Hearty Panera Broccoli Cheese Soup You’ll Crave This Winter Recipe
This cozy and hearty Panera-style Broccoli Cheese Soup is perfect for winter cravings. Rich and creamy, it combines tender broccoli and carrots with sharp cheddar cheese in a velvety broth made from half-and-half and chicken stock. Enhanced with nutmeg and fresh herbs, it’s a comforting homemade version of the beloved soup that’s ideal for warming up on chilly days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Sauce Base
- 4 tablespoons Melted Butter (can substitute with olive oil for a lighter option)
- 1 cup Chopped Onion (yellow or white onions work best)
- 1/4 cup Flour (for gluten-free, use cornstarch or a gluten-free flour blend)
Liquids
- 2 cups Half-and-Half Cream (substitute with whole milk for a lighter version)
- 4 cups Chicken Stock (vegetable broth can be used for a vegetarian option)
Vegetables
- 4 cups Fresh Broccoli (fresh is recommended for best flavor)
- 1 cup Carrot (julienned or grated)
Seasonings & Cheese
- 1/4 teaspoon Nutmeg (optional, but recommended for depth)
- 2 cups Grated Sharp Cheddar Cheese (substitute with any melting cheese like Monterey Jack if necessary)
- Salt, to taste
- Pepper, to taste
Garnish & Serving
- 1 cup Croutons (you can make your own for a healthier touch)
- 1 cup Extra Cheddar Cheese (sprinkle some on top)
- 1/4 cup Chopped Fresh Herbs (parsley or chives elevate flavor)
Instructions
- Prepare the base: Melt the butter in a large pot over medium heat. Once melted, add the chopped onions and sauté until they become translucent, about 3-5 minutes, developing a sweet and aromatic base for the soup.
- Make the roux: Stir in the flour to the melted butter and onions, cooking for approximately 2 minutes while stirring constantly. This step forms a golden, bubbly roux that will thicken the soup.
- Add liquids gradually: Whisk in the half-and-half cream and chicken stock gradually to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally until it smooths out and starts to thicken.
- Cook the vegetables: Add the fresh broccoli florets and julienned or grated carrot to the pot. Simmer the soup until the broccoli becomes tender and retains a vibrant green color, roughly 10 minutes, ensuring the vegetables are perfectly cooked.
- Season and add cheese: Sprinkle in the nutmeg, then season with salt and pepper to your preference. Stir in the grated sharp cheddar cheese, mixing until the cheese is fully melted and the soup is creamy and smooth.
- Serve: Ladle the hot soup into bowls or bread bowls. Garnish with croutons, extra shredded cheddar, and chopped fresh herbs like parsley or chives for an elevated presentation and added texture. Enjoy with warm crusty bread for dipping.
Notes
- For a lighter version, substitute butter with olive oil and half-and-half with whole milk.
- Use vegetable broth instead of chicken stock to make this soup vegetarian-friendly.
- For a gluten-free version, replace flour with cornstarch or a gluten-free flour blend.
- Fresh broccoli is preferred over frozen for better texture and flavor.
- Nutmeg is optional but adds a pleasant warmth and depth to the soup.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated gently on the stovetop.
Keywords: Broccoli Cheese Soup, Panera Copycat Soup, Creamy Broccoli Soup, Winter Soup, Comfort Food, Homemade Broccoli Cheese
