Panera Broccoli Cheddar Soup Recipe
I can’t tell you how many times I’ve craved that comforting, velvety richness from Panera’s famous soup, and it turns out making your own Panera Broccoli Cheddar Soup Recipe at home is surprisingly doable and oh-so-rewarding. This soup hits all the right notes: creamy, cheesy, and packed with vibrant veggies, which makes it perfect for chilly nights or anytime you want a bowl of serious comfort.
What I especially love about this Panera Broccoli Cheddar Soup Recipe is how it balances indulgence with real ingredients – broccoli that actually stays crisp-tender, sharp cheddar that melts just right, and a luxurious velvety texture thanks to the heavy cream and butter. Whether you’re meal prepping or just whipping up a quick dinner for the family, it’s a recipe that never fails to impress and satisfy.
Ingredients You’ll Need
All the ingredients for this soup are straightforward and real, which means you won’t need to stress hunting down anything fancy. The key to its flavor is how these classic components come together — creamy dairy, fresh vegetables, and just the right seasonings.
- Butter: Use unsalted so you can control the saltiness of the soup exactly.
- Onion: Finely chopped to blend smoothly into the base and add subtle sweetness.
- All-purpose flour: This helps thicken the soup into that classic creamy texture without lumps.
- Heavy cream: The secret to that rich, silky mouthfeel Panera’s soup is known for.
- Chicken stock: Homemade or store-bought works — I prefer low sodium to control salt levels better.
- Broccoli florets: Cut into small, bite-sized pieces so you get a perfect broccoli-to-soup ratio in every spoonful.
- Matchstick carrots: They add a small sweet crunch and beautiful color contrast.
- Celery: Finely chopped for an aromatic depth and little texture pops.
- Sharp cheddar cheese: The star of the show. Using a really good-quality sharp cheddar makes all the difference.
- Salt: Just enough to enhance all those flavors without overpowering.
- Black pepper: Freshly cracked if you can; the subtle heat elevates the soup beautifully.
Variations
While I mostly stick to the classic recipe, I love experimenting a little based on what I have in the fridge or my mood. This soup welcomes personalization and it’s fun to make it your own.
- Dairy-Free Version: I once swapped heavy cream for coconut cream and used a vegan cheese to make it dairy-free – still creamy but with a different flavor twist.
- Spicy Kick: Adding a pinch of cayenne or a dash of hot sauce wakes this soup up if you like a bit of heat.
- Extra Veggies: I’ve tossed in some cauliflower or even chopped spinach for an extra nutrient boost without messing with the texture too much.
- Cheese Swap: Mixing in a little smoked gouda with cheddar gives it a subtly smoky, complex depth that’s a real crowd-pleaser.
How to Make Panera Broccoli Cheddar Soup Recipe
Step 1: Cook the Aromatics
Start by melting the butter in a large pot over medium heat. When it’s fully melted, toss in the finely chopped onion and cook it gently—stir frequently for about 5 minutes until it’s translucent and soft without browning. This step builds the flavor base, so don’t rush it!
Step 2: Make the Roux and Add Liquids
Sprinkle the flour over the cooked onions and stir it in well to form a roux — cook for a couple of minutes to remove the raw flour taste. Slowly whisk in the heavy cream followed by the chicken stock; this gradual process prevents lumps, so take your time here. Once combined, raise the heat just a bit and bring it to a gentle simmer.
Step 3: Add the Veggies and Simmer
Next up, toss in the small broccoli florets, matchstick carrots, and finely chopped celery. Stir everything well and let it simmer uncovered for about 20 minutes. The broth will thicken and the vegetables soften but still hold a nice bite – that’s the perfect balance I’m always aiming for.
Step 4: Melt in the Cheese and Season
Lower the heat, then add the shredded sharp cheddar cheese in batches, stirring in between so it melts evenly and doesn’t clump. Finally, season with salt and freshly cracked black pepper to taste. If the soup feels a little too thick, just thin it out with a splash of stock or cream until you reach your ideal consistency.
How to Serve Panera Broccoli Cheddar Soup Recipe
Garnishes
I love topping this soup with a sprinkle of extra cheddar to keep things cheesy, a little chopped fresh parsley for a pop of color, and sometimes a dash of crispy bacon crumbles for texture contrast. A swirl of heavy cream on top also adds a fancy touch if you’re feeling extra.
Side Dishes
To keep things simple yet satisfying, I usually pair it with a warm crusty bread or classic grilled cheese sandwiches. Garlic bread or a fresh garden salad also complements this soup nicely, especially if you want a lighter option on the side.
Creative Ways to Present
For special gatherings, I like serving the soup in mini hollowed-out bread bowls — it’s a fun twist that guests always love. You can also jazz it up by layering it with a drizzle of chili oil or a sprinkle of smoked paprika for extra visual appeal and flavor.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store them in airtight containers in the fridge where the soup lasts beautifully for about 3-4 days. Just make sure to cool it completely before sealing to keep it fresh longer.
Freezing
Freezing this Panera Broccoli Cheddar Soup Recipe can be a little tricky because of the cream and cheese, but it’s totally doable. I usually freeze it in portion-sized containers and thaw it overnight in the fridge for best results. Just know the texture might be slightly grainier, but a good stir and gentle reheating bring it back to life.
Reheating
I always reheat on the stovetop over low heat, stirring frequently to prevent scorching and to help the cheese redisperse evenly. Adding a splash of milk or chicken stock during reheating helps restore creaminess without making it watery.
FAQs
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Can I make the Panera Broccoli Cheddar Soup Recipe vegetarian?
Absolutely! Simply swap out chicken stock for vegetable broth and you’re good to go. The soup remains just as flavorful and comforting.
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Is the soup suitable for freezing?
Yes, though the texture may change slightly due to the dairy. Freeze in airtight containers and thaw overnight in the fridge for best results. Reheat gently and stir well.
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Why is my broccoli cheddar soup grainy?
This usually happens if the cheese was cooked at too high heat or added all at once. To avoid graininess, melt cheese slowly over low heat and add it gradually while stirring.
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Can I use frozen broccoli instead of fresh?
Frozen broccoli can work in a pinch but I prefer fresh for a better texture and brighter flavor. If using frozen, be sure to thaw and drain well to avoid excess water in the soup.
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What cheese is best for Panera Broccoli Cheddar Soup Recipe?
I recommend sharp cheddar for that classic tangy punch, but feel free to blend in some smoked or real aged cheddar for extra depth. Just avoid pre-shredded cheeses with anti-caking agents as they don’t melt smoothly.
Final Thoughts
This Panera Broccoli Cheddar Soup Recipe has become one of those kitchens staples I always fall back on when I want to feel cozy or entertain with something tasty and impressive yet simple. I bet once you try this version, you’ll find yourself making it again and again — it’s that satisfying. Trust me, making this soup from scratch is worth every moment, and I can’t wait for you to enjoy every creamy, cheesy spoonful.
Print
Panera Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Panera-style Broccoli Cheddar Soup is a rich and creamy homemade version of the classic café favorite, featuring tender broccoli florets, sharp cheddar cheese, and a luscious creamy base. Perfect for a cozy meal, this comforting soup combines fresh vegetables with a velvety cheese sauce for a deliciously satisfying dish.
Ingredients
Main Ingredients
- 4 tablespoons butter
- 1 medium onion, finely chopped
- ¼ cup all-purpose flour
- 2 cups heavy cream
- 4 cups chicken stock
- 4 cups broccoli florets, chopped into small, bite-sized pieces
- 1 cup matchstick carrots
- ½ cup celery, finely chopped
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Melt Butter: In a large pot or Dutch oven over medium heat, melt the 4 tablespoons of butter until fully melted and beginning to bubble.
- Sauté Onion, Celery, and Carrots: Add the finely chopped onion, celery, and matchstick carrots to the pot. Cook, stirring occasionally, until the vegetables become tender and the onion turns translucent, about 5-7 minutes.
- Make Roux: Sprinkle the ¼ cup all-purpose flour over the sautéed vegetables. Stir continuously for about 2 minutes to cook off the raw flour taste, creating a flavorful roux that will thicken the soup.
- Add Liquids and Broccoli: Gradually whisk in the 2 cups heavy cream and 4 cups chicken stock, ensuring no lumps form. Then add the 4 cups broccoli florets. Bring the soup to a gentle simmer.
- Simmer Soup: Reduce the heat to medium-low and let the soup simmer gently for 15-20 minutes, or until the broccoli is tender but still vibrant green.
- Blend Soup (Optional): For a smoother texture, use an immersion blender to lightly puree the soup, leaving some broccoli pieces chunky. Alternatively, leave it as is for a chunkier consistency.
- Add Cheese and Season: Stir in the 2 cups shredded sharp cheddar cheese gradually until fully melted and incorporated. Season the soup with 1 teaspoon salt and ½ teaspoon black pepper, adjusting to taste.
- Serve Hot: Once the cheese is melted and the soup is seasoned well, remove from heat and serve immediately with crusty bread or your favorite side.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- If you prefer a thicker soup, reduce the stock slightly or add a bit more flour to the roux.
- Use sharp cheddar for the best flavor, but feel free to experiment with other types of cheese like Gruyère or a mild cheddar blend.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To reduce calories, you can use half-and-half instead of heavy cream, though the soup will be less rich.
Keywords: Panera Broccoli Cheddar Soup, broccoli cheddar soup recipe, creamy broccoli soup, cheddar cheese soup, homemade Panera soup
