Panera Broccoli and Cheese Soup Recipe

Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m excited to share my homemade Panera soup recipe with you! This creamy broccoli cheddar soup is just like the real thing. You’ll feel like you’re eating at Panera in no time.

Make 8 servings of this yummy soup at home. You’ll need simple ingredients and just one pot. This copycat Panera recipe will soon be your favorite comfort food.

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5 Reasons You’ll Love This Recipe

This broccoli and cheese soup is a must-try! It’s great for busy weeknights when you want comfort food fast.

This soup tastes like Panera’s famous version. You’ll feel like you’re eating at a restaurant but at home. And it’s super easy to make!

It’s a one-pot meal, so cleaning up is easy. You’ll have dinner ready fast, perfect for busy nights. Plus, it has only 417 calories per serving, so you can enjoy it without feeling bad.

Here’s why you’ll love this recipe:

Authentic Panera flavor
Quick and easy preparation
Low-calorie comfort food
Simple ingredients, one pot
Customizable thickness

This soup is very versatile. You can make it as thick or thin as you like. It’s a comfort food classic that always goes fast at parties!

This soup is like a warm hug in a bowl – it’s the ultimate comfort food that never fails to make me feel better.

Try this easy soup recipe and it will become a favorite. It’s the perfect one-pot meal for when you need comfort.

Exact Ingredients List (+ Possible Substitutes)

I’m excited to share the broccoli cheddar soup ingredients you’ll need for this delicious recipe. Let’s dive into the list and explore some soup substitutions too!

1/4 cup butter
1/2 medium onion, chopped
1/4 cup flour
2 cups half-and-half cream
2 cups low-sodium chicken stock
1/2 pound broccoli (about 3 cups)
1 cup julienned carrots
1/4 teaspoon nutmeg (optional)
8 ounces grated sharp cheddar cheese
Salt and pepper to taste

Don’t worry if you’re missing some items. I’ve got you covered with soup substitutions! For a lighter version, try whole milk instead of half-and-half. Short on time? Grab pre-cut matchstick carrots from the store. These swaps won’t compromise the flavor of your broccoli cheddar soup.

Remember, the key to a great soup lies in using fresh ingredients and adjusting the seasoning to your taste. Feel free to experiment with different cheeses or add a dash of your favorite herbs for a personal touch.

Instructions

Let’s make broccoli cheddar soup. I start by melting butter in a big pot over medium heat. Then, I add diced onions and cook them until they’re soft.

Next, I make a roux. I mix flour with the buttery onions and stir for a minute. This makes our soup creamy. Then, I slowly add chicken stock, whisking to avoid lumps.

Now, it’s time to add fun stuff! I put in chopped broccoli and shredded carrots. Then, I add milk and half-and-half, stirring gently. This cooks for 20-25 minutes until the veggies are tender.

To finish, I season with salt and pepper. I take the pot off the heat and stir in shredded cheddar cheese until it’s all melted. For a smooth soup, I blend some and mix it back in.

My broccoli cheddar soup is now ready! I serve it in bowls with crusty bread or in a bread bowl for extra fun. Enjoy this warm and creamy meal!

Tips, Tricks & Storing

I love sharing soup making tips to elevate your culinary game. For the best flavor, use sharp cheddar cheese. It packs a punch and melts beautifully. When adding cheese, do it slowly and stir constantly. This prevents clumping and ensures a smooth texture.

Here’s a pro tip: avoid boiling the soup after adding dairy. It can cause curdling, ruining the creamy consistency we’re after. If you need to thicken your soup, create a cornstarch slurry. Mix equal parts cornstarch and cold water, then stir it into the soup.

When it comes to soup storage, let it cool completely before refrigerating. Store leftovers in an airtight container for up to five days. For easy reheating, portion the soup into individual servings. This way, you can grab and heat just what you need.

Reheating soup is a breeze. Simply warm it on the stove over medium heat, stirring occasionally. If it’s too thick, add a splash of milk or broth to thin it out. Remember, low and slow is the way to go when reheating to preserve that perfect consistency.

Use pre-cut matchstick carrots to save time
Grate your own cheese for better melting
Freeze individual portions for quick meals later

With these tips in your arsenal, you’ll be a soup-making pro in no time!

Recipe Variations & Serving Suggestions

I love trying new things with broccoli soup. Adding diced potatoes makes it even better. It’s a big change! For cheese fans, mix different cheeses for new tastes. If you don’t eat meat, just use vegetable broth instead.