Panera Broccoli Cheddar Soup Recipe

There’s something incredibly comforting about a warm bowl of soup, and Panera’s Broccoli Cheddar Soup is one of those dishes that wraps you in a cozy embrace from the very first spoonful. With its rich, cheesy flavor and wholesome ingredients, it’s no wonder this soup has become a favorite for many, including myself during a particularly memorable time in my life.

Why You’ll Love This Recipe

This recipe is a perfect copycat of Panera’s beloved Broccoli Cheddar Soup, offering that same delightful taste right in your own kitchen. It’s a quick and easy meal, ideal for those busy weeknights when you need something warm and satisfying. Plus, it’s a crowd-pleaser that even the pickiest eaters will enjoy!

Kitchen Equipment You’ll Need

• Large saucepan or Dutch oven
• Whisk
• Wooden spoon
• Cutting board
• Knife
• Blender or immersion blender (optional)

Ingredients

• 1/4 cup melted butter
• 1/2 medium onion, chopped
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock or broth
• 1/2 lb broccoli, chopped into bite-sized pieces (about 3 cups)
• 1 cup carrot, julienned (or matchstick carrots)
• 1/4 teaspoon nutmeg (optional, but enhances flavor)
• 8 ounces grated sharp cheddar cheese (about 2 cups)
• Salt and pepper to taste

Instructions

1. Melt the butter in a large saucepan over medium heat. Add the chopped onions and sauté until they are soft and translucent.
2. Sprinkle the flour over the onions and stir, cooking for 1-2 minutes to form a roux.
3. Gradually whisk in the half-and-half and chicken stock. Mix well to ensure there are no lumps.
4. Add the chopped broccoli and julienned carrots. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste. For a smoother texture, blend about 1 cup of the soup and stir it back into the pot (optional).
6. Return the soup to low heat and gently stir in the grated cheddar cheese. Avoid high heat at this stage to prevent the soup from becoming grainy. Add nutmeg if desired.
7. Serve the soup hot with a side of crusty bread.

Tips for Success

• Ensure the heat is low when adding the cheese to avoid a grainy texture.
• If you prefer a chunkier soup, skip the blending step.
• Feel free to adjust the seasoning to your taste.

Additional Tips and Variations

For a bit of extra flavor, try adding a pinch of cayenne pepper. If you’re looking for a vegetarian version, simply use vegetable stock instead of chicken stock. You can also add a splash of hot sauce for a little kick!

Nutritional Highlights (Per Serving)

This soup is rich in vitamins from the broccoli and carrots, and the cheese provides a good source of protein and calcium. As always, be mindful of portion sizes to enjoy a balanced meal.

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 over low heat.
• Can I freeze this soup? While you can freeze it, the texture may change slightly due to the dairy content. If freezing, blend the soup for a smoother consistency before reheating.
• What can I use instead of half-and-half? You can substitute with whole milk for a lighter version, though it may be slightly less creamy.

Conclusion

Now that you have the secrets to making Panera’s Broccoli Cheddar Soup at home, I invite you to try this recipe and experience the comforting flavors for yourself. Feel free to share your experiences and any creative twists you add. Enjoy your delicious, homemade soup!