Copycat Panera Broccoli Cheese Soup Recipe

There’s just something magical about a bowl of warm, creamy broccoli cheese soup on a chilly day. It’s cozy, comforting, and oh-so-satisfying. Panera’s version has long been a fan favorite, with that perfect blend of sharp cheddar cheese, tender broccoli, and a hint of onion. Today, I’m thrilled to share a copycat recipe that brings all those flavors straight to your own kitchen. You’ll be amazed at how close it tastes to the original – if not better!

One of my favorite memories with this soup was during a winter weekend when the snow was coming down heavy. I had just finished shoveling the driveway, cheeks pink from the cold, and all I could think about was a big, warm bowl of broccoli cheese soup. I decided to whip this up, and as it simmered on the stove, the whole kitchen filled with that irresistible cheesy aroma. Let’s just say that first spoonful felt like a well-deserved reward, creamy and rich, with just the right amount of bite from the broccoli. Now, anytime I make it, I’m transported right back to that cozy moment.

this RECIPE

A quick look at the origins of broccoli cheese soup

Broccoli and cheese have been a classic combination in American cuisine for decades, especially in casseroles and baked dishes. But broccoli cheese soup as we know it became popular in the 1980s and 1990s, thanks to restaurant chains like Panera that turned it into a menu staple. This creamy concoction quickly became a go-to comfort food, loved for its smooth texture, mild cheese flavor, and the slight crunch of fresh broccoli. It’s said to be inspired by European cream-based soups, but with that all-American twist of sharp cheddar and a hearty texture. Over the years, it’s been adapted in countless ways, but this recipe captures the classic taste that so many of us crave.

Let’s talk ingredients: the key players in this soup

Each ingredient in this broccoli cheese soup plays a crucial role in creating the perfect bowl of comforting goodness:

• Butter: This is the base for sautéing the vegetables, adding richness and flavor. If you’re out of butter, you can use olive oil, though it’ll add a slightly different taste.
• Onion: Adds a depth of flavor that balances the richness of the cheese. Yellow or white onions work best, but in a pinch, you could use shallots for a sweeter, milder flavor.
• Carrots: For a hint of sweetness and color, finely diced carrots are a must. You can use pre-shredded carrots to save time, or finely chop whole carrots if that’s what you have on hand.
• Broccoli florets: The star of the soup! Fresh broccoli is ideal for the best flavor and texture, but frozen broccoli can also work if it’s finely chopped.
• Chicken broth: This gives the soup a savory base. Vegetable broth works well as a vegetarian option, though it may slightly alter the flavor.
• Milk and heavy cream: This combination makes the soup wonderfully creamy. Using a mix of milk and cream keeps it rich without being too heavy. For a lighter option, you could use all milk, though the soup will be less thick.
• Flour: A small amount of flour thickens the soup to the perfect consistency. If you’re gluten-free, a gluten-free all-purpose flour will work here.
• Cheddar cheese: Sharp cheddar is the way to go for bold flavor! Freshly shredded cheese melts better and has a smoother consistency. Pre-shredded cheese can work, but it may leave a slightly grainy texture.

Kitchen gear you’ll need

Here’s what you’ll need to make this soup, plus a few alternatives if you’re working with a basic setup:

• Large pot or Dutch oven: A big pot is essential for giving the vegetables and broth plenty of space. A Dutch oven works wonderfully for even heating, but any large pot will do.
• Wooden spoon or spatula: This is great for stirring the soup without scratching your pot, especially as the cheese melts into the creamy broth.
• Sharp knife and cutting board: For chopping all the veggies. If you’re short on time, a food processor can help with chopping the broccoli and onions.
• Whisk: A whisk helps to incorporate the flour smoothly, preventing lumps as the soup thickens. A fork will work if you don’t have a whisk, but it may take a bit more effort.

Step-by-step: my foolproof method for broccoli cheese soup

Ready to dive in? Here’s my tried-and-true method for making this creamy broccoli cheese soup:

1. Sauté the vegetables: Start by melting the butter over medium-high heat in your large pot. Toss in the diced onions, carrots, and chopped broccoli. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften. (If you’ve chopped your veggies larger, you might need an extra minute or two.)
2. Add the liquids and flour: Slowly pour in the chicken broth, milk, and heavy cream. Sprinkle the flour evenly over the surface, then add the salt, black pepper, and a pinch of red pepper flakes for a touch of heat. Whisk everything together as it warms – this will help prevent lumps. Keep stirring until the mixture starts to thicken, which should take about 10-15 minutes.
3. Incorporate the cheese: Once the soup has thickened up nicely, it’s time to add the cheese. Turn down the heat to low and stir in the shredded cheddar a little at a time, stirring continuously until it’s melted and smooth. (If you add it too quickly, the cheese might clump.) Once the cheese is fully incorporated, give it a taste and adjust the seasoning if needed.
4. Serve and enjoy: Ladle the soup into bowls, grab a spoon, and get ready for that first, creamy bite! Serve it with a slice of crusty bread for dipping, or enjoy it on its own.

Variations and fun twists to try

Here are a few ways to customize this soup to fit different tastes and dietary needs:

• Vegetarian option: Swap out the chicken broth for vegetable broth. It’s an easy change that keeps all the flavor.
• Lighter version: Use all milk instead of heavy cream, or try using half-and-half. It won’t be as thick, but the soup will still be creamy.
• Extra veggies: Add a handful of cauliflower florets or chopped spinach for added nutrition. Cauliflower blends seamlessly with the broccoli and adds a subtle earthy flavor.
• Spicy kick: If you like things spicy, increase the red pepper flakes or add a dash of hot sauce. You can also stir in a bit of smoked paprika for a warm, smoky flavor.
• Cheese blend: For a twist on flavor, try mixing sharp cheddar with some gruyère or gouda. It’ll add a unique richness to the soup.

Serving ideas to make it extra special

For a perfect presentation, ladle the soup into shallow bowls and top it with a sprinkle of extra shredded cheese, maybe a few small broccoli florets, or a pinch of red pepper flakes for color. Serve with a side of warm, crusty baguette, or better yet, in a hollowed-out bread bowl if you’re going all out! For a fresh, crisp contrast, pair this soup with a simple green salad.

Non-alcoholic drink pairings

Since this soup is rich and creamy, you’ll want a drink that can balance that out:

• Iced tea: A classic pairing, unsweetened iced tea cuts through the richness of the cheese and cream.
• Sparkling water with lemon: The light, citrusy bubbles cleanse your palate between bites.
• Apple cider: Warm or cold, apple cider complements the sharpness of the cheddar with a touch of sweetness.
• Ginger ale: The mild spiciness of ginger ale is refreshing and pairs beautifully with the creamy soup.

Storing and reheating tips

Leftover broccoli cheese soup can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so over low heat on the stove, stirring occasionally to prevent the cheese from separating. If the soup has thickened too much in the fridge, add a splash of milk or broth as you warm it up.

Freezing isn’t ideal for this soup, as the dairy can separate, but if you do freeze it, be sure to thaw it completely in the fridge before reheating slowly on the stove.

Adjusting for different serving sizes

This recipe serves about four, but you can easily double it if you’re feeding a crowd or want leftovers for the week. Just be sure to use a larger pot! For a single serving, you can cut everything by half, though keep an eye on the thickening time, as it may be a bit faster.

Common questions about broccoli cheese soup

Q: Can I use frozen broccoli?
A: Yes, but make sure to chop it finely before adding to the soup. Fresh broccoli does offer the best texture, though.

Q: What if my soup is too thick?
A: Add a splash of broth or milk to thin it out to your preferred consistency.

Q: Why is my cheese clumping?
A: Add the cheese slowly and stir continuously over low heat. Pre-shredded cheese can also cause clumping due to anti-caking agents.

Q: Can I make this in a slow cooker?
A: Yes, but save the cheese for the last 30 minutes of cooking to avoid curdling.

Q: How do I make it gluten-free?
A: Substitute the flour with a gluten-free all-purpose blend, and it should work just as well.

This copycat Panera broccoli cheese soup is perfect for cozy nights in, whether you’re enjoying it solo or with family. Try it out, make it your own with a twist or two, and savor every creamy, cheesy spoonful!

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