If you have ever craved that instantly comforting, creamy, and cheesy soup from your favorite café, then you are in for a treat. This Panera’s Broccoli Cheddar Soup Recipe brings that luscious, velvety texture and rich flavor right into your own kitchen, making it a perfect cozy meal any day of the week. With fresh broccoli, sharp cheddar cheese, and a subtle mix of savory vegetables, this soup is a delicious way to enjoy a classic with a homemade touch that will warm you from the inside out.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to making a soup that bursts with flavor and texture. Each element in this recipe plays an important role in building that signature creamy and cheesy profile.
- 4 tablespoons butter: Adds richness and helps soften vegetables while creating the base for the roux.
- 1 small yellow onion (diced): Gives sweetness and depth to the broth as it gently cooks.
- 2 cloves garlic (minced): Adds aromatic complexity and enhances overall flavor.
- ¼ cup all-purpose flour: Thickens the soup to the perfect creamy consistency.
- 2 cups low-sodium chicken broth: Provides a savory liquid base that keeps the flavors balanced.
- 2 cups half-and-half: Creates the silky, creamy texture that makes this soup so indulgent.
- 3 cups fresh broccoli florets (chopped small): The star ingredient, lending vibrant color and a tender bite.
- 1 cup shredded carrots: Adds subtle sweetness and a lovely orange hue.
- 1 celery stalk (diced): Brings a fresh, crisp flavor that complements the creaminess.
- ½ teaspoon salt: Enhances all the natural flavors in the soup.
- ¼ teaspoon black pepper: Adds a gentle kick and warmth.
- Pinch of ground nutmeg (optional): Introduces a hint of warmth and depth to the dish.
- 2 cups shredded sharp cheddar cheese: Provides that rich, tangy cheesy goodness that defines Panera’s Broccoli Cheddar Soup Recipe.
How to Make Panera’s Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Begin by melting the butter over medium heat in a large pot. Once melted, add the diced onion and sauté for about 3 to 4 minutes until it’s soft and translucent. This step develops the base flavor while keeping the onion’s sweetness intact. Next, stir in the minced garlic and cook it for about 30 seconds, just until fragrant, so it doesn’t turn bitter.
Step 2: Create the Roux
Sprinkle in the all-purpose flour and whisk constantly for about 1 minute. This forms a roux, which will thicken the soup later. Stirring ensures the flour cooks through and prevents any raw flour taste, making your soup delectably smooth.
Step 3: Add Liquids and Vegetables
Slowly whisk in the low-sodium chicken broth first, then the half-and-half, ensuring the mixture stays lump-free and silky. Once combined, toss in the chopped broccoli, shredded carrots, diced celery, salt, pepper, and your optional ground nutmeg. The wholesome vegetables bring color, texture, and freshness to the soup’s creamy base.
Step 4: Simmer to Tender Perfection
Bring the soup just to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 20 to 25 minutes. Stir occasionally so nothing sticks to the bottom. The vegetables will soften beautifully, infusing the broth with green goodness and a slight natural sweetness from the carrots and celery.
Step 5: Finish with Cheddar Cheese
Turn off the heat and stir in the shredded sharp cheddar cheese until it melts completely, adding that unmistakable creamy tang. For a smoother texture, you can use an immersion blender to puree part of the soup, or just leave it chunky to enjoy the vegetable pieces in every spoonful.
How to Serve Panera’s Broccoli Cheddar Soup Recipe
Garnishes
Enhance your serving by sprinkling extra shredded cheddar cheese on top or a little cracked black pepper for a bit of punch. A drizzle of cream or a few fresh parsley leaves can brighten up the bowl visually and add a fresh note to the rich soup.
Side Dishes
This soup pairs wonderfully with crusty bread or soft dinner rolls, perfect for dipping and soaking up every last bit of that creamy goodness. A fresh green salad or a light sandwich makes a delightful complete meal when served alongside this comforting soup.
Creative Ways to Present
For a fun twist, serve the soup in bread bowls for an edible container that adds extra heartiness. Or, sprinkle some crispy bacon bits or toasted nuts on top to add texture and flavor contrast, turning this classic soup into a gourmet experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing the flavors to meld even more before reheating.
Freezing
If you want to save this Panera’s Broccoli Cheddar Soup Recipe for later, it freezes nicely. Just transfer to a freezer-safe container, leaving some room for expansion, and freeze for up to 3 months. Be aware the texture may slightly change due to the dairy, but it will still taste delicious.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring often to prevent scorching and to recombine any separated components. Adding a splash of half-and-half or milk can help refresh the creaminess if it looks too thick.
FAQs
Can I make this soup vegetarian?
Absolutely. Just swap out the chicken broth for vegetable broth, and you’ve got a vegetarian-friendly Panera’s Broccoli Cheddar Soup Recipe without losing any comfort or flavor.
Can I use a different type of cheese?
While sharp cheddar is traditional for that classic tang and richness, you can experiment with other cheeses like smoked gouda or gruyère for unique flavor twists. Just keep in mind the texture and melting properties may vary.
Is it possible to make this soup thinner or thicker?
Yes, for a thinner soup, add a bit more broth or milk during cooking or reheating. For a thicker consistency, reduce the liquid slightly or blend more of the vegetables. The flour roux also helps control thickness, so you can adjust that amount too.
Can this soup be made dairy-free?
To make a dairy-free version, you’d need to substitute the half-and-half and cheddar cheese with plant-based alternatives like coconut cream and vegan cheddar-style shreds. Keep in mind, the taste and texture will be different but still enjoyable.
What is the best way to chop the broccoli?
Chop the broccoli into small, bite-sized florets so they cook evenly and become tender alongside the carrots and celery. This also ensures the soup has a lovely texture with every spoonful packed with veggie goodness.
Final Thoughts
There is something truly special about recreating a beloved restaurant classic like this Panera’s Broccoli Cheddar Soup Recipe right in your own kitchen. It’s luxurious, simple to make, and filled with bright, fresh vegetables that make eating comforting feel wonderfully wholesome. I can’t wait for you to try it yourself and enjoy every creamy, cheesy spoonful as much as I do.
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Panera’s Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Panera’s Broccoli Cheddar Soup recipe replicates the creamy, cheesy, and comforting classic served at Panera Bread. Made with fresh broccoli, shredded carrots, sharp cheddar cheese, and a creamy roux base, it’s a satisfying homemade soup perfect for cooler days or any time you crave a warm, hearty meal.
Ingredients
Base Ingredients
- 4 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
Liquids
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 2 cups half-and-half (can substitute heavy cream or milk)
Vegetables
- 3 cups fresh broccoli florets, chopped small
- 1 cup shredded carrots
- 1 celery stalk, diced
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of ground nutmeg (optional)
Cheese
- 2 cups shredded sharp cheddar cheese (extra-sharp for bolder flavor)
Instructions
- Melt Butter and Sauté Onion: In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent, creating the flavor base.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Make Roux: Whisk in the all-purpose flour and cook for 1 minute to form a roux, which will thicken the soup.
- Add Liquids: Slowly whisk in the chicken broth followed by the half-and-half, stirring continuously until the mixture is smooth and combined.
- Add Vegetables and Season: Incorporate the chopped broccoli, shredded carrots, diced celery, salt, pepper, and nutmeg if using. Mix well to combine all ingredients.
- Simmer: Bring the soup to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 20 to 25 minutes, stirring occasionally, until the vegetables are tender and flavors meld.
- Add Cheese: Remove the pot from heat and stir in the shredded sharp cheddar cheese until it melts completely, creating a rich and creamy texture.
- Optional Blending: For a smoother soup texture, use an immersion blender to puree part of the soup; alternatively, leave it chunky for more texture.
- Serve: Serve the soup warm with crusty bread or your favorite accompaniment.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Use heavy cream instead of half-and-half for a richer soup or milk for a lighter consistency.
- Extra-sharp cheddar cheese provides a bolder and more pronounced cheddar flavor.
- Adjust seasoning to taste, adding more salt or pepper as desired.
- An immersion blender allows control over the soup texture whether smooth or chunky.
