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Panera Broccoli Cheese Soup is a rich and creamy soup full with broccoli florets and carrots, much like the soup at your favorite restaurant. You’ll adore how easily the actual cheddar cheese melts. It’s ideal for those chilly winter nights.

Not long ago, I had lunch with a buddy at Panera and ordered their broccoli cheese soup. It was fantastic, and it naturally made me wonder, “How can I replicate this?”

So, I’m pleased to say that I have a fantastic Panera Bread imitation recipe for Broccoli Cheese Soup.

I adore being able to cook delicious meals at home at a fraction of the cost. Furthermore, going out is not always convenient. I can now prepare wonderful soup at home whenever I want!

1 tablespoon butter
1/2 onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups milk
2 cups chicken stock
1 1/2 cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 1/2 cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

How To Make Panera Broccoli Cheese Soup:
Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.

Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.

Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

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