Copycat Panera Bread Broccoli Cheese Soup

this RECIPE

Rich, creamy, and packed with cheesy goodness, this Copycat Panera Bread Broccoli Cheese Soup is the ultimate comfort food. Made with fresh broccoli, sharp cheddar, and a velvety broth, it’s a homemade classic that rivals the restaurant version!

Nothing warms the soul like a bowl of creamy broccoli cheese soup. If you love Panera Bread’s version, you’ll adore this easy, one-pot recipe. It’s rich, thick, and bursting with cheesy flavor—perfect for chilly nights or a cozy lunch.

Pair it with crusty bread, a warm baguette, or even a bread bowl for the full Panera experience!

Ingredients

For the Soup:

• 4 tablespoons butter (cut into chunks)
• 2 cloves garlic (minced)
• 1 yellow onion (chopped)
• 2 large carrots (peeled and julienned, about 1 heaping cup)
• 2 stalks celery (sliced, about 1 heaping cup)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup all-purpose flour
• 2 cups milk
• 16 ounces chicken stock or broth
• 3 cups broccoli florets
• 3 cups shredded sharp cheddar cheese

Instructions

1. Cook the Vegetables

• In a Dutch oven or large pot, melt the butter over medium heat.
• Add garlic, onions, carrots, celery, salt, and pepper. Sauté for about 5 minutes until soft and fragrant.

2. Add the Flour

• Sprinkle the flour over the sautéed vegetables and stir to coat evenly.
• Cook for 1 minute, stirring constantly to remove the raw flour taste.

3. Add the Liquids

• Gradually add the milk, stirring continuously to prevent lumps.
• Pour in the chicken stock and turn the heat to medium-high.
• Once the mixture starts to bubble, reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.

4. Cook the Broccoli

• Add the broccoli florets and continue simmering, covered, for another 10 minutes, until tender.

5. Add the Cheese

• Remove the pot from heat and stir in the shredded cheddar cheese.
• Stir until the cheese is fully melted and the soup is creamy.

6. Serve & Enjoy!

• Ladle into bowls and serve hot.
• Pair with crusty bread or serve in a bread bowl for the ultimate experience!

Notes

• For a smoother texture: Blend half the soup using an immersion blender before adding the cheese.
• For extra richness: Use half-and-half instead of milk.
• Vegetarian version: Swap chicken stock for vegetable broth.
• Thicker soup? Add an extra ½ cup shredded cheese or 1 tablespoon cornstarch mixed with 2 tablespoons water.

Helpful Tips

1. Use Freshly Shredded Cheese – Pre-shredded cheese contains anti-caking agents, which can make the soup grainy. Always shred your own cheddar for the smoothest texture.
2. Simmer, Don’t Boil – High heat can cause the cheese to separate. Keep the heat low when melting the cheese.
3. Boost the Flavor – Add a pinch of nutmeg or a splash of hot sauce for extra depth.
4. Want a Thicker Soup? – Add more cheese, or mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in before adding cheese.
5. For an Extra Cheesy Kick – Use a mix of sharp cheddar and Gruyère cheese.

Conservation and Storage

Refrigeration:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat on the stovetop over low heat, stirring frequently.

Freezing:

• Freezing is not recommended as the milk and cheese can separate when thawed.
• If you must freeze, blend the soup first, let it cool completely, then freeze for up to 1 month.
• Reheat gently, stirring constantly to prevent curdling.

Reheating Tips:

• Stovetop: Warm over low heat, stirring frequently.
• Microwave: Heat in 30-second intervals, stirring between each.

Substitutions and Variations

• Make it Lighter: Use low-fat milk and reduce the cheese by ½ cup.
• Spicy Twist: Add ¼ teaspoon cayenne pepper or a few dashes of hot sauce.
• Extra Veggies: Stir in chopped spinach or mushrooms for added nutrients.
• Gluten-Free Option: Swap flour for gluten-free flour or cornstarch slurry.

Frequently Asked Questions

Can I use frozen broccoli?

Yes! Just reduce the simmering time by a few minutes since frozen broccoli softens faster.

Why is my soup grainy?

This happens when the cheese is added over high heat. Keep the heat low and stir constantly.

Can I make this in a slow cooker?

Yes! Cook the veggies, broth, and milk on low for 4-6 hours, then stir in the cheese before serving.

What cheese works best?

Sharp cheddar is classic, but white cheddar, Gouda, or Gruyère work well too!

Conclusion

This Copycat Panera Bread Broccoli Cheese Soup is rich, creamy, and packed with cheesy goodness. Whether you’re enjoying it on a cold day or meal-prepping for the week, it’s a cozy and delicious choice.

Tried this recipe? Let me know in the comments! And if you love comforting soups, try our Loaded Baked Potato Soup or Creamy Tomato Basil Soup.

Happy cooking! 🍲✨

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