Panera Broccoli Cheddar Soup Recipe
There’s something incredibly cozy about a warm bowl of soup, and this Panera Broccoli Cheddar Soup Recipe brings that comfort right to your kitchen. It’s a creamy, cheesy delight that balances the fresh bite of broccoli with that rich cheddar flavor you crave. Whenever I make this soup, it instantly feels like the perfect pick-me-up, especially on chilly days or when you need a little soul soothing.
What makes this soup truly special is how simple yet satisfying it is to recreate the Panera classic at home. You don’t have to rely on takeout or settle for canned versions. Plus, it’s great for meal prep or feeding a crowd, and you can tweak it easily depending on what you have on hand. Trust me, once you’ve tried this Panera Broccoli Cheddar Soup Recipe, it’ll become a go-to in your soup repertoire.
Ingredients You’ll Need
Every ingredient in this Panera Broccoli Cheddar Soup Recipe plays an important role in building those rich, comforting flavors. From fresh veggies to real cheddar cheese, it’s all about layering tastes and textures that work beautifully together. When shopping, aim for fresh, high-quality broccoli and a sharp cheddar—it makes a noticeable difference!
- Butter: This is your base for sautéing and adds that silky richness right from the start.
- Onion: Finely chopped to blend smoothly, it brings subtle sweetness and depth.
- All-purpose flour: It’s the secret for thickening the soup, giving it that luscious, velvety texture.
- Heavy cream: Adds creaminess and helps mimic Panera’s signature richness.
- Chicken stock: The flavorful liquid foundation; homemade or good-quality store-bought works best.
- Broccoli florets: Chopped small so you get a perfect bite-sized veggie every spoonful.
- Matchstick carrots: Adds a nice mild sweetness and color contrast.
- Celery: Finely chopped for a little crunch and that classic soup aroma.
- Sharp cheddar cheese: Use a good quality shredded cheddar for the best melt and flavor punch.
- Salt: Essential for balancing flavors—you can adjust depending on your stock’s sodium.
- Black pepper: Adds a subtle kick and rounds out the taste.
Variations
I love how flexible this Panera Broccoli Cheddar Soup Recipe is, so feel free to make it your own. Whether you want to lighten it up or add a little twist, these variations have worked beautifully in my kitchen and might be just what you’re looking for!
- Vegetarian version: Simply swap chicken stock for vegetable broth. I’ve done this many times, and it’s just as comforting but perfect for meat-free days.
- Make it dairy-free: Try using coconut cream and a dairy-free cheese alternative. It won’t be exactly like Panera’s, but still creamy and satisfying.
- Spicy kick: A pinch of cayenne or some chopped jalapeños adds an unexpected warmth that I found surprisingly addictive!
- Extra veggies: I sometimes toss in some sautéed mushrooms or cauliflower for more texture and nutrition.
How to Make Panera Broccoli Cheddar Soup Recipe
Step 1: Building Your Flavor Base
Start by melting the butter in a large pot over medium heat. Once it’s melted and shimmering, add your finely chopped onions and celery. Sauté gently until they’re soft and fragrant—about 5 minutes. This slow softening releases their natural sweetness without browning, which keeps the soup’s flavor delicate.
Step 2: Thickening the Soup
Sprinkle the flour over the softened veggies and stir constantly for 1-2 minutes. This cooks out the raw flour taste and begins the thickening process. Don’t let it brown, or the soup will taste nutty instead of creamy.
Step 3: Adding Liquids and Veggies
Gradually whisk in your heavy cream and chicken stock until smooth. Bring the mixture to a boil, then reduce to a simmer. Add the chopped broccoli florets and matchstick carrots, letting everything cook gently until the broccoli is tender but not mushy—around 15-20 minutes.
Step 4: Cheese, Season, and Serve
Lower the heat and gradually stir in the shredded sharp cheddar cheese until melted and smooth. Add salt and black pepper to taste. I find adding the cheese slowly prevents clumping and achieves that silky texture Panera is known for. Give it a good final stir and it’s ready!
How to Serve Panera Broccoli Cheddar Soup Recipe
Garnishes
I usually sprinkle a little extra shredded cheddar on top and add a few freshly cracked black peppercorns for visual appeal and an extra peppery boost. Sometimes a tiny drizzle of good olive oil or a few chives chopped finely bring it all together with a fresh finish.
Side Dishes
Nothing beats pairing this soup with a crunchy, buttery bread like a classic sourdough or even those copycat Panera baguette slices. Sometimes I go for simple grilled cheese sandwiches on the side—pure comfort food heaven.
Creative Ways to Present
For special gatherings, I like to serve this Panera Broccoli Cheddar Soup Recipe in mini bread bowls. They’re not only adorable but make it even more indulgent and fun, perfect for impressing guests without a ton of fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 4 days. When reheated, it sometimes thickens—just stir in a splash of milk or stock to loosen it back up. I find stirring frequently while warming helps keep that creamy texture intact.
Freezing
Freezing this soup works pretty well if you want to save some for later. I freeze it in portions in freezer-safe containers, but I recommend leaving out the cheese if you plan to freeze, adding it fresh when you reheat to keep it creamy and smooth.
Reheating
When reheating, do it gently over low heat to avoid curdling the cheese. Stir often, adding a bit of cream or stock as needed to refresh the soup’s texture. Using a pot on the stove works best; microwaving can make it uneven.
FAQs
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Can I use low-fat milk instead of heavy cream in the Panera Broccoli Cheddar Soup Recipe?
You can, but keep in mind that heavy cream is what gives this soup its signature richness and velvety texture. Using low-fat milk will make the soup thinner and less creamy, but it’s a good option if you want a lighter version. Consider adding a bit more flour to help thicken or a touch of cream cheese for body.
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How do I prevent the cheese from clumping in the soup?
Adding cheese gradually over low heat and stirring constantly helps prevent clumping. Make sure the soup is hot but not boiling when you add the cheese, as high heat can cause it to seize up. Also, shredding your cheese yourself rather than using pre-shredded can improve melting since pre-shredded often contains anti-caking agents.
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Can I make the Panera Broccoli Cheddar Soup Recipe vegetarian?
Definitely! Just swap chicken stock for vegetable broth of good quality. Fresh veggie stock or a well-flavored store-bought one works great and the soup retains its delicious taste without the meat base.
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What’s the best way to chop broccoli for this soup?
I find chopping the broccoli into small, bite-sized florets ensures they cook evenly and make every spoonful delightful without big chunks that can throw off the texture. Don’t toss the stems! Peel and finely chop them to add to the soup base—they blend well and boost nutrition.
Final Thoughts
I truly hope you give this Panera Broccoli Cheddar Soup Recipe a try because it holds a special place in my heart and kitchen. It’s like a big, warm hug when you need it most. Making it at home gives you full control over the flavors and ingredients, plus you get the joy of sharing a homemade comfort classic with your favorite people. So grab those ingredients, roll up your sleeves, and enjoy the cozy magic of this soup!
Print
Panera Broccoli Cheddar Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Panera-style Broccoli Cheddar Soup is a rich, creamy, and comforting bowl of goodness, filled with tender broccoli florets, sharp cheddar cheese, and a medley of fresh vegetables. Perfect for a cozy meal, this soup combines a velvety roux base with savory chicken stock and a hint of seasoning to bring out the ultimate flavor.
Ingredients
Soup Base
- 4 tablespoons butter
- 1 medium onion, finely chopped
- ¼ cup all-purpose flour
Liquid Ingredients
- 2 cups heavy cream
- 4 cups chicken stock
Vegetables
- 4 cups broccoli florets, chopped into small, bite-sized pieces
- 1 cup matchstick carrots
- ½ cup celery, finely chopped
Cheese & Seasoning
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Roux: In a large pot or Dutch oven over medium heat, melt the butter. Add the finely chopped onion and sauté until translucent and fragrant, about 5 minutes. Sprinkle the flour over the butter and onions, stirring constantly to form a smooth roux. Cook this mixture for about 2 minutes to eliminate the raw flour taste.
- Add Liquids: Slowly whisk in the heavy cream and chicken stock, ensuring the mixture is smooth and free of lumps. Continue stirring until the soup base begins to thicken, about 5-7 minutes.
- Cook Vegetables: Add the chopped broccoli florets, matchstick carrots, and finely chopped celery to the pot. Stir to combine everything evenly. Bring the soup to a gentle simmer and let it cook until the vegetables are tender, approximately 15-20 minutes.
- Incorporate Cheese and Season: Lower the heat and gradually add the shredded sharp cheddar cheese to the soup, stirring continuously until the cheese has fully melted into the soup. Season with salt and black pepper to taste.
- Final Cooking and Serve: Allow the soup to simmer on low heat for an additional 5 minutes to blend all the flavors perfectly. Taste and adjust seasoning if necessary. Serve hot, ideally with crusty bread or a fresh salad.
Notes
- For a smoother texture, blend a portion of the soup before adding the cheese.
- Use freshly shredded sharp cheddar cheese for the best flavor and melting quality.
- You can substitute chicken stock with vegetable stock to make this recipe vegetarian-friendly.
- Adjust the thickness of the soup by adding more chicken stock if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Keywords: Broccoli Cheddar Soup, Panera Bread Copycat, Creamy Broccoli Soup, Comfort Food Soup, Cheddar Cheese Soup, Homemade Broccoli Soup
