Panera Bread Broccoli Cheese Soup

Prep Time
Cook Time
Ready In

Recipe: #6100

August 03, 2012

"This is a copycat recipe, I had this one saved in my copycat recipe collections. I've made it and it's really good, I'm not sure why bread is included in the recipe name there is no bread in this recipe"

Original is 4 servings


  • Serving Size: 1 (420.1 g)
  • Calories 646.9
  • Total Fat - 51.1 g
  • Saturated Fat - 28.9 g
  • Cholesterol - 155.5 mg
  • Sodium - 1081.3 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 1.4 g
  • Sugars - 2.9 g
  • Protein - 30.6 g
  • Calcium - 673.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Saute onion and garlic in 1 tablespoon butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. 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.

Step 2

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. 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.


No special items needed.

3 Reviews


This is an excellent recipe I have made many times. It especially good when you want a meatless meal. I serve with a crusty loaf and a glass of Chardonnay.


review by:
(7 Nov 2014)


Panera has the best soups and this was just what I was looking for. This soup is loaded with great taste and we loved it! I made grilled chicken, ham and cheese sandwiches to go with it. So delicious!


review by:
(20 Oct 2012)


I wish I could give this recipe more than five stars really it does deserve more, I made it as written only increased the garlic and added in Cayenne, I used an imersion blender at the end, this was totally awesome soup made as written and I wouldn't change a thing!


review by:
(30 Aug 2012)

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