If you’ve ever stepped into a Panera Bread and been enveloped by the warm, comforting aroma of their Broccoli Cheddar Soup, you know what a heartwarming experience it is. This soup is the epitome of cozy dining, with its rich, creamy texture and vibrant flavors. Today, I’m excited to share a homemade version that captures all the magic of the original, allowing you to enjoy this classic dish any day of the week. Let’s dive into this Panera Broccoli Cheddar Soup Recipe that’s sure to become a staple in your kitchen.
Why It Works Every Time
This recipe works so well because of the perfect balance between the rich, creamy base and the fresh, vibrant vegetables. The combination of sharp cheddar cheese and the natural sweetness of the broccoli and carrots creates a depth of flavor that is simply irresistible. The use of half-and-half and chicken stock adds a luxurious creaminess, while the garlic salt enhances the overall taste without overpowering the dish. Plus, it’s a one-pot wonder that’s easy to prepare and even easier to love!
Ingredient Breakdown
To create this delicious soup, you will need the following ingredients:
- 1 cup butter – This will serve as the base for your roux and add richness.
- 1 cup all-purpose flour – This thickens the soup and gives it that creamy texture.
- 3 cups half-and-half – For a rich and creamy consistency.
- 3 cups chicken stock (plus more if needed) – This forms the soup’s flavorful broth.
- 2 crowns broccoli, chopped – Fresh broccoli adds a lovely color and nutrition.
- 1 large carrot, chopped into matchsticks – Sweetness and crunch to balance the flavors.
- 3-4 cups sharp cheddar cheese, shredded – The star of the dish, providing that cheesy goodness.
- 2 teaspoons garlic salt, seasoning to taste – Enhances the flavors beautifully.
- 3/4 teaspoon pepper – Adds a touch of warmth.
Tools of the Trade
Before we get cooking, here are a few essential tools you’ll need to have on hand:
- Large pot or Dutch oven – Ideal for making soups and stews.
- Whisk – Perfect for blending the roux and preventing lumps.
- Cutting board and knife – For chopping your vegetables.
- Measuring cups and spoons – Accurate measurements are key to a perfect soup.
Cooking Panera Broccoli Cheddar Soup Recipe: The Process
Ready to get cooking? Follow these simple steps to create your own Panera Broccoli Cheddar Soup Recipe at home.
Step 1: Prepare the Vegetables
Start by washing and chopping your broccoli into bite-sized pieces. Peel the carrot and cut it into matchsticks. Set these aside as you prepare the base of your soup.
Step 2: Make the Roux
In a large pot or Dutch oven, melt the 1 cup of butter over medium heat. Once melted, gradually whisk in the 1 cup of all-purpose flour. Continue stirring for about 2-3 minutes until the mixture is golden and bubbly.
Step 3: Add Liquid Ingredients
Slowly pour in the 3 cups of chicken stock and 3 cups of half-and-half while whisking continuously. This helps prevent lumps from forming in your soup. Bring the mixture to a gentle simmer.
Step 4: Incorporate the Vegetables
Once the soup base is simmering, add the chopped broccoli and carrot to the pot. Stir well and allow the mixture to simmer for about 10-15 minutes, or until the broccoli is tender.
Step 5: Add the Cheese
Gradually stir in the 3-4 cups of sharp cheddar cheese until melted and fully incorporated. This is where the magic happens! The cheese will create a luscious, creamy texture.
Step 6: Season and Serve
Finally, season your soup with 2 teaspoons of garlic salt and 3/4 teaspoon of pepper. Taste and adjust the seasoning as necessary. Serve hot, garnished with additional cheese or freshly cracked black pepper if desired.
Quick Replacement Ideas
If you find yourself missing an ingredient or want to make some adjustments, here are a few quick replacement ideas:
- Butter: You can use olive oil or coconut oil as a substitute.
- Half-and-half: Substitute with whole milk or a non-dairy milk alternative.
- Chicken stock: Vegetable broth works well for a vegetarian version.
- Cheddar cheese: Try using gouda or Monterey jack for a different flavor profile.
Notes on Ingredients
When selecting your ingredients, freshness is key. Opt for vibrant green broccoli and firm, crisp carrots. The sharper the cheddar, the more flavorful your soup will be. If you prefer, you can also mix in some grated parmesan for an extra layer of flavor.
Shelf Life & Storage
This soup is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of stock or water if it becomes too thick. It also freezes well; just be sure to let it cool completely before transferring it to a freezer-safe container. It can last up to 3 months in the freezer.
Ask & Learn
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli can be used as a convenient alternative. Just be sure to thaw it and drain any excess moisture before adding it to the soup.
How can I make this soup spicier?
If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes when seasoning your soup.
Can I make this soup vegetarian?
Absolutely! Simply replace the chicken stock with vegetable broth, and you’ll have a delicious vegetarian version of Panera Broccoli Cheddar Soup Recipe.
What can I serve with this soup?
This soup pairs wonderfully with a warm baguette, a fresh salad, or even Cheesy Chicken Broccoli Tater Tot Bake for a hearty meal.
After enjoying a warm bowl of soup, why not round off your meal with a delightful dessert? Here are some fabulous options:
Let’s Eat
Now that you have the perfect recipe for Panera Broccoli Cheddar Soup Recipe, gather your ingredients, put on your apron, and get cooking! This comforting soup is bound to bring warmth and joy to your table. Whether it’s a chilly evening or you’re just craving something cozy, this recipe is sure to satisfy. Enjoy every creamy, cheesy spoonful, and don’t forget to share with loved ones or keep it all to yourself—no judgment here!
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Panera Broccoli Cheddar Soup Recipe
Ingredients
Equipment
Method
- Start by washing and chopping your broccoli into bite-sized pieces. Peel the carrot and cut it into matchsticks. Set these aside as you prepare the base of your soup.
- In a large pot or Dutch oven, melt the butter over medium heat. Once melted, gradually whisk in the flour. Continue stirring for about 2-3 minutes until the mixture is golden and bubbly.
- Slowly pour in the chicken stock and half-and-half while whisking continuously. This helps prevent lumps from forming in your soup. Bring the mixture to a gentle simmer.
- Once the soup base is simmering, add the chopped broccoli and carrot to the pot. Stir well and allow the mixture to simmer for about 10-15 minutes, or until the broccoli is tender.
- Gradually stir in the sharp cheddar cheese until melted and fully incorporated. This is where the magic happens! The cheese will create a luscious, creamy texture.
- Finally, season your soup with garlic salt and pepper. Taste and adjust the seasoning as necessary. Serve hot, garnished with additional cheese or freshly cracked black pepper if desired.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- This soup can be frozen for up to 3 months; cool completely before freezing.
