If you’re a fan of Panera Bread’s iconic Broccoli Cheddar Soup, you’re in luck! With this easy-to-follow copycat recipe, you can recreate this creamy, comforting soup right in your own kitchen. Perfect for a cozy night in or as a delicious starter for any meal, this homemade version is sure to impress.
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 cups broccoli florets
- 1/2 cup diced onions
- 1/2 cup shredded carrots
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Prepare the Vegetables: Start by chopping the broccoli florets into small pieces. Dice the onions and shred the carrots.
- Cook the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onions and shredded carrots, cooking until the onions are translucent and the carrots are tender (about 5 minutes).
- Make the Roux: Sprinkle the flour over the onions and carrots. Stir continuously for 1-2 minutes to create a roux, which will thicken the soup.
- Add Liquids: Gradually whisk in the vegetable broth, ensuring there are no lumps. Stir in the milk and heavy cream, continuing to whisk until smooth. Bring the mixture to a simmer, stirring frequently.
- Incorporate the Broccoli: Add the chopped broccoli to the pot. Let the soup simmer for 10-15 minutes, or until the broccoli is tender.
- Add Cheese and Seasonings: Reduce the heat to low. Stir in the shredded cheddar cheese until fully melted and incorporated. Season with garlic powder, onion powder, salt, and black pepper to taste.
- Blend for Smoothness (Optional): For a smoother texture, use an immersion blender to puree the soup slightly, leaving some chunks of broccoli for texture. Alternatively, transfer a portion of the soup to a blender, blend, and return to the pot.
- Serve: Ladle the soup into bowls and serve hot. Garnish with additional cheddar cheese if desired.
Tips for Success
- Cheese Choice: Use sharp cheddar cheese for a rich, tangy flavor. Pre-shredded cheese can be used, but block cheese melts more smoothly.
- Broccoli Preparation: For a more refined texture, steam the broccoli before adding it to the soup. This will make it easier to blend and incorporate into the soup.
- Adjusting Thickness: If the soup is too thick, thin it with additional milk or broth. If it’s too thin, let it simmer for a bit longer to reduce and thicken.
Nutrition Information
This Copycat Panera Broccoli Cheddar Soup is hearty and filling. Each serving provides a good amount of fiber from the broccoli and carrots, along with a creamy, cheesy base. For a healthier version, consider using reduced-fat milk and cheese.
Conclusion
This Copycat Panera Broccoli Cheddar Soup recipe is a great way to enjoy the comfort of Panera Bread’s classic soup from the comfort of your home. With its rich, creamy texture and delicious cheddar flavor, it’s sure to become a favorite in your household. Enjoy it with a crusty bread roll or as a standalone dish for a satisfying meal.
Serving and Storage Tips for Copycat Panera Broccoli Cheddar Soup
Serving Tips
- Garnish: Enhance the presentation of your soup by garnishing it with additional shredded cheddar cheese, a sprinkle of chopped fresh parsley, or a dash of freshly ground black pepper.
- Accompaniments: Serve your soup with a side of crusty bread, a warm baguette, or a toasted sandwich for a complete meal. A simple green salad or a side of fruit can also complement the soup nicely.
- Temperature: Enjoy the soup hot. If the soup cools down, reheat it gently over low heat, stirring frequently to prevent scorching.
- Portion Sizes: This recipe makes a hearty, filling soup, so adjust the portion sizes based on your needs. For a lighter meal, serve smaller portions alongside a main dish.
Storage Tips
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Freezing: To freeze the soup, let it cool completely, then transfer it to a freezer-safe container or zip-top freezer bag. It can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
- Texture Adjustments: Be aware that freezing and reheating can sometimes alter the texture of the soup. The cheese may separate or the soup might become thicker. To restore creaminess, stir in a bit of milk or cream while reheating.
- Avoid Overheating: When reheating, do so over low to medium heat and stir frequently to prevent the soup from scorching or curdling.
By following these serving and storage tips, you can ensure that your Copycat Panera Broccoli Cheddar Soup remains delicious and enjoyable for days to come!
1. Can I use a different type of cheese in this recipe?
Yes, you can substitute different types of cheese, but keep in mind that it may alter the flavor and texture of the soup. For a similar taste and texture to Panera’s version, use sharp cheddar cheese. If you prefer a milder flavor, you can use mild cheddar or a blend of cheeses such as Monterey Jack and cheddar.
2. Can I make this soup vegetarian?
Absolutely! The recipe is already vegetarian as long as you use vegetable broth. If you want to ensure the recipe is vegetarian, double-check that your cheese and broth do not contain any animal-derived ingredients.
3. Can I make this soup dairy-free?
Yes, you can make a dairy-free version by using dairy-free alternatives. Substitute the milk and heavy cream with almond milk, soy milk, or oat milk, and use a dairy-free cheese. Keep in mind that the flavor and texture may vary from the original recipe.
4. How can I make this soup spicier?
If you like a bit of heat, you can add some spice to your soup. Try stirring in a pinch of red pepper flakes, a dash of hot sauce, or a teaspoon of cayenne pepper. Add these to taste, starting with a small amount and adjusting as needed to achieve your desired level of spiciness.