Better Than Panera Broccoli Soup Recipe

A bowl filled with Better than Panera Broccoli Soup.

4.85 from 71 votes

Better Than Panera Broccoli Soup Recipe

Thick, cheesy, and bursting with broccoli goodness! This Better Than Panera Broccoli Soup is a creamy, homemade twist on a restaurant classic that's sure to satisfy your soup cravings.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: American

Servings: -8 servings

Calories: 790kcal

Author: Andrea

Ingredients

5 tablespoon butter divided
1 small yellow onion diced
1 leek (white and light green part only) quartered lengthwise and sliced
2 cloves garlic minced
4 c. or 1 (32) oz. box, low-sodium chicken broth
1 teaspoon salt
1/2 tsp. garlic powder
1/2 tsp. ground black pepper
1/4 tsp. paprika
2 carrots peeled, julienned, and cut into 1-inch strips
1/4 c. all-purpose flour
2 1/2 c. milk
1 c. half & half or heavy cream
3 medium heads broccoli cut into small florets
2 c. medium or sharp cheddar cheese grated

Instructions

In a large pot or Dutch oven set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the onion and leek, sauté for 3 minutes. Add garlic and sauté for a minute longer.
Pour in the chicken broth and sprinkle in salt, garlic powder, black pepper, paprika, and carrots. Bring to a boil.
Meanwhile, in a medium saucepan set over medium heat, add the remaining 4 tablespoons of butter. Whisk in the flour and cook for about a minute. Slowly pour in the milk, whisking vigorously as you add the milk little by little. Whisk until smooth. Constantly whisk as the mixture comes to a gentle boil. When it begins to thicken, add the half & half (or cream) and simmer for an additional 3-4 minutes or until very thick. Remove from heat and pour into the soup, whisk to combine.
Add the broccoli and cook for 6-8 minutes, then remove from heat. Gradually add the cheddar, and stir until the soup is nice and smooth. Let sit for 10 minutes before serving. Garnish with additional grated cheese, if desired. You can also serve this with bread.

Notes

STORE leftover soup in an airtight container in the fridge for up to 4 days. To FREEZE, let it cool completely before transferring it to freezer-safe containers, where it will last for up to 3 months.

REHEAT gently over low heat on the stovetop or in the microwave, stirring occasionally to maintain the creamy consistency. Add a splash of milk or broth during reheating if the soup becomes too thick.

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