Copycat Panera Broccoli Cheddar Soup

Introduction

Is there anything better than a hot bowl of broccoli cheddar soup on a cold day? Panera Bread’s rendition has flown off shelves, with its smooth consistency and cheesy flavor. The good news? You can make this restaurant favorite in your own kitchen.

This copycat recipe will give you that same warm, comforting feeling you have come to love from Panera. We’re going to walk you through each step to ensure your broccoli cheddar soup dupe is on point. Prepare to wow your family with this restaurant-quality meal made with humble ingredients.

How Panera’s Broccoli Cheddar Soup Became Huge

Panera Bread’s signature soup first rolled out in the 1990s. It was an instant best seller. It also comes from this magical combination: fresh broccoli, sharp cheddar cheese and creamy base.

The soup is beloved for being a comfort food. It tastes like soulful homemade cooking, with restaurant-grade consistency. Lots of people come to Panera just for this soup alone.

The rich texture and assertive cheese flavor distinguish it from other restaurant soups. It’s filling, but not heavy.

Staple Ingredients for the Best Broccoli Cheddar Soup

To make the ultimate broccoli cheddar soup, you have to start with quality ingredients. Here’s what you’ll need:

Main Ingredients

• 4 cups fresh broccoli florets
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups half-and-half
• 2 cups grated sharp cheddar cheese
• 1/2 cup cream cheese
• Salt and pepper to taste

Optional Add-ins

• 1/4 teaspoon nutmeg
• 1/2 teaspoon paprika
• 2 tablespoons fresh chives

The secret is to use sharp cheddar for flavor that is in your face. Avoid pre-shredded cheese when possible. Cheese loses its quality when it is not fresh, and does not melt well and it has a gritty texture.

Step-by-Step Cooking Instructions

Believe it or not, restaurant-quality broccoli cheddar soup is incredibly easy to make at home. Follow these step-by-step directions for success.

Preparing the Vegetables

Begin by washing and cutting your broccoli into bite-sized florets. Don’t throw away the stems! Peel and dice them for more nutrition and flavor.

Dice your onions, carrots and celery into small even pieces. The cooking will be even, and the texture will be smooth.

Creating the Base

Melt butter in a large saucepan over medium heat. Add the diced vegetables and cook 5-7 minutes or until they’re soft.

Stir in the minced garlic and sauté for another minute. The vegetables should be soft but not brown.

Add flour and cook while stirring for 2 minutes. This combination will make a roux and thicken the soup.

Building the Soup

Gradually add the chicken stock, stirring constantly. This prevents lumps from forming.

Stir in the broccoli florets and bring the mixture to a boil. Lower heat and cook for 10-15 minutes or until broccoli is tender.

Stir in the half-and-half, and bring to a gentle simmer. Don’t let it boil, as it could curdle.

Adding the Cheese

Remove pot from heat before stirring in cheese. That way, the cheese melts smoothly but doesn’t become stringy or break up.

Stir in the cream cheese, then whisk until creamy. Then whisk in the shredded cheddar, adding a little at a time, and stirring after each addition.

Add a sprinkle of salt, a dash of pepper and any spices you like. Taste and adjust as needed.

Expert Tips for Restaurant-Quality Results

Temperature Control

When dairy enters the equation, keep your heat medium or below. The soup is likely to curdle or separate at high heat.

Take off the heat and stir in the cheese. There is enough residual heat to melt the cheese to smooth perfection.

Texture Secrets

Blend with a stick blender – you want about half the soup to be blended to give a nice smooth soup. Leave some chunks for texture.

You can also strain the soup through a fine-mesh sieve if you want really smooth soup. This eliminates any clumps or fibrous pieces.

Cheese Selection

Best melting results using freshly grated cheese. Pre-shredded cheese is coated with an anti-caking agent that changes texture.

Mix the sharp cheddar with a little cream cheese to add richness and stability.

Common Mistakes to Avoid

Overheating the Dairy

If cream or cheese is added to boiling soup, it will curdle. Remember to cool down the heat before you pour in dairy products.

Should your soup curdle at any point, just puree it with an immersion blender until it’s smooth again.

Using Low-Quality Cheese

Cheap cheese melts poorly and can be grainy in texture. It’s worth it to use a high-quality sharp cheddar for the best outcome.

Avoid processed cheese products. They taste nothing like cheese or melt for that matter.

Overcooking the Broccoli

Mushy broccoli just ruins the soup’s texture, not to mention its appearance. Cook just until they’re tender but still bright green.

Add tender vegetables last, so they will keep their color and texture.

Nutritious Side of Making Your Own Broccoli and Cheddar Soup

Learning how to make broccoli cheddar soup at home means you can control what goes in it and make it as healthy as possible. For more nutritious meal inspiration and healthy cooking tips, check out FitFuel’s collection of wholesome recipes.

Broccoli Health Benefits

Broccoli is rich in vitamins C and K, fiber, and antioxidants. It even helps with immune health and digestion.

A single cup of broccoli contains more than 100% of your daily vitamin C requirements. It’s also packed with folate and potassium. According to the Mayo Clinic, cruciferous vegetables like broccoli provide numerous health benefits and are essential components of a balanced diet.

Calcium from Cheese

Cheddar cheese provides calcium in support of strong bones and teeth. It has protein for muscle health, too.

The broccoli and cheese complement each other well for a well-rounded meal. You get vegetables and dairy all in one tasty bowl.

Storage and Reheating Guidelines

Proper Storage

Keep the remaining broccoli cheddar soup covered and in the refrigerator for up to 3 days. Store in airtight containers to keep fresh.

The soup will most likely become thick as it cools. This is a normal process and will not affect flavor or quality.

Reheating Methods

Warm it up slowly on the stovetop over low heat. Stir every now and then so it doesn’t stick or burn.

You can add a bit of milk or stock if the soup is too thick. This restores the original consistency.

Avoid microwaving if possible. Uneven heating can cause the dairy to break (separate into solids and liquids) or create hot spots.

Freezing Tips

This broccoli cheddar soup can be frozen for up to 2 months. The texture may be different, though, after you defrost it.

Portion out and freeze in containers for easy reheating later. Mark with the date for tracking freshness.

Creative Variations and Serving Ideas

Flavor Variations

You could also stir in some bacon bits for a smokier taste. Fry bacon separately and sprinkle some over when serving.

Experiment with different cheese combinations. Throw in some Swiss or Gruyere for some added flavor.

Serving Suggestions

And, of course, you can serve up your homemade soup in bread bowls just like Panera does for a complete meal. Hollow out round loaves of sourdough and fill with hot soup.

Serve with grilled cheese sandwiches or crusty bread for dipping. It’s great for cold days as you get two comforting dishes.

Top with more cheese, chives or croutons for a bit of crunch and color.

Dietary Modifications

Lighten it up by using low-fat milk instead of half-and-half. The soup will be less rich, but still tasty.

Vegetarian variation: Use vegetable broth in place of the chicken broth. The flavor is a little different but similarly satisfying.

Cost Comparison: Homemade vs Restaurant

Item	Restaurant Price	Homemade Price	Savings
Single Bowl	$8.99	$2.50	$6.49
Family of 4	$35.96	$10.00	$25.96
Weekly (2x)	$71.92	$20.00	$51.92

Homemade broccoli cheddar soup is such a money saver. You can feed a family of four for less than the price of one restaurant bowl.

It’s nice to make it homemade because then you can do bigger portions and adjust flavors to your liking.

Troubleshooting Common Issues

Soup Too Thin

If your soup is too watery, combine 2 tablespoons cornstarch with cold water. Then, add the slurry to the simmering soup.

Or simmer uncovered for 10 to 15 minutes for natural reduction and thickening.

Soup Too Thick

Slowly stir in warm milk or broth until desired consistency. Stir gently to combine.

Cold liquid should never be added to hot soup, as it can curdle from temperature shock.

Cheese Won’t Melt

Take it off the heat altogether and stir as fast as you can. The remaining heat will gently melt the cheese.

If cheese has clumped, use an immersion blender to break it up.

Frequently Asked Questions

Can I use frozen instead of fresh broccoli?

Yes, you can use frozen broccoli in this recipe. Throw it straight into the pot without thawing. It might cook more quickly than fresh broccoli, so watch it closely so that it doesn’t overcook!

How do I avoid curdling in my broccoli cheddar soup?

Turn the heat way down when you’re adding dairy. Remove from heat before adding cheese. Continue stirring constantly and add the ingredients slowly to ensure smooth consistency.

Can I prepare this soup in advance?

Yes, you may make the soup up to two days ahead. Refrigerate and rewarm gently on the stovetop. Add more liquid if necessary until the mixture is of a pourable consistency.

What kind of cheddar should I use?

Sharp cheddar is my favorite flavor for this soup. Use extra sharp cheddar for a more robust flavor. Let’s steer clear of mild cheddar — it’s not going to give us the presence of cheese that we’re after.

Do you have a dairy-free version of this recipe?

Yes, you can substitute half-and-half with coconut milk instead, and add nutritional yeast or a dairy-free alternative to cheese. The texture and taste will of course be different, but still delicious.

How long does homemade broccoli cheddar soup last?

Stored correctly, your soup will last 3-4 days in the refrigerator. It freezes well for up to 2 months, though the texture might lose some of its quality after thawing.

Can I add other vegetables to this soup?

Absolutely! Cauliflower and potatoes are good choices, as are additional carrots. Add harder vegetables at the beginning of cooking and softer ones later to ensure even cooking.

Why is my soup grainy?

Typically grainy texture comes from overcooking the cheese or using pre-shredded cheese. Add fresh grated cheese and remove from heat right before adding.

Conclusion

Homemade perfect broccoli cheddar soup is so rewarding, and so much cheaper. This Panera-inspired homemade version gives you all the comfort and outrageous flavor of the beloved soup, with the ability to tweak it to your liking.

But the secret to success is quality ingredients, good temperature control and patience when adding cheese. Soon you will have perfected the technique and will be making restaurant-quality soup right in your own kitchen.

Your family will adore your homemade version, and your wallet will, too. And you can whip it up anytime the craving hits, from your own kitchen.

Give this recipe a try today and see how simple it is to have restaurant-style broccoli cheddar soup at the dinner table. Your taste buds will thank you!