Easy Panera Broccoli Cheddar Soup Recipe

Who doesn’t love a warm, comforting bowl of broccoli cheddar soup? The creamy texture, the cheesy goodness, and the vibrant green broccoli-it’s the perfect cozy meal for chilly days, or even as a side dish to add something extra to your lunch or dinner. If you’re a fan of Panera Bread’s famous Broccoli Cheddar Soup, you’re in for a treat. I’m going to walk you through a homemade recipe that brings all that Panera magic to your own kitchen.

Not only will you be able to recreate the signature taste, but you can also customize it to your liking. And let’s not forget-it’s way more affordable than dining out, and much easier than you might think. This recipe will bring that restaurant-quality soup right to your table, with minimal effort and maximum flavor.

Let’s dive into how you can make this delicious soup at home!

Easy Panera Broccoli Cheddar Soup Recipe

This easy-to-follow recipe gives you the delicious, rich, and creamy broccoli cheddar soup that we all love from Panera. Packed with fresh vegetables and cheesy goodness, it’s a meal that satisfies and warms the soul.

Ingredients Needed

You don’t need an entire grocery store for this recipe. It calls for simple, fresh ingredients that come together beautifully. Here’s the breakdown:

• Broccoli (fresh or frozen): The star of the dish. You’ll want about 4 cups of florets, either fresh or frozen. Fresh gives a little more texture and vibrant color, but frozen works just as well.
• Carrots: Roughly 2 medium carrots, chopped or shredded. These add a sweet crunch and a pop of color to your soup.
• Onion: Half of a medium onion, finely diced. This brings a mild yet flavorful base to the soup.
• Butter: 4 tablespoons of unsalted butter. This helps create the rich, creamy base of the soup.
• Flour: 1/4 cup all-purpose flour. This is for thickening the soup and creating that nice creamy consistency.
• Chicken broth: 3 cups of chicken broth. You can use vegetable broth if you want a vegetarian version, but chicken broth adds a savory depth of flavor.
• Milk: 2 cups of whole milk. This balances the richness of the soup and helps it become smooth and creamy.
• Cheddar cheese: 2 cups of sharp cheddar cheese, shredded. It’s crucial to go with sharp cheddar for that bold, tangy flavor. Pre-shredded cheese works, but shredding it yourself gives the soup a better texture.
• Salt and pepper: A pinch of each for seasoning. You can always adjust to taste.
• Optional: A pinch of garlic powder, a dash of onion powder, or even a splash of cream for extra richness.

Cooking Instructions

Now that we have all our ingredients, it’s time to get cooking. Don’t worry-it’s super straightforward and doesn’t require a lot of time. Here’s how to do it:

1. Prepare the Vegetables: Start by washing and chopping your broccoli florets into bite-sized pieces. If you’re using fresh carrots, peel and slice them into thin rounds or small matchsticks. Dice your onion as finely as possible to avoid any big chunks in the soup.
2. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook for about 2-3 minutes until it softens and becomes fragrant. If you’re using garlic powder, you can toss it in here for an extra burst of flavor.
3. Make the Roux: Once the onions are soft, add the flour to the pot and stir constantly for about 1-2 minutes. This step is crucial because the flour helps thicken the soup. Make sure you cook it long enough so the flour doesn’t taste raw, but not too long so it doesn’t burn.
4. Add Liquids: Gradually pour in the chicken broth while stirring to prevent any lumps from forming. Then, slowly add in the milk, stirring as you go. The roux should dissolve into the liquids, creating a smooth, creamy base.
5. Simmer: Once the liquid is added, bring the soup to a gentle simmer and cook for about 5-10 minutes. This gives the soup a chance to thicken up. If it’s too thick, you can add a little more broth or milk.
6. Add the Vegetables: Add your chopped broccoli and carrots to the pot. Let the soup simmer for another 10-15 minutes, or until the broccoli is tender but still vibrant green.
7. Cheese It Up: Lower the heat and gradually add the shredded cheddar cheese to the soup. Stir constantly until the cheese is completely melted and incorporated into the soup. If the soup seems too thick, you can add more milk to adjust the consistency.
8. Season: Taste the soup and adjust the seasoning with salt and pepper. If you want to kick it up a notch, feel free to add some garlic powder or a pinch of cayenne pepper for a subtle heat.
9. Serve: Ladle the soup into bowls, garnish with a little extra shredded cheese, and enjoy!

Ingredient Insights

Each ingredient in this soup brings its own unique value to the recipe. Let’s break it down:

• Broccoli: A powerhouse of nutrition, broccoli is packed with fiber, vitamin C, and antioxidants. It adds not just color, but also a slight crunch and a subtle earthiness to the soup.
• Cheddar Cheese: The creamy, sharp cheddar is what really gives this soup its iconic flavor. Using a sharp variety ensures that you get that bold cheese taste, which balances perfectly with the smoothness of the cream and broth.
• Carrots: These add a nice, natural sweetness that offsets the sharpness of the cheese and provides a different texture that complements the broccoli.
• Butter and Flour: These two form the “roux”, a base that thickens the soup and helps it achieve that smooth, velvety texture that we all crave in a good soup.
• Milk and Chicken Broth: Together, they create the rich, creamy liquid that brings everything together. The broth gives a savory base while the milk softens the soup, making it luscious and comforting.

Expert Tips

To make this recipe even more amazing, here are some expert tips to keep in mind:

• Don’t Overcook the Broccoli: You want it tender but still vibrant and with a bit of texture. Overcooking can cause it to break down into mush and lose its color.
• Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect how the cheese melts. Shredding it yourself gives a creamier, smoother consistency.
• Add a Touch of Nutmeg: A small pinch of nutmeg can elevate the flavor profile, adding a subtle warmth that pairs perfectly with the cheddar.
• Use Heavy Cream for Extra Richness: If you want an ultra-luxurious soup, you can replace part of the milk with heavy cream. It adds richness and makes the soup extra silky.
• Simmer, Don’t Boil: To keep the milk from curdling, always simmer the soup on low to medium heat. A rapid boil can cause it to break and become grainy.

Recipe Variations

This soup is pretty flexible, and you can tweak it based on your tastes or dietary needs. Here are a few variations you might want to try:

• Vegetarian: Substitute the chicken broth for vegetable broth to make the soup completely vegetarian. You can also swap the butter for olive oil or a plant-based butter for a vegan version.
• Add Protein: You can turn this soup into a heartier meal by adding cooked chicken, bacon, or even ham. These proteins can add a savory depth to the dish.
• Spicy Version: If you like a bit of heat, add some crushed red pepper flakes or a splash of hot sauce to give the soup an extra kick.
• Other Vegetables: Add cauliflower, spinach, or even zucchini for a fun twist on the classic broccoli cheddar flavor.

Final Words

Whether you’re trying to recreate your favorite Panera soup or just in the mood for a hearty, satisfying meal, this recipe has got you covered. It’s simple, flavorful, and endlessly customizable. Plus, making it at home gives you full control over the ingredients-no preservatives or additives, just pure, delicious comfort food.

So grab your pot, pull out the ingredients, and get ready to enjoy a creamy bowl of goodness that will rival any restaurant version.