Craving that comforting, creamy classic from Panera Bread? Now you can make your favorite broccoli cheddar soup recipe right at home! This homemade version perfectly captures the rich flavors and velvety texture you love, rivaling the popular restaurant original. Get ready for an easy-to-follow recipe that delivers warmth and deliciousness in every single bite.
Why You’ll Love This Broccoli Cheddar Soup
This fantastic broccoli cheddar soup recipe will quickly become a family favorite for many great reasons:
- It tastes incredibly close to Panera’s beloved classic, satisfying all your cravings.
- You can whip it up quickly and easily in your own kitchen with minimal fuss.
- It serves as the ultimate comfort food, perfect for chilly evenings or a cozy lunch.
- The recipe uses simple, wholesome ingredients you likely already have on hand.
- You can easily customize this soup to suit various dietary preferences or add-ins.
Ingredients
Gather these simple ingredients to create your own delightful homemade broccoli cheddar soup. Using quality components ensures the best flavor and texture in your finished dish.
- 1/4 cup butter
- 1/2 medium chopped onion
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- 1/2 lb broccoli (about 3 cups, chopped into bite-size pieces)
- 1 cup carrot (julienned, you can buy matchstick carrots in the produce section)
- 1/8 teaspoon nutmeg (optional but enhances the flavor)
- 8 ounces grated sharp cheddar cheese (2 cups)
- Salt and pepper to taste
Notes & Substitutions
- Onion: Either yellow or white onion works beautifully, providing a subtle sweetness.
- Flour: All-purpose flour creates a classic roux. For a gluten-free option, use a cornstarch slurry to thicken.
- Dairy: Half-and-half offers a perfect balance. You can use heavy cream for extra richness or whole milk for a lighter texture.
- Broth: Low-sodium chicken broth is recommended to control salt levels. Use vegetable broth for a delicious vegetarian broccoli cheddar soup.
- Broccoli: Fresh florets offer the best texture and color. If using frozen, thaw them first and drain any excess water.
- Carrots: Matchstick carrots save valuable prep time. You can julienne whole carrots yourself if preferred.
- Cheese: Sharp cheddar cheese delivers the most authentic and robust flavor. Always grate your cheese from a block for the best melting.
- Nutmeg: This spice is key for Panera’s signature taste, so consider adding it. However, you can omit it if you prefer.
- Gluten-Free: Substitute the flour with a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water, then whisk into the simmering soup.
Equipment
You don’t need fancy tools to make this incredible broccoli cheddar soup. These basic kitchen items are all you require:
- A large Dutch oven or heavy-bottomed pot to prevent scorching.
- A whisk for creating a smooth, lump-free roux.
- A sharp knife and cutting board for vegetable prep.
- A cheese grater (box grater or food processor attachment).
- An immersion blender (optional, for a smoother consistency).
Instructions
Follow these simple, step-by-step instructions to create your perfect homemade broccoli cheddar soup recipe. This method ensures a rich, creamy, and flavorful result every time.
- Step 1: Sauté Aromatics. Melt 1/4 cup butter in your large Dutch oven or pot over medium heat. Add the 1/2 medium chopped onion and cook until soft and translucent, about 5-7 minutes. Stir occasionally to prevent browning.
- Step 2: Make the Roux. Sprinkle 1/4 cup flour over the softened onions and butter. Stir constantly for 1-2 minutes over medium heat. This step cooks out the raw flour taste and forms the base of your creamy soup.
- Step 3: Whisk in Liquids. Gradually whisk in the 2 cups half-and-half cream and 2 cups low-sodium chicken stock or broth. Pour slowly while continuously whisking to prevent lumps from forming.
- Step 4: Bring to a Boil, then Simmer. Increase the heat to bring the mixture to a gentle boil, stirring frequently. Once boiling, reduce the heat to medium-low.
- Step 5: Cook Vegetables. Add the 1/2 lb chopped broccoli and 1 cup julienned carrots to the simmering soup. Cook for 20-25 minutes, or until the broccoli and carrots are tender when pierced with a fork.
- Step 6: Season. Season the soup generously with salt and pepper to taste. Start with a pinch, then adjust as needed.
- Step 7: Blend (Optional). For a smoother soup, you can blend about 1 cup of the soup using an immersion blender directly in the pot, or carefully transfer a portion to a regular blender (blend in batches and vent the lid). Stir the blended portion back into the soup. This creates a slightly thicker, more uniform texture while keeping some veggie chunks.
- Step 8: Add Cheese. Reduce the heat to the lowest setting. Stir in the 8 ounces of grated sharp cheddar cheese until fully melted and incorporated. Keep the heat very low to prevent the cheese from becoming grainy.
- Step 9: Finish with Nutmeg. Stir in 1/8 teaspoon nutmeg if you desire that authentic Panera flavor. It adds a subtle warmth and depth.
- Step 10: Serve. Ladle your delicious homemade broccoli cheddar soup recipe into bowls. Serve hot with your favorite accompaniments.
How to Make the Perfect Roux
A perfect roux is crucial for a smooth, thick soup base. Use equal parts butter and flour by volume. Melt the butter first, then sprinkle in the flour. Cook and stir continuously over medium heat for 1-2 minutes. This ensures the raw flour taste cooks out without browning the roux, which would change your soup’s color.
Achieving a Creamy Texture
Pour liquids in slowly while whisking vigorously to avoid lumps. This creates a beautifully smooth base. For your desired consistency, use an immersion blender for a quicker, less messy way to partially or fully blend your soup. Remember to reduce the heat to very low before adding your grated cheese. High heat can cause the cheese to separate and become grainy.
Pro Tips & Troubleshooting
- Preventing Grainy Cheese: Always ensure your soup is on very low heat when you stir in the grated cheese. This gentle warmth allows it to melt smoothly into the soup.
- Best Cheese for Flavor: Skip the pre-shredded bags. Grate a block of sharp cheddar cheese yourself for superior flavor and melting consistency.
- Perfectly Cooked Veggies: Don’t overcook your broccoli! Aim for tender-crisp, so it retains some texture and vibrant color in your broccoli cheddar soup.
- Thickening Too Much: If your soup becomes too thick, simply whisk in a splash more chicken broth or half-and-half until it reaches your desired consistency.
- Soup Too Thin: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Whisk this into the simmering soup and cook for a few more minutes until thickened.
- Flavor Boosts: For an extra layer of flavor, consider adding a pinch of garlic powder or a dash of smoked paprika along with your seasonings.
Serving Suggestions, Storage, and Variations
This comforting copycat broccoli cheddar soup recipe pairs wonderfully with many sides and adapts easily to different tastes.
Serving Suggestions
Serve this creamy soup alongside warm, crusty bread or within a hollowed-out bread bowl for a classic experience. It’s also fantastic paired with a fresh green salad or half a sandwich for a complete meal. Garnish individual bowls with extra grated cheddar, crunchy croutons, or savory bacon bits for an added touch.
Storage & Reheating
- Refrigerator: Store any leftover soup in an airtight container in the refrigerator for 3-4 days.
- Freezer: Dairy-based soups can sometimes separate when frozen and thawed. To minimize this, you can freeze the soup before adding the cheese. Then, add the cheese when reheating. Alternatively, freeze the fully cooked soup and whisk it vigorously while reheating to restore its smooth texture. Freeze in individual portions for easy meal prep.
- Reheating: Gently reheat the soup on the stovetop over low heat, stirring frequently. If it appears too thick, add a small splash of milk or broth to thin it back out to your desired consistency.
Variations
- Add Meat: Stir in some cooked shredded chicken, diced ham, or crispy bacon bits for a heartier meal.
- Vegetable Boost: Feel free to add other vegetables like diced cauliflower, small potato chunks, or a handful of fresh spinach during the last few minutes of cooking.
- Spice It Up: Introduce a pinch of cayenne pepper or a dash of your favorite hot sauce for a subtle kick.
- Herbaceous: Fresh herbs like chopped thyme or chives stirred in at the end add a wonderful aromatic touch.
- Dairy-Free: To make this a dairy-free broccoli cheddar soup, substitute the half-and-half with a plant-based milk (like unsweetened cashew or almond milk) and use a high-quality dairy-free cheddar cheese alternative.
Nutrition Information
Enjoy this rich and flavorful soup knowing its nutritional breakdown. This homemade broccoli cheddar soup recipe offers satisfying energy and protein.
Broccoli is a nutrient-rich vegetable, offering numerous health benefits, including boosting immunity and promoting heart health, according to Healthline.
| Nutrient | Amount |
|---|---|
| Calories | 413 kcal |
| Carbohydrates | 19 g |
| Protein | 17 g |
| Fat | 31 g |
| Saturated Fat | 18 g |
| Trans Fat | 1 g |
| Cholesterol | 90 mg |
| Sodium | 610 mg |
| Fiber | 3 g |
| Sugar | 7 g |
| Unsaturated Fat | 10 g |
Nutrition values are approximate and may vary based on specific ingredients and preparation methods.
FAQ
- Can I use frozen broccoli in this broccoli cheddar soup recipe?
Yes, absolutely. Thaw your frozen broccoli first and drain any excess water to prevent thinning the soup. - Why did my soup become grainy?
The most common reason for grainy soup is adding the cheese when the heat is too high. Always reduce the heat to very low before stirring in your cheese. - Is this soup gluten-free?
As written, this recipe uses all-purpose flour for the roux. You can easily make it gluten-free by using a cornstarch slurry for thickening instead. - Can I freeze this soup?
Yes, but dairy-based soups can sometimes separate upon thawing. Freeze it before adding cheese, then add cheese when reheating, or whisk vigorously after thawing. - How long does broccoli cheddar soup last in the fridge?
You can store your homemade soup in an airtight container in the refrigerator for 3-4 days.
Conclusion
This homemade broccoli cheddar soup recipe delivers all the comforting, creamy goodness of your favorite restaurant version, right in your own kitchen. It is an incredibly satisfying and flavorful dish, perfect for any meal. We encourage you to try this easy-to-follow recipe and enjoy a warm bowl of deliciousness. Share your creations and savor every spoonful!
