Thursday, January 11, 2018

Panera Copycat Broccoli Cheddar Soup

Panera Copycat Broccoli Cheddar Soup is a comforting cheesy recipe that tastes just like your favorite meal from Panerea Bread Company!

Is anything better than a warm creamy bowl of soup on a cold winter day?! Sure this Panera Copycat Broccoli Cheese Soup has butter and cream but there are lots of veggies too!

Hello friends! It’s Melanie again from Garnish & Glaze. I'm originally from St. Louis where Panera Bread Company began. There, it's actually called St. Louis Bread Co. It was one of my very favorite places to eat growing up. My favorite thing to get was a "you pick two"- half a Frontega Chicken Sandwich and a side of broccoli cheese soup.

All you have to do for this soup is chop and cook up some onions, celery, broccoli, and carrots, add some cream and broth. At the end, just stir in some sharp cheddar cheese (extra sharp for a stronger flavor) and you’re done. Serve with some fresh crusty bread and you've got a delicious comforting meal.


  • Cut the broccoli in small florets. This makes them easier to eat and faster to cook. 
  • Turn off the heat before adding the cheese. The soup was simmering so it was plenty hot to melt the cheese. Cooking the cheese too long creates a grainy soup.
  • Since this is a thick soup, it’s perfect for serving in a bread bowl. Plus, it’s adds an extra level of comfort.


  • 4-quart Stock Pot- Great for soups, roasts, frying... I use this all the time.
  • Ladle- This is necessary for dishing up soup. Like, how can you even serve soup without one?
  • Cheese Grater- As much as I love buying shredded cheese because I'm lazy, fresh grated cheese melts down so much better and creates a smoother soup.


With love from our simple kitchen to yours. 

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Panera Copycat Broccoli Cheddar Soup 
SERVES 6  |  PREP TIME 10 Min  |  COOK TIME  30 Min

2 tablespoons butter
1 stalk celery, diced
1/2 onion, diced
1/4 cup all-purpose flour
3 cups half-and-half cream
2 cups chicken broth
3 cups broccoli florets, chopped
1 cup carrots, shredded
2 cups extra sharp cheddar cheese, shredded
1/4 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon fresh cracked pepper

Melt butter in a large pot over medium heat. Add onions and celery and cook until tender. Mix in the flour and cook for 2-3 minutes while constantly stirring. Mix in the cream a little at a time and then add in the chicken broth. Bring to a simmer on low for 20 minutes.

Add the broccoli florets and simmer for 7 minutes and then add the carrots and continue to simmer for 3 more minutes. Turn off the heat and mix in the cheese and seasonings until melted and smooth.

Serve soup in a bread bowl or with a slice of crusty bread.

Recipe developed by Melanie Dueck for The Slow Roasted Italian
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  1. Looks great- is there anything we can use besides flour (starch) to thicken?

    1. Cornstarch, Arrowroot, or instant potato flakes ...


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