Panera’s Broccoli Cheddar Soup is one of those meals that’s hard to resist. Creamy, cheesy, and full of tender broccoli, it’s no wonder this soup is a fan favorite. Luckily, you don’t have to visit a Panera location every time you’re craving it. With this copycat recipe, you can enjoy the same restaurant-quality flavor at home, and the best part? It’s surprisingly simple to make.

Why Everyone Loves Broccoli Cheddar Soup

The Comfort Factor

There’s something so comforting about a warm bowl of broccoli cheddar soup. The creamy cheese paired with the slight crunch of tender broccoli florets makes it the perfect dish to cozy up with on a cold day. It’s hearty without being heavy, and it always leaves you feeling satisfied.

A Nutrient-Packed Dish

Broccoli is a superfood packed with vitamins like C, K, and folate, while cheddar cheese adds a good dose of calcium. Together, they make a nutrient-rich soup that not only tastes amazing but also supports your body with essential nutrients.

Ingredients Needed for Panera Copycat Broccoli Cheddar Soup

Choosing the Best Broccoli

Fresh broccoli is key to getting that vibrant green color and tender texture in the soup. You can use both the florets and stems, though be sure to chop the stems finely so they cook evenly. If fresh broccoli isn’t available, frozen broccoli works as well—just make sure to thaw it first.

The Right Cheddar Cheese

The sharpness of the cheddar plays a huge role in the soup’s flavor. For the most authentic Panera taste, opt for sharp cheddar cheese, but if you prefer a milder taste, mild cheddar will do the trick. Grating the cheese yourself (instead of using pre-shredded) will also help avoid any graininess in the soup.

The Role of Cream and Stock

Heavy cream adds the luscious, velvety texture to the soup, while chicken or vegetable stock helps create a flavorful base. If you’re looking for a lighter version, you can substitute half-and-half for the heavy cream, though it won’t be quite as rich.

How to Make Panera Copycat Broccoli Cheddar Soup

Step-by-Step Cooking Instructions

1. Prepare the Ingredients: Start by chopping your broccoli into bite-sized pieces. Dice an onion and shred some carrots for extra flavor and texture.
2. Sauté the Vegetables: In a large pot, melt butter over medium heat. Add the onions and sauté until soft. Stir in garlic and cook for another minute.
3. Make a Roux: Sprinkle in flour and cook, stirring constantly, until it turns golden. This will help thicken your soup.
4. Add Stock and Simmer: Slowly whisk in the chicken or vegetable stock, then add the broccoli and carrots. Simmer for 15-20 minutes, or until the broccoli is tender.
5. Add Cream and Cheese: Lower the heat and stir in the heavy cream. Gradually add the shredded cheddar, stirring until it’s completely melted and smooth.
6. Blend for Texture: For a smoother consistency, use an immersion blender to blend part of the soup, leaving some chunks of broccoli for texture.

Blending for the Perfect Texture

You can decide how smooth or chunky you want the soup. Blending half of the soup creates a velvety texture while still leaving enough bite-sized pieces of broccoli for a more interesting mouthfeel.

Tips for Perfecting the Flavor

Getting the Cheese Just Right

The key to a perfectly cheesy broccoli cheddar soup is to use good quality cheddar and add it slowly over low heat. This helps prevent the cheese from clumping or becoming grainy.

How to Prevent the Soup from Becoming Grainy

Grainy soup usually happens when cheese is added at too high a temperature. Keep the soup on low heat when incorporating the cheddar, and make sure to stir continuously to achieve that smooth, creamy finish.

Customizing Your Broccoli Cheddar Soup

Adding Extra Vegetables

Feel free to bulk up your soup with additional vegetables like cauliflower, spinach, or even zucchini. These will not only make the soup heartier but also add extra nutrients.

Making it Healthier: Low-Calorie Options

For a lighter version, substitute the heavy cream with half-and-half or even low-fat milk. You can also reduce the amount of cheese or use a reduced-fat cheddar to cut down on calories while still maintaining a cheesy flavor.

How to Make It Vegan or Dairy-Free

To make this recipe vegan, swap the butter for olive oil, use vegetable stock instead of chicken, and replace the cream with a non-dairy milk like almond or coconut milk. Vegan cheese can stand in for the cheddar, or you can make a cashew-based “cheese” sauce for a rich, creamy consistency.

Serving Suggestions

What to Serve Alongside Broccoli Cheddar Soup

This soup pairs beautifully with a fresh green salad, a crunchy slaw, or a slice of warm, crusty bread. A side of roasted vegetables can also complement the rich, cheesy flavors.

Pairing with Bread or Crackers

For the full Panera experience, serve the soup in a bread bowl or alongside a baguette. If you’re looking for something simpler, a handful of buttery crackers will add a delightful crunch.

How to Store and Reheat Leftovers

Best Storage Practices

Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to four days.

Reheating Without Ruining the Texture

When reheating, do so over low heat to prevent the cheese from breaking down. Add a splash of broth or milk to help restore the creamy texture as the soup heats up.

Meal Prep Tips for Broccoli Cheddar Soup

Making It Ahead of Time

Broccoli cheddar soup is a great meal prep option. You can make it up to two days ahead of time, and the flavors will only improve as it sits in the fridge. Just be sure to reheat it gently to avoid curdling the cheese.

Freezing for Future Meals

This soup freezes well, but it’s best to freeze it without the cream and cheese. When you’re ready to eat, thaw the soup, reheat it, and stir in the cream and cheese just before serving.

Health Benefits of Broccoli Cheddar Soup

Nutritional Breakdown

Broccoli is a powerhouse of nutrients, providing fiber, vitamins C and K, and antioxidants. The cheese adds calcium, but if you’re looking to make the dish lighter, try reducing the cheese or opting for a lower-fat option.

Boosting the Healthiness with Substitutes

To make the soup even healthier, you can use a lighter cheese, replace the cream with a plant-based milk, or add more vegetables to increase the nutrient content.

FAQs

1. Can I Use Frozen Broccoli?
   Yes, frozen broccoli works well in this recipe. Just make sure to thaw it before adding it to the soup.

2. Can I Substitute the Cheddar Cheese?
   While sharp cheddar is traditional, you can try using gouda, mozzarella, or even a vegan cheese for a different twist.
3. How Can I Make the Soup Thicker?
   If you prefer a thicker soup, add a bit more flour when making the roux or reduce the amount of broth.
4. What’s the Best Way to Reheat It?
   Reheat the soup over low heat, stirring constantly to maintain its smooth texture.
5. How Long Does It Last in the Fridge?
   Broccoli cheddar soup can be stored in the fridge for up to four days. Just make sure it’s in an airtight container to keep it fresh.
   Yield: 4

   Panera Copycat Broccoli Cheddar Soup Recipe

   

   Print

   Panera’s Broccoli Cheddar Soup is one of those meals that’s hard to resist. Creamy, cheesy, and full of tender broccoli, it’s no wonder this soup is a fan favorite. Luckily, you don’t have to visit a Panera location every time you’re craving it. With this copycat recipe, you can enjoy the same restaurant-quality flavor at home, and the best part? It’s surprisingly simple to make.

   Prep Time 10 minutes

   Cook Time 30 minutes

   Ingredients

   • 1/4 cup unsalted butter
   • 1 small onion, diced
   • 2 cloves garlic, minced
   • 1/4 cup all-purpose flour
   • 2 cups chicken broth
   • 2 cups half-and-half (or whole milk for a lighter option)
   • 1 1/2 cups broccoli florets, chopped small
   • 1 large carrot, shredded or julienned
   • 1 cup sharp cheddar cheese, grated
   • 1/2 cup mild cheddar cheese, grated
   • 1/4 tsp ground nutmeg
   • Salt and pepper, to taste
   • 1/4 tsp paprika (optional)
   • 1 tbsp olive oil (optional, for sautéing)

   Instructions

   1. Sauté the Vegetables:In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
   2. Make the Roux:Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 2-3 minutes. This will form a roux, which thickens the soup.
   3. Add Broth and Half-and-Half:Slowly whisk in the chicken broth and half-and-half. Continue stirring until the mixture is smooth and starts to thicken, about 4-5 minutes.
   4. Add Broccoli and Carrot:Stir in the chopped broccoli and shredded carrots. Bring the soup to a simmer and cook for 15-20 minutes, stirring occasionally, until the broccoli is tender.
   5. Add Cheddar and Seasonings:Once the vegetables are cooked, lower the heat and gradually stir in the sharp and mild cheddar cheese until melted and smooth. Season the soup with ground nutmeg, paprika (if using), and salt and pepper to taste.
   6. Simmer and Serve:Let the soup simmer for an additional 5 minutes to allow the flavors to blend. If the soup is too thick, you can add a little extra broth or half-and-half to reach your desired consistency.
   7. Serve:Ladle the broccoli cheddar soup into bowls and top with extra shredded cheese if desired. Serve with crusty bread or in a bread bowl for the full Panera experience.

   Notes

   For a smoother texture, you can partially blend the soup using an immersion blender or carefully transfer some to a blender.

   For extra flavor, add a splash of hot sauce or Dijon mustard while stirring in the cheese.