broccoli cheese panera soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best broccoli cheese panera soup recipe

I’m so excited to share this broccoli cheese Panera soup recipe with you all. As a busy mom, I’m always on the lookout for delicious and easy recipes that my family will love, and this one fits the bill. The first time I made it, I was hooked – the combination of steamed broccoli, rich cheese, and savory broth is absolute perfection.

And the best part? It’s ridiculously easy to make! My kids can’t get enough of it, and it’s become a staple in our household.

Whether we’re looking for a comforting meal after a long day or a special occasion like a holiday dinner, this soup never fails to impress. I’ve even served it at potlucks and parties, and it’s always a hit. So without further ado, let’s dive into the recipe!

One thing I love about this soup is that it’s incredibly versatile – you can adjust the amount of broccoli to suit your taste, add in some protein like cooked chicken or bacon for extra oomph, or even serve it with some crusty bread for a more filling meal. The possibilities are endless! As for me, I’ve found that this soup is especially great when served with a side of crusty bread or crackers – the crunchy texture complements the creamy broth perfectly.

Of course, you can also serve it as a main course with some crusty bread on the side for dipping into the broth. Either way, you’ll be sure to please your crowd! The other thing I love about this soup is how well it reheats – perfect for those days when you need a quick and easy lunch or dinner.

Simply reheat in the microwave or on the stovetop until hot and steaming, then serve immediately.

Broccoli Cheese Panera Soup

4.7 from 1472 votes

This comforting Broccoli Cheese Soup is a creamy and cheesy copycat version of the popular Panera Bread soup. Packed with broccoli and carrots, this soup is perfect for a cozy dinner or lunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
3 cups broccoli florets, chopped into small pieces
3 cups vegetable or chicken broth
1 cup milk
1 cup heavy cream
2 cups shredded cheddar cheese, plus more for topping
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onion, minced garlic, and diced carrots.
3Sauté until the onions are translucent and the carrots have softened, about 5 minutes.
4Add the chopped broccoli florets to the pot and stir to combine with the onion and carrot mixture.
5Cook for 3-4 minutes, stirring occasionally, until the broccoli is bright green and slightly tender.
6Stir in the flour to coat the vegetables and cook for 1-2 minutes, stirring constantly.
7This will help to remove the raw flour taste.
8Gradually pour in the broth, milk, and heavy cream, stirring continuously to prevent lumps from forming.
9Bring the soup to a boil over medium-high heat.
10Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the broccoli is tender and the flavors have melded together.
11Stir occasionally to prevent the soup from sticking to the bottom of the pot.
12Using a blender or immersion blender, carefully blend about half of the soup until smooth.
13This will give the soup a creamy texture while still leaving some chunks of broccoli and carrots for added flavor and texture.
14Return the blended soup to the pot and stir to combine.
15Stir in the shredded cheddar cheese until it is fully melted and incorporated into the soup.
16Season with salt, black pepper, garlic powder, and onion powder.
17Taste and adjust the seasoning if needed.
18If you prefer a thinner soup, you can add more milk or broth to reach your desired consistency.
19Ladle the soup into bowls and top with additional shredded cheddar cheese.
20Serve hot with crusty bread or a side salad for a complete meal.

🔧Equipment

Large pot
Wooden spoon
Blender or immersion blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 16g❤️Cholesterol: 85mg🧂Sodium: 1000mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 15g

📝Notes

Tips: For a smoother soup, you can blend all of the soup instead of just half. To make this recipe vegetarian, use vegetable broth instead of chicken broth.

Watch Video Of How Broccoli Cheese Panera Soup Works

This broccoli cheese Panera soup recipe is truly one of my go-to comfort foods – and for good reason! Not only is it ridiculously easy to make, but it’s also packed with nutrients from the broccoli and cheese.

Plus, it reheats beautifully so you can enjoy it all week long. My family loves serving it at gatherings because everyone raves about how delicious it is.

And honestly, who wouldn’t? It’s creamy, cheesy goodness in every spoonful!

With its versatility and ease of preparation, this recipe has become a staple in our household – and I know yours will love it just as much!

❓ Frequently Asked Questions About Broccoli Cheese Panera Soup

Q: What type of cheese is used in this recipe?

This recipe uses a combination of cheddar and Parmesan cheese for an extra sharp flavor.

Q: Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli if that’s what you have on hand. Just thaw it according to package instructions before using.

Q: How do I make this soup dairy-free?

To make this soup dairy-free, substitute the cheese with a non-dairy alternative such as soy cheese or vegan Parmesan.

Q: Can I add other vegetables to this soup?

Of course! Feel free to add your favorite vegetables such as diced carrots or sliced celery to make it more hearty.

Q: Is this soup suitable for vegetarians?

This soup is vegetarian-friendly but not vegan since it contains cheese.

Similar Posts