Panera Broccoli Cheese Soup

Panera Bread’s Broccoli Cheddar Soup is one of those cozy, comforting dishes everyone loves. If you’re craving that creamy, cheesy goodness, here’s a copycat recipe to make it at home. It’s not too difficult to make and captures all the flavors you know and love.

Ingredients:

• 2 tablespoons unsalted butter

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 4 cups chicken broth (or vegetable broth for a vegetarian version)

• 2 cups half-and-half (or heavy cream for an extra rich soup)

• 4 cups broccoli florets, chopped (about 2 medium heads)

• 2 cups shredded sharp cheddar cheese (preferably sharp for that bold flavor)

• 1/2 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper (or to taste)

• Optional: A pinch of nutmeg for extra depth (this is how some recipes mimic the Panera version)

• Optional: Carrot (grated, for a slight sweetness and extra texture—Panera uses this in some versions)

Instructions:

1. Sauté the Onion and Garlic:

   • In a large pot or Dutch oven, melt the butter over medium heat.

   • Add the diced onion and sauté until soft and translucent, about 3-4 minutes.

   • Stir in the garlic and cook for another 30 seconds until fragrant.

2. Make the Roux:

   • Sprinkle in the flour and whisk it into the butter, onion, and garlic mixture. Let it cook for 1-2 minutes to form a roux (this helps thicken the soup).

   • Gradually pour in the chicken broth while whisking constantly to prevent lumps. Once the mixture is smooth, add in the half-and-half (or cream) and continue to stir.

3. Cook the Broccoli:

   • Add the broccoli florets (and grated carrot if using) to the pot. Stir to combine.

   • Let the soup come to a simmer and cook for about 15-20 minutes, or until the broccoli is tender. Stir occasionally to make sure it doesn’t stick to the bottom of the pot.

4. Add the Cheese:

   • Lower the heat to medium-low, then slowly add the shredded cheddar cheese, a handful at a time. Stir well after each addition until the cheese is completely melted and the soup is creamy.

5. Season:

   • Taste the soup and adjust the seasoning with salt and pepper. You can also add a pinch of nutmeg here if you’d like that extra layer of flavor.

6. Serve:

   • Once the soup is thick and creamy, ladle it into bowls. If you’re feeling extra indulgent, serve it in a bread bowl just like Panera does!

Tips:

• If you want a smoother texture, you can use an immersion blender for a few pulses to blend the broccoli, or you can carefully blend half of the soup in a regular blender and then return it to the pot.

• If the soup is too thick, add a bit more broth or cream to reach your desired consistency.

• For a lighter version, you can swap out half of the cream with milk, but it may be a bit less creamy.

Optional Garnishes:

• A sprinkle of shredded cheese on top

• A dash of cracked black pepper

• Fresh herbs like parsley for a pop of color

This version should be pretty close to Panera’s comforting, rich broccoli cheddar soup. Want to try it out, or have any tweaks you’d add to make it your own?