Broccoli Cheddar Soup is a beloved classic that brings warmth and comfort to any meal. Packed with creamy goodness and vibrant flavors, it’s the perfect dish to enjoy on a chilly day.
Comfort Food for Cold Days
This hot and hearty broccoli soup, a copycat of Panera Bread’s, is the perfect remedy for chilly weather. This satisfying dish not only warms you up but also fills you with comforting flavors, making it an ideal choice for a cozy meal.
Broccoli Cheddar Soup: Quick and Easy Preparation
This Broccoli Cheddar Soup serves about six one-cup portions. It can easily be doubled or tripled to accommodate larger gatherings. The preparation is straightforward and quick, especially if you use pre-cut and washed broccoli and carrots, saving you valuable time in the kitchen.
Use fresh broccoli instead of frozen for the best taste. However, if you do substitute frozen broccoli, thaw and drain it before adding it to the soup.
Thick and Creamy Texture
Known for its thick consistency, Panera’s Broccoli Cheddar Soup can be adjusted to your liking. By simply increasing the amount of flour, you can enhance the soup’s richness and thickness, making it perfect for those who prefer a heartier bowl. You can also make this soup gluten-free by using a flour such as Measure for Measure, which is an equal substitute for all-purpose flour.
Storing and Reheating Broccoli Cheddar Soup
Leftovers store well in the refrigerator for one to two days, allowing you to enjoy this delicious soup again later. When reheating, a splash of milk can restore its creamy texture, making it just as tasty as when it was first prepared.
Perfect Pairing
For a complete meal, pair the soup with a side of maple cheddar French bread. This simple bread complements the soup’s flavors wonderfully, making this meal both satisfying and delicious!
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Broccoli Cheddar Soup (Panera Copycat)
Equipment
- large pot or Dutch oven
Ingredients
- â…“ cup butter
- ½ medium onion, chopped
- 1 cup carrots, julienned or shredded
- ¾ teaspoon salt
- ½ teaspoon white pepper
- 2 cloves garlic, minced
- 2 cups chicken broth or stock (for vegetarian soup, use vegetable stock)
- 1 teaspoon chicken bouillon base (Better Than Bouillon brand used; for vegetarian soup, use vegetable base)
- ¼ cup all-purpose flour (for even thicker soup, increase flour to 1/3 cup)
- ½ teaspoon mustard powder
- 2 ½ cups half and half
- ½ cup whipping cream
- 3 heaping cups fresh broccoli florets (cut into small pieces)
- ½ teaspoon hot sauce (such as Texas Peter or Tabasco sauce)
- 1 ½ – 2 cups cheddar cheese, grated
Instructions
- Melt butter in a large pan on medium heat. Add the onion, carrots, salt, and pepper, and cook for 2 minutes. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
- Add the flour and whisk until well mixed and slightly browned. Whisk in the mustard powder. Add the bouillon base and broth and stir until all the browned flour is dissolved.
- Add the half-and-half, whipping cream, broccoli florets, and hot sauce. Stir. Simmer on very low heat for 15-20 minutes, or until broccoli is tender. Remove from the heat and add the cheese. Stir until melted. Serve.