Copycat Panera Broccoli Cheese Soup Recipe

There’s something about a warm bowl of broccoli cheese soup that just feels like a big hug in a bowl, isn’t there? Especially as the weather starts to cool down, this Copycat Panera Broccoli Cheese Soup has become one of my favorite things to make when I’m craving comfort food. This recipe nails that creamy, cheesy goodness we all love from Panera, but with the bonus of making it right at home (no line, no extra charges for the bread bowl!). Plus, you get to control the ingredients, so it’s easy to make a little healthier or customize to your taste.

this RECIPE

A soup that brings back memories

I remember the first time I tasted Panera’s broccoli cheese soup. It was a chilly fall afternoon, and I’d ducked into the café more to escape the weather than anything. One spoonful was all it took – I was hooked! The creamy texture, the subtle crunch of tender broccoli, and the sharp, melted cheddar created a combination that was just magic. Fast forward a few years, and I started experimenting at home, determined to recreate that taste. After a lot of trial and error (and a few overly salty batches), I landed on this recipe. It’s close enough that I can’t really justify the drive to Panera anymore, and that’s a win in my book!

Where did broccoli cheese soup come from?

Broccoli cheese soup may feel like a modern invention, but it actually has roots in classic French cooking, where creamy vegetable soups are popular. However, the version we know today likely evolved in American kitchens, with the Midwest embracing it as a hearty, warming dish perfect for cold days. Adding cheddar was a natural twist – and we have Wisconsin, the dairy capital, to thank for popularizing cheese in just about everything! Panera’s version became iconic because it’s rich, flavorful, and perfectly balanced between creamy and cheesy, with enough veggie goodness to feel a bit wholesome.

Let’s talk ingredients: making that perfect creamy base

Here’s a rundown of the key ingredients in this soup and a few tips to help you get the best flavors:

• Butter: This is where the soup starts, and it adds a rich flavor that’s perfect for sautéing the vegetables. If you’re trying to keep things a bit lighter, you can reduce the butter by half, but I personally love the depth it adds.
• Onions: A must-have for that foundational flavor. Yellow or white onions work best here – they bring just the right balance of sweetness and savory.
• Carrots: For color and a slight sweetness, plus they add a little texture. I like to use matchstick carrots and chop them smaller, so they cook quickly.
• Broccoli: The star of the show! Go for small florets, chopped into bite-sized pieces. This helps them cook evenly and gives you a nice bite without overwhelming each spoonful.
• Chicken broth: Adds depth to the soup. For a vegetarian version, simply swap with veggie broth.
• Milk and heavy whipping cream: This duo gives the soup its creamy, luscious texture. I use skim milk to balance out the heavy cream, but feel free to use what you have on hand.
• Cheddar cheese: The sharper, the better! Sharp cheddar melts beautifully into the soup and gives it that classic cheesy flavor. If you want to go extra decadent, try a mix of sharp cheddar and a touch of Gruyère for extra richness.
• Seasonings: Kosher salt, black pepper, and a pinch of red pepper flakes add just the right amount of spice. Adjust to your taste – you can even add a bit of smoked paprika for a smoky kick.

Essential kitchen tools

While this soup doesn’t need any fancy equipment, a few basics can make it easier:

• Large pot or Dutch oven: A heavy-bottomed pot will help distribute heat evenly, which is key for a smooth, creamy texture.
• Whisk: You’ll need this for blending the flour with the liquids and making sure there are no lumps.
• Ladle: For serving up those big, satisfying portions.

And if you’re in a rush or don’t feel like chopping, grab a bag of pre-cut broccoli and matchstick carrots – they work like a charm.

Step-by-step: making the ultimate broccoli cheese soup

Ready to dive in? Let’s cook this soup step by step. I’ll share a few tips I’ve picked up along the way.

1. Sauté the veggies
   In a large pot over medium-high heat, melt your butter. Add the diced onions, carrots, and broccoli. Cook for about 5 minutes, stirring occasionally, until the veggies start to soften. Don’t worry if they aren’t fully tender yet; they’ll cook more in the broth.
2. Add the liquids and flour
   Slowly pour in the chicken broth, milk, and cream, stirring as you go. Once the liquids are combined, sprinkle in the flour. It’s best to add the flour slowly and whisk well to avoid lumps – you’re aiming for a smooth, thickened soup.
3. Season and simmer
   Add the kosher salt, black pepper, and a pinch (or more if you like a little heat) of red pepper flakes. Keep the heat on medium and let the soup simmer for about 10-15 minutes. Stir frequently so the soup doesn’t stick to the bottom, and watch as it thickens up to that cozy, creamy consistency.
4. Add the cheese
   Here comes the best part! Stir in the shredded cheddar cheese, a little at a time, until it’s all melted and the soup is velvety smooth. Taste and adjust seasonings if needed. Now, resist the urge to eat it straight out of the pot (or don’t – I won’t judge!).
5. Serve and enjoy
   Ladle the soup into bowls and get ready to dig in! I love to top mine with a little extra shredded cheese or even a few croutons for crunch.

Variations and adaptations: making it your own

• Vegetarian option: Use vegetable broth instead of chicken broth. The soup will still be rich and flavorful!
• Lighter version: Swap the heavy cream for more milk, or use half-and-half instead. It won’t be quite as rich but still delicious.
• Spicy twist: If you like heat, add a dash of cayenne pepper or even a few dashes of hot sauce. It complements the creamy cheese beautifully.
• Add potatoes: For an even heartier soup, try adding a peeled, diced potato when you add the broth. It’ll make the soup thicker and more filling.
• Extra veggies: Sometimes I throw in a handful of spinach or kale at the end. It wilts nicely into the hot soup and adds a bit more green goodness.

Serving and presentation ideas

Serve this soup with a warm crusty baguette or a homemade bread bowl if you’re feeling fancy! A sprinkle of extra shredded cheese or a few croutons on top makes it look just as good as it tastes. For a fun presentation, try serving it in a hollowed-out sourdough bread bowl – it’s classic Panera style and adds an extra level of comfort.

Drink pairings

For this rich, cheesy soup, I love pairing a crisp, refreshing white wine like Sauvignon Blanc or a Chardonnay that isn’t too oaky. If you’re more into beer, a light lager or a hoppy IPA balances out the richness of the cheese. And if it’s chilly outside, a glass of hard cider can be perfect – it’s got a slight sweetness that complements the soup’s savory flavors.

Storage and reheating tips

Got leftovers? Lucky you! Store the soup in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stovetop over medium-low heat, stirring frequently. Cheese-based soups can sometimes separate, so a little extra milk or broth can help bring it back to a creamy consistency. You can also reheat in the microwave, stirring every 30 seconds until it’s hot.

Scaling the recipe

This recipe makes about 4 servings, but it’s easy to double or even triple if you’re feeding a crowd. Just make sure you have a big enough pot, and keep an eye on the seasoning – sometimes a larger batch needs a bit more salt and pepper to bring out the flavors.

Potential issues and how to fix them

• Soup too thick? Add a splash of milk or broth until it reaches your desired consistency.
• Cheese not melting smoothly? Lower the heat. Adding cheese over high heat can cause it to become grainy.
• Too salty? Add a splash of milk or cream to balance it out.

Give this cozy copycat a try!

I hope you love this Copycat Panera Broccoli Cheese Soup as much as I do. It’s the ultimate comfort food – creamy, cheesy, and packed with flavor. Whether you’re cozying up with a bowl on a cold day or making it for a family dinner, this soup is sure to be a hit. Don’t be afraid to play around with the recipe and make it your own. Enjoy!

FAQs

1. Can I make this soup gluten-free?
Yes! Substitute the flour with a gluten-free flour blend, or use cornstarch (about 2 tablespoons, dissolved in a bit of water before adding).

2. Can I freeze broccoli cheese soup?
Cream-based soups don’t always freeze well, as they can separate. But if you do freeze it, just reheat slowly and stir well to bring it back together.

3. What type of cheese is best?
Sharp cheddar is ideal for a strong, cheesy flavor. Avoid pre-shredded cheese, as it doesn’t melt as smoothly.

4. How do I make it thicker?
If you prefer a thicker soup, add an extra tablespoon of flour or let it simmer a bit longer until it reduces.

5. Can I use frozen broccoli?
Yes, just make sure to thaw and drain it well before adding it to the soup. Fresh broccoli has a better texture, though!

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