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Panera-Style Broccoli Cheddar Soup Made at Home

Broccoli cheddar soup gets its Panera-style texture from a gently simmered, creamy broth and a brief blend that leaves plenty of tender broccoli pieces. Freshly shredded cheddar melts in off the heat for a smooth, cheesy finish.
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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 342
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 yellow onion small, finely chopped
  • 1 cup carrots shredded
  • 0.25 cup all-purpose flour
  • 3 cup low-sodium chicken broth
  • 2 cup half-and-half
  • 1 lb broccoli florets, chopped into bite-size pieces
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 8 oz sharp cheddar cheese freshly shredded (about 2 cups)

Equipment

  • 1 5-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Melt the unsalted butter in a 5-quart Dutch oven over medium heat.
  2. Add the yellow onion and carrots and cook for 5 minutes, stirring occasionally, until softened.
  3. Sprinkle in the all-purpose flour and cook, stirring constantly, for 1 minute.
  4. Gradually whisk in the chicken broth until smooth.
  5. Whisk in the half-and-half.
  6. Stir in the broccoli, kosher salt, black pepper, and ground nutmeg.
  7. Bring the soup to a gentle simmer; cook uncovered for 15 to 20 minutes, stirring occasionally, until the broccoli is tender.
  8. Briefly blend the soup with an immersion blender until some of the broccoli is pureed but plenty of pieces remain.
  9. Remove the pot from the heat.
  10. Stir in the cheddar a handful at a time until melted and smooth.

Notes

For the smoothest finish, freshly shred the cheddar and stir it in off the heat. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a vegetarian variation, use vegetable broth instead of chicken broth.