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Creamy Panera Broccoli Cheese Soup

Creamy Panera Broccoli Cheese Soup for Cozy Nights at Home

Enjoy a homemade Creamy Panera Broccoli Cheese Soup that warms not just your belly but your heart.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 tablespoons butter substitute with olive oil for a lighter option.
  • 1 medium onion can be replaced with shallots for a milder taste.
  • 2 cloves garlic fresh garlic is preferable over powdered garlic.
  • 1 medium carrot omit if a more savory soup is desired.
For the Soup
  • 2 cups broccoli use fresh for best results; frozen can be a quick substitute.
  • 1/4 cup flour gluten-free flour or cornstarch can be used for a gluten-free version.
  • 4 cups vegetable broth choose vegetable broth for a vegetarian option.
  • 1 cup milk use plant-based milk for a dairy-free version, but texture may vary.
  • 2 cups shredded sharp cheddar cheese may substitute with dairy-free cheese alternatives.
For Seasoning
  • 1/4 teaspoon salt adjust to taste depending on personal preference.
  • 1/4 teaspoon pepper adjust to taste depending on personal preference.
  • 1/4 teaspoon nutmeg adjust to taste depending on personal preference.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt 4 tablespoons of butter until bubbling. Add 1 chopped onion and sauté for about 5 minutes, stirring frequently, until the onion becomes translucent. Then, stir in 2 minced garlic cloves and cook for an additional minute until fragrant.
  2. Add in 1 diced carrot and 2 cups of chopped broccoli to the pot. Sauté these vegetables for about 3-4 minutes, allowing the broccoli to begin softening while maintaining its vibrant green color.
  3. Sprinkle in 1/4 cup of flour, stirring constantly for about 1 minute to create a roux that thickens the soup.
  4. Gradually whisk in 4 cups of vegetable broth and 1 cup of milk, stirring continuously to combine. Let the mixture bubble gently for about 5-7 minutes, or until it begins to thicken.
  5. Once the soup has thickened, reduce the heat to low and fold in 2 cups of shredded sharp cheddar cheese. Stir until the cheese is melted and fully integrated.
  6. Season your soup with salt, pepper, and nutmeg; let it simmer for an additional minute before ladling into bowls. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 12gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 40mgCalcium: 400mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to maintain creaminess.

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