If you are looking for a homemade soup similar to Panera’s Broccoli Cheddar Soup, look no further. This version is simple to make and can be ready to eat in 35 minutes!
Comfort Food for Anytime
This hot and hearty broccoli soup, a copycat of Panera Bread’s, is the perfect remedy for chilly weather or any time. You can easily change it by adding more or less broccoli, carrots, or onions. This satisfying dish not only warms you up but also makes an ideal cozy meal. It is hearty enough as a standalone meal. The recipe makes about 6 one-cup servings, so if you want larger servings, double the recipe.
Broccoli Cheddar Soup: Quick and Easy Preparation
This Broccoli Cheddar Soup serves about six one-cup portions. You can easily double or triple it to accommodate larger groups. The preparation is simple and quick, especially if you use pre-cut, washed broccoli and carrots, which saves 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. To thicken it even more than the recipe calls for, add more flour for a heartier bowl. You can also make this soup gluten-free by using a flour like Measure for Measure, 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 save any leftovers for later. When reheating, a splash of milk can restore its rich creaminess, making it just as tasty as when you first made it.
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, making the meal satisfying and delicious!
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can substitute frozen broccoli. Be sure to thaw and drain it before adding it to the soup for the best texture.
Can I make this soup gluten-free?
Absolutely! Use a gluten-free flour like Measure for Measure as a one-to-one substitute for all-purpose flour. Also, use gluten-free broth or stock, and bouillon.
What’s the best cheese to use?
Sharp cheddar is recommended for the best flavor, but you can experiment with other cheeses if desired.
Can I make this soup vegetarian?
Yes, use vegetable broth and a vegetable bouillon base instead of chicken broth and chicken bouillon.
Can I freeze Broccoli Cheddar Soup?
While possible, freezing may change the soup’s texture as the dairy may separate. Stir well and reheat on low if frozen.
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Broccoli Cheddar Soup (Panera Copycat)
Equipment
- a 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
- ¼ cup all-purpose flour (for an even thicker soup, increase flour to 1/3 cup)
- ½ teaspoon mustard powder
- 1 teaspoon chicken bouillon base (Better Than Bouillon brand used; for vegetarian soup, use vegetable base)
- 2 cups chicken broth or stock (for vegetarian soup, use vegetable stock)
- 2 ½ cups half and half
- ½ cup whipping cream
- 3-4 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 over 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 the browned flour fully dissolves.
- Add the half-and-half, whipping cream, broccoli florets, and hot sauce. Stir. Simmer on very low heat for 15-20 minutes, or until the broccoli is tender. Remove from the heat and add the cheese. Stir until melted. Serve.