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Panera Broccoli Cheese Soup

Panera Broccoli Cheese Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 4 cups low sodium chicken broth
  • 1 cup whole milk
  • 1 small carrot, grated
  • 4 cups broccoli florets, chopped small
  • 8 oz sharp cheddar cheese, shredded from a block
  • 1/4 cup cream cheese, softened
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • Pinch of ground nutmeg

Method
 

  1. Melt butter in a large pot over medium heat, add onion and a pinch of salt, and cook 4 to 5 minutes until soft. Stir in garlic and cook 30 seconds.
  2. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth and milk until smooth. Bring to a gentle simmer.
  3. Add broccoli and grated carrot. Simmer uncovered for 10 to 12 minutes, until broccoli is fork tender.
  4. Blend about a third of the soup with an immersion blender, or transfer 1 to 2 cups to a stand blender and return it to the pot.
  5. Reduce heat to low, stir in cheddar and cream cheese until melted and glossy, about 2 minutes. Season with salt, pepper, and nutmeg. Serve hot with extra cheese on top.

Notes

This soup thickens as it sits. If it becomes too thick, stir in a splash of warm broth or milk when reheating. For the creamiest result, always melt the cheese over low heat and avoid letting the soup boil.