There’s something wonderfully cozy about a warm bowl of creamy soup, especially when it’s made with broccoli and cheese. If you’ve ever had the pleasure of enjoying Panera’s Broccoli Cheese Soup, you know just how delicious and comforting it can be. Today, we’re bringing that delightful experience to your kitchen with this easy and delicious copycat recipe. It’s rich, cheesy, and filled with tender bits of broccoli, making it the perfect dish for chilly days or whenever you’re craving something hearty. Let’s dive into this recipe that will fill your home with aromatic goodness!
What Goes into This Copycat Panera Broccoli Cheese Soup
For this delicious soup, you’ll want to gather the following ingredients:
- 1/4 cup butter (60g)
- 1/4 cup all-purpose flour (30g)
- 1/2 cup diced onions (75g)
- 1/2 cup diced carrots (75g)
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups broccoli florets, cut small (about 230g)
- 2 cups chicken stock (480ml)
- 2 cups whole milk (480ml)
- 1 cup heavy cream (240ml)
- 1/4 teaspoon nutmeg
- 3 cups sharp cheddar cheese, shredded (about 340g)
- Salt and pepper to taste
Step-by-Step Recipe for Copycat Panera Broccoli Cheese Soup
Ready to whip up this comforting soup? Follow these simple steps:
- In a large pot over medium heat, melt the butter.
- Add the diced onions, diced carrots, celery, and minced garlic to the pot. Cook this mixture for about 5 minutes, or until the vegetables soften.
- Whisk in the flour and let it cook for another 30 seconds. This will help thicken your soup.
- Gradually add the chicken stock, whole milk, heavy cream, and broccoli florets. Whisk everything together until well combined.
- Let the soup simmer on medium-low heat for about 8-10 minutes, stirring occasionally, until the soup thickens.
- Once thickened, turn off the heat and stir in the shredded cheddar cheese and nutmeg. Whisk until the cheese is melted and the soup is smooth.
- Let the soup stand for 5-10 minutes to cool slightly and thicken more.
- Serve with crispy bread slices or crackers for a delightful crunch!
How to Serve Copycat Panera Broccoli Cheese Soup
When it comes to enjoying your homemade broccoli cheese soup, presentation can make a difference! Ladle the soup into warm bowls and consider topping it with additional shredded cheese or a sprinkle of fresh herbs for a pop of color. It’s also lovely served alongside crusty bread or crackly crackers. This soup also pairs beautifully with a simple side salad if you want to make it a more rounded meal.
Expert Tips for Copycat Panera Broccoli Cheese Soup
- Cheese Choices: While sharp cheddar is traditional, feel free to mix in some Gruyère or Monterey Jack cheese for a different flavor profile.
- Thicker Soup: If you prefer a thicker soup, whisk in a bit more flour at the beginning or add a scoop of mashed potatoes before serving.
- Extra Veggies: Want to boost the nutrition? Add some diced potatoes or even spinach for a vibrant green touch.
Copycat Panera Broccoli Cheese Soup FAQs
Q: Can I make this soup ahead of time?
A: Yes! This soup reheats well, making it perfect for meal prep. Just store it in the fridge, and reheat on the stove over low heat.
Q: How can I make this vegetarian?
A: Simply substitute the chicken stock with vegetable broth, and you’re all set!
Q: Is this soup good for freezing?
A: While you can freeze this soup, keep in mind that the texture may change slightly upon thawing. If you plan to freeze it, leave out the cheese until you reheat.
There you have it! A comforting, creamy bowl of Copycat Panera Broccoli Cheese Soup, ready to enjoy. This recipe is perfect for warming you up on a chilly day or satisfying your cravings any time of the year. Don’t hesitate to give it a try, and let your taste buds experience the magic of this delicious dish!
Copycat Panera Broccoli Cheese Soup
A cozy and creamy broccoli cheese soup inspired by Panera, perfect for chilly days and hearty cravings.
For the Soup Base
- 1/4 cup butter (60g)
- 1/4 cup all-purpose flour (30g)
- 1/2 cup diced onions (75g)
- 1/2 cup diced carrots (75g)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 3 cups broccoli florets (cut small, about 230g)
- 2 cups chicken stock (480ml)
- 2 cups whole milk (480ml)
- 1 cup heavy cream (240ml)
- 1/4 teaspoon nutmeg
- 3 cups sharp cheddar cheese (shredded, about 340g)
- Salt and pepper (to taste)
Preparation
- In a large pot over medium heat, melt the butter.
- Add the diced onions, diced carrots, celery, and minced garlic to the pot. Cook this mixture for about 5 minutes, or until the vegetables soften.
- Whisk in the flour and let it cook for another 30 seconds to help thicken the soup.
Cooking the Soup
- Gradually add the chicken stock, whole milk, heavy cream, and broccoli florets. Whisk everything together until well combined.
- Let the soup simmer on medium-low heat for about 8-10 minutes, stirring occasionally, until the soup thickens.
- Once thickened, turn off the heat and stir in the shredded cheddar cheese and nutmeg. Whisk until the cheese is melted and the soup is smooth.
- Let the soup stand for 5-10 minutes to cool slightly and thicken more.
Serving
- Ladle the soup into warm bowls and consider topping it with additional shredded cheese or a sprinkle of fresh herbs for a pop of color. Serve with crispy bread slices or crackers.
For a thicker soup, whisk in more flour at the beginning or add a scoop of mashed potatoes. For added nutrition, consider mixing in diced potatoes or spinach. This soup reheats well and can be stored in the fridge. Substitute chicken stock with vegetable broth for a vegetarian option.
