Panera’s Broccoli Cheddar Soup is comfort food at its best and tastes just like Panera. This soup is an easy dinner that hits the spot and quick enough for a weeknight.
This broccoli cheese soup competes for the #1 soup recipe on this blog with this crockpot potato soup.
I know this Panera’s Broccoli Cheddar Soup recipe has made the rounds around the blogs but my job is to share recipes that I really love and this is one of them.
The reason I know that this recipe tastes just like the delicious Broccoli Cheddar soup at Panera is because I ate this at least once a week during my last pregnancy.
It was the ONLY thing that I looked forward to eating and I’m sure the peeps at Panera knew me by name. They serve this Panera’s Broccoli Cheese Soup with a warm crusty baguette. Oh my goodness.
It almost makes me want to get pregnant again.
I once was in charge of making soup for 250 women. Guess which soup went first? Nope. Not the chicken noodle.
Yes, you guessed it. The Broccoli Cheddar soup. I mean who doesn’t like broccoli and cheese? Not only is it a healthy broccoli cheese soup recipe, it’s only 417 calories a serving.
2 tablespoons butter
1 large yellow onion, diced
2 cloves minced garlic
salt and pepper
8 cups broccoli florets
28 ounces low-sodium chicken broth
1 teaspoon Dijon mustard
1 cup half & half or heavy cream
2 cups fresh shredded extra sharp cheddar cheese
1/4 cup grated Parmesan cheese
In a large soup pot heat the butter over medium low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.
Add the broccoli, broth, mustard, 1/2 teaspoon salt and 1/8 teaspoon black pepper.
Turn the heat up and bring it to a simmer. Cook 20 minutes, stirring often.
Stir in the half and half and bring to a simmer again for 5 – 10 minutes.
Turn heat down to low and add the cheddar, stir until completely melted. Stir in the Parmesan. Season to taste with more salt and pepper if needed