Recreate the rich, creamy, and comforting Panera Broccoli Cheese Soup right in your own kitchen. This recipe honors those cherished restaurant flavors. You will love this simple, cheesy delight loaded with tender broccoli florets.
Author:Eleanor Langley
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings
Category:Soup
Method:Stovetop Simmering
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 tablespoons unsalted butter
1/2 cup chopped yellow onion
1/4 cup all-purpose flour
4 cups chicken broth
1 pound fresh broccoli florets, cut small
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 teaspoon hot sauce (optional, for depth)
2 cups heavy cream
1 teaspoon Dijon mustard
2 cups shredded sharp cheddar cheese, divided
1 cup shredded Monterey Jack cheese
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Whisk in the flour. Cook this mixture, stirring constantly, for 1 minute to cook out the raw flour taste.
Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer.
Add the broccoli florets, salt, pepper, nutmeg, and hot sauce (if using). Cook until the broccoli is tender-crisp, about 8 to 10 minutes.
Reduce the heat to low. Stir in the heavy cream and Dijon mustard. Heat gently; do not boil.
Remove the pot from the heat. Stir in 1 1/2 cups of the cheddar cheese and all of the Monterey Jack cheese until fully melted and smooth.
Stir in the remaining 1/2 cup of cheddar cheese. Taste and adjust seasoning if needed.
Serve immediately for the best texture.
Notes
For a smoother soup, use an immersion blender to partially blend the soup before adding the cheese.
Use high-quality sharp cheddar for the best flavor payoff.
Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
This soup tastes even better the next day after the flavors meld.