Broccoli cheddar soup stands as Panera’s most iconic menu item, with thousands of bowls served daily across their locations. What if you could recreate this creamy, cheesy masterpiece right in your own kitchen? Thanks to careful testing and refinement, this recipe captures the essence of the original while giving you complete control over the ingredients.
The secret behind that signature cheese sauce
The foundation of this soup lies in its perfectly smooth cheese sauce. Start by sautéing a diced Vidalia onion in butter until translucent, about 2 minutes. The key is creating a proper roux – whisk flour into the melted butter and cook until it turns light brown, eliminating any raw flour taste.
Gradually whisk in whole milk until thickened, then add Dijon mustard and white pepper for depth. The surprising addition of a dash of hot sauce brightens the flavors without adding heat. Sharp cheddar provides the signature orange hue, while Velveeta (yes, really!) contributes unmatched creaminess.
Selecting and preparing the vegetables
Fresh broccoli florets should be cut into small, uniform pieces to ensure even cooking. A mix of florets and stems provides textural contrast. The carrots, traditionally cut into matchsticks, should be roughly chopped – they’re meant to add subtle sweetness and color rather than dominate.
When adding vegetables to the cheese sauce, resist the urge to overcook. They should maintain some firmness, contributing to the soup’s signature texture. For convenience, frozen broccoli florets work surprisingly well as an alternative to fresh.
Mastering the perfect consistency
The balance of liquids makes or breaks this soup. Start with chicken broth as your base, then enrich with heavy cream. The final consistency should coat the back of a spoon but still flow smoothly. Want it thicker? Simply simmer a few extra minutes. Prefer it smoother? An immersion blender can partially blend some vegetables while leaving others intact.
Remember that the soup will continue to thicken as it cools. If reheating leftovers, thin with a splash of warm milk or broth to restore the original consistency.
Serving suggestions and storage tips
Serve this soup piping hot in a sourdough bread bowl for the full Panera experience. Store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, do so gently over medium-low heat, stirring occasionally to prevent the cheese from separating.
This recipe yields 8 generous servings, making it perfect for family dinners or meal prep. The ingredients can be easily halved for smaller households or doubled for larger gatherings.
Making this beloved soup at home isn’t just about recreating a restaurant favorite – it’s about understanding how simple ingredients combine to create something truly special. With each batch you make, you’ll discover small ways to adapt it to your preferences while maintaining that signature Panera-style comfort we all know and love.
Copycat Panera Broccoli Cheddar Soup
Course: SoupCuisine: American4
servings30
minutes40
minutes300
kcalA rich and creamy homemade version of Panera’s most popular soup that’s ready in under an hour
Ingredients
1 tablespoon butter
1/2 onion, chopped
1/4 cup melted butter
1/4 cup all-purpose flour
2 cups milk
2 cups chicken stock
1 1/2 cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
2 1/2 cups shredded sharp cheddar cheese
Salt and pepper to taste
Directions
- In a medium skillet over medium heat, melt 1 tablespoon butter. Add the chopped onion and cook until soft and translucent, about 5-7 minutes, stirring occasionally. The onions should be tender but not browned. Set aside.
- In a large pot or Dutch oven, melt 1/4 cup butter over medium heat. Add flour and whisk continuously to create a roux, cooking for 3-4 minutes until light golden brown. The mixture should be smooth and bubbling slightly, but not darkening too much.
- Gradually pour in the milk and chicken stock while whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 15-20 minutes until thickened, stirring occasionally. The soup base should coat the back of a spoon.
- Add the broccoli florets, carrots, and sautéed onions to the thickened base. Simmer for 10-15 minutes until the vegetables are tender but still bright in color. Test the broccoli with a fork – it should pierce easily but still have some resistance.
- Remove the pot from heat and gradually stir in the shredded cheddar cheese, adding it handful by handful and stirring until completely melted before adding more. This prevents the cheese from becoming stringy or grainy.
- Season with salt and pepper to taste, starting with 1/2 teaspoon of each and adjusting as needed. Remember that cheese adds saltiness, so taste before adding more salt.
Notes
- For the best texture, shred your own cheese rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that can affect the smoothness of the soup.
- To make this soup vegetarian, substitute vegetable broth for chicken stock.
- For a smoother consistency, use an immersion blender to partially blend the soup before adding the cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat, stirring frequently.
Frequently Asked Questions
Q: Can I freeze this broccoli cheddar soup?
A: While you can freeze this soup, dairy-based soups can sometimes separate and become grainy when thawed. If you plan to freeze it, do so before adding the cheese, then add freshly shredded cheese while reheating. Store in an airtight container for up to 3 months.
Q: Why is my soup grainy or separated?
A: This usually happens when the soup is heated too quickly or the cheese is added while the soup is too hot. Remove the pot from heat before adding cheese, and stir in the cheese gradually. Using pre-shredded cheese can also cause graininess due to anti-caking agents.
Q: Can I use frozen broccoli instead of fresh?
A: Yes, frozen broccoli works well in this recipe. There’s no need to thaw it first – add it directly to the soup and adjust the cooking time slightly, as frozen broccoli typically cooks faster than fresh.
Q: How can I make this soup thicker?
A: If you’d like a thicker soup, you can either increase the amount of flour in the roux to 1/3 cup, or make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering soup before adding the cheese.
