Copycat Panera Broccoli Cheddar Soup


  • 1/2 onion, chopped
  • 1/4 cup butter, melted, divided
  • 1/4 cup flour
  • 2 cup half and half
  • 3 cups chicken stock, divided
  • 2 large broccoli heads
  • 2 carrots, peeled and cut into small strips
  • 1/4 tsp. nutmeg
  • 8 oz. sharp cheddar cheese, shredded
  • Salt and pepper to taste
  • Bread bowls, for serving (optional)

Break apart broccoli florets into small pieces.

Heat a dutch oven to medium heat. Melt 1 tablespoon butter and add onion. Cook until transparent, about 5 minutes.

Add remaining butter to dutch oven. Once melted, add flour and stir to make a roux. Continue cooking for 1 minute.

Add in half and half, stirring constantly. Once smooth, pour in 2 cups chicken stock. Bring to a boil then lower heat and allow to simmer for 20 minutes.

Add broccoli and carrots and simmer for an additional 25 minutes over low heat.

If you want a smooth soup, at this point puree in a blender and return to heat or use immersion blender.

Add cheese and nutmeg to the dutch oven. Stir until cheese is melted. Add salt and pepper to taste. If you want a thinner soup, add remaining 1 cup chicken stock. Stir to combine and serve immediately in bread bowls.

by The Savvy Kitchen