The Ultimate Copycat Panera Broccoli Cheddar Soup Recipe: Creamy, Cheesy Perfection at Home!

Craving that rich, comforting, and oh-so-cheesy Panera Broccoli Cheddar Soup but don’t want to leave the house? You’re in luck! This recipe is a dead ringer for the real deal, delivering that same creamy texture, savory flavor, and satisfying warmth that makes Panera’s soup so irresistible. Get ready to indulge in a bowl of homemade goodness that rivals the original, and maybe even surpasses it!

## Why This Copycat Recipe Works So Well

Many copycat recipes fall short, but this one nails it, and here’s why:

* **The Right Cheese:** Using a blend of sharp cheddar and a touch of white cheddar creates the perfect flavor profile – sharp, tangy, and slightly sweet.
* **Proper Roux:** A classic roux of butter and flour forms the base of the soup, creating a smooth, creamy texture without relying solely on heavy cream.
* **Vegetable Broth Base:** Using vegetable broth, instead of chicken or beef, keeps the soup light and allows the broccoli and cheddar flavors to shine.
* **Steaming the Broccoli:** Lightly steaming the broccoli before adding it to the soup ensures it’s tender but still retains some bite.
* **The Perfect Consistency:** Achieving the right consistency is key. This recipe uses a combination of broth, milk, and cream to create that signature Panera thickness.
* **Seasoning Matters:** A balanced blend of salt, pepper, nutmeg, and a touch of garlic powder elevates the flavor without overpowering the other ingredients.

## Ingredients You’ll Need

Before you start cooking, gather these ingredients. These are based on recreating the essence of the Panera classic. Measurements are important for a consistent result:

* **Broccoli:** 1 large head (about 1.5-2 pounds), cut into florets. Fresh broccoli is crucial for the best flavor and texture. Frozen broccoli can be used in a pinch, but it may result in a slightly softer soup.
* **Butter:** 1/4 cup (4 tablespoons). Unsalted butter allows you to control the saltiness of the soup.
* **All-Purpose Flour:** 1/4 cup. This is essential for creating the roux, which thickens the soup.
* **Yellow Onion:** 1 medium, finely chopped. Onion provides a savory base flavor.
* **Carrots:** 2 medium, peeled and finely diced. Carrots add sweetness and depth of flavor, and contribute to the soup’s characteristic color.
* **Celery:** 2 stalks, finely diced. Celery complements the other vegetables and adds a subtle savory note.
* **Vegetable Broth:** 4 cups. Use a good-quality vegetable broth for the best flavor. Low-sodium broth is recommended to control the saltiness.
* **Milk:** 2 cups. Whole milk contributes to the creaminess and richness of the soup. You can use 2% milk for a slightly lighter version.
* **Heavy Cream:** 1 cup. Heavy cream adds luxuriousness and enhances the overall texture of the soup. For a lighter version, you can substitute half-and-half, but the soup will be less rich.
* **Sharp Cheddar Cheese:** 2 cups, shredded. Sharp cheddar provides the classic cheesy flavor. Use pre-shredded or shred your own for the best melt.
* **White Cheddar Cheese:** 1/2 cup, shredded (optional). White cheddar adds a slightly milder, sweeter flavor that complements the sharp cheddar.
* **Garlic Powder:** 1/2 teaspoon. Garlic powder adds a subtle savory note.
* **Nutmeg:** 1/4 teaspoon, ground. A pinch of nutmeg enhances the cheesy flavor and adds warmth.
* **Salt and Black Pepper:** To taste. Adjust the seasoning to your preference.

## Step-by-Step Instructions: Making the Soup

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

**Step 1: Prepare the Broccoli**

* Wash the broccoli thoroughly. Cut the head of broccoli into small, bite-sized florets. You can also peel and chop the stem into small pieces – these can be added to the soup for extra flavor and nutrition, but be sure to chop them small so they cook evenly.
* Steam the broccoli florets until they are tender-crisp, about 5-7 minutes. You can steam them in a steamer basket over boiling water or in the microwave with a little water. Alternatively, you can lightly saute them in a pan with a bit of olive oil or butter. The goal is to cook them slightly so they are not completely raw, but still retain some texture.

**Step 2: Sauté the Vegetables**

* In a large pot or Dutch oven, melt the butter over medium heat.
* Add the chopped onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent burning.
* The vegetables should become translucent and slightly fragrant.

**Step 3: Create the Roux**

* Sprinkle the flour over the sautéed vegetables. Stir constantly to combine the flour with the butter and vegetables.
* Cook the roux for 1-2 minutes, stirring continuously. This helps to cook out the raw flour taste.
* Be careful not to burn the roux, as this will affect the flavor of the soup. The roux should be smooth and slightly thickened.

**Step 4: Add the Broth and Simmer**

* Gradually whisk in the vegetable broth, making sure to incorporate the roux completely. Whisking prevents lumps from forming.
* Bring the mixture to a simmer, stirring occasionally.
* Reduce the heat to low and simmer for 10-15 minutes, allowing the flavors to meld together and the soup to thicken slightly.

**Step 5: Incorporate the Milk and Cream**

* Stir in the milk and heavy cream.
* Heat the soup through, but do not boil. Boiling can cause the milk and cream to curdle.

**Step 6: Add the Cheese**

* Reduce the heat to low. Gradually add the shredded cheddar cheese and white cheddar cheese (if using), stirring constantly until the cheese is completely melted and the soup is smooth and creamy.
* Add the cheese slowly to ensure it melts evenly and doesn’t clump together.
* If the cheese doesn’t melt smoothly, you can use an immersion blender to blend the soup until it’s creamy. However, be careful not to over-blend, as this can make the soup gummy.

**Step 7: Season and Add Broccoli**

* Stir in the garlic powder and nutmeg.
* Add the steamed broccoli florets to the soup.
* Season with salt and black pepper to taste. Adjust the seasoning as needed.

**Step 8: Serve and Enjoy!**

* Ladle the soup into bowls.
* Garnish with extra shredded cheese, a sprinkle of paprika, or a dollop of sour cream, if desired.
* Serve hot with crusty bread, a grilled cheese sandwich, or a side salad.

## Tips and Tricks for the Best Broccoli Cheddar Soup

* **Shred Your Own Cheese:** Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shredding your own cheese ensures a creamier soup.
* **Don’t Overcook the Broccoli:** Overcooked broccoli can become mushy and lose its flavor. Steam or sauté it until it’s tender-crisp.
* **Use an Immersion Blender (Carefully):** If your soup is not as smooth as you’d like, you can use an immersion blender to blend it. However, be careful not to over-blend, as this can make the soup gummy. Blend in short bursts until you reach the desired consistency.
* **Adjust the Thickness:** If the soup is too thick, add a little more broth or milk to thin it out. If it’s too thin, simmer it uncovered for a few minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly. Bring the soup to a simmer and stir in the slurry until it thickens.
* **Customize the Flavor:** Feel free to customize the flavor of the soup to your liking. You can add other vegetables, such as cauliflower or potatoes. You can also add spices, such as cayenne pepper for a little heat, or smoked paprika for a smoky flavor.
* **Make it Vegetarian/Vegan:** For a vegetarian version, ensure you are using a vegetable broth. For a vegan version, use plant-based butter, milk, and cream alternatives, and vegan cheddar cheese. Nutritional yeast can add a cheesy flavor.
* **Make it Gluten-Free:** To make this soup gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch. Use the same amount as the all-purpose flour.
* **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. The soup may thicken upon refrigeration, so you may need to add a little broth or milk when reheating.
* **Freezing:** Broccoli cheddar soup can be frozen, but the texture may change slightly upon thawing. The dairy can sometimes separate. To minimize this, cool the soup completely before freezing in an airtight container. Thaw in the refrigerator overnight and reheat gently. You may need to whisk it vigorously to recombine the ingredients. Consider freezing in individual portions for easy lunches.

## Serving Suggestions

Broccoli cheddar soup is delicious on its own, but it’s even better when paired with:

* **Crusty Bread:** For dipping and soaking up all that cheesy goodness.
* **Grilled Cheese Sandwich:** A classic pairing for a comforting meal.
* **Side Salad:** A light and refreshing complement to the rich soup.
* **Crackers:** For a quick and easy snack.
* **Toasted Croutons:** Add a crunchy texture to the soup.

## Variations and Add-Ins

Get creative with your broccoli cheddar soup by trying these variations and add-ins:

* **Roasted Broccoli:** Roast the broccoli florets before adding them to the soup for a deeper, more intense flavor. Toss the broccoli with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.
* **Cauliflower:** Add cauliflower florets along with the broccoli for a different texture and flavor.
* **Potatoes:** Add diced potatoes for a heartier soup. Use Yukon Gold or Russet potatoes.
* **Bacon:** Cooked and crumbled bacon adds a smoky and savory flavor.
* **Ham:** Diced ham adds protein and a salty flavor.
* **Chicken:** Cooked and shredded chicken makes the soup more filling.
* **Hot Sauce:** A dash of hot sauce adds a kick of heat.
* **Smoked Paprika:** Adds a smoky flavor.
* **Different Cheeses:** Experiment with different types of cheese, such as Gruyere, Monterey Jack, or Pepper Jack.
* **Spinach:** Add fresh spinach during the last few minutes of cooking for added nutrients and color.

## Common Mistakes to Avoid

* **Burning the Roux:** Be careful not to burn the roux, as this will affect the flavor of the soup.
* **Boiling the Soup After Adding Dairy:** Boiling the soup after adding milk or cream can cause it to curdle.
* **Adding Cold Cheese:** Cold cheese may not melt smoothly into the soup. Allow the cheese to come to room temperature before adding it.
* **Over-Blending:** Over-blending the soup can make it gummy.
* **Not Seasoning Properly:** Seasoning is key to a flavorful soup. Taste and adjust the seasoning as needed.

## Nutritional Information (Approximate, per serving)

* Calories: 350-450
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 75-100mg
* Sodium: 500-700mg
* Carbohydrates: 20-30g
* Fiber: 3-5g
* Sugar: 5-10g
* Protein: 15-20g

*Note: Nutritional information may vary depending on the specific ingredients used.*

## Frequently Asked Questions (FAQs)

**Q: Can I use frozen broccoli?**
A: Yes, you can use frozen broccoli, but fresh broccoli is preferred for the best flavor and texture. If using frozen broccoli, thaw it slightly before adding it to the soup and reduce the steaming time.

**Q: Can I make this soup ahead of time?**
A: Yes, you can make this soup ahead of time. It actually tastes even better the next day after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.

**Q: Can I freeze this soup?**
A: Yes, you can freeze this soup, but the texture may change slightly upon thawing. The dairy can sometimes separate. To minimize this, cool the soup completely before freezing in an airtight container. Thaw in the refrigerator overnight and reheat gently. You may need to whisk it vigorously to recombine the ingredients.

**Q: Can I use a different type of cheese?**
A: Yes, you can experiment with different types of cheese. Gruyere, Monterey Jack, and Pepper Jack are all good options.

**Q: How do I prevent the soup from curdling?**
A: To prevent the soup from curdling, do not boil it after adding the milk and cream. Also, add the cheese gradually and stir constantly until it’s completely melted.

**Q: How do I thicken the soup if it’s too thin?**
A: To thicken the soup, simmer it uncovered for a few minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly. Bring the soup to a simmer and stir in the slurry until it thickens.

**Q: How do I thin the soup if it’s too thick?**
A: To thin the soup, add a little more broth or milk until it reaches your desired consistency.

## Conclusion

This copycat Panera Broccoli Cheddar Soup recipe is a surefire way to satisfy your cravings for this classic soup without leaving the comfort of your own home. With simple ingredients and easy-to-follow instructions, you can create a creamy, cheesy, and comforting bowl of soup that rivals the original. So gather your ingredients, put on your apron, and get ready to enjoy a delicious and satisfying meal. Happy cooking!