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panera bread broccoli cheddar soup

(1 rating)
Recipe by
Kevin Anthony

Delicious copycat recipe for Panera Bread broccoli cheddar soup.

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For panera bread broccoli cheddar soup

  • 6 Tbsp
    unsalted butter
  • 1
    small onion, chopped
  • 1/4 c
    all-purpose flour
  • 2 c
  • 3 c
    low-sodium chicken broth
  • 2
    bay leaves
  • 1/4 tsp
    freshly grated nutmeg
  • kosher salt and freshly ground pepper
  • 4
    7-inch sourdough bread boules (round loaves)
  • 4 c
    broccoli florets (about 1 head)
  • 1
    large carrot, diced
  • 2 1/2 c
    (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

How To Make panera bread broccoli cheddar soup

  • 1
    Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
  • 2
    Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
  • 3
    Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in...