Copycat Panera Broccoli Cheddar Soup Simple Recipe

WANT TO SAVE THIS RECIPE?

1 shares

• Pinterest1

Are you craving the warm, creamy goodness of Panera’s Broccoli Cheddar Soup? Look no further! In this simple recipe, I’ll guide you step-by-step to recreate that rich flavor right at home. With easy-to-find ingredients and tips to perfect the taste and texture, you’ll impress your family and friends in no time. Let’s dive into making a delicious bowl of comfort that rivals your favorite café!

Why I Love This Recipe

1. Deliciously Creamy: The combination of sharp cheddar cheese and whole milk creates a rich and velvety texture that elevates this soup to blissful heights.
2. Nutritious Ingredients: Packed with broccoli, carrots, and celery, this recipe not only tastes great but also provides essential vitamins and minerals.
3. Quick and Easy: With a total prep time of just 30 minutes, this creamy soup is perfect for a weeknight meal or a cozy weekend lunch.
4. Versatile Comfort Food: This soup pairs wonderfully with crusty bread, making it a satisfying option for any occasion, from casual dinners to special gatherings.

Ingredients

Complete list of ingredients

To make Copycat Panera Broccoli Cheddar Soup, gather these simple items:

– 4 cups broccoli florets

– 1 medium onion, diced

– 2 cloves garlic, minced

– 1 cup carrots, shredded

– 1/2 cup celery, diced

– 4 tablespoons butter

– 1/4 cup all-purpose flour

– 4 cups vegetable broth

– 1 cup whole milk

– 2 cups shredded sharp cheddar cheese

– 1 teaspoon Dijon mustard

– Salt and pepper to taste

– 1/4 teaspoon nutmeg (optional)

Nutritional information per serving

Each serving of this rich soup has about:

– Calories: 280

– Protein: 12g

– Carbohydrates: 24g

– Fat: 16g

– Fiber: 3g

– Sugar: 3g

This gives a nice balance of nutrients, making it a filling choice.

Ingredient substitutions for a healthier option

You can swap some ingredients for a lighter meal:

– Use low-fat milk instead of whole milk to cut calories.

– Replace butter with olive oil for a heart-healthier fat.

– Try using almond flour in place of all-purpose flour for gluten-free options.

– Add more veggies like spinach or kale to boost fiber and nutrients.

– Swap sharp cheddar for a lower-fat cheese if desired.

These changes keep the flavor rich while making it a bit healthier.

Step-by-Step Instructions

Detailed cooking steps for the soup

1. Melt 4 tablespoons of butter in a large pot over medium heat.

2. Add 1 diced onion, 2 minced garlic cloves, and 1/2 cup diced celery. Sauté for about 5 minutes until the onion looks clear.

3. Mix in 1 cup of shredded carrots and 4 cups of broccoli florets. Cook for 3 to 4 minutes until the veggies soften.

4. Sprinkle 1/4 cup of all-purpose flour on top. Stir well for 2 minutes to avoid clumps.

5. Gradually pour in 4 cups of vegetable broth while stirring. Bring to a gentle simmer and lower the heat.

6. Stir in 1 cup of whole milk until fully mixed. Let it simmer for about 10 minutes, or until the veggies are tender.

7. Take the pot off the heat. Use an immersion blender to blend the soup for a few seconds. Leave some chunks for texture.

8. Put the pot back on low heat. Mix in 2 cups of shredded sharp cheddar cheese. Stir until melted and smooth.

9. Add 1 teaspoon of Dijon mustard, salt and pepper to taste, and 1/4 teaspoon of nutmeg if you like. Stir well and adjust the taste if needed.

10. Serve warm with crusty bread for a tasty meal.

Timing for each cooking phase

– Melting butter: 1-2 minutes

– Sautéing the onion and celery: 5 minutes

– Cooking broccoli and carrots: 3-4 minutes

– Adding flour and stirring: 2 minutes

– Simmering with broth: 10-12 minutes

– Blending: a few seconds

– Melting cheese: 3-5 minutes

Visual cues for doneness

– Onions should look clear and soft.

– Broccoli should turn bright green and tender.

– The soup should thicken slightly after adding flour.

– Cheese should melt completely without clumping.

– The soup should have a creamy texture, with some veggie chunks visible.

Tips & Tricks

How to achieve the perfect consistency

To get a smooth and creamy soup, blend it well. Use an immersion blender for best results. This tool lets you control the texture. Blend just enough to combine the flavors, but leave some chunks. This gives your soup depth and character.

Secrets to replicate Panera’s flavor

The key to that Panera flavor lies in the cheese. Use sharp cheddar for a rich taste. Adding Dijon mustard gives a nice kick. A touch of nutmeg can elevate the flavor, too. Always taste and adjust the seasoning. Salt and pepper can make a big difference.

Recommendations for serving

Serve this soup warm in bowls. A crusty bread on the side makes it better. You can also top it with extra cheese or croutons. Adding fresh herbs like chives can brighten it up. This soup is great for lunch or dinner. Enjoy it with family or friends for a cozy meal.

Variations

Gluten-free options

You can easily make this soup gluten-free. Just swap the all-purpose flour for gluten-free flour. This simple change keeps the soup thick and creamy without the gluten. Use a gluten-free broth too. With these swaps, you can enjoy this dish without worry.

Vegetarian or vegan adaptations

To make a vegetarian version, use vegetable broth. For a vegan option, use plant-based milk like almond or oat milk. Replace the cheddar cheese with a vegan cheese option. You can also add nutritional yeast for a cheesy flavor without dairy. This way, everyone can join in on the soup fun.

Different cheese alternatives

While sharp cheddar cheese is a classic choice, you can try other cheeses. Gruyere or mozzarella can add a unique twist. For a bolder flavor, use pepper jack. Each cheese brings its own taste and texture, so feel free to experiment. Mixing cheeses can be delicious too!

Storage Info

Best practices for storing leftovers

To keep your broccoli cheddar soup fresh, let it cool first. Use an airtight container. Store it in the fridge. It should last for about three to four days. If you want to enjoy it later, freezing is a great option.

Reheating instructions

When you are ready to eat, reheat the soup gently. Pour it into a pot over medium heat. Stir often to avoid burning. If it seems too thick, add a splash of milk or broth. Heat until warm but do not boil.

Freezing tips and duration

For freezing, use a freezer-safe container. Leave some space at the top. The soup will expand when frozen. It can last up to three months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight. Then, reheat as mentioned above.

FAQs

Can I use frozen broccoli?

Yes, you can use frozen broccoli. Just make sure to thaw it first. Frozen broccoli cooks faster than fresh. Add it to the pot after the onions and garlic. Cook until heated through. This makes it easy and quick!

How do I make it spicier?

To add spice, try a few options. You can mix in red pepper flakes. Start with a pinch and taste. You can also use a dash of hot sauce. Another idea is to add jalapeños for a kick. Adjust to your taste!

What can I serve with broccoli cheddar soup?

This soup pairs well with many sides. A crunchy baguette or crusty bread is great. You can also serve it with a fresh salad. Try a simple green salad with a light dressing. For a heartier meal, add a sandwich!

This blog post covered every part of making delicious broccoli cheddar soup. We discussed ingredients, cooking steps, and tips for the best taste. You learned how to adapt the recipe to fit your diet. Storing and reheating the soup is easy too.

Now, with this knowledge, you can enjoy a warm bowl of soup anytime. Dive in, experiment, and share your tasty results! Enjoy your cooking journe

Creamy Broccoli Cheddar Bliss

A rich and creamy soup made with broccoli, cheddar cheese, and a blend of vegetables.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

  

• 4 cups broccoli florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, shredded
• 1 2 celery, diced
• 4 tablespoons butter
• 1 4 cup all-purpose flour
• 4 cups vegetable broth
• 1 cup whole milk
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 4 teaspoon nutmeg (optional)

Instructions

 

• In a large pot, melt the butter over medium heat. Add the diced onion, garlic, and celery; sauté until the onion becomes translucent, about 5 minutes.
• Stir in the shredded carrots and broccoli florets; cook for an additional 3 to 4 minutes until the vegetables start to soften.
• Sprinkle the flour over the vegetables, stirring constantly to prevent clumping, and cook for another 2 minutes.
• Gradually pour in the vegetable broth while continuing to stir. Bring the mixture to a simmer and reduce the heat.
• Stir in the milk, stirring constantly until fully combined. Allow to simmer for about 10 minutes until the vegetables are tender.
• Remove the pot from heat, and use an immersion blender to blend the soup for a few seconds until slightly creamy, leaving some chunks for texture.
• Return the pot to low heat, and mix in the shredded cheddar cheese until melted and smooth.
• Add the Dijon mustard, nutmeg (if using), salt, and pepper to taste. Stir well and adjust seasoning as necessary.
• Serve warm with crusty bread on the side for a delightful pairing.

Notes

Serve warm with crusty bread for a delightful pairing.

Keyword broccoli, cheddar, soup, vegetarian

WANT TO SAVE THIS RECIPE?

1 shares

• Pinterest1