Copycat Panera Bread Broccoli Cheddar Soup Recipe

There’s something incredibly comforting about a bowl of creamy soup on a chilly day, and one of the most beloved soups out there is Panera Bread’s Broccoli Cheddar Soup. It’s rich, velvety, and filled with tender broccoli, all in a luscious, cheesy broth that feels like a hug in a bowl. The good news? You don’t have to go out to get it. With this copycat recipe, you can recreate that iconic Panera Bread soup right in your own kitchen.

But why settle for store-bought or restaurant fare when you can make a better version at home? Making it yourself means you can adjust the flavors to your liking, enjoy a more affordable option, and bask in the pride of having crafted this fan-favorite from scratch.

Let’s dive into how you can prepare your own Copycat Panera Bread Broccoli Cheddar Soup, step-by-step, with the same mouth-watering results you get from the café.

Copycat Panera Bread Broccoli Cheddar Soup Recipe

This soup is the epitome of comfort food, combining fresh broccoli, carrots, and onions in a creamy, cheesy base. By following this recipe, you can have the same indulgent experience as Panera Bread, all from the comfort of your kitchen. So, let’s get started!

Ingredients Needed

To make this soup as close to the original as possible, you’ll need the following ingredients:

• Broccoli: Fresh broccoli florets are the star of the show. You’ll need about 4 cups of bite-sized pieces.
• Carrots: Thinly sliced carrots add a subtle sweetness and texture. Around 1-2 medium carrots should suffice.
• Yellow Onion: A medium-sized onion, finely diced, brings depth and savory flavor to the soup base.
• Butter: The rich, velvety texture of the soup starts with about 4 tablespoons of butter. It’s the base for sautéing and helps the soup’s body come together.
• Garlic: Fresh garlic, about 2 cloves, minced, for an aromatic and savory punch.
• Flour: For thickening the soup, you’ll need about 1/4 cup of all-purpose flour to create a roux.
• Chicken or Vegetable Broth: 4 cups of broth provide the savory, flavorful liquid base for the soup. Use low-sodium if you want to control the saltiness.
• Whole Milk: About 2 cups of whole milk gives the soup its creamy, smooth texture. You can use half-and-half or cream for a richer soup.
• Shredded Cheddar Cheese: Use about 2 cups of sharp cheddar cheese, shredded. The sharper the better for that distinctive tangy flavor.
• Seasoning: Salt, pepper, and a pinch of cayenne pepper or paprika for a slight kick. You can also add a pinch of nutmeg or mustard powder for extra depth.
• Optional Garnishes: Crusty bread (for dipping, of course!) or extra shredded cheddar on top for added richness.

Cooking Instructions

Now that we’ve got everything ready, let’s dive into the cooking process. This soup is relatively simple to make, but it does take a bit of patience to bring out the best in each ingredient.

1. Sauté Vegetables

   Start by melting the butter in a large pot over medium heat. Once the butter is melted and slightly bubbling, add the diced onion and cook for 4-5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another 30 seconds, just until fragrant. This will form the flavorful foundation of your soup.

2. Create The Roux

   Sprinkle in the flour and stir well. You want to create a smooth mixture that cooks for about 2-3 minutes. This roux thickens the soup and gives it that silky texture. Be sure to keep stirring to prevent the flour from burning or clumping.

3. Add Broth And Milk

   Gradually whisk in the chicken or vegetable broth, followed by the whole milk. Bring this mixture to a gentle simmer while stirring constantly. Let it cook for about 5 minutes until the liquid has thickened up slightly.

4. Add The Broccoli And Carrots

   Toss in the chopped broccoli and sliced carrots. Stir to combine, and let the soup simmer for about 10-12 minutes. The broccoli should soften and become tender, but still have a little bit of bite, and the carrots should soften as well.

5. Cheese It Up

   Once the vegetables are tender, turn the heat to low and stir in the shredded cheddar cheese. Let it melt into the soup, giving it that signature creamy and cheesy texture. Stir continuously until fully incorporated.

6. Season

   Taste the soup and adjust seasoning. Add salt and pepper to taste. For a little extra warmth, sprinkle in a pinch of cayenne pepper or paprika. If you like a bit more depth, feel free to experiment with nutmeg or mustard powder.

7. Serve And Enjoy

   Once the soup is hot, creamy, and flavorful, it’s ready to serve. Ladle into bowls, top with extra cheddar cheese if desired, and serve with a side of crusty bread for dipping. Enjoy!

Ingredient Insights

• Broccoli: The main vegetable, broccoli adds not only a fresh green color but also a slight bitterness that balances the richness of the cheese. When choosing broccoli, go for fresh, firm stalks and tight florets. Frozen broccoli works in a pinch but won’t have quite the same texture or flavor.
• Cheddar Cheese: A sharp cheddar is key in replicating Panera’s signature soup. It provides that tangy, savory kick that makes the soup unforgettable. Avoid pre-shredded cheese, as it contains anti-caking agents that can affect the texture.
• Milk vs. Cream: Whole milk gives the soup a creamy texture without being too heavy. If you want a more decadent soup, you can substitute some or all of the milk with cream or half-and-half, but it’ll be a richer, heavier option.

Expert Tips

• Smooth Texture: For an even creamier soup, use an immersion blender to puree some of the broccoli and carrot mixture. This gives the soup a smooth texture without losing the integrity of the vegetables.
• Don’t Overcook the Broccoli: To maintain the perfect texture, be sure not to overcook the broccoli. You want it to be tender but still with a bit of bite to keep that nice contrast against the creamy soup.
• Fresh vs. Frozen: Fresh broccoli yields the best flavor and texture. Frozen broccoli may work in a pinch, but it tends to become mushy when cooked for longer periods.
• Roux Tip: Be careful not to burn the flour when making the roux. If it turns brown, it can impart a burnt flavor to your soup. It should just be cooked long enough to eliminate the raw flour taste and thicken the soup.

Recipe Variations

• Vegan Version: Swap out the cheese for a plant-based alternative, and use coconut or almond milk in place of whole milk. You can also try vegan butter and vegetable broth to keep the soup fully plant-based.
• Spicy Broccoli Cheddar Soup: Add some diced jalapeños or red pepper flakes to the soup for a spicy kick. A drizzle of sriracha on top is also a fun way to add heat.
• Bacon Lover’s Delight: For a smoky, savory twist, crisp up some bacon and sprinkle it on top of the soup before serving. The salty bacon pairs wonderfully with the creamy, cheesy base.
• Loaded Broccoli Cheddar Soup: Add potatoes, corn, or even shredded chicken to bulk up the soup and make it a heartier meal.

Final Words

There’s no better way to enjoy a comforting bowl of soup than by making it yourself. This Copycat Panera Bread Broccoli Cheddar Soup recipe is easy to make, and the results are nothing short of spectacular. With simple ingredients and a little bit of time, you can have a homemade version that rivals the original. Whether you’re having a cozy night in or want to impress your guests, this soup is sure to hit the spot.