How to Make the Best Copycat Panera Broccoli Cheddar Soup
Broccoli cheddar soup is a beloved dish that has become synonymous with comfort food. The creamy texture of the soup, combined with the richness of sharp cheddar cheese and the fresh taste of broccoli, makes it a go-to meal for any season. Panera Bread’s famous broccoli cheddar soup has long been a favorite, but with this copycat recipe, you can recreate that same rich, velvety flavor in the comfort of your own home.
Ingredients
Ingredients
- 1/4 butter Ingredients
- 1/2 medium onion, diced
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken broth
- 3 cups broccoli florets, chopped into bite-sized pieces
- 1 cup carrots, julienned (or matchstick carrots)
- 1/8 teaspoon nutmeg (optional, adds warmth)
- 2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
Instructions
Instructions
- Sauté the Onions:In a large pot, melt 1/4 cup butter over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion is soft and translucent.
- Make the Roux:Sprinkle 1/4 cup flour over the onions and stir it in. Cook for 1-2 minutes to create a roux, which will thicken the soup.
- Add the Liquids:Gradually whisk in 2 cups half-and-half and 2 cups chicken broth. Stir well, then bring the mixture to a simmer.
- Cook the Vegetables:Add the broccoli florets and julienned carrots to the pot. Continue cooking over medium-low heat for 20-25 minutes, or until the vegetables are tender.
- Season the Soup:Add salt and freshly ground black pepper to taste. Optionally, stir in 1/8 teaspoon nutmeg for added flavor.
- Add the Cheese:Reduce the heat to low and gradually stir in 2 cups shredded sharp cheddar cheese, making sure it melts smoothly into the soup.
- Blend (Optional):If you prefer a smoother texture, use an immersion blender to blend about 1 cup of the soup, then stir it back into the pot. Alternatively, transfer a portion of the soup to a blender and puree, then return it to the pot.
- Serve:Serve hot, and enjoy your Copycat Panera Broccoli Cheddar Soup with a side of crusty bread or a bread bowl for dipping.
Notes
-
- Gluten-Free Option: For a gluten-free version, use cornstarch or gluten-free flour instead of regular flour to thicken the soup.
- Cheese Variations: While sharp cheddar cheese is the classic choice, feel free to experiment with other cheeses like Monterey Jack or Gruyère for a different flavor.
- Consistency: If you like your soup thicker, use less broth or milk. If it’s too thick, add more liquid to reach your desired consistency.
- Make Ahead: This soup can be made ahead and stored in the fridge for up to 4 days. Reheat gently on the stovetop, adding more liquid if needed.