Panera-Inspired Broccoli Cheese Soup

Panera-Inspired Broccoli Cheese Soup


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Panera's soup with tender broccoli florets swimming in a smooth, creamy cheese sauce can now be cooked up on your own stovetop. Add an extra touch of elegance and flavor to your soup by serving it in a homemade bread bowl.

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Time needed

1 hour cooking

Serving Size / Yield

8-10 servings


  • 5 Tbs. Butter, divided
  • 1/2 C. Onion, peeled and chopped
  • 1/4 C. All-Purpose Flour
  • 2 C. 2% Milk
  • 2 C. Vegetable Stock
  • 1 1/2 C. Fresh Broccoli Florets, coarsely chopped
  • 1 C. Grated Carrots
  • 2 1/2 C. Shredded White Cheddar Cheese
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • Shredded Sharp Cheddar Cheese, for garnish

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Melt 1 tablespoon of butter in a medium skillet over medium-high heat. Add the onion and sauté until tender; set aside. Melt the remaining butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually pour in the milk, whisking continuously, until mixture has thickened. Stir in the vegetable stock. Bring soup to a boil, then reduce heat to low. Let simmer for 20 minutes. Stir in the onion along with the broccoli and carrots. Continue simmering soup for 20 minutes until broccoli is tender. Stir in white cheddar cheese until fully melted. Season with salt and pepper as needed. Sprinkle with shredded sharp cheddar before serving.

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