Oh, you know those days, right? The ones where you just crave something warm, creamy, and oh-so-comforting? For me, that craving always leads straight to a big, steaming bowl of broccoli cheddar soup. And not just any broccoli cheddar soup, but the kind that tastes *exactly* like that beloved soup from Panera. Today, I’m spilling all the beans on my Irresistible Copycat Panera Broccoli Cheddar Soup Recipe. Seriously, this homemade version is so spot-on, you might just forget you didn’t drive through the cafe! My fondest memory of this soup is from a chilly autumn day years ago; we were all snuggled up watching movies, and I whipped this up. The smiles around the table? Pure magic.
Why You’ll Love This Irresistible Copycat Panera Broccoli Cheddar Soup Recipe
You’re going to be obsessed with this soup, trust me! Here’s why:
- It’s ridiculously easy to make – perfect for a weeknight!
- The flavor is SO close to Panera’s, you’ll swear it’s the real deal.
- It’s the ultimate comfort food, especially when you need a warm hug in a bowl.
- Using simple, fresh ingredients means amazing taste without a lot of fuss.
- It’s customizable! Want it thicker? Cheesy-er? We’ve got you covered.
- Who needs to go out when you can make this dreamy soup at home?
Gather Your Ingredients for Irresistible Copycat Panera Broccoli Cheddar Soup
Okay, first things first, let’s get our mise en place ready! You’re going to need a few staples and a couple of star players to make this magic happen. Don’t worry, these are all pretty easy to find at your local grocery store.
So, grab yourself:
- 2 tablespoons of butter (for that lovely sauté)
- 1 cup of yellow onion, chopped up nice and small
- 1 cup of carrots, also chopped
- 1 cup of celery, chopped (gives it that classic flavor base!)
- About 4 generous cups of broccoli florets – this is roughly one pound, so grab a good-sized head or bag.
- 4 cups of chicken broth (or veggie broth if you’re going meat-free!)
- 2 cups of milk (whole milk works best for creaminess)
- A good pinch of salt and black pepper, to taste
- Just a whisper of nutmeg – trust me on this!
- And of course, 2 cups of shredded sharp cheddar cheese. PLEASE shred your own from a block, it melts SO much better!
- Finally, 1/2 cup of heavy cream to make it all dreamy and luscious.
Step-by-Step Guide to Making Your Irresistible Copycat Panera Broccoli Cheddar Soup
Alright, let’s get down to business and make some soup! This is where the magic really happens. It’s a pretty straightforward process, and by following these steps, you’ll have a bowl of pure comfort that tastes just like Panera’s. I always find it’s helpful to have everything prepped and ready to go before you start so you can just move right through it. If you’re looking for another amazing soup, check out this creamy Parmesan Tuscano soup for a similar cozy vibe.
Sautéing the Aromatics for a Flavorful Base
First things first, grab your favorite big pot or a Dutch oven. Melt that butter over medium heat – I love how it smells when it starts to sizzle! Toss in your chopped onion, carrots, and celery. Let them get all soft and cozy in there for about 8 to 10 minutes. You want them tender, not mushy, just getting nice and fragrant. This is the foundation, the flavor base, so don’t rush it!
Simmering the Broccoli to Perfection
Now, add your broccoli florets to the pot. Pour in that chicken broth (or veggie broth, if that’s your jam!). Crank the heat up a bit to bring it to a boil. Once it’s bubbling, reduce the heat so it’s just gently simmering. Let those broccoli florets cook until they’re nice and tender, which usually takes about 10 to 15 minutes. We want them fork-tender, but not so soft that they turn into green mush. You know, so they still have a little bite!
Achieving Creamy Smoothness: Blending the Soup
This is where we get that super-smooth, creamy texture that Panera is known for. You have a couple of options here. Super carefully, you can ladle about half of the soup into a regular blender. Blend it until it’s nice and smooth. **Watch out, hot soup splatters!** Or, if you have one, an immersion blender is your best friend for this. Just stick it right into the pot and blend away until it’s smooth. Blend until it looks like a lovely green puree, then stir it back into the pot with the rest of the soup.
Adding Dairy and Seasoning for Richness
Pour in your milk, and give it a good stir. Now it’s time for seasoning! Add your salt, black pepper, and that little secret weapon: nutmeg. Nutmeg might sound a little odd, but trust me, it adds a certain *je ne sais quoi* that really makes the flavors sing. Gently heat the soup until it’s warm, but please, please, **do not let it boil!** Boiling can make the milk and cheese separate, and nobody wants that.
Melting the Cheddar for Ultimate Cheesiness
This is the moment we’ve all been waiting for – the cheese! Gradually add your two cups of shredded sharp cheddar cheese to the warm soup. Stir, stir, stir until it’s all melted and gloriously smooth. I always say to shred your own cheese from a block – it melts way better than the pre-shredded stuff, which can sometimes have anti-caking agents that mess with the texture. Keep the heat low here; you just want it to melt, not get greasy.
Finishing Touches and Serving
For that final touch of velvety goodness, stir in your heavy cream. Oooh, just look at it! It’s getting so rich and luscious. Give it one last quick stir, and that’s it! Your amazing Irresistible Copycat Panera Broccoli Cheddar Soup Recipe is ready to go. Ladle it up into bowls and serve it hot. Get ready for the compliments!
Tips for the Perfect Irresistible Copycat Panera Broccoli Cheddar Soup
Okay, so you’ve made the soup, or you’re about to, and you want it to be *perfect*, right? I’ve tinkered with this recipe enough to know a few little tricks that really make a difference. It’s not just throwing ingredients together; it’s about a few key details that elevate it from good to absolutely unforgettable. Think of these as my little secrets for getting that perfectPanera-esque flavor and texture every single time. For more amazing recipes, you should totally check out this chicken skewer recipe – it’s fantastic!
Choosing the Best Broccoli for Your Soup
You want the freshest, brightest green broccoli you can find. I always go for florets, but if you get a whole head, just chop it up yourself. Make sure the stems are nice and tender when you cut them; they have tons of flavor too! Avoid anything that looks yellow or wilted, you know?
The Secret to Ultra-Creamy Soup
The heavy cream is key for that luscious, velvety feel, but don’t skip the whole milk either! If you find your soup isn’t as thick as you’d like *after* you’ve added the cheese, try this little trick: whisk a tablespoon of cornstarch with about two tablespoons of cold water until it’s smooth. Stir that into the simmering soup before you add the cheese, let it thicken for a minute, and then proceed with the cheese. Works like a charm!
Cheese Selection Matters for Copycat Panera Broccoli Cheddar Soup
Seriously, please shred your own cheese! Pre-shredded cheese has stuff in it to stop it from clumping, but that stuff also messes with how it melts. Using a good sharp cheddar gives you that bold flavor Panera is known for. If you want to get fancy, you could even do half sharp cheddar and half Monterey Jack or Gruyere for extra depth!
Ingredient Substitutions and Variations
Now, I love this recipe just the way it is, but I know sometimes you need to make a few tweaks! Don’t be afraid to play around. If you’re keeping it meat-free, swapping out the chicken broth for a good quality vegetable broth is totally doable – it still comes out delicious. And for the milk, while whole milk gives you the creamiest result, you can use 2% if that’s what you have on hand. For the cheese, sharp cheddar is my go-to for that authentic Panera taste, but a mix of cheddar and Monterey Jack or even some Colby is fantastic too! If you’re feeling adventurous, you could even add a little bit of a smoky cheese like gouda. For a bit of flair, I sometimes add a pinch of smoked paprika when I add the spices for a subtle smoky note. And if you’re ever wondering what to serve with soup, I’ve got some ideas on great sauces for salads that would also pair well with this!
Serving Suggestions for Your Irresistible Copycat Panera Broccoli Cheddar Soup
This soup is pretty much a meal in itself, but I just love pairing it with a few things to make it a full feast! A crusty piece of sourdough bread for dipping is *essential*, in my humble opinion. If you’re feeling a bit fancier, a simple side salad is perfect – like a light vinaigrette to cut through the richness. Or, you know, if you want to go full Panera, a half sandwich on the side is always a winner! I’ve got an awesome recipe for a copycat Olive Garden salad that would be amazing with this soup, too!
Storage and Reheating Instructions
Don’t you hate when you have delicious leftovers and aren’t sure what to do? Don’t worry, storing and reheating this broccoli cheddar soup is super easy! Once it’s cooled down a bit, pour any leftovers into an airtight container. It’ll stay good in the fridge for about 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring often. You can also microwave it, but watch it closely and stir every so often to make sure it heats evenly and doesn’t scorch.
Frequently Asked Questions about Copycat Panera Broccoli Cheddar Soup
Got questions? I’ve got answers! Here’s what folks usually want to know about whipping up this creamy dream.
Can I make this soup vegetarian?
Absolutely! Just swap out the chicken broth for your favorite vegetable broth. The flavor is still amazing, and you get all that cheesy goodness without the meat product. Easy peasy!
How can I make this soup even thicker?
If you like your soup super thick, or if it seems a little too thin after you’ve made it, no prob! My go-to trick is to mix about 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir that into the simmering soup before you add the cheese, let it bubble for a minute until it thickens up, and then continue with the recipe. Perfect consistency, every time!
What’s the best way to store leftovers?
Just let the soup cool down a bit, then pop it into an airtight container. It’ll keep nicely in the fridge for about 3 to 4 days. When you’re ready for more, just gently reheat it on the stove over low heat, giving it a stir now and then. You can also use the microwave, just stir it halfway through heating.
Do I really need to shred my own cheese?
Oh, I strongly recommend it! Those pre-shredded cheeses have anti-caking stuff in them that can make your soup a little… well, less smooth. Shredding your own cheese from a block melts so much better and gives you that wonderfully velvety texture we’re going for. Trust me on this one!
Nutritional Information
Okay, so here’s the scoop on what you’re getting in each bowl. Keep in mind these numbers are estimates, ’cause we all know cooking can be a little different each time, right? But this should give you a good idea!
Per 1.5 cup serving:
- Calories: about 450
- Fat: around 30g
- Protein: roughly 20g
- Carbohydrates: about 15g
- Sodium: close to 900mg
Copycat Panera Broccoli Cheddar Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and cheesy broccoli cheddar soup recipe that tastes just like Panera’s.
Ingredients
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups broccoli florets (about 1 pound)
- 4 cups chicken broth
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add broccoli florets and chicken broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
- Carefully transfer about half of the soup to a blender and blend until smooth, or use an immersion blender directly in the pot. Return pureed soup to the pot.
- Stir in milk, salt, pepper, and nutmeg. Heat gently, but do not boil.
- Gradually stir in shredded cheddar cheese until melted and smooth.
- Stir in heavy cream. Serve hot.
Notes
- For a thicker soup, use less milk or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup before adding cheese.
- You can use vegetable broth instead of chicken broth for a vegetarian option.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: broccoli cheddar soup, copycat recipe, Panera soup, cheese soup, creamy soup, vegetable soup