Panera Broccoli Cheddar Soup

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 496.1
  • Total Fat: 37.5 g
  • Cholesterol: 110.6 mg
  • Sodium: 469.5 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 21.8 g

View full nutritional breakdown of Panera Broccoli Cheddar Soup calories by ingredient

Number of Servings: 4


    1 tablespoon butter, melted
    1/2 medium onion, chopped
    1/4 cup melted butter
    1/4 cup flour
    2 cups whole milk
    2 cups chicken stock or bouillon (low sodium)
    1/2 pound fresh broccoli
    1 cup carrots, julienned
    salt and pepper to taste
    1/4 teaspoon nutmeg
    8 ounces grated sharp cheddar


Saute onion in 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.

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.

Number of Servings: 4

Recipe submitted by SparkPeople user RKURZ84.

Member Ratings For This Recipe

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    Very Good
    I made this last night. It is fantastic. I didn't try adding nutmeg, but I might next time. I gave the recipe four stars instead of five because I don't think it's necessary to use whole milk. I used low fat milk and it came out very thick and creamy. I also used vegetable broth instead of chicken. - 5/20/15