Panera® Broccoli Cheddar Soup

Serves 3-4



Preparation (5 mins)

Cut onions, celery, broccoli, and carrots.

Cooking (~ 40mins)

  1. Bring chicken stock to boil
  2. (While waiting for Step 1) Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  3. After chicken stock has been brought to a boil, add the onions, celery, broccoli, and carrots. Cover, and let simmer over med-low heat for 20 minutes.
  4. (After 15 minutes of waiting from step 3) Melt 1/4 cup of butter in large sauce pan, then add flour over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, ~ 3 minutes.
  5. Gradually pour milk into flour mix while whisking constantly; 
  6. Pour milk\flour mix into stock. Cook 5 minutes over low heat (to prevent curdling)
  7. Slowly add cheese into vegetable mixture in batches; stir to melt the cheese. 
  8. Season with salt and pepper to taste; add no more cheese if desired. (up to 1/2cup)


  • 2 Tbsp olive oil
  • ½ cup bread crumbs $0.24
  • ¼ tsp salt $0.02
  • ½ tsp dried oregano $0.05
  • Freshly cracked Pepper $0.05
  • 8oz. pasta $0.50
  • 4 Tbsp salted butter $0.31
  • 3 cloves garlic $0.24
  • 28oz. can whole peeled tomatoes* $2.43
  • ½ tsp salt (or to taste) $0.02
  • Freshly cracked pepper $0.05



  1. To make the toasted bread crumbs, heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the bread crumbs, salt, oregano, and some freshly cracked pepper. Cook and stir the bread crumbs continuously until they achieve a deep golden color. Remove them from the skillet and let cool until ready to use.
  2. To make the sauce, mince the garlic and add it to a large deep skillet with the butter. Sauté the garlic in the butter over medium heat for about a minute, or just until it becomes fragrant. Add the can of tomatoes, along with all the juices, and some freshly cracked pepper. Break the tomatoes up into a few chunks with your spoon (they should be soft and easily crushed).
  3. Stir the ingredients in the skillet, then let it come up to a simmer. Once it reaches a simmer, reduce the heat to medium-low and let it continue to simmer, without a lid, for about 30 minutes. Stir the sauce occasionally as it simmers, breaking the tomatoes into smaller pieces as you stir.
  4. While the sauce simmers, cook the pasta according to the package directions. Save about ½ cup of the starchy cooking water before draining the pasta in a colander.
  5. After simmering for 30 minutes, the sauce should have thickened and become slightly less acidic and slightly more sweet. Season the sauce with a final ½ tsp of salt (or to your liking). Add the cooked and drained pasta to the sauce and toss to coat. Use some of the reserved starchy cooking water to loosen the pasta if it becomes too dry. Top the pasta and sauce with a generous sprinkle of toasted bread crumbs, then serve.