There’s something incredibly comforting about a warm bowl of soup, especially when it’s as creamy and flavorful as Panera Bread Broccoli Cheddar Soup. This recipe captures all the deliciousness of the original while being simple enough to whip up at home. Perfect for chilly days or whenever you need a little boost, this soup is sure to become a staple in your kitchen. With vibrant green broccoli, sweet carrots, and rich cheddar cheese, it’s a delightful dish that will warm your soul and tantalize your taste buds.
Why I Love This Recipe
This Panera Bread Broccoli Cheddar Soup is not just easy to make; it brings the classic café experience right into your home. I love how you can customize the ingredients based on what you have on hand, making it a versatile option for any day of the week. Plus, there’s nothing quite like the aroma of sautéed onions and melted cheese wafting through your kitchen. It’s a recipe that evokes memories of cozy meals shared with friends and family, and it’s perfect for pairing with a crusty bread or a fresh salad.
Ingredient Breakdown
To create this delicious soup, you will need the following ingredients:
- 6 tablespoons unsalted butter: Adds richness and depth to the soup.
- 1 onion, diced: Provides a sweet, aromatic base.
- 1/4 cup flour: Thickens the soup to the perfect creamy consistency.
- 2 cups heavy cream or half-and-half: For a luxuriously creamy texture.
- 2-4 cups vegetable broth: The foundation of the soup’s flavor; adjust based on desired thickness.
- 3 cups fresh broccoli, chopped into bite-sized pieces: The star ingredient, adding nutrition and color.
- 1 1/2 cups carrots, julienned: Adds sweetness and crunch.
- 1/4 teaspoon nutmeg: Enhances the soup’s flavor with a warm, subtle spice.
- 2 cups grated sharp cheddar cheese: The ultimate cheesy goodness!
- Kosher salt and freshly ground black pepper to taste: Essential for seasoning.
Tools of the Trade
To make this soup, you will need a few handy tools:
- Large pot or Dutch oven: Ideal for making soups and stews.
- Wooden spoon: Perfect for stirring the ingredients.
- Measuring cups and spoons: For accurate ingredient measurements.
- Sharp knife and cutting board: For chopping your vegetables.
- Immersion blender (optional): If you prefer a smoother texture.
How to Prepare Panera Bread Broccoli Cheddar Soup
Now that you have your ingredients and tools ready, let’s get cooking!
Step 1: Sauté the Onions
In a large pot, melt the unsalted butter over medium heat. Add the diced onions and sauté until they are translucent and fragrant, about 5 minutes.
Step 2: Make the Roux
Sprinkle the flour over the softened onions and stir continuously for about 2 minutes to cook out the raw flour taste. This will help thicken your soup.
Step 3: Add the Cream
Gradually whisk in the heavy cream (or half-and-half), stirring to combine. Continue to cook, allowing the mixture to thicken slightly.
Step 4: Pour in the Broth
Slowly add the vegetable broth, starting with 2 cups. Increase the amount based on your preferred soup thickness. Stir to combine.
Step 5: Incorporate the Vegetables
Add the chopped broccoli and julienned carrots to the pot. Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, or until the vegetables are tender.
Step 6: Season and Finish
Stir in the nutmeg and grated sharp cheddar cheese, allowing the cheese to melt completely. Season with kosher salt and freshly ground black pepper to taste.
Step 7: Serve and Enjoy
Ladle the soup into bowls and serve hot. If you’re feeling adventurous, pair it with a slice of crusty bread or Creamy Broccoli Cheddar Stuffed Baked Potatoes for a hearty meal!
Easy Ingredient Swaps
If you’re missing an ingredient or have specific dietary preferences, consider these swaps:
- For a lighter version, use low-fat milk instead of heavy cream.
- Substitute coconut milk for a dairy-free option.
- Use fresh spinach instead of broccoli for a different green veggie.
- Swap out cheddar cheese for gruyere or monterey jack for a unique flavor.
Watch Outs & How to Fix
While this recipe is straightforward, here are a few tips to avoid common pitfalls:
- Too thick? If your soup becomes too thick, simply whisk in additional vegetable broth until you reach your desired consistency.
- Too salty? If the soup is too salty, add a bit more cream or some additional veggies to balance the flavor.
- Cheese clumping? Ensure your cheese is freshly grated to prevent clumping in the soup.
- Vegetables undercooked? If your broccoli and carrots are not tender, let the soup simmer a little longer.
Keep-It-Fresh Plan
To ensure your Panera Bread Broccoli Cheddar Soup stays delicious, follow these tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or cream to bring back the creamy texture. If you want to freeze the soup, do so before adding the cheese. Once thawed, reheat and stir in the cheese for the best results.
Your Questions, Answered
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used, but be sure to adjust the cooking time since it may cook faster than fresh broccoli.
How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the soup while it simmers for an extra kick.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the refrigerator. Just remember to add the cheese when reheating!
What can I serve with this soup?
This soup pairs wonderfully with a simple side salad, a warm baguette, or for a hearty twist, try it with Loaded Baked Potato Soup With Cheddar And Chives.
Next Up in Your Queue
If you loved this recipe, you might also enjoy:
- Creamy Broccoli Cheddar Stuffed Baked Potatoes
- Loaded Baked Potato Soup With Cheddar And Chives
- Classic Vegetable Soup
- Creamy Clam Chowder
Final Bite
This Panera Bread Broccoli Cheddar Soup is a bowl of comfort that’s easy to recreate in your own kitchen. With its creamy texture and rich flavors, it’s perfect for cozy meals or even a simple weeknight dinner. Each spoonful is a celebration of flavors that brings everyone together, making it a beloved recipe for any occasion. Enjoy your homemade version of this classic café favorite, and don’t hesitate to make it your own!
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Panera Bread Broccoli Cheddar Soup
Ingredients
Equipment
Method
- In a large pot, melt the unsalted butter over medium heat. Add the diced onions and sauté until they are translucent and fragrant, about 5 minutes.
- Sprinkle the flour over the softened onions and stir continuously for about 2 minutes to cook out the raw flour taste.
- Gradually whisk in the heavy cream (or half-and-half), stirring to combine. Continue to cook, allowing the mixture to thicken slightly.
- Slowly add the vegetable broth, starting with 2 cups. Increase the amount based on your preferred soup thickness. Stir to combine.
- Add the chopped broccoli and julienned carrots to the pot. Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes, or until the vegetables are tender.
- Stir in the nutmeg and grated sharp cheddar cheese, allowing the cheese to melt completely. Season with kosher salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and serve hot. Pair it with a slice of crusty bread or a fresh salad for a hearty meal!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of broth or cream when reheating to restore the creamy texture.
- For freezing, do so before adding cheese. Stir in cheese after thawing for best results.
