Panera Broccoli Cheese Soup is a delicious, rich, and creamy dish that’s packed with tender broccoli florets, carrots, and a velvety cheese base, just like the iconic version served at your favorite Panera Bread location. This comforting soup has all the warmth and richness you crave, with its smooth, cheesy texture and fresh vegetable goodness. It’s a perfect meal for chilly days or when you want something hearty yet wholesome. The best part is, you can make this homemade version that tastes just as delicious (if not better) than what you get at the restaurant!
The key to making a truly homemade Panera-inspired Broccoli Cheese Soup is the combination of fresh, flavorful vegetables with a creamy, cheese-laden broth. Start with cooking the broccoli until it’s just tender, but still vibrant green. Then, you’ll make a roux (a simple mixture of butter and flour) to thicken the soup, adding depth to the texture. The magic happens when you stir in a combination of sharp cheddar cheese and a bit of grated mozzarella, which melt into the broth, creating a creamy and cheesy base that perfectly coats each bite of vegetable. Carrots are often added for a pop of color and slight sweetness, balancing the richness of the cheese.
Making Panera Broccoli Cheese Soup at home is surprisingly simple and can be whipped up in under 30 minutes. The result is a thick, comforting soup that’s both indulgent and satisfying. You can serve it as a meal on its own or alongside a slice of crusty bread (like the sourdough bowls Panera is known for) to make it even more filling. It’s also a great dish to prepare in advance, as it reheats beautifully and the flavors only get better as it sits.
Panera Broccoli Cheese Soup Recipe
Ingredients:
- 4 cups fresh broccoli florets (about 1 head of broccoli)
- 1 medium carrot, peeled and chopped
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese (optional, for extra creaminess)
Instructions:
- Cook the Vegetables: In a large pot, heat the olive oil (or butter) over medium heat. Add the chopped onion and sauté for about 4-5 minutes until softened. Add the garlic and cook for another minute until fragrant. Then, add the chopped carrots and broccoli florets, and cook for another 3-4 minutes. Stir occasionally to coat the vegetables in the garlic and onions.
- Add the Broth: Pour in the chicken or vegetable broth, bring the soup to a simmer, and cook for about 10-12 minutes until the broccoli is tender. You can mash some of the vegetables with the back of a spoon or blend part of the soup for a smoother consistency, depending on your preference.
- Make the Roux: In a separate pan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, whisking constantly, until the flour turns a light golden color. This mixture, known as a roux, will help thicken the soup.
- Combine and Thicken: Slowly whisk in the heavy cream (or half-and-half), ensuring there are no lumps. Add the roux to the simmering vegetables and broth, stirring constantly. Continue to cook for another 5 minutes, allowing the soup to thicken and become creamy.
- Add the Cheese: Lower the heat to medium-low and add the shredded cheddar cheese (and mozzarella, if using). Stir until the cheese is completely melted into the soup. Taste and adjust seasoning with salt, pepper, garlic powder, or onion powder if needed.
- Serve: Ladle the soup into bowls, and garnish with additional shredded cheese, fresh parsley, or croutons if desired. Serve immediately with a side of crusty bread or enjoy it on its own!
Why This Homemade Panera Broccoli Cheese Soup is a Winner:
- Creamy and Comforting: The combination of heavy cream and melted cheese gives the soup that signature creamy texture. The broccoli florets add freshness, while the carrots provide a subtle sweetness that balances out the richness of the cheese.
- Quick and Easy: This recipe takes less than 30 minutes to make, so it’s perfect for a weeknight dinner or a comforting weekend lunch. With just a few simple ingredients, you can enjoy a restaurant-quality soup at home without the wait.
- Customizable: This soup is incredibly versatile. You can make it vegetarian by using vegetable broth and skipping the bacon or add chicken for extra protein. If you like your soup extra cheesy, feel free to add more cheese to suit your taste. You can also adjust the consistency to your preference—blend more or less of the soup for a thicker or chunkier texture.
- Family-Friendly: Both kids and adults will love this soup! It’s a great way to get your family to eat their veggies, especially with the creamy and cheesy base. Pair it with a grilled cheese sandwich or a simple salad for a complete meal.
- Perfect for Meal Prep: This soup reheats beautifully, so it’s a great option for meal prepping or leftovers. Store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.
Tips for Success:
- Use Fresh Broccoli: For the best flavor and texture, use fresh broccoli florets. Frozen broccoli can work in a pinch, but fresh broccoli gives the soup a more vibrant taste and texture.
- Adjust the Cheese: Sharp cheddar cheese is a must for that bold, tangy flavor, but you can also experiment with other cheeses like Gruyère or Gouda for a different twist.
- Thicken the Soup: If you prefer a thicker soup, you can blend part of the soup with an immersion blender or in a regular blender. Alternatively, cook the soup a little longer to allow some of the liquid to evaporate and thicken naturally.
- Add a Protein: For a heartier version, add cooked chicken or bacon to the soup for an extra boost of flavor and protein. Just sprinkle the bacon on top for a nice crunch or stir in the chicken along with the cheese.
