ultimate comfort dining experience and is a close match to the original. It’s a convenient, yet delightful meal that’s perfect for those busy weekdays. This broccoli and cheese concoction rivals the leading soup recipe on this site, which is the crockpot potato soup.

BROCCOLI CHEDDAR DELIGHT

While many food bloggers have explored the Panera Broccoli Cheddar Soup recipe, it’s my mission to highlight dishes that I personally adore, and this is undeniably one.

The confidence in claiming this soup mirrors Panera’s authentic Broccoli Cheddar flavor? Well, during my recent pregnancy, I indulged in this treat almost every week.

It became my culinary highlight, and I wouldn’t be surprised if Panera’s staff started recognizing me. Pair this scrumptious soup with a freshly baked baguette, and it’s sheer bliss.

INGREDIENTS

1/4 cup melted butter

1/2 medium chopped onion

1/4 cup flour

2 cups half-and-half cream

2 cups chicken stock or broth

1/2 lb broccoli, (about 3 cups), chopped into bite size pieces

1 cup carrot, , julienned (can buy matchstick carrots in produce section)

1/4 teaspoon nutmeg, (optional but brings out the flavor)

8 ounces grated sharp cheddar cheese, (2 cups)

salt and pepper

INSTRUCTIONS

Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.

Whisk in the half & half and chicken stock.

Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.

Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.

Serve with crusty bread.