Panera Broccoli Cheese Soup
I’ve gotta admit, the first time I tried making Panera Broccoli Cheese Soup at home, I was a total mess in the kitchen. I’d fallen hard for that creamy, cheesy goodness at Panera, and I just had to recreate it for my family. Picture this: broccoli everywhere, a blender mishap, and me nearly burning the roux because I got distracted by my toddler’s meltdown.
But oh, when I finally nailed that Panera Broccoli Cheese Soup recipe, it was like hitting the comfort food jackpot!
Fast forward a few years, and I’ve made this soup more times than I can count. It’s become a winter staple in our house, and I’m thrilled to share my tried-and-true method for getting that Panera Broccoli Cheese Soup vibe right in your own kitchen.
If you’re anything like me, you crave that perfect balance of velvety cheese and tender broccoli in every spoonful. Stick with me, and I’ll walk you through how to whip up this Panera Broccoli Cheese Soup so it’s just as good (if not better!) than the original. Let’s dive in!
Why You’ll Love This Recipe
I’ve found that this Panera Broccoli Cheese Soup recipe is a total crowd-pleaser, whether I’m cooking for picky eaters or soup skeptics. There’s something about that rich, cheesy broth paired with those little green flecks of broccoli that just screams cozy. And honestly, in my kitchen, it’s a go-to when I need something hearty without spending hours slaving over the stove.
Plus, it’s super customizable (more on that later!). I’ve tweaked it a million ways, and it still turns out amazing every time. If you’re craving a bowl of Panera Broccoli Cheese Soup but don’t wanna leave the house, this recipe’s got your back.
Ingredients List
Alright, let’s talk about what you’ll need to make this Panera Broccoli Cheese Soup taste like the real deal. I’m pretty picky about my ingredients, so I’ll share what I usually buy and why I think it works best. These measurements are spot-on for a big, comforting batch that’ll feed a hungry crew.
For the Soup Base
- 4 tablespoons (60g) unsalted butter, for that rich, creamy start
- 1 small yellow onion, finely diced (I prefer Vidalia for a touch of sweetness)
- 1/4 cup (30g) all-purpose flour, to thicken things up
- 2 cups (480ml) chicken broth, low-sodium if you’re watching salt
- 2 cups (480ml) whole milk, for extra creaminess (I don’t skimp here!)
- 1 cup (240ml) heavy cream, because let’s be real, it’s Panera Broccoli Cheese Soup we’re after
- 12 oz (340g) sharp cheddar cheese, shredded fresh (pre-shredded just doesn’t melt as nicely, trust me)
For the Veggies
- 4 cups (400g) fresh broccoli florets, chopped small (frozen works in a pinch, but fresh is my go-to)
- 1 large carrot, julienned or grated (adds a pop of color and sweetness)
- 1/2 teaspoon garlic powder, for subtle depth
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper, freshly ground if you’ve got it
I’ve made Panera Broccoli Cheese Soup with slight tweaks to these ingredients over time, but this combo nails the flavor every darn time. If you’re feeling fancy, grab a good-quality cheddar—it makes all the difference!
Variations
I’m all about switching things up in the kitchen, especially with a recipe like Panera Broccoli Cheese Soup that’s so forgiving. I’ve tried a bunch of twists over the years, and my family’s always game to test out new ideas. Here are some variations that have worked wonders for me, and I bet you’ll love experimenting with them too.
- Extra Cheesy: Toss in an additional 4 oz of Velveeta for an ultra-smooth, melty texture that’s pure indulgence.
- Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce to give your Panera Broccoli Cheese Soup a little heat—I tried this once and my husband couldn’t stop raving!
- Bacon Bliss: Crumble in some crispy bacon bits right before serving for a smoky twist.
- Cauliflower Swap: Replace half the broccoli with cauliflower florets for a milder veggie flavor.
- Herby Touch: Stir in a teaspoon of dried thyme or fresh parsley for an earthy note that feels gourmet.
- Potato Power: Add a diced, boiled potato for extra heartiness—my kids always ask for this version.
- Lightened Up: Swap heavy cream for half-and-half to cut some richness without losing the Panera Broccoli Cheese Soup magic.
Honestly, half the fun of making Panera Broccoli Cheese Soup is playing with these variations. What’ll you try first? I’m curious!
Servings and Timing
Let’s break down how much this Panera Broccoli Cheese Soup recipe yields and how long it’ll take you to whip it up. In my experience, these timings are pretty accurate, though I’ve had days where I’m a bit slower (blame the multitasking!). Here’s the nitty-gritty:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 generous bowls
I usually double this Panera Broccoli Cheese Soup batch when I’ve got company coming over—it disappears fast! Keep an eye on the clock during the simmering step, though; you don’t wanna overcook those veggies.
Step-by-Step Instructions
Making Panera Broccoli Cheese Soup at home is easier than you might think, and I’m gonna walk you through every step like we’re cooking together. I’ve got a few tricks up my sleeve to make sure it turns out perfect. Let’s get to it!
Step 1: Prep Your Veggies
First things first, chop up that broccoli into small florets and grate or julienne your carrot. I like to keep the pieces bite-sized so they cook evenly and don’t overwhelm the spoon. This part takes me about 5 minutes, but if you’re a slow chopper like I used to be, no worries—just take your time.
Step 2: Make the Roux
Melt 4 tablespoons of butter in a large pot over medium heat, then toss in your diced onion and sauté until soft, about 3-4 minutes. Sprinkle in the flour and whisk like crazy to avoid lumps (I’ve botched this before, and it’s no fun!). Cook for another minute or two until it’s golden—this is the base for your Panera Broccoli Cheese Soup creaminess.
Step 3: Add Liquids
Slowly pour in the chicken broth, milk, and heavy cream, stirring constantly so it blends smooth. I usually crank the heat up a tad to bring it to a gentle simmer. Keep whisking, folks—it’s the secret to avoiding a gritty texture in your Panera Broccoli Cheese Soup!
Step 4: Cook the Veggies
Toss in the broccoli, carrot, garlic powder, salt, and pepper. Let it simmer for about 15-20 minutes until the veggies are tender but not mushy (overcooking is a pet peeve of mine). Stir occasionally so nothing sticks to the bottom.
Step 5: Add the Cheese
Turn the heat to low and gradually stir in the shredded cheddar until it melts into a dreamy, velvety soup. I add it in handfuls, stirring after each one—patience pays off here for that Panera Broccoli Cheese Soup texture. Taste and adjust seasoning if needed.
Step 6: Serve It Up
Ladle your Panera Broccoli Cheese Soup into bowls and dig in while it’s hot! I’ve sometimes pureed a small portion for a smoother consistency, but that’s up to you. Nothing beats that first spoonful after all your hard work, right?
Nutritional Information
I’m not gonna lie, Panera Broccoli Cheese Soup isn’t exactly a diet food, but it’s worth every calorie in my book. Here’s a rough breakdown per serving (based on 6 servings) so you know what you’re getting into. I think it’s a fair trade for all that comfort!
- Calories: 410 per serving
- Fat: 32g
- Protein: 14g
- Carbohydrates: 18g
- Sodium: 720mg
This Panera Broccoli Cheese Soup is definitely a splurge, but I’ve got some lighter tweaks coming up if you’re counting calories like I sometimes do.
Healthier Alternatives
If you’re looking to lighten up this Panera Broccoli Cheese Soup, I’ve got you covered with swaps I’ve tried myself. When I’m watching my waistline (or after a big holiday binge!), I tweak the recipe without losing that signature flavor. Here are my go-to healthier options for Panera Broccoli Cheese Soup.
- Lower Fat Dairy: Swap heavy cream for half-and-half or even 2% milk to cut down on fat—still creamy, just not as heavy.
- Cheese Reduction: Use half the cheddar and add a bit of nutritional yeast for cheesy flavor without all the calories.
- More Veggies: Double the broccoli and carrot to bulk up the soup with fiber instead of cream.
- Broth Boost: Increase the chicken broth and reduce the dairy for a lighter base that still mimics Panera Broccoli Cheese Soup.
These changes work surprisingly well, and I’ve served them to guests who didn’t even notice the difference!
Serving Suggestions
I love getting creative with how I serve Panera Broccoli Cheese Soup, especially when I’ve got folks over. It’s such a versatile dish, and a few simple sides can elevate the whole meal. Here are some ideas straight from my table to yours for enjoying Panera Broccoli Cheese Soup.
- Bread Bowl Magic: Hollow out a crusty sourdough roll and ladle the soup inside—just like Panera does!
- Side Salad: Pair it with a fresh green salad with a tangy vinaigrette to balance the richness.
- Garlic Bread: Serve with warm garlic bread for dipping—it’s a family fave at my house.
- Topping Fun: Sprinkle extra shredded cheddar or croutons on top for a little crunch with your Panera Broccoli Cheese Soup.
How do you like to enjoy yours? I’m always up for new ideas!
Common Mistakes to Avoid
I’ve made my fair share of blunders while perfecting this Panera Broccoli Cheese Soup, so let me save you the headache with some hard-learned lessons. Trust me on this one, these pitfalls can turn your soup from “yum” to “yikes” real quick. Here’s what to watch out for when making Panera Broccoli Cheese Soup.
- Overcooking Veggies: Don’t let the broccoli cook too long, or it’ll turn to mush—I’ve done this and it’s just sad.
- Lumpy Roux: If you don’t whisk the flour and butter enough, you’ll get clumps in your soup base (been there!).
- Cheese Curdling: Add cheese on low heat, or it’ll separate and get grainy—learned this the hard way with Panera Broccoli Cheese Soup.
- Too Much Salt: Taste as you go, especially with broth and cheese, or it’ll be a sodium bomb.
Avoid these, and you’ll be golden!
Storing Tips
I’ve found that Panera Broccoli Cheese Soup keeps pretty well if you store it right, which is awesome for meal prep or leftovers. In my experience, it’s best to plan ahead so it doesn’t lose that fresh taste. Here’s how I keep my Panera Broccoli Cheese Soup ready for round two.
- Refrigerator: Store in an airtight container for 3-4 days; just reheat gently on the stove.
- Freezer: Freeze in portioned containers for up to 2 months, though the texture might be slightly off after thawing.
Stir well when reheating to bring back that creamy goodness!
Frequently Asked Questions
I’ve gotten tons of questions over the years about making Panera Broccoli Cheese Soup, so let’s tackle the most common ones. I’m happy to help clear things up with what I’ve learned. Here we go!
Can I use frozen broccoli?
Absolutely, I’ve used frozen broccoli plenty of times when I’m out of fresh. Just toss it in straight from the freezer, though it might cook a tad faster, so keep an eye on it.
Can I make this soup vegetarian?
Yep, swap the chicken broth for veggie broth, and you’re good to go. I’ve done this for meatless Mondays, and it’s just as tasty.
Why did my soup turn grainy?
That’s usually from adding cheese too fast or on high heat. Turn the burner down and stir slowly next time—I’ve messed this up before too!
Can I make it ahead of time?
For sure, Panera Broccoli Cheese Soup reheats like a dream if you store it right. Make it a day or two early and warm it up slowly.
What if I don’t have heavy cream?
No worries, half-and-half or even whole milk works, though it won’t be quite as rich. I’ve subbed in a pinch, and it’s still yummy.
Can I blend the soup completely?
You can, if you like it super smooth! I sometimes blend half for a creamier base but leave some chunks for texture.
How do I thicken it more?
Add a slurry of cornstarch and water, or simmer longer to reduce it. I’ve done both when my Panera Broccoli Cheese Soup felt too thin.
Does it pair well with sandwiches?
Oh yeah, it’s amazing with a grilled cheese or turkey sandwich. That’s my go-to lunch combo with Panera Broccoli Cheese Soup!
Conclusion
I hope you’re as excited as I am to whip up this Panera Broccoli Cheese Soup in your own kitchen. It’s been such a joy to share my little tips and flops with you, and I can’t wait to hear how yours turns out. So grab that pot, channel your inner soup wizard, and let’s make some Panera Broccoli Cheese Soup magic—trust me, your family’s gonna love it!
Conclusion
I hope you enjoyed this recipe for Panera Broccoli Cheese Soup! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results.
Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!
