My family used to eat this at Panera Bread but this version is so much better! Saves money too!

There’s something about a creamy, cheesy bowl of broccoli soup that just feels like a warm hug from the inside out, especially on those chilly Midwestern days. This Panera Bread CopyCat Broccoli Cheese Soup hits the spot every single time, and guess what? It’s ridiculously easy to make at home. This particular soup has gained quite the fan club, and if you’ve ever dipped your spoon into Panera’s version, you know why. But rather than braving the cold and shelling out cash for a bowl, why not whip up a batch in your own kitchen? It’s a comforting classic that’s perfect for a cozy night in or to win over the crowd at your next potluck. So grab your favorite soup pot and let’s get to it!
This dreamy Broccoli Cheese Soup pairs beautifully with a crusty piece of French bread for dipping, or you could go all out with a half sandwich to mirror that Panera pick-two combo we all know and love. A classic is a turkey or ham sandwich with a bit of mustard to cut through the richness of the soup. If you’re looking to keep it lighter, a fresh green salad with a zippy vinaigrette does the trick.

Panera Bread CopyCat Broccoli Cheese Soup
Servings: 4-6
Ingredients:

– 1 tablespoon melted butter
– ½ medium chopped onion
– ¼ cup melted butter
– ¼ cup flour
– 2 cups half-and-half cream
– 2 cups chicken stock
– ½ lb fresh broccoli (chopped into bite-size pieces)
– 1 cup carrot, julienned
– ¼ teaspoon nutmeg
– 8 ounces grated sharp cheddar cheese
– Salt and pepper to taste

Directions:

1. In a large pot, sauté the chopped onion in 1 tablespoon of melted butter and cook until soft.
2. Over medium heat, add the ¼ cup melted butter and slowly whisk in the ¼ cup of flour to make a roux. Continue to cook and stir for about 5 minutes until the roux turns a light golden color.
3. Slowly whisk in the half-and-half and chicken stock. Simmer for 20 minutes, stirring occasionally.
4. Add the broccoli, carrots, and nutmeg to the pot. Cook over low heat for 20-25 minutes, until the veggies are tender.
5. Add salt and pepper, then puree the soup in a blender or food processor (or use an immersion blender if you have one) to your desired consistency. You can go smooth or leave it chunky!
6. Return the soup to the heat and over low heat, add the cheese, stirring until well combined.