How to Cook Panera's Broccoli Cheese Soup

by Jessica .

A copy cat recipe of the delicious soup found at Panera Bread.


  • 1 Tablespoon Melted butter for Sauté Pan
  • ½ Medium onion chopped
  • ¼ Cups Melted butter
  • ¼ Cups Flour
  • 2 Cups Half & Half cream
  • 2 Cups Chicken stock
  • ½ Pounds Fresh broccoli (frozen will work)
  • ¾ Cups Julienned carrots
  • 8 Ounces Grated shredded sharp cheddar cheese
  • 1 3 qt pot
  • Love & smiles
  • Instructions

    Step 1

    Sauté onions in butter. I recommend using half of a tablespoon of butter to begin with. If that isn't enough add the other half.

    Step 2

    I made a double batch so I have a full pound of frozen broccoli.

    Step 3

    I boiled the broccoli for 5 minutes to thaw it a bit. This helps extract the water from the freezing process.

    Step 4

    Onions are done, enough. I wish I had used less butter.

    Step 5

    Melt the 4 tablespoons of butter in your pot.

    Step 6

    Add your flour and whisk immediately and keep whisking for 3 minutes.

    Step 7

    While whisking, pour in your half and half. You don't want it to curdle so keep whisking. Whisk for 3-5 minutes.

    Step 8

    The soup is ready to simmer for 20-25 minutes over low-medium heat.

    Step 9

    After your base has simmered for 20-25 minutes, add your carrots and broccoli. Let the soup simmer for another 20 minutes or until the produce is tender. Stir occasionally. .

    Step 10

    After the soup is done simmering, add your cheese and stir right away. You'll want to lose the whisk and use a spoon by now. Stir until melted; about 5-10 minutes.

    Step 11

    Add salt and pepper to taste. I liked the combination of white and black pepper and sea salt.

    Step 12

    Just add sourdough bread and you're set. I found that there was room for a little less butter but overall it was very good.