Panera Bread's Broccoli Cheddar Soup Recipe Is Simple, Classic, and So Delicious

By Maeve Reilly

Published on 10/29/2020 at 5:55 PM

Finished Soup
POPSUGAR Photography | Maeve Reilly
POPSUGAR Photography | Maeve Reilly

Anytime I haven't planned something to cook for dinner, I usually find myself at Panera. What can I say — Panera's broccoli cheddar soup just calls out to me, and I can't resist! Even if it's warm out, I'll still make an exception to dunk part of a baguette into one of Panera's best dishes. But because there are a lot of winter days when I just don't feel like scraping off my car to go out, I knew I needed to learn how to make my go-to soup order at home.

Thanks to allrecipes.com, I can now have Panera's broccoli cheddar soup whenever I want — no outing required. It requires standard ingredients, some of which you might already have in your kitchen. And trust me when I say, this tastes like the real deal. See the full recipe below, and get ready to be a Panera soup-making pro in no time!

Ingredients
POPSUGAR Photography | Maeve Reilly
Sautéd Onion
POPSUGAR Photography | Maeve Reilly
Shaved Carrots
POPSUGAR Photography | Maeve Reilly
Cooking Soup
POPSUGAR Photography | Maeve Reilly
Cheesy Soup
POPSUGAR Photography | Maeve Reilly
Served!
POPSUGAR Photography | Maeve Reilly

Copycat Panera Broccoli Cheddar Soup

Prep Time15 minutes
Cook Time40 minutes

AllRecipes.com

INGREDIENTS

    • 1 tablespoon of butter
    • 1/2 onion, chopped
    • 1/4 cup of melted butter
    • 1/4 cup of flour
    • 2 cups of milk
    • 2 cups of chicken stock
    • 1 1/2 cups of coarsely chopped broccoli florets
    • 1 cup of matchstick-cut carrots
    • 1 stalk of celery, thinly sliced
    • 2 1/2 cups of shredded sharp cheddar cheese
    • Salt and pepper

    INSTRUCTIONS

    1. Melt 1 tablespoon of butter over medium to high heat. Add onions and sauté for about 5 minutes.

    2. Chop 1 1/2 cups of broccoli, grate or shave 1 cup of carrots, and thinly slice 1 stalk of celery.

    3. Melt 1/4 cup of butter, then mix with 1/4 cup of flour in a large saucepan or pot over low to medium heat.

    4. Cook until flour loses granular texture. Stir for 3-4 minutes, and add in milk while whisking to keep from burning.

    5. Pour 2 cups of milk into flour gradually. Continue to whisk.

    6. Pour 2 cups of chicken stock into mixture. Bring to a simmer for about 20 minutes, or until the mixture is thickened.

    7. Add broccoli, carrots, onion, and celery. Simmer until vegetables are tender.

    8. Stir 2 cups of cheddar cheese into the soup until it melts.

    9. Season with salt and pepper. Dip in a baguette if you're looking for an extra Panera flair.

    Notes

    Don't forget a baguette!