Copycat Panera Bread Broccoli Cheese Soup: Comfort and Flavor in Every Bite

Nothing beats the warm, creamy goodness of a bowl of broccoli cheese soup, and when it tastes just like the famous version from Panera Bread, it becomes the ultimate comfort food. This homemade copycat recipe brings the deliciously smooth and cheesy flavors of Panera’s soup into your kitchen in just a few easy steps. With a combination of tender broccoli, crisp vegetables, and a rich, cheesy broth, it’s the perfect meal to warm you up on a chilly day. Whether served as a light lunch or a hearty dinner, this soup is sure to please your taste buds and leave you craving more.

Why You’ll Love This Recipe

1. Familiar Comfort

This recipe recreates the beloved Panera Bread broccoli cheese soup, so you can enjoy the same great flavor right at home. It’s creamy, cheesy, and filled with nutritious vegetables.

2. Simple Ingredients

Made with easy-to-find ingredients like broccoli, carrots, celery, and sharp cheddar cheese, this soup is both affordable and accessible. You can whip it up with items you likely already have in your pantry.

3. Customizable Consistency

Whether you prefer a silky smooth texture or a chunky soup with more vegetable bits, you can adjust the consistency to your liking. Use an immersion blender for smoothness or leave it as is for a hearty, rustic feel.

4. Flexibility for Dietary Needs

This recipe is incredibly versatile. You can make it gluten-free by skipping the flour, use olive oil instead of butter for a lighter version, or replace milk with heavy cream for a richer, more indulgent soup.

5. Perfect for Any Meal

This soup is satisfying enough to be a meal on its own, but it pairs wonderfully with bread, sandwiches, or a crisp salad. It’s a great choice for lunch, dinner, or even as part of a cozy brunch.

Ingredients

For the Soup

• Butter
• Garlic
• Yellow onion
• Carrots
• Celery
• Salt
• Pepper
• All-purpose flour
• Milk
• Chicken stock or broth
• Broccoli florets
• Shredded sharp cheddar cheese

Variations

• Gluten-Free: Omit the flour and thicken the soup with cornstarch or a gluten-free flour blend if you need a gluten-free option.
• Dairy-Free: Replace butter with olive oil, and use a plant-based milk and dairy-free cheese to make it dairy-free.
• Add Extra Veggies: Experiment by adding cauliflower, mushrooms, or green peppers to the soup to give it an extra boost of flavor and nutrients.
• Spicy Kick: For those who like a bit of heat, add a dash of cayenne pepper or red pepper flakes for a spicy twist.

How to Make the Recipe

Step 1: Sauté the Vegetables

In a Dutch oven or large skillet, melt the butter over medium heat. Add the garlic, onion, carrots, celery, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Step 2: Add Flour and Liquids

Stir in the flour, coating the vegetables well. Gradually add the milk, stirring continuously to prevent lumps. Add the chicken stock or broth and continue to stir until the mixture is smooth.

Step 3: Simmer

Turn the heat to medium-high. Once the mixture begins to bubble, lower the heat to medium-low and cover. Let the soup cook for 15 minutes, stirring occasionally to prevent sticking.

Step 4: Add Broccoli

Add the broccoli florets and continue to simmer, still covered, for an additional 10 minutes, until the broccoli is tender.

Step 5: Add Cheese and Serve

Remove the soup from heat and stir in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy. Serve hot and enjoy!

Tips for Making the Recipe

• For a Smoother Soup: Use an immersion blender to puree the soup until smooth, or blend it in batches if you don’t have one.
• Customize the Flavor: Experiment with different types of cheese—Gruyère, Monterey Jack, or even a mix of cheeses can be used for a unique twist on the flavor.
• Make It Richer: If you want a richer soup, substitute the milk with heavy cream for a velvety texture.
• Storage: This soup keeps well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a little extra milk to adjust the consistency if needed.

How to Serve

This creamy broccoli cheese soup is best served hot, and it pairs wonderfully with a crusty loaf of bread, a side salad, or even a sandwich for a complete meal. It’s also great as a starter for a larger dinner spread or as a comforting lunch option.

Make Ahead and Storage

Storing Leftovers

Once cooled, store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of milk to restore its creamy texture.

Freezing

This soup freezes well, though the texture may change slightly upon thawing. For best results, freeze it in portions. Let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months.

Reheating

To reheat, thaw in the refrigerator overnight if frozen, and heat on the stovetop over low heat. Add more milk as needed to adjust the consistency.

FAQs

1. Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just make sure to thaw it before adding it to the soup to avoid excess water.

2. Can I use vegetable broth instead of chicken stock?

Absolutely! You can substitute vegetable broth to make the soup vegetarian-friendly.

3. How can I make this soup thicker?

If you want a thicker soup, simply cook it for a little longer to reduce the liquid, or add a slurry of cornstarch and water to thicken it up.

4. Can I use a different cheese?

Yes, you can experiment with different types of cheese. Gruyère, Monterey Jack, or a mix of cheeses will give the soup a different flavor profile.

5. How do I make the soup spicier?

Add a pinch of cayenne pepper, red pepper flakes, or even a splash of hot sauce for some heat.

6. Can I add other vegetables to this soup?

Yes, vegetables like cauliflower, mushrooms, or even spinach can be added to the soup for variety.

7. What if I don’t have heavy cream?

You can use whole milk or a non-dairy milk alternative like almond milk, though it may alter the richness of the soup.

8. Can I make this soup in advance?

Yes, this soup stores well in the fridge for a few days, and the flavor actually improves after a day or two.

9. How do I store leftovers?

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

10. Can I freeze this soup?

Yes, this soup freezes well. Just make sure to cool it completely before freezing in an airtight container. It can be stored in the freezer for up to 3 months.

Conclusion

This Copycat Panera Bread Broccoli Cheese Soup is a comforting and flavorful dish that’s perfect for any occasion. With its rich, cheesy base and tender vegetables, it’s just as satisfying as the restaurant version—and made easily at home. Whether you’re looking to make a quick weeknight meal or treat yourself to a cozy weekend dish, this soup is sure to hit the spot.

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