Copycat Panera Bread Broccoli Cheese Soup

There’s something undeniably comforting about a warm bowl of soup, especially when it’s as creamy and delicious as Panera Bread’s Broccoli Cheese Soup. If you’ve ever wondered how they achieve that perfect blend of cheesy goodness and rich veggie flavor, you’re in luck. This copycat recipe brings the magic of Panera’s beloved soup right into your kitchen. Whether it’s soup season or not, once you try this, you might find yourself making it every few days. It’s just that irresistible.

Why You’ll Love This Recipe

This soup is the perfect balance of indulgent and nutritious. Packed with healthy broccoli and carrots, it contrasts beautifully with its creamy, cheesy base. While it’s simple to prepare, allowing it to simmer gives the flavors time to meld, creating a taste that’s remarkably similar to the original. Customize the texture by pureeing as much or as little as you like, and don’t forget to serve it with a freshly baked bread bowl for the ultimate soup experience.

Kitchen Equipment You’ll Need

• Large heavy-bottomed pot
• Wooden spoon or spatula
• Whisk
• Blender or immersion blender (optional)
• Cheese grater

Ingredients

• 1/4 cup + 1 tablespoon butter, divided
• 1/2 medium onion, chopped
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 2 cups chicken stock
• 1/2 pound (about 1 cup) broccoli
• 1 cup carrots, julienned
• 1/4 teaspoon ground nutmeg
• 8 oz sharp cheddar cheese, grated
• Kosher salt and freshly ground pepper, to taste

Step-by-Step Instructions

1. In a large heavy-bottomed pot, melt 1 tablespoon of the butter over medium heat. Add the chopped onion and sauté until translucent.
2. Add the remaining butter to the pot and let it melt completely. Stir in the flour and cook for 3-4 minutes, stirring constantly.
3. Gradually whisk in the half-and-half and chicken stock. Bring the mixture to a simmer and let it cook for 20 minutes.
4. Reduce the heat to medium-low and add the broccoli and carrots to the pot. Allow the soup to simmer until the vegetables are tender, about 25 minutes.
5. Stir in the nutmeg, salt, pepper, and grated cheddar cheese. Once the cheese has melted, puree the soup to your desired consistency using a blender or immersion blender.
6. Top with extra cheese if desired, serve hot, and enjoy!

Tips for Success

• For a smoother soup, blend all the ingredients. For a chunkier texture, blend just half or not at all.
• Use sharp cheddar cheese for the best flavor.
• Freshly grated cheese melts more smoothly than pre-packaged shredded cheese.

Additional Tips or Variations

• For a vegetarian version, use vegetable stock instead of chicken stock.
• Add a pinch of cayenne pepper for a slight kick.
• Garnish with crispy bacon bits or croutons for extra texture.

Nutritional Highlights (Per Serving)

Calories: Approximately 300 | Protein: 10g | Carbs: 15g | Fat: 20g

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time? Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of stock or water if it thickens too much.

Can I freeze this soup? While you can freeze it, the texture of the cream may change upon thawing. For best results, freeze before adding the cream and cheese, then add them fresh when reheating.

What can I use instead of half-and-half? You can use a combination of milk and cream or just milk for a lighter version.

Conclusion

There’s nothing quite like replicating your favorite restaurant dishes at home, and this Copycat Panera Bread Broccoli Cheese Soup is a perfect example. Simple, flavorful, and deeply satisfying, it’s sure to become a staple in your recipe collection. Give it a try, and don’t forget to share your experience and any creative variations you come up with. Bon appétit!