Why You’ll Love This Recipe
- Restaurant-Quality at Home: Enjoy the beloved Panera classic without leaving your house.
- Rich and Creamy: A velvety texture that combines the flavors of fresh vegetables and cheddar cheese.
- Simple Ingredients: Utilizes common pantry staples and fresh produce for an easy-to-make dish.
Ingredients
PrintPanera Broccoli Cheddar Soup
Recreate the comforting and creamy Panera Broccoli Cheddar Soup at home with this easy recipe! Made with fresh broccoli, matchstick carrots, sharp cheddar cheese, and a rich, velvety broth, this homemade version delivers the same restaurant-quality taste in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ¼ cup butter
- ½ medium onion, chopped
- ¼ cup all-purpose flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- ½ pound fresh broccoli florets, chopped into bite-sized pieces
- 1 cup matchstick carrots
- ⅛ teaspoon ground nutmeg (optional)
- 8 ounces sharp cheddar cheese, grated
- Salt and freshly ground black pepper, to taste
Instructions
-
Sauté the Onions:
- In a large pot or Dutch oven, melt butter over medium heat.
- Add chopped onions and sauté for 3-4 minutes until soft and translucent.
-
Create the Roux:
- Sprinkle flour over the onions and stir continuously for 1-2 minutes to cook out the raw flour taste.
-
Add Liquids:
- Gradually whisk in half-and-half cream and chicken stock until the mixture is smooth.
- Bring to a gentle boil, then reduce heat to medium-low.
-
Incorporate Vegetables:
- Add broccoli florets and matchstick carrots to the pot.
- Simmer for 20-25 minutes until vegetables are tender.
-
Season the Soup:
- Stir in ground nutmeg (if using), and season with salt and black pepper to taste.
-
Blend for Desired Consistency (Optional):
- For a smoother texture, use an immersion blender to puree part of the soup.
- Alternatively, transfer a cup of soup to a blender, puree, and return to the pot.
-
Add Cheese:
- Reduce heat to low and stir in grated cheddar cheese gradually until melted and creamy.
- Avoid high heat to prevent a grainy texture.
-
Serve:
- Ladle into bowls and garnish with additional cheddar cheese or fresh herbs, if desired.
Notes
- Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheating: Warm over medium-low heat on the stovetop, stirring occasionally. Add milk or broth if it thickens too much.
- Variations:
- Make it vegetarian by using vegetable broth instead of chicken stock.
- Add a spicy kick with red pepper flakes or hot sauce.
- Use Gruyère or white cheddar for a different cheese profile.
- 1/4 cup butter
- 1/2 medium onion, chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- 1/2 pound fresh broccoli florets, chopped into bite-sized pieces
- 1 cup matchstick carrots
- 1/8 teaspoon ground nutmeg (optional)
- 8 ounces sharp cheddar cheese, grated
- Salt and freshly ground black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Onions: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté until they are soft and translucent, approximately 3-4 minutes.
- Create the Roux: Sprinkle the flour over the sautéed onions, stirring continuously for about 1-2 minutes to cook out the raw flour taste.
- Add Liquids: Gradually whisk in the half-and-half cream and chicken stock until the mixture is smooth. Bring it to a gentle boil, then reduce the heat to medium-low.
- Incorporate Vegetables: Add the chopped broccoli and matchstick carrots to the pot. Allow the soup to simmer for 20-25 minutes, or until the vegetables are tender.
- Season the Soup: Stir in the ground nutmeg, if using, and season with salt and freshly ground black pepper to taste.
- Blend for Desired Consistency: For a smoother texture, use an immersion blender to puree a portion of the soup, or transfer a cup to a blender, puree, and return it to the pot.
- Add Cheese: Reduce the heat to low and stir in the grated sharp cheddar cheese until fully melted and the soup is creamy. Ensure the heat is not too high to prevent the cheese from becoming grainy.
- Serve: Ladle the soup into bowls and serve immediately, optionally garnished with additional grated cheese or a sprinkle of fresh herbs.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Variations
- Vegetarian Option: Substitute chicken stock with vegetable broth to make the soup vegetarian-friendly.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Different Cheeses: Experiment with other cheeses like Gruyère or white cheddar for a unique flavor profile.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days.
- Freezing: This soup can be frozen for up to 2 months. Let it cool, then place it in a freezer-safe container, leaving some space for expansion. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if the soup has thickened too much.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used. Thaw and drain it before adding to the soup to prevent excess water from thinning the consistency.
How can I prevent the cheese from becoming grainy?
Ensure the soup is not boiling when adding the cheese. Remove the pot from heat and stir in the cheese gradually, allowing it to melt smoothly.
Is it necessary to blend the soup?
Blending is optional. For a chunkier texture, you can skip blending and enjoy the soup as is.
Can I make this soup dairy-free?
To make a dairy-free version, use plant-based butter, dairy-free milk alternatives, and a vegan cheese substitute. Keep in mind that this will alter the flavor and texture slightly.
What can I serve with this soup?
This soup pairs well with crusty bread, a fresh green salad, or in a bread bowl for a hearty meal.
Conclusion
Recreating Panera’s Broccoli Cheddar Soup at home is both simple and rewarding. With its rich, creamy texture and flavorful blend of cheese and vegetables, it’s sure to become a favorite in your household.
