why make this recipe
Making Copycat Panera Broccoli Cheddar Soup at home is not just a fun cooking project, but it also allows you to enjoy a warm, creamy, and comforting dish without leaving your kitchen. This recipe is perfect for chilly days or when you crave a delicious, cheesy soup that is packed with healthy broccoli. It’s an easy meal that can be made in under an hour and brings the flavors of your favorite café right to your table.
how to make Copycat Panera Broccoli Cheddar Soup
Ingredients :
- 2 bunches broccoli, cut into small florets
- 1/2 medium onion, chopped
- 2 carrots, julienned
- 1/4 cup butter, melted
- 1/4 cup flour
- 2 cups half and half
- 2 cups chicken stock
- 8 oz sharp cheddar cheese, shredded
- 1/4 tsp nutmeg
- Salt and pepper, to taste
Directions :
- In a large pot, sauté the chopped onion in 1 tablespoon of melted butter until it becomes transparent.
- In a separate pot, make a roux by combining the remaining melted butter and 1/4 cup flour. Cook this mixture over medium heat for about 5 minutes, stirring continuously with a whisk.
- Slowly pour in the half and half while continuing to stir.
- Next, add the chicken stock and let the mixture simmer for 20 minutes.
- Now, stir in the broccoli florets, julienned carrots, and the sautéed onions. Allow it to cook over low heat for another 25 minutes.
- Finally, stir in the shredded cheese until melted. Add nutmeg, salt, and pepper to taste.
- ENJOY!!
how to serve Copycat Panera Broccoli Cheddar Soup
Serve this delicious soup hot, with a sprinkle of extra cheese on top if desired. It pairs wonderfully with crusty bread or a fresh salad. You can also serve it in a bread bowl for a classic café experience!
how to store Copycat Panera Broccoli Cheddar Soup
To store any leftovers, let the soup cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 2-3 months. Just remember to thaw it in the fridge overnight before reheating.
tips to make Copycat Panera Broccoli Cheddar Soup
- For a thicker soup, let it simmer longer or add more flour to the roux.
- You can use fresh or frozen broccoli, but fresh will give a better texture.
- Feel free to mix up the cheeses! A blend of sharp cheddar and Monterey Jack or Gruyere can add extra flavor.
- For a little heat, add a pinch of red pepper flakes or a splash of hot sauce.
variation
You can make a vegetarian version by using vegetable broth instead of chicken stock. For a lighter version, substitute half of the half and half with low-fat milk or almond milk.
FAQs
Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator and tastes even better the next day as the flavors meld together.
Can I freeze this soup?
Yes, you can freeze it. Just ensure it cools completely and store it in a freezer-safe container.
How can I make this soup dairy-free?
Use dairy-free alternatives for cheese and cream, such as cashew cream and vegan cheese options.
Copycat Panera Broccoli Cheddar Soup
Ingredients
Vegetables
- 2 bunches broccoli, cut into small florets Fresh broccoli recommended for best texture.
- 1/2 medium onion, chopped Chop finely for even cooking.
- 2 medium carrots, julienned
Base
- 1/4 cup butter, melted
- 1/4 cup flour Used to make the roux.
- 2 cups half and half
- 2 cups chicken stock Can substitute with vegetable broth for a vegetarian version.
Cheese and Seasoning
- 8 oz sharp cheddar cheese, shredded Can mix with Monterey Jack or Gruyere for additional flavor.
- 1/4 tsp nutmeg
- to taste Salt and pepper
Instructions
Preparation
- In a large pot, sauté the chopped onion in 1 tablespoon of melted butter until it becomes transparent.
- In a separate pot, make a roux by combining the remaining melted butter and flour. Cook this mixture over medium heat for about 5 minutes, stirring continuously with a whisk.
Cooking
- Slowly pour in the half and half while continuing to stir.
- Next, add the chicken stock and let the mixture simmer for 20 minutes.
- Now, stir in the broccoli florets, julienned carrots, and the sautéed onions. Allow it to cook over low heat for another 25 minutes.
- Finally, stir in the shredded cheese until melted. Add nutmeg, salt, and pepper to taste.