Copycat Panera Bread Broccoli Cheese Soup

Satisfy Your Cravings: Copycat Panera Bread Broccoli Cheese Soup

Are you constantly searching for that perfectly creamy, rich, and spoon-hugging broccoli cheese soup that tastes just like Panera Bread’s iconic version? You’re not alone! This beloved soup is a fan favorite for a reason – it’s the ultimate comfort food. But what if you could recreate that velvety texture and cheesy depth right in your own kitchen? Fortunately, you can! This copycat Panera Bread Broccoli Cheese Soup recipe is designed to deliver all the deliciousness without the restaurant visit. From the tender broccoli florets to the luscious, cheesy broth, every spoonful is a warm hug. Get ready to impress yourself and your family with a homemade classic that truly rivals the original!

Flavorful Ingredients for Your Broccoli Cheese Soup

The magic of this soup lies in simple, high-quality ingredients working in harmony. Here’s what you’ll need:

Fresh Broccoli Florets

About 4 cups of fresh broccoli florets (from 1-1.5 lbs of broccoli). We want tender-crisp pieces that hold their shape. Substitution: Frozen broccoli florets can work in a pinch, but fresh offers superior texture.

Unsalted Butter

4 tablespoons of unsalted butter. This is the foundation of our creamy base. Substitution: Salted butter can be used, but reduce added salt later in the recipe.

Yellow Onion

1 medium yellow onion, finely chopped. It provides a subtle sweetness and depth of flavor. Substitution: Shallots can offer a milder, more refined onion flavor.

Garlic

2 cloves of garlic, minced. For that essential aromatic punch. Substitution: 1 teaspoon of garlic powder can be used if fresh garlic isn’t available.

All-Purpose Flour

1/4 cup of all-purpose flour. This is crucial for thickening our soup and creating that signature velvety texture. Substitution: Gluten-free all-purpose flour blends can be used, though the texture might vary slightly. Cornstarch slurry (2 tbsp cornstarch mixed with 4 tbsp cold water) can also be a thickening agent, added towards the end.

Chicken Broth

4 cups of low-sodium chicken broth. This forms the savory liquid base. Substitution: Vegetable broth for a vegetarian version, or turkey broth for a different flavor profile. Water can be used in a pinch but will result in a less flavorful soup.

Heavy Cream

2 cups of heavy cream. This is key to the soup’s luxurious, rich, and creamy mouthfeel. Substitution: Half-and-half can be used for a lighter version, but it won’t be as rich. Whole milk will also work but is less creamy. For a dairy-free option, full-fat coconut milk (use the thick part) can be a good alternative, though it will impart a slight coconut flavor.

Sharp Cheddar Cheese

8 ounces of sharp cheddar cheese, grated. Use good quality cheese for the best melt and flavor. Grating your own cheese from a block is highly recommended for optimal creaminess. Pre-shredded cheeses often contain anti-caking agents that can make them less smooth. Substitution: A mix of sharp cheddar and Gruyere can add a delightful nutty complexity. Monterey Jack or Colby Jack could also be used for a milder cheese flavor.

Seasonings

Salt and freshly ground black pepper to taste. A pinch of nutmeg or a dash of cayenne pepper can add a subtle warmth. Substitution: Use any preferred salt and pepper. A pinch of dried thyme can also complement the other flavors.

The Perfect Timing for This Comforting Soup

This comforting soup comes together surprisingly quickly, making it perfect for a weeknight meal. Here’s a breakdown of the timing:

Compared to the average homemade broccoli cheese soup which can take upwards of an hour, this recipe is wonderfully efficient. The key is having your ingredients prepped and ready to go!

Crafting Your Copycat Panera Broccoli Cheese Soup: Step-by-Step

Follow these simple steps to achieve that iconic Panera Bread flavor and texture:

1. Prepare the Broccoli

Wash and chop your fresh broccoli into bite-sized florets. You can include some of the tender stems, peeled and chopped, for extra flavor and nutrients. Set aside.

2. Sauté the Aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. Create the Flavor Base (Roux)

Sprinkle the flour over the sautéed onions and garlic. Whisk continuously for about 1-2 minutes to cook out the raw flour taste. This mixture, called a roux, will help thicken your soup.

4. Whisk in Broth and Cream

Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer, stirring occasionally. Once simmering and slightly thickened, slowly whisk in the heavy cream.

5. Simmer and Thicken

Add the prepared broccoli florets to the pot. Bring the soup back to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, or until the broccoli is tender but still vibrant green. For a smoother soup (closer to Panera’s consistency), you can use an immersion blender to partially blend the soup, or carefully transfer about half to a regular blender, blend until smooth, and return it to the pot. Be cautious when blending hot liquids!

6. Melt in the Cheesy Goodness

Reduce the heat to the lowest setting. Add the grated sharp cheddar cheese to the pot, a handful at a time, stirring constantly until each addition is melted and incorporated before adding the next. Do not boil the soup once the cheese is added, as it can cause the cheese to separate or become grainy.

7. Season and Serve

Taste the soup and season generously with salt and freshly ground black pepper. Add a pinch of nutmeg or cayenne if desired. Serve hot, garnished with a few extra broccoli florets or a sprinkle of cheese if you like.

Nutritional Highlights

While exact nutritional values can vary based on specific ingredients and portion sizes, a typical serving of this Copycat Panera Bread Broccoli Cheese Soup (approximately 1.5 cups) generally contains:

• Calories: 350-450 kcal
• Fat: 25-35g (mostly from cream and cheese)
• Saturated Fat: 15-20g
• Cholesterol: 80-100mg
• Carbohydrates: 10-15g
• Protein: 10-15g
• Fiber: 3-5g
• Sodium: Varies based on broth and added salt.

Note: These are estimates. For precise information, use a nutritional calculator with your specific ingredients.

Embracing Healthier Alternatives

Want to make this comforting soup a bit lighter without sacrificing too much flavor?

• Cream Reduction: Swap half of the heavy cream for half-and-half or even whole milk. You can also use evaporated milk for a creamy texture with fewer calories.
• Lighter Thickener: Instead of a traditional roux, you could cook the broccoli in broth until tender, then blend a portion of the soup (broccoli and broth) to create a creamy base. Add a smaller amount of cream and cheese.
• Reduced Fat Cheese: Use reduced-fat sharp cheddar cheese. While it might not melt as smoothly, it can significantly cut down on saturated fat.
• Vegetable Broth Base: Using a robust vegetable broth can reduce overall fat and sodium, especially if you choose a low-sodium option.
• Omit Butter: Sauté onions in a little olive oil or broth instead of butter.

Serving Suggestions to Elevate Your Soup

This rich soup is a meal in itself, but here are a few ways to serve it:

• Crusty Bread: The classic pairing. Dunking warm, crusty bread into this soup is pure bliss.
• Side Salad: A simple green salad with a vinaigrette offers a refreshing contrast to the creamy soup.
• Sandwich: Serve a smaller portion alongside a half sandwich, perhaps a grilled cheese or turkey club.
• Garnishes: Top with a swirl of extra cream, a sprinkle of cheddar cheese, croutons, or fresh parsley.

Avoiding Common Mistakes

To ensure your soup turns out perfectly:

• Don’t Boil After Adding Cheese: This is the golden rule! Boiling cheese can make it greasy and grainy. Keep the heat low.
• Use Grated Cheese: Avoid pre-shredded cheese due to anti-caking agents that hinder smooth melting.
• Don’t Overcook Broccoli: You want tender, bright green florets, not mushy, dull ones.
• Proper Roux: Cook the flour and butter mixture for at least a minute to remove the raw flour taste, but don’t let it brown too much if you want a pale soup.

Smart Storing Tips

This soup can be made ahead and stores beautifully:

• Refrigeration: Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Gently reheat on the stovetop over low heat, stirring frequently. You may need to add a splash of milk or broth to restore the creamy consistency. Avoid microwaving, as it can sometimes affect the texture.
• Freezing: While possible, freezing dairy-heavy soups can sometimes alter their texture upon thawing, making them a bit more oily or separated. If you do freeze, thaw it in the refrigerator and reheat very gently, whisking vigorously. It’s best enjoyed fresh.

Frequently Asked Questions

Conclusion

There you have it – a recipe to recreate the beloved Panera Bread Broccoli Cheese Soup in your own home. This version is just as comforting, rich, and satisfying, proving that delicious restaurant favorites are absolutely achievable with a little bit of love and the right ingredients. So go ahead, whip up a batch, and savor every warm, cheesy, broccoli-filled spoonful. It’s the perfect antidote to a chilly day or a comforting treat anytime!