Panera Bread’s Broccoli Cheese Soup has become an iconic comfort food, enjoyed by many for its rich, creamy texture and balanced flavors. Originally introduced as a seasonal offering, it quickly became so popular that it earned a permanent spot on the menu. This soup brings together tender broccoli, savory cheddar cheese, and a smooth, velvety broth that appeals to both vegetable lovers and cheese enthusiasts alike. Many consider it the perfect blend of heartiness and coziness, making it a go-to choice on cold days or anytime a warm meal is needed.
Creating a homemade version of this beloved soup offers several advantages: it’s customizable, budget-friendly, and free from preservatives found in some store-bought varieties. This copycat recipe aims to capture the authentic flavor and texture of Panera’s Broccoli Cheese Soup, so you can enjoy the classic experience from the comfort of your own kitchen—no takeout required.
Ingredients Overview
This Panera Broccoli Cheese Soup copycat recipe relies on a blend of essential ingredients to achieve the perfect texture, depth of flavor, and creaminess that fans love.
The base ingredients—butter, garlic, onion, carrots, celery, salt, and pepper—lay the flavor foundation for this soup. Butter adds richness, while garlic and onion bring aromatic warmth. Carrots and celery contribute subtle sweetness and a slightly earthy undertone, balancing the richness of the cheese. Salt and pepper add necessary seasoning.
The thickening and liquid base includes all-purpose flour, milk, and chicken stock. Flour forms a roux when combined with butter, creating a smooth, creamy base that thickens the soup without lumps. Milk provides the rich, creamy texture, while chicken stock adds savory depth.
Broccoli is the star vegetable in this recipe, delivering color, texture, and a mild, slightly nutty flavor that complements the cheese perfectly. Chopped into bite-sized pieces, it cooks quickly and infuses the soup with its distinct taste.
Sharp cheddar cheese gives the soup its bold, creamy finish. Sharp cheddar melts smoothly while delivering a tangy, savory flavor.
For substitutions, use vegetable broth for a vegetarian version. Dairy-free alternatives like almond or oat milk work for those avoiding dairy, but note these may slightly affect flavor and texture.
Preparing the Vegetables
Sautéing the vegetables is an essential step in building a flavorful base for this Broccoli Cheese Soup. Sautéing helps to caramelize the natural sugars in the garlic, onion, carrots, and celery, releasing their aromas and intensifying their flavors. This step creates a savory depth that enhances the soup’s overall taste, adding a rich, layered foundation that balances beautifully with the creamy broth and sharp cheddar cheese.
Chopping the vegetables into even sizes ensures that they cook uniformly, preventing any pieces from becoming overly soft or undercooked. This consistency is especially important for the soup’s smooth, even texture.
Step 1 begins with melting butter in a Dutch oven or large skillet over medium heat. Add the garlic, onion, carrots, and celery, and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and release a fragrant aroma. A Dutch oven or large skillet is ideal for this step, as it distributes heat evenly, allowing the vegetables to cook uniformly.
Making the Roux for Thickening
Creating a roux is a key step in achieving the thick, creamy consistency that defines this Broccoli Cheese Soup. A roux—a mixture of fat and flour cooked together—is essential for thickening soups and sauces without creating lumps. When flour is properly combined with butter and cooked briefly, it loses its raw taste and transforms into a smooth, flavorful base.
Step 2 begins by sprinkling flour over the sautéed vegetables, stirring constantly until the flour coats the vegetables evenly and absorbs the butter. Continue to cook the mixture for about 1 minute, stirring frequently. This brief cooking time allows the flour to blend seamlessly with the butter, creating a smooth paste without a starchy taste.
Avoid common mistakes when making a roux: cooking it too little can result in a floury taste, while cooking it too long may cause burning, leading to an unwanted bitter flavor. To achieve a perfectly smooth texture, keep stirring as the flour incorporates with the butter and vegetables. Once the roux is ready, it will serve as a base for the milk and stock, allowing the soup to thicken evenly as it simmers. Consistent stirring at each step will help prevent lumps and ensure a velvety-smooth soup.
Adding Milk and Chicken Stock
To achieve the perfect creamy yet flavorful base, it’s essential to add the milk and chicken stock gradually after making the roux. Step 3 involves pouring in the milk slowly, stirring constantly to blend it smoothly with the roux. This method prevents clumps and ensures an even, lump-free texture. Once the milk is fully incorporated, add the chicken stock in the same gradual manner, stirring consistently to maintain the soup’s smoothness.
Balancing milk and stock is crucial: milk adds richness and a creamy mouthfeel, while the chicken stock introduces savory depth. Whole milk offers the best creaminess, but lower-fat options can work if you prefer a lighter texture, though they may result in a slightly thinner consistency. High-quality chicken stock, ideally low-sodium, enhances the flavor without overpowering it.
Consistent stirring as the liquid heats helps maintain a cohesive texture, setting the stage for a beautifully thick and creamy soup base.
Simmering the Soup and Adding Broccoli
Once the milk and chicken stock are fully incorporated, it’s time to bring the soup to a gentle simmer. Step 4 involves increasing the heat to medium-high until small bubbles begin to appear, signaling the soup is heating through. At this point, reduce the heat to medium-low and cover the pot. Maintaining a simmer, rather than a rapid boil, is essential for preventing the milk and cheese from separating or scalding. Stir occasionally to ensure even cooking and to keep the mixture from sticking to the bottom.
Step 5 is adding the chopped broccoli florets to the pot. Cover the soup again and allow it to simmer on medium-low heat for about 10 minutes. This gentle cooking allows the broccoli to soften and release its flavor into the soup while keeping its vibrant color and slightly crisp texture.
To test for tenderness, pierce a broccoli floret with a fork; it should go through with slight resistance, indicating the broccoli is tender but not mushy. Avoid overcooking, as this can cause the broccoli to become too soft and lose its appealing texture. This simmering process infuses the soup with broccoli flavor, creating a well-rounded, comforting dish.
Adding the Cheese
After the broccoli has softened, it’s time to add the cheese to complete the rich, creamy base of the soup. Step 6 involves removing the pot from heat and gradually stirring in shredded cheddar cheese, a small handful at a time. Adding the cheese slowly allows it to melt smoothly without clumping, creating a silky texture.
To prevent the cheese from clumping or curdling, keep the soup off direct heat as you add it. High temperatures can cause cheese to separate or become stringy, so letting the residual heat of the soup melt it gently is ideal. Stir continuously as each handful melts before adding more cheese, ensuring even distribution.
Using sharp cheddar cheese is key to achieving the signature Panera flavor. The sharper variety offers a bolder, tangier taste that balances the creaminess of the soup and complements the mild flavor of the broccoli, creating the classic, comforting taste fans love.
Serving Suggestions and Optional Garnishes
Once the soup is ready, it’s best enjoyed hot to savor its rich, creamy flavors. Step 7 is serving the soup in bowls or, for the authentic Panera experience, in hollowed-out bread bowls, which add an extra element of heartiness and allow diners to enjoy both the soup and the bread. Bread bowls also absorb the soup’s flavors, creating a delicious, soft interior that complements each spoonful.
For an added touch, serve the soup with crusty bread or sourdough on the side, perfect for dipping and soaking up every last drop. Sprinkle a bit of extra shredded cheddar on top for an extra cheesy finish.
Optional garnishes like a sprinkle of fresh parsley add a pop of color and subtle freshness, while cracked black pepper brings a touch of warmth and spice. These simple additions enhance the flavor and presentation, making the soup even more inviting and satisfying.
Tips and Tricks for the Perfect Copycat Soup
To customize the soup’s thickness, adjust the liquid base to suit your preference. For a thicker consistency, reduce the amount of chicken stock slightly or let the soup simmer a bit longer to evaporate some liquid. To thin it, simply add a little extra milk or stock until the desired texture is reached.
Store leftovers in an airtight container in the refrigerator, where the soup will keep for up to 3–4 days. If you’d like to freeze it, note that dairy-based soups may change texture slightly upon thawing; freeze in individual portions to make thawing and reheating easier.
To reheat without separating, warm the soup gently over low heat on the stovetop, stirring frequently. Avoid boiling, as high heat can cause the cheese to break down and create a grainy texture. If the soup has thickened in the fridge, add a splash of milk or stock to help restore its creamy consistency.
FAQs
Q: Can I make this soup gluten-free?
Yes, you can make this soup gluten-free by replacing the all-purpose flour with a gluten-free flour blend designed for thickening, such as rice flour or a 1-to-1 gluten-free baking mix. These alternatives work well for creating a smooth roux without changing the soup’s flavor or texture.
Q: Can I freeze this soup?
Yes, this soup can be frozen, but due to its dairy content, there may be slight changes in texture when thawed. For best results, let the soup cool completely, then freeze it in airtight containers or individual portions. When reheating, thaw it in the fridge overnight and reheat on the stovetop over low heat, stirring constantly to prevent separation. Add a little milk if needed to restore creaminess.
Q: Can I use frozen broccoli instead of fresh?
Absolutely. If using frozen broccoli, add it directly to the soup without thawing. Because frozen broccoli is partially cooked, it will soften more quickly; reduce the simmering time after adding it to about 5–7 minutes.
Q: What other cheeses can I use?
While sharp cheddar provides the classic flavor, other cheeses can also work. Gouda adds a subtle smokiness, mild cheddar gives a softer taste, and mozzarella adds a mild, creamy texture. Mixing in a small amount of Parmesan can enhance the soup’s depth, too.
Q: Can I make this soup vegetarian?
Yes, you can make this soup vegetarian by substituting vegetable broth for the chicken stock. The flavor will still be rich and satisfying, while keeping the recipe meat-free.
Q: What can I use as a dairy-free substitute for milk?
For a dairy-free version, try using almond milk, oat milk, or coconut milk in place of regular milk. Keep in mind that these alternatives may slightly change the flavor and texture, with coconut milk adding a hint of sweetness.
Q: How can I make the soup spicier?
If you prefer a kick of heat, consider adding a pinch of cayenne pepper or red pepper flakes during the simmering stage. You could also add a dash of hot sauce to individual bowls for adjustable spiciness.
Q: How do I prevent the cheese from becoming grainy?
To avoid a grainy texture, be sure to add the cheese off heat and in small batches, stirring continuously. Using high-quality cheese and freshly shredding it yourself can also help prevent clumping or graininess, as pre-shredded cheese often contains anti-caking agents.
Q: Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and prepare the roux separately on the stove, then transfer to the slow cooker. Add the milk, stock, and broccoli, and cook on low for 4–5 hours. Stir in the cheese just before serving for best results.
Conclusion
Making this copycat Panera Broccoli Cheese Soup at home offers many benefits: it’s affordable, easy to prepare, and allows control over ingredients, ensuring a wholesome, preservative-free meal. This homemade version perfectly captures the beloved creamy texture and rich flavor of Panera’s classic soup, bringing comforting warmth to your kitchen whenever you crave it.
One of the best parts of this recipe is its flexibility. You can adjust the thickness, choose alternative cheeses, and even swap in vegetarian or gluten-free ingredients to fit your dietary needs or flavor preferences. Whether you serve it in a bread bowl, with crusty sourdough, or garnish it with fresh herbs, this recipe can be easily tailored to suit any taste.
We’d love to hear about your experience making this soup! Share your unique twists or favorite additions with friends, family, or fellow food lovers for even more ways to enjoy this hearty, homemade dish.
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Panera Broccoli Cheese Soup
Description
This Panera-inspired Broccoli Cheese Soup is creamy, cheesy, and packed with tender broccoli and fresh veggies, just like the restaurant favorite! Perfect for a cozy night in, this recipe is both comforting and delicious.
Ingredients
- Base Ingredients:
- 4 tablespoons butter, cut into chunks
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- 2 large carrots, peeled and julienned (about 1 heaping cup)
- 2 stalks celery, sliced (about 1 heaping cup)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Thickening and Liquid Base:
- 1/4 cup all-purpose flour
- 2 cups milk
- 16 ounces chicken stock or broth (about 2 cups)
- Vegetables:
- 3 cups broccoli florets, chopped into bite-sized pieces
- Cheese:
- 3 cups shredded sharp cheddar cheese
Instructions
1️⃣ Sauté Vegetables:
In a Dutch oven or large skillet, melt the butter over medium heat. Add the minced garlic, chopped onion, julienned carrots, sliced celery, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2️⃣ Make the Roux:
Sprinkle the flour over the softened vegetables, stirring until the veggies are coated and the flour is well combined with the butter. Cook for about 1 minute.
3️⃣ Add Milk and Chicken Stock:
Gradually pour in the milk, stirring constantly to create a smooth mixture. Then, add the chicken stock, stirring well.
4️⃣ Simmer the Soup:
Turn the heat to medium-high. When the soup just begins to bubble, lower it to a simmer (medium-low heat), cover the pot, and cook for 15 minutes, stirring occasionally.
5️⃣ Add Broccoli:
Add the chopped broccoli florets to the pot. Cover and continue to simmer on medium-low for an additional 10 minutes, or until the broccoli is tender.
6️⃣ Add the Cheese:
Remove the pot from heat and gradually stir in the shredded cheddar cheese, a handful at a time, until fully melted and incorporated into the soup.
7️⃣ Serve:
Serve the soup hot in bowls or bread bowls. Enjoy with crusty bread for dipping if desired.
Notes
- Vegetable Broth: Substitute chicken stock with vegetable broth for a vegetarian version.
- Blending Option: If you prefer a smoother texture, you can blend part of the soup using an immersion blender, or leave it chunky for a rustic feel.