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Panera Bread Broccoli Cheddar Soup


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Rate this recipe 4.6/5 (40 Votes)


  • 2 tablespoons butter, melted
  • 1/2 medium onion, finely chopped
  • 1/4 cup butter melted, plus 2 tablespoons
  • 1/4 cup flour
  • 2 cups half and half
  • 2 cups chicken stock or bouillon
  • 1/2 pound fresh broccoli
  • 1 cup carrots, julienned
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste
  • 8 ounces sharp Cheddar cheese, grated
  • 1/4 teaspoon garlic powder


Servings 4
Preparation time 20mins
Adapted from


Step 1

Melt 2 tablespoons of butter in a saucepan over moderate heat and saute the onion until tender but not brown, about 5 minutes. Remove and set aside.

Melt 1/4 cup of butter and slowly add flour and continue stiring until flour turns a brownish color.

Stir constantly and slowly add the half-and-half (this is called making a roux).

Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and sauteed onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt, pepper and garlic powder.

Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.

Stir in the nutmeg and serve.


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