Panera broccoli cheddar soup is one of my all-time favorite soups. It has just the right amount of broccoli, and each creamy, cheesy bite is as comforting as the last—especially when you’ve got the inside of a copycat Panera bread bowl to scoop out with every spoonful.
While it’s great to enjoy a bowl in the cafe, we here at Taste of Home know there’s nothing like a home-cooked meal—which is why we created a copycat Panera broccoli cheddar soup recipe. Now, you don’t need to leave the house to get this restaurant favorite.
Why We Love Panera Broccoli Cheddar Soup
This copycat Panera broccoli cheddar soup recipe is easy to make and tastes so much like the original. It’s warm, filling comfort food that works as a lunch, appetizer or dinner—just adjust the portion size. If you want to fully recreate the Panera experience like we did, you can make a bread bowl at home to serve it in. Or, pick up a fresh, crusty baguette from the store to serve on the side (or learn how to make a baguette!).
How to Make Panera’s Broccoli Cheddar Soup at Home
Ingredients
- 1/4 cup butter, cubed
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 4 cups fresh broccoli florets (about 8 ounces)
- 1 large carrot, finely chopped
- 3 cups chicken stock
- 2 cups half-and-half cream
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 1/4 cup cornstarch
- 1/4 cup water or additional chicken stock
- 2-1/2 cups shredded cheddar cheese
- 6 small round bread loaves (about 8 ounces each), optional
- Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper
Directions
Step 1: Saute onion and garlic
In a 6-qt. stockpot, heat butter over medium heat. Saute the onion and garlic until tender, about 6-8 minutes.
Step 2: Add vegetables, stock, cream and seasonings
Stir in the broccoli, carrot, stock, cream and seasonings and bring to a boil. Simmer, uncovered, until the vegetables are tender, about 10-12 minutes.
Step 3: Thicken the soup
Mix the cornstarch and water until smooth and stir the slurry into the soup. Bring to a boil, stirring occasionally. Cook and stir until the soup is thickened, about 1-2 minutes. Remove the bay leaves. Stir in the cheese until melted.
Step 4: Prep and fill the bread bowls
If using bread bowls, cut a slice off the top of each loaf. Hollow out the bottoms, leaving 1/4-in. thick shells (save the removed bread for another use—here are some of our favorite ways to use leftover bread). Fill with soup just before serving.
Step 5: Add toppings
You can serve the soup as is, or add toppings like shredded cheddar cheese, freshly cracked pepper, ground nutmeg and crumbled bacon.
Tips for Making Copycat Panera Broccoli Cheddar Soup
Can you use frozen broccoli instead of fresh florets?
If you don’t have the space in the fridge for fresh broccoli, feel free to use a bag of frozen broccoli instead. Let the frozen broccoli thaw before you add it to the soup to avoid making the soup watery. Then, instead of adding it to the pot with the stock, cream and seasonings, add the broccoli after the cheese at the end, since it just needs to warm up.
How can you make copycat Panera broccoli cheddar soup your own?
There are a few easy ways you can adjust this copycat recipe to customize it to your tastes:
- Make it gluten-free by using cornstarch in place of the flour. Of course, don’t forget to skip the bread bowl as well.
- Add some heat with red pepper flakes.
- Make it thinner or thicker by using milk or heavy cream instead of the half-and-half.
- Swap in cauliflower for the broccoli. This will change the flavor of your soup, of course—but if you love cauliflower, you may find you like this even better than the broccoli.
How should you store Panera broccoli cheddar soup?
This copycat Panera broccoli cheddar soup should last 4 to 5 days in the fridge when stored in an airtight container. When you’re ready for more, you can reheat it in the microwave or on the stovetop. Stir often so the cheese and cream don’t burn on the bottom of the bowl or pot.
Try More Copycat Panera Recipes
1 / 34
Inspired by: Mac and Cheese
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia
Inspired by: Strawberry Poppyseed Salad
My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan
Inspired by: Broccoli Cheddar Soup
This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan Read more on how to make a copycat Panera bread bowl.
Inspired by: Bear Claw
This bear claw pastry recipe is absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate dough, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. —Aneta Kish, La Crosse, Wisconsin
Inspired by: Chicken Caesar Salad
This classic handheld with tender chicken, Parmesan cheese and chopped Caesar croutons features the perfect amount of dressing for a tasty meal any night. Nancy Pratt - Longview, TX
Inspired by: Lemon Chicken Orzo Soup
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington By the way, this is how to make Panera's Greek lemon chicken soup.
Inspired by: Cinnamon Crumb Coffee Cake
I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
Inspired by: Asiago Cheese Bagel
Discover a cheesy alternative to the usual sweet bread brunch offerings. There's no need to stop by a bakery when you can make this asiago bagel recipe at home. —Tami Kuehl, Loup City, Nebraska
Inspired by: Green Goddess Cobb with Chicken Salad
I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out typical chicken for crunchy falafel that's just as satisfying. — Jenn Tidwell, Fair Oaks, California
Inspired by: Homestyle Chicken Noodle Soup
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
Inspired by: Double Fudge Brownies
A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. —Sue Soderlund, Elgin, Illinois
Inspired by: Classic Grilled Cheese
These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois
Inspired by: Cream of Chicken & Wild Rice Soup
This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, Alabama
Inspired by: Caesar Salad
This crunchy, refreshing Caesar salad has a zippy, zesty dressing that provides a burst of flavor with each bite. It's a great salad to perk up any spring or summer meal. —Schelby Thompson, Camden Wyoming, Delaware
Inspired by: Blueberry Muffin
Nothing is better than a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.—Dewey Grindle, Blue Hill, Maine
Inspired by: Creamy Tomato Soup
After craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario
Inspired by: Bacon Turkey Bravo
My family thinks this sandwich is pure heaven thanks to the cranberry-pecan mayo. It's so good that they ask me to make it all year long. —Judy Wilson, Sun City West, Arizona
Inspired by: Pecan Roll
Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! —Carolyn Buschkamp, Emmetsburg, Iowa New to baking bread? Check out our ultimate bread baking guide.
Inspired by: Vegetarian Black Bean Soup
Everyone at my table goes for this feel-good soup. It is quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin
Inspired by: Caramel Apple Thumbprint Scone
A drizzle of caramel complements the apple and whole wheat flavors of these rustic-looking scones. —Arlene Cook, Bainbridge, Georgia
Inspired by: Napa Almond Chicken Salad
Whether I make enough for just the two of us or increase the amounts for a social occasion, I always get a request for this recipe. There's a nice mixture of flavors with the pickles and ripe olives, and a good crunch from the celery.
Inspired by: Ham & Swiss Souffle
I like to serve this tasty dish for brunch along with fresh fruit when I'm having guests. Not only is it easy, but everyone enjoys it. Make it the night before, then the next day all you need to do is bake it. —Airy Murray, Williamsport, Maryland
Inspired by: Cinnamon Roll
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas
Inspired by: Fuji Apple with Chicken Salad
My favorite memory of eating this dish was when my mom made it for lunch on weekends when we were home from school and could have something other than "brown bag" lunches. Happy memories of childhood and late summer days just make this salad extra special. —Trisha Kruse, Eagle, Idaho
Inspired by: Spinach & Bacon Souffle
This souffle is not only absolutely delicious, but light and beautiful. Your guests will be impressed every time this brunch dish is served. So grab your fork and dig in to this little taste of Florence! —Jenny Flake, Newport Beach, California
Inspired by: Bistro French Onion Soup
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Inspired by: Roasted Turkey & Avocado BLT Sandwich
With this recipe, two can enjoy the taste of something new and elegant in minutes. All you need to add is the ambiance for a bistro meal at home. —Karen Harris, Littleton, Colorado
Inspired by: New England Clam Chowder
This is the best New England clam chowder recipe, ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
Inspired by: Pumpkin Muffin
My mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
Inspired by: Watermelon Feta Salad
Capturing the fantastic flavors of summer, this refreshing, beautiful watermelon-cucumber salad will be the talk of any picnic or potluck. —Roblynn Hunnisett, Guelph, Ontario
Inspired by: Four Cheese Souffles
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
Inspired by: Blueberry Scone
I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey
Inspired by: Baked Potato Soup
My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! —Joann Goetz, Genoa, Ohio
Inspired by: Asian Sesame with Chicken Salad
When my friends and I meet for Sunday get-togethers, this is the one dish they always ask me to make. I don’t mind since it travels well, is super easy to make, and absolutely delicious. —Stacy Reed, Gresham, OregonThe post How to Make Copycat Panera Broccoli Cheddar Soup appeared first on Taste of Home.
source https://www.tasteofhome.com/article/panera-broccoli-cheddar-soup/
0 Response to "How to Make Copycat Panera Broccoli Cheddar Soup"
Post a Comment