Copycat Panera Broccoli Cheddar Soup: Creamy Comfort at Home

Craving a warm, comforting bowl of Panera’s Broccoli Cheddar Soup, but don’t want to leave the house? Look no further! This copycat recipe delivers the same rich, cheesy flavor and creamy texture you love, all from the comfort of your own kitchen. It’s surprisingly easy to make, uses readily available ingredients, and is sure to become a family favorite. Get ready to enjoy a soup that rivals the original, perfect for a cozy lunch, a satisfying dinner, or a delightful appetizer.

## Why This Recipe Works

This copycat recipe aims to replicate the key elements that make Panera’s Broccoli Cheddar Soup so irresistible:

* **Creamy Texture:** The combination of a roux (butter and flour), milk, and heavy cream creates a velvety smooth base that coats your spoon with cheesy goodness.
* **Sharp Cheddar Flavor:** Using sharp cheddar cheese is crucial for achieving that signature cheesy tang that defines this soup. Mild cheddar won’t deliver the same punch.
* **Tender Broccoli:** Perfectly cooked broccoli, neither mushy nor too firm, provides a delightful texture contrast to the creamy soup.
* **Subtle Seasoning:** A blend of simple seasonings like salt, pepper, nutmeg, and a touch of onion powder enhances the overall flavor without overpowering the other ingredients.

## Ingredients You’ll Need

Before you begin, gather these ingredients:

* **Broccoli:** 1 large head (about 1 pound), cut into florets. You can also use pre-cut broccoli florets for convenience.
* **Butter:** 1/4 cup (1/2 stick). Use unsalted butter to control the saltiness of the soup.
* **Onion:** 1/2 medium, finely chopped. Yellow or white onion works well.
* **Carrot:** 1 medium, peeled and finely diced. This adds a touch of sweetness and color.
* **Celery:** 1 stalk, finely diced. Celery adds a subtle savory note.
* **All-Purpose Flour:** 1/4 cup. This is used to create the roux, which thickens the soup.
* **Milk:** 3 cups. Whole milk will give you the richest flavor, but 2% milk can also be used.
* **Chicken Broth:** 1 cup. Adds depth of flavor to the soup. Vegetable broth can be substituted for a vegetarian option.
* **Sharp Cheddar Cheese:** 4 cups, shredded. Use freshly shredded cheese for the best melting and flavor. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
* **Heavy Cream:** 1/2 cup. Adds richness and creaminess to the soup. Half-and-half can be substituted for a slightly lighter version.
* **Salt:** To taste.
* **Black Pepper:** To taste.
* **Nutmeg:** 1/4 teaspoon, ground. A pinch of nutmeg adds a warm, subtle flavor.
* **Onion Powder:** 1/2 teaspoon.

## Equipment You’ll Need

* Large pot or Dutch oven
* Cutting board
* Sharp knife
* Measuring cups and spoons
* Whisk
* Ladle

## Step-by-Step Instructions

Follow these detailed instructions to create your own delicious copycat Panera Broccoli Cheddar Soup:

**Step 1: Prepare the Vegetables**

* Wash the broccoli thoroughly. Cut the broccoli into small, bite-sized florets. Don’t discard the stem! Peel the stem and chop it into small pieces as well. This adds extra flavor and reduces waste.
* Peel and finely chop the onion.
* Peel and finely dice the carrot.
* Finely dice the celery stalk.

**Step 2: Sauté the Aromatics**

* In a large pot or Dutch oven, melt the butter over medium heat.
* Add the chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning.

**Step 3: Make the Roux**

* Sprinkle the flour over the sautéed vegetables. Whisk continuously for 1-2 minutes until the flour is fully incorporated and there are no lumps. This creates a roux, which will thicken the soup.
* Cook the roux for another minute, stirring constantly, to lightly toast the flour. This helps to develop a richer flavor and prevent a starchy taste in the final soup.

**Step 4: Add the Liquids**

* Gradually pour in the milk, whisking constantly to prevent lumps from forming. It’s important to add the milk slowly and whisk continuously to ensure a smooth, creamy base.
* Add the chicken broth and stir to combine.

**Step 5: Simmer the Soup**

* Bring the soup to a gentle simmer over medium heat. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the soup has thickened slightly.

**Step 6: Add the Broccoli**

* Add the broccoli florets and chopped stem to the soup. Stir to combine.
* Simmer for another 5-7 minutes, or until the broccoli is tender-crisp. Be careful not to overcook the broccoli, as it will become mushy.

**Step 7: Add the Cheese**

* Remove the pot from the heat. This is important to prevent the cheese from becoming stringy.
* Gradually add the shredded cheddar cheese, one handful at a time, stirring continuously until the cheese is completely melted and the soup is smooth and creamy. Make sure each handful is fully melted before adding the next.

**Step 8: Stir in the Heavy Cream**

* Stir in the heavy cream to add extra richness and creaminess to the soup.

**Step 9: Season to Taste**

* Season the soup with salt, black pepper, nutmeg, and onion powder to taste. Start with a small amount of each seasoning and adjust as needed to achieve your desired flavor.

**Step 10: Serve and Enjoy!**

* Ladle the soup into bowls and serve hot. Garnish with extra shredded cheddar cheese, croutons, or a sprinkle of paprika, if desired.

## Tips for the Best Broccoli Cheddar Soup

* **Use High-Quality Cheese:** The quality of the cheddar cheese directly impacts the flavor of the soup. Choose a good quality sharp cheddar cheese for the best results.
* **Shred Your Own Cheese:** Pre-shredded cheese often contains cellulose, which prevents it from melting smoothly. Shredding your own cheese ensures a smoother, creamier soup.
* **Don’t Overcook the Broccoli:** Overcooked broccoli will become mushy and lose its vibrant green color. Aim for tender-crisp broccoli that still has a slight bite.
* **Melt the Cheese Off the Heat:** Adding the cheese while the soup is still simmering can cause it to become stringy. Remove the pot from the heat before adding the cheese to ensure a smooth, creamy texture.
* **Adjust the Consistency:** If the soup is too thick, add a little more milk or chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
* **Add Other Vegetables:** Feel free to add other vegetables to the soup, such as cauliflower, potatoes, or carrots. Just be sure to adjust the cooking time accordingly.
* **Use an Immersion Blender (Optional):** If you prefer a smoother soup, you can use an immersion blender to partially or fully blend the soup after the broccoli is cooked. Be careful not to over-blend, as this can make the soup gummy.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Make it Vegetarian:** Substitute vegetable broth for chicken broth to make this soup vegetarian.
* **Storage:** Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

## Variations and Add-Ins

This recipe is a great base for customization. Here are some ideas to make it your own:

* **Spicy Broccoli Cheddar Soup:** Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a kick.
* **Bacon Broccoli Cheddar Soup:** Cook some bacon until crispy, crumble it, and add it to the soup. You can also use bacon grease to sauté the vegetables for extra flavor.
* **Chicken Broccoli Cheddar Soup:** Add shredded cooked chicken to the soup for a heartier meal. Rotisserie chicken is a convenient option.
* **Cauliflower Broccoli Cheddar Soup:** Substitute some of the broccoli with cauliflower for a slightly different flavor and texture.
* **Potato Broccoli Cheddar Soup:** Add diced potatoes to the soup for a heartier and more filling meal. Add the potatoes along with the carrots and celery to ensure they cook through.
* **Ham and Broccoli Cheddar Soup:** Dice cooked ham and add it to the soup for a savory twist.
* **Roasted Garlic Broccoli Cheddar Soup:** Roast a head of garlic and add the roasted cloves to the soup for a richer, more complex flavor.

## Serving Suggestions

Broccoli Cheddar Soup is delicious on its own, but it’s also great served with:

* **Grilled Cheese Sandwich:** A classic pairing!
* **Crusty Bread:** Perfect for dipping into the creamy soup.
* **Salad:** A light and refreshing side dish.
* **Crackers:** For a quick and easy snack.

## Nutritional Information (Approximate)

(Note: Nutritional information can vary depending on the specific ingredients used.)

* Calories: Approximately 350-450 per serving
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 800-1000mg
* Carbohydrates: 20-25g
* Fiber: 3-5g
* Protein: 15-20g

## Frequently Asked Questions (FAQs)

**Q: Can I use frozen broccoli?**
A: Yes, you can use frozen broccoli florets. Thaw them slightly before adding them to the soup, and reduce the cooking time accordingly.

**Q: Can I make this soup ahead of time?**
A: Yes, you can make the soup ahead of time. The flavor will actually improve as it sits. However, the cheese may separate slightly upon reheating. To prevent this, reheat the soup gently over low heat, stirring frequently.

**Q: Can I freeze this soup?**
A: While you can freeze this soup, the texture may change slightly upon thawing. The dairy components (milk and cream) can sometimes separate and become grainy. If you do freeze it, let it thaw completely in the refrigerator before reheating gently.

**Q: What kind of cheddar cheese should I use?**
A: Sharp cheddar cheese is recommended for the best flavor. You can also use extra-sharp cheddar cheese for an even more intense flavor.

**Q: My soup is too thick. What should I do?**
A: Add a little more milk or chicken broth to thin it out until it reaches your desired consistency.

**Q: My soup is too thin. What should I do?**
A: Simmer the soup for a few more minutes to allow it to thicken. You can also whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the soup while it’s simmering. This will help to thicken it quickly.

**Q: Can I make this soup dairy-free?**
A: Yes, you can make this soup dairy-free by using dairy-free milk (such as almond milk or soy milk), dairy-free cheese shreds, and dairy-free butter. Keep in mind that the flavor and texture may be slightly different.

**Q: How can I make this soup gluten-free?**
A: To make this soup gluten-free, use a gluten-free all-purpose flour blend or cornstarch to make the roux.

**Q: Can I add other vegetables?**
A: Yes, you can add other vegetables such as cauliflower, potatoes, or carrots. Adjust the cooking time accordingly.

**Q: Why is my cheese not melting smoothly?**
A: Pre-shredded cheese often contains cellulose, which prevents it from melting smoothly. Use freshly shredded cheese for the best results. Also, make sure to remove the pot from the heat before adding the cheese.

## Enjoy Your Homemade Copycat Soup!

With this recipe, you can enjoy a creamy, cheesy bowl of Panera-inspired Broccoli Cheddar Soup anytime you want, without ever leaving your house. It’s a comforting and satisfying meal that’s sure to please everyone in the family. So grab your ingredients, put on your apron, and get ready to create a soup that rivals the original! Bon appétit!