Panera-Style Broccoli Cheddar Soup
A homemade take on the classic Panera Broccoli Cheddar Soup, featuring a rich roux, vibrant broccoli florets, and sharp cheddar melted into every silky spoonful.
Ingredients
Soup Base
- 4 tablespoons unsalted butter for the roux
- 1 cup yellow onion finely diced
- 4 tablespoons all-purpose flour to thicken
- 2 cups low-sodium chicken broth
- 2 cups half-and-half
Vegetables & Cheese
- 6 cups broccoli florets cut into small pieces
- 1 large carrot shredded
- 2 cups sharp cheddar cheese freshly shredded
- 1 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
Instructions
Make the Roux
- Melt the butter in a large pot over medium heat, then add the diced onion and cook until translucent, about 3–4 minutes.
- Stir in the flour and cook, stirring constantly, for 1–2 minutes until lightly golden.
Add Liquids & Veggies
- Slowly whisk in the chicken broth and half-and-half, bringing the mixture to a gentle boil.
- Add the broccoli florets and shredded carrot, reduce heat to a simmer, and cook until vegetables are tender, about 15–20 minutes.
Blend & Finish
- Ladle 2 cups of the soup into a blender and puree until smooth, then return it to the pot.
- Remove from heat, stir in the shredded cheddar until melted, and season with salt and pepper.
Notes
Let the soup rest for about 10 minutes off the heat to allow flavors to meld.
Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition
Serving: 350gCalories: 310kcalCarbohydrates: 12g
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