There’s something about Panera’s Broccoli Cheddar Soup that just hits different, isn’t there? That creamy, cheesy goodness with tender broccoli bits – it’s pure comfort in a bowl. I’ll never forget the first time I tried it on a chilly afternoon, steam rising from the bread bowl as I dipped in my spoon. Problem is, my wallet can’t handle daily Panera runs! After countless experiments (and a few cheesy disasters), I’ve cracked the code for making Copycat Panera Broccoli Cheddar Soup at home. And trust me, this version? It’s every bit as rich, velvety, and satisfying as the original. The best part? You probably have most ingredients sitting in your fridge right now.
Table of Contents
Table of Contents
Why You’ll Love This Copycat Panera Broccoli Cheddar Soup
This soup isn’t just a meal – it’s a warm hug in a bowl, and here’s why it’s about to become your go-to comfort food:
- Creamy dreaminess: That velvety texture? Oh, it’s the real deal. The blend of half-and-half and sharp cheddar creates a luxuriously smooth base that coats every spoonful.
- Faster than delivery: Ready in 35 minutes flat – quicker than driving to Panera and waiting in line!
- Better than takeout: Freshly grated carrots and crisp broccoli give it that homemade advantage – no mystery veggies here.
- Your rules: Want it chunkier? Skip the blender. Need it lighter? Swap some cream for broth. It’s your soup now!
- Memory maker: That first whiff of melted cheese and nutmeg? Instant nostalgia. My kids come running when they smell it simmering.
Ingredients for Copycat Panera Broccoli Cheddar Soup
Gather these simple ingredients – I bet most are already in your kitchen! The magic happens when humble veggies meet creamy dairy and that glorious cheddar. Here’s what you’ll need:
- Butter (2 tbsp): The flavorful base that makes everything better. Unsalted works best so you can control the saltiness.
- Large onion (1, chopped): Yellow or white, diced small – these melt into sweet perfection.
- Carrots (3 medium, shredded): Grab your box grater! Fresh shreds beat pre-shredded bags every time for that signature Panera texture.
- Broccoli (4 cups): Chop florets into bite-sized pieces – stems work too if peeled and sliced thin.
- Flour (2 tbsp): All-purpose does the trick to thicken our soup just right.
- Half and half (4 cups): The secret to that luxe creaminess. Whole milk works in a pinch.
- Fresh nutmeg (a pinch): Don’t skip this! That warm, subtle spice makes all the difference.
- Sharp cheddar (1 cup, shredded): Buy a block and grate it yourself – pre-shredded won’t melt as smoothly.
- Salt & pepper: To taste – I start with 1/2 tsp salt and 1/4 tsp pepper.
- Sourdough bread bowls (optional): Because dunking is half the fun!
Equipment You’ll Need
No fancy gadgets needed – just a few basics from your kitchen will do the trick! Here’s what I grab every time I make this comforting soup:
- Dutch oven or heavy pot: My trusty 5-quart enameled cast iron is perfect for even cooking and preventing scorching.
- Wooden spoon: For stirring that creamy goodness without scratching your pot.
- Box grater: Freshly grated carrots and cheese make all the difference!
- Immersion blender (optional): If you prefer a smoother soup, this handheld wonder blends right in the pot.
- Ladle: For serving up those glorious cheesy spoonfuls.
That’s it! Now let’s get cooking.
How to Make Copycat Panera Broccoli Cheddar Soup
Alright, let’s dive into making this creamy dream come true! I’ve broken it down into simple steps so you can nail it on your first try. Just follow along – I’ll walk you through every cheesy, veggie-packed moment.
Step 1: Sauté the Vegetables
First, melt that butter in your Dutch oven over medium heat. You’ll know it’s ready when it stops foaming. Toss in your chopped onions and shredded carrots with a pinch of salt – the salt helps them sweat faster. Stir occasionally for about 5 minutes until they’re soft and the onions turn translucent. Don’t rush this step! Those softened veggies form the flavor foundation of your soup.
Step 2: Thicken the Base
Now sprinkle the flour evenly over your veggies and stir constantly for about 90 seconds. This cooks out the raw flour taste and creates a roux – our thickening magic! Slowly pour in the half-and-half while whisking continuously to prevent lumps. Pro tip: Add the liquid in three batches, letting each incorporate fully before adding more. The mixture will thicken beautifully as it comes to a gentle simmer.
Step 3: Simmer and Blend
Time for the broccoli! Stir in those florets along with another pinch of salt, pepper, and that magical nutmeg. Reduce heat to medium-low and let it bubble gently for 15-20 minutes until the broccoli is fork-tender. Here’s where you decide: Want it smooth? Use an immersion blender for a few pulses. Prefer it chunky? Leave it as-is! I usually blend just half for texture variety.
Step 4: Add Cheese and Adjust
Turn off the heat – this is crucial so your cheese doesn’t separate! Gradually stir in the shredded cheddar until fully melted and creamy. If it’s too thick, whisk in warm milk a splash at a time. Taste and adjust seasoning – sometimes I add an extra pinch of nutmeg here. And voila! Your Panera-worthy soup is ready to devour.
Tips for Perfect Copycat Panera Broccoli Cheddar Soup
After making this soup more times than I can count (my family begs for it weekly!), I’ve learned all the little tricks that take it from good to “oh-my-goodness” amazing. Here are my absolute can’t-skip secrets:
- Freshly grate your nutmeg: That dusty jar in your spice rack? Toss it! A microplane zested over fresh nutmeg makes the flavor pop.
- Cheese matters: Splurge on extra-sharp white cheddar – the aged flavor mimics Panera’s signature taste. And shred it yourself – pre-shredded has anti-caking agents that mess with melting.
- Temperature control: Adding cheese to boiling soup makes it grainy. Kill the heat first, then stir it in gently.
- Thinning tricks: If your soup thickens overnight (it happens!), whisk in warm chicken broth instead of milk – adds depth without diluting flavor.
- Broccoli timing: For bright green florets, add half the broccoli during the last 5 minutes of simmering.
These tiny tweaks make all the difference between a decent soup and the “I can’t believe this isn’t from Panera!” kind.
Print
35-Minute Copycat Panera Broccoli Cheddar Soup Recipe
A creamy and comforting copycat version of Panera’s famous Broccoli Cheddar Soup, perfect for a cozy meal.
- Total Time: 35 mins
- Yield: 4 servings 1x
Ingredients
- 2 tbsp of butter
- 1 large onion (chopped)
- 3 medium carrots (shredded)
- 4 cups of broccoli
- 2 tbsp of flour
- 4 cups of half and half or milk
- a pinch of freshly grated nutmeg
- 1 cup of sharp Cheddar cheese
- salt and pepper to taste
- sour dough bread bowls (optional)
Instructions
- Melt butter in a large dutch oven. Add chopped onion and shredded carrots. Season with salt and pepper. Cook until translucent.
- Sprinkle flour over the veggies and cook for 1-2 minutes.
- Gradually add half and half, stirring continuously.
- Add broccoli florets, salt, pepper, and nutmeg. Simmer for 20 minutes until broccoli is tender.
- Optional: Puree the soup with a stick blender or blender.
- Stir in sharp Cheddar cheese until melted.
- Adjust thickness with milk or half and half if needed.
- Serve in bread bowls or regular bowls with extra cheese on the side.
Notes
- For a lighter version, substitute some half and half with chicken stock.
- Use any cheese you prefer, but sharp Cheddar adds great flavor.
- Fresh nutmeg enhances the taste.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 90mg
Variations and Serving Ideas
This soup is like a blank canvas just waiting for your personal touch! Here’s how I love to mix it up:
- Bread bowl magic: Hollow out a sourdough boule – the crusty exterior holds up perfectly against the creamy soup. Bonus: tear up the bread lid for dipping!
- Top it off: Extra shredded cheddar, crispy bacon bits, or a dollop of sour cream take it over the top. My kids go nuts for buttery croutons on theirs.
- Lighten up: Swap half the cream for chicken or veggie broth – still creamy but with fewer calories. Works great with almond milk too!
- Protein boost: Stir in diced cooked chicken or ham for a heartier meal. Perfect for cleaning out the fridge!
However you serve it, don’t forget the napkins – this is happily messy eating at its finest.
Storage and Reheating Instructions
This soup keeps beautifully, and honestly? It tastes even better the next day after the flavors meld! Store cooled leftovers in an airtight container in the fridge for up to 4 days. For freezing, skip the dairy if possible – thawed cream soups can separate. Reheat gently on the stove over medium-low, stirring often. If it thickens too much, whisk in a splash of milk or broth. Microwave works too – just use 50% power and stir every minute to prevent hot spots. Pro tip: The cheese might look grainy after reheating – a quick blend with an immersion blender fixes it right up!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl – but remember, these are estimates based on my exact ingredients. Your numbers might dance a bit depending on cheese sharpness or how much you lick the spoon!
- Serving size: 1 generous bowl (about 1.5 cups)
- Calories: Around 450 – consider it fuel for cozy vibes
- Cheese glory: 15g protein from that glorious cheddar
- Veggie power: 4g fiber thanks to broccoli and carrots
For exact counts, plug your specific brands into a nutrition calculator. But honestly? When it tastes this good, who’s counting?
Frequently Asked Questions
I’ve gotten so many questions about this soup over the years – here are the ones that pop up most often! These answers come straight from my own trial-and-error (and yes, a few cheesy mistakes along the way).
Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw and pat it dry first to avoid watering down your soup. Frozen florets work best added during the last 5 minutes of simmering so they don’t get mushy. I actually keep a bag in the freezer for emergency soup cravings!
How can I make this gluten-free?
Easy swap! Use cornstarch or arrowroot powder instead of flour – mix 1 tablespoon with cold milk before adding to the pot. The texture turns out just as creamy, promise. My gluten-free friends rave about this version.
Why does my cheese sometimes get stringy?
Ah, the dreaded cheese separation! Always remove the pot from heat before stirring in cheese, and add it gradually. If it still acts up, a splash of lemon juice or dry mustard powder helps stabilize it. Learned that trick from a Wisconsin cheesemaker!
Can I make this in a slow cooker?
You bet! Sauté the veggies first (this step matters!), then dump everything except the cheese into the crockpot. Cook on low 4 hours or high 2 hours. Stir in cheese at the end. Perfect for potlucks!
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