panera broccoli cheddar soup copycat recipe

Written ByJenny Smyth Posted on
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The Best panera broccoli cheddar soup copycat recipe

I’ve been obsessed with Panera’s broccoli cheddar soup for years, and I’m thrilled to share my copycat recipe with you. As a busy mom, I’m always on the lookout for easy and delicious meals that my family will love, and this soup is a clear winner. The moment I took a bite of Panera’s soup, I knew I had to figure out how to make it at home.

The flavors are so rich and comforting, with a perfect balance of tangy cheese, earthy broccoli, and just the right amount of creaminess. What really sets this soup apart is the way the ingredients all come together to create a depth of flavor that’s hard to resist. My kids have even started asking for it on a regular basis, which is no small feat in our household.

It’s become one of our go-to meals when we’re short on time but still want something healthy and satisfying. And let’s be real – who doesn’t love a good soup? It’s the perfect comfort food for a chilly evening or a cozy weekend lunch.

Plus, it’s incredibly easy to make, which is always a bonus in my book. To start, you’ll need some basic pantry staples like flour, butter, and spices. From there, it’s just a matter of sautéing some onions and garlic until they’re soft and fragrant, then adding in your broccoli and letting it simmer until it’s tender but still crisp.

Finally, you’ll add in your cheese sauce – made with cheddar, Parmesan, and a splash of milk – and let it all come together in a beautiful harmony of flavors.

Panera Broccoli Cheddar Soup Copycat Recipe

4.8 from 1707 votes

A rich and creamy soup packed with broccoli and cheddar cheese, this copycat recipe captures the essence of Panera’s classic dish. Perfect for a comforting meal on a cold day.

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

🥘Ingredients

Ingredients

2 cups broccoli florets
1 cup chopped carrots
1 cup chopped onion
2 cloves garlic minced
2 tbsp butter
2 tbsp flour
2 cups chicken broth
1 cup milk
1 cup shredded cheddar cheese
Salt and pepper to taste
1 tbsp olive oil

👨‍🍳Directions

1In a large pot, heat olive oil over medium heat.
2Add onion, carrots, and garlic.
3Cook until onions are translucent and carrots are slightly softened, about 5 minutes.
4Add broccoli florets to the pot.
5Stir well to combine and cook for 3-4 minutes until the broccoli is bright green.
6Add butter and flour to the pot.
7Stir continuously for 2 minutes until the flour is fully incorporated and the mixture thickens slightly.
8Gradually pour in the chicken broth while stirring continuously.
9Bring the mixture to a boil.
10Reduce the heat to medium-low and let it simmer for 10 minutes.
11Use an immersion blender to puree the soup until smooth.
12If you do not have an immersion blender, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
13Stir in the milk and shredded cheddar cheese.
14Cook over medium heat until the cheese is fully melted and the soup is creamy.
15Season with salt and pepper to taste.
16Serve hot and enjoy.

🔧Equipment

Large pot
Wooden spoon
Immersion blender
Cheese grater

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 900mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 15g

📝Notes

You can add cooked chicken or bacon for extra protein and flavor. Garnish with additional shredded cheddar cheese and chopped green onions before serving.

One of my favorite things about this recipe is that it makes plenty of leftovers – perfect for packing into containers or freezing for later use. When reheating leftovers, be sure to add some extra milk or cream if the soup has thickened too much during storage.

And if you’re looking for ways to mix things up beyond just serving it as is – try adding some diced ham or cooked chicken to give it an extra boost of protein! As always with soups like these though remember always check before serving especially if your child has any food allergies such as dairy allergies etc.

❓ Frequently Asked Questions About Panera Broccoli Cheddar Soup Copycat

Q: Can I make this soup in advance?

A: Yes, you can definitely make this soup ahead of time. In fact, the flavors will meld together even better after it’s had a chance to sit for a while. Just be sure to store it in an airtight container in the fridge or freezer until you’re ready to reheat it.

Q: Is this soup suitable for vegetarians?

A: Yes, this soup is completely vegetarian-friendly. You can feel good about serving it to your vegetarian friends or family members without worrying about any animal products.

Q: Can I use frozen broccoli instead of fresh?

A: Yes, you can use frozen broccoli if you prefer – just thaw it first by leaving it out at room temperature or by microwaving it until it’s tender.

Q: How long does this soup keep in the fridge?

A: This soup will keep in the fridge for up to 5 days when stored properly in an airtight container.

Q: Can I make this soup gluten-free?

A: Yes, you can easily make this soup gluten-free by substituting gluten-free flour for the regular flour called for in the recipe.

Q: Is this soup suitable for kids?

A: Absolutely! This soup is kid-friendly because of its mild flavors and creamy texture.

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