Panera Copycat Broccoli Cheddar Soup Recipe

If you’re a fan of the creamy, cheesy goodness of Panera’s Broccoli Cheddar Soup, you’re in for a treat! This homemade version captures all the comforting flavors of the original but with the added satisfaction of making it yourself. Perfect for a cozy lunch or dinner, this soup brings together fresh broccoli, rich cheddar cheese, and a smooth, savory broth that’s sure to become a family favorite.

Ingredients You’ll Need

To make this delicious Panera Copycat Broccoli Cheddar Soup, gather the following ingredients:

• 5 tablespoons salted butter
• ½ cup chopped yellow onion
• ¼ cup all-purpose flour
• 1 ¾ cups chicken broth
• 2 cups half and half
• 3 cups broccoli florets, cut into bite-sized pieces
• 1 cup julienned carrots
• 1 teaspoon salt
• 8 ounces cheddar cheese, mild or sharp, shredded (about 2 cups)

this RECIPE

Essential Kitchen Equipment

For this recipe, you’ll need a few basic kitchen tools:

• Heavy-bottomed pot: Ideal for even heat distribution to prevent scorching.
• Whisk: Helps create a smooth base for the soup.
• Cutting board and knife: Essential for chopping the vegetables.
• Grater: To shred the cheese finely for melting.

Step-by-Step Guide to Making Broccoli Cheddar Soup

1. Cook the Onions

Start by melting the butter in a large heavy-bottomed pot over medium heat. Once melted, add the chopped yellow onions. Cook for about 4-5 minutes until the onions become translucent and develop a light golden color on the edges. Stir occasionally to avoid burning.

2. Make the Roux

After the onions are cooked, it’s time to make the roux, which will thicken the soup. Add the all-purpose flour to the pot and stir continuously. Cook the flour mixture until it turns a light peanut butter color, which should take about 4 minutes. Be careful not to burn it – the roux is ready when it has a slightly nutty aroma.

3. Create the Soup Base

Slowly pour in the chicken broth and half and half, whisking constantly to prevent lumps from forming. Gradually increasing the heat to medium-high, bring the mixture to a slow bubble. This step ensures the soup develops a rich, creamy base.

4. Simmer the Soup

Once the soup base is bubbling, reduce the heat to a simmer. Stir in the broccoli florets and julienned carrots. Let the soup simmer for about 15 minutes, stirring every 3-4 minutes to prevent the vegetables from sticking to the bottom. The vegetables should be tender but not mushy.

5. Finish with Cheese

To finish the soup, stir in the salt and shredded cheddar cheese. Mix until the cheese is fully melted and incorporated into the soup. Taste the soup and adjust the seasoning with additional salt if needed. Serve hot and enjoy!

Tips for the Perfect Broccoli Cheddar Soup

• Achieving the Right Consistency: If your soup is too thick, add a bit more chicken broth or half and half to thin it out to your desired consistency.
• Preventing Cheese from Clumping: To ensure the cheese melts smoothly, gradually add it to the hot soup while stirring constantly. Avoid adding it all at once, as this can cause clumping.

Common Mistakes to Avoid

• Overcooking the Vegetables: Keep an eye on the simmering time to ensure the broccoli and carrots remain tender but still have a slight bite.
• Adding Cheese Too Early: Adding cheese while the soup is still boiling can cause it to become grainy. Make sure to reduce the heat to low before stirring in the cheese.

Serving and Presentation Tips

For a beautiful presentation, serve the soup in a bread bowl or alongside crusty bread. Garnish with a sprinkle of shredded cheddar cheese, a dollop of sour cream, or a few small broccoli florets for added texture and color.

Variations and Swaps

• Vegetarian Option: Swap the chicken broth for vegetable broth to make a vegetarian-friendly version of this soup.
• Cheese Substitutions: While cheddar is the star of this recipe, you can experiment with other cheeses like Gruyère or Fontina for a unique twist.

Storing and Reheating Leftovers

To store leftovers, let the soup cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. To reheat, warm it gently over low heat on the stove, stirring occasionally. You can also microwave it in 30-second intervals, stirring between each interval to ensure even heating.

FAQ: Broccoli Cheddar Soup Recipe

• Can I use frozen broccoli?
  Yes, frozen broccoli can be used. Just be sure to thaw it first and adjust the cooking time accordingly since frozen broccoli tends to cook faster than fresh.
• What’s the best cheese to use?
  Sharp cheddar cheese is preferred for its bold flavor, but mild cheddar works well too. Just ensure it’s freshly grated to help it melt smoothly.

Conclusion

This Panera Copycat Broccoli Cheddar Soup is the perfect comfort food for any occasion. With its rich and creamy texture, it’s a guaranteed crowd-pleaser that you can easily make at home. So why not try this recipe today and share it with friends and family? Don’t forget to subscribe to our blog for more delicious recipes like this!

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