Copycat Panera Broccoli Cheddar Soup Recipe
There’s nothing quite as comforting as a bowl of creamy, cheesy broccoli cheddar soup, and this Copycat Panera Broccoli Cheddar Soup Recipe lets you bring the restaurant favorite right to your kitchen! Rich, smooth, and loaded with tender broccoli and sharp cheddar, this soup is perfect for cozy evenings, quick lunches, or anytime you’re craving something hearty and satisfying. Made with simple ingredients and ready in no time, it’s an irresistible treat the whole family will love. Why settle for takeout when you can recreate the magic at home?
INGREDIENTS YOU’LL NEED:
- 6 Cups Broccoli (cut into bite-sized pieces): Fresh broccoli is the star of the soup, providing a hearty texture and mild flavor. Make sure to chop it into small, even pieces for quicker cooking.
- 1 Large Onion (chopped): Adds a savory base to the soup, enhancing the overall depth of flavor. Dice it finely to blend smoothly into the soup.
- 3 Carrots (chopped): Sweet and colorful, carrots balance the savory flavors and add a subtle natural sweetness. Chop them small so they cook evenly.
- ¾ Stick Butter: Used to sauté the vegetables and create a rich, flavorful roux for thickening the soup.
- ⅓ Cup Flour: Key for making the roux, this flour thickens the soup to a creamy consistency without lumps.
- 4 Cups Chicken Stock: The liquid base that ties all the flavors together. Use low-sodium stock if you want more control over the salt level.
- 1 Cup Heavy Cream: Gives the soup its luxurious creaminess, making it rich and indulgent.
- 1 Cup Whole Milk: Lightens the soup slightly while still maintaining its creamy texture.
- 1 (8 oz) Brick Extra Sharp Cheddar Cheese (shredded): The main source of cheesy goodness! Use extra sharp cheddar for a bold flavor, and shred it fresh for the smoothest melting.
- Salt and Black Ground Pepper (to taste): Essential seasonings to enhance the flavor of the soup and balance its richness. Adjust to your liking before serving.
HOW TO PREPARE CREAMY CHEDDAR BROCCOLI SOUP?
Time needed: 45 minutes
- Prepare the vegetables:
Chop 6 cups of broccoli into bite-sized pieces. Dice 1 large onion and chop 3 carrots into small pieces. - Cook the vegetables:
In a large pot, melt ¾ stick of butter over medium heat. Add the chopped onion and carrots, cooking until the onion is soft and translucent, about 5-7 minutes.
- Make the roux:
Sprinkle ⅓ cup of flour over the cooked vegetables and stir continuously for 2-3 minutes to remove the raw flour taste. - Add the liquid:
Gradually whisk in 4 cups of chicken stock, stirring to prevent lumps. Increase the heat slightly and bring the mixture to a gentle boil, letting it thicken for about 5 minutes. - Add the broccoli:
Stir in the broccoli pieces, reduce the heat to medium-low, and cover the pot. Let the soup simmer for 10-12 minutes, or until the broccoli is tender. - Incorporate the dairy:
Stir in 1 cup of heavy cream and 1 cup of whole milk, mixing until smooth. Gradually stir in the shredded 8 oz brick of extra sharp cheddar cheese, a handful at a time, allowing each addition to melt before adding more. - Season and finish:
Taste the soup and season with salt and black ground pepper as needed. Simmer for 5 more minutes, stirring occasionally, until the soup is smooth and creamy. - Serve:
Ladle the soup into bowls and enjoy it warm, perhaps with a slice of crusty bread or a fresh salad on the side!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, frozen broccoli works, but it may cook faster, so keep an eye on the texture.
Use freshly shredded cheese and add it gradually over low heat while stirring continuously.
Mix in 1-2 teaspoons of cornstarch or flour with water to create a slurry, then stir it into the soup and simmer.
Yes, it reheats well. Prepare it up to 2 days in advance and store it in an airtight container in the fridge.
Extra sharp cheddar provides bold flavor, but mild cheddar can also be used for a more subtle taste.
THE BEST BROCCOLI CHEDDAR SOUP RECIPE ADD-INS AND VARIATIONS:
- Vegetarian Option: Swap the chicken stock for vegetable stock to make the soup vegetarian without losing any flavor.
- Dairy-Free Alternative: Use unsweetened almond milk or oat milk instead of whole milk and heavy cream. Replace cheddar cheese with a dairy-free cheese substitute.
- Gluten-Free Version: Substitute the flour with cornstarch or a gluten-free flour blend to create a thick, creamy soup without gluten.
- Cheese Swap: Try other cheeses like Gruyère, Monterey Jack, or a mix of mild and sharp cheddar for a new flavor twist.
- Extra Veggies: Add chopped cauliflower, celery, or potatoes for more texture and variety.
- Spicy Kick: Stir in a pinch of red pepper flakes, a dash of hot sauce, or some diced jalapeños for a touch of heat.
WHAT IS COMMONLY SERVED WITH BROCOLLI CHEDDAR SOUP?
Cheddar broccoli soup is great for cozy dinners, holiday lunches, or just when you want something warm and comforting. Serve it with crusty bread, buttery rolls, or a simple green salad to make it a full meal. It’s perfect on its own or as a starter for a bigger meal. Pair it with a glass of white wine, apple cider, or even iced tea for an easy, tasty combo.
HOW DO YOU STORE AND FREEZE LEFTOVER BROCCOLI CHEDDAR SOUP?
To store leftover cheddar broccoli soup, let it cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3-4 days. When you’re ready to reheat, warm it gently on the stovetop over low to medium heat, stirring often to prevent it from sticking or separating. If the soup has thickened in the fridge, add a splash of milk or stock to bring it back to the perfect consistency.
CAN CHEDDAR BROCCOLI SOUP BE FROZEN FOR LATER?
Yes, you can freeze cheddar broccoli soup for later, but keep in mind that the texture may change once it’s defrosted. The dairy can sometimes separate, making the soup a little less smooth than when it was fresh. To freeze, let the soup cool completely, then transfer it to an airtight container or freezer bag. When you’re ready to eat it, thaw it overnight in the fridge and reheat slowly on the stovetop, stirring in a bit of milk or stock to help restore its creamy texture.
LOOKING FOR MORE COZY SOUP OPTIONS? TRY THESE!
Comfort Food Italian Wedding Soup: This soup brings together tender meatballs, hearty greens, and delicate pasta in a rich, flavorful broth. Whether you’re cozying up on a chilly evening or craving something warm and satisfying, this classic soup feels like a hug in a bowl.
Easy Creamy Broccoli Cauliflower Vegetarian Soup: It’s perfect for chilly days or when you want something cozy. With lots of veggies and yummy flavors, this soup is both comforting and delicious.
Creamy Potato Leek Soup: This velvety blend of tender potatoes, delicate leeks, and rich cream is a testament to the simple, yet sublime, power of good, honest ingredients.
Copycat Panera Broccoli Cheddar Soup Recipe
Ingredients
- 6 Cups Broccoli (cut into bite-sized pieces)
- 1 Large Onion (chopped)
- 3 Carrots (chopped)
- ¾ Stick Butter
- ⅓ Cup Flour
- 4 Cups Chicken Stock
- 1 Cup Heavy Cream
- 1 Cup Whole Milk
- 1 (8 oz) Brick Extra Sharp Cheddar Cheese (shredded)
- Salt and Black Ground Pepper (to taste)
Instructions
- Prepare the vegetables: Chop 6 cups of broccoli into bite-sized pieces. Dice 1 large onion and chop 3 carrots into small pieces.
- Cook the vegetables: In a large pot, melt ¾ stick of butter over medium heat. Add the chopped onion and carrots, cooking until the onion is soft and translucent, about 5-7 minutes.
- Make the roux: Sprinkle ⅓ cup of flour over the cooked vegetables and stir continuously for 2-3 minutes to remove the raw flour taste.
- Add the liquid: Gradually whisk in 4 cups of chicken stock, stirring to prevent lumps. Increase the heat slightly and bring the mixture to a gentle boil, letting it thicken for about 5 minutes.
- Add the broccoli: Stir in the broccoli pieces, reduce the heat to medium-low, and cover the pot. Let the soup simmer for 10-12 minutes, or until the broccoli is tender.
- Incorporate the dairy: Stir in 1 cup of heavy cream and 1 cup of whole milk, mixing until smooth. Gradually stir in the shredded 8 oz brick of extra sharp cheddar cheese, a handful at a time, allowing each addition to melt before adding more.
- Season and finish: Taste the soup and season with salt and black ground pepper as needed. Simmer for 5 more minutes, stirring occasionally, until the soup is smooth and creamy.
- Serve: Ladle the soup into bowls and enjoy it warm, perhaps with a slice of crusty bread or a fresh salad on the side!