Panera Broccoli Cheese Soup Recipe

I love, love, love broccoli cheese soup. We’ve had a chilly week so this was a perfect fit. I had to add a bit more 1/2 & 1/2 and chicken stock but other than that, I stayed true to the original recipe. This was delicious, creamy, & warm. Great for a chilly, rainy night.

Panera Broccoli Cheese Soup Recipe

1 tablespoon melted butter

1/2 medium chopped onion

1/4 cup melted butter

1/4 cup flour

2 cups Fat Free 1/2 & 1/2 (I changed this to 3 Cups)

2 cups chicken stock (I changed this to 3 Cups)

1/2 lb fresh broccoli

1 cup carrot, julienned

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar cheese

salt and pepper

Sauté onion in butter. Set aside.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

Add the chicken stock. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

Add salt and pepper. Using an immersion blender if you have one, now is a good time to puree some of the soup. I made sure to leave some of the broccoli pieces whole.

Return to heat and add cheese. Stir in nutmeg.

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