This warm and cheesy broccoli cheddar soup is just like the famous one from Panera! It’s filled with fresh broccoli, creamy cheese, and smooth broth—perfect for a chilly day.
Making this soup at home is a breeze. I often pair it with a crusty bread or a simple salad for a cozy meal. Who doesn’t love cheese, right? 🧀🥦
Key Ingredients & Substitutions
Butter: This adds richness to the soup. For a lighter option, you can use olive oil, but it may change the flavor slightly. Personally, I love the taste of butter in comfort foods!
Broccoli: Fresh broccoli gives the best flavor, but frozen florets work if you’re in a pinch. Just make sure to thaw and drain them before adding to the pot.
Heavy Cream: For a lighter soup, substitute half-and-half or use a plant-based cream like coconut cream. I usually stick with heavy cream for that extra creaminess.
Cheddar Cheese: Sharp cheddar is key for that strong flavor. If you want to mix it up, try using Gruyère or Monterey Jack for a different taste. My favorite is a blend of different cheeses!
How Do I Create a Smooth Roux for the Soup?
Making a roux is essential for thickening your soup. Start by melting the butter in a pot over medium heat. Once melted, add the diced onions and let them cook until transparent.
- Stir in minced garlic and cook for one more minute—smell that aroma!
- Sprinkle the flour over the onion mixture while stirring constantly for about 2 minutes. This cooking step removes the raw flour taste.
- Now, gradually pour in the vegetable broth while whisking to mix smoothly, avoiding lumps. If you encounter any, just keep whisking until they’re gone!
How to Make Copycat Panera Broccoli Cheddar Soup
Ingredients You’ll Need:
For the Soup Base:
- 4 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups broccoli florets
- 1 cup carrots, shredded
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon nutmeg (optional)
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prepare and an additional 25 minutes to cook, bringing the total time to around 40 minutes. In no time, you’ll have a creamy, cheesy soup that’s a hit with everyone!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
In a large pot, melt the butter over medium heat. Once the butter is bubbly, add the diced onion. Sauté for about 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent. Then, stir in the minced garlic and cook for another minute until it smells wonderful!
2. Make the Roux:
Sprinkle the flour over the onion and garlic mixture and stir constantly for about 2 minutes. This will create a roux, which helps thicken your soup.
3. Add the Broth:
Slowly pour in the vegetable broth while whisking. This helps to prevent any lumps. Bring the mixture to a boil, and then reduce the heat to a simmer.
4. Cook the Vegetables:
Now it’s time to add the broccoli florets and shredded carrots to the pot. Cook for about 10 minutes, until the broccoli is tender but still bright green.
5. Add Cream and Cheese:
Pour in the heavy cream and stir everything well to combine. Let the soup simmer for another 5 minutes. Then, take the pot off the heat and stir in the shredded cheddar cheese until it melts and makes the soup creamy and smooth.
6. Season and Serve:
Finally, season the soup with salt, black pepper, cayenne pepper, and nutmeg (if you’re using it) to taste. Serve the soup hot with crusty bread for dipping, and enjoy every comforting spoonful!
Can I Use Frozen Vegetables for This Recipe?
Absolutely! Frozen broccoli and carrots are great substitutes. Just be sure to thaw them first to ensure even cooking. You can quickly thaw them in the microwave or by leaving them in the fridge overnight. Keep in mind that frozen veggies may cook a bit faster, so check for tenderness sooner than the recipe indicates.
How to Store Leftovers?
Leftover broccoli cheddar soup can be stored in an airtight container in the fridge for up to 3-4 days. If you want to freeze it, let it cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove over low heat, adding a splash of broth or cream if it appears too thick.
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, you can substitute with a mixture of half-and-half and cream cheese for a similar richness, or use whole milk with a bit of melted butter. Combine 3/4 cup whole milk with 1/4 cup melted butter for a 1-cup measure of cream substitute. Just note that this may result in a slightly thinner soup.
Can I Add Other Vegetables?
Definitely! Feel free to get creative by adding vegetables like cauliflower, bell peppers, or even spinach. Just make sure to adjust the cooking time based on the vegetables you choose. You may want to sauté firmer veggies like bell peppers longer before adding the broth to ensure they are tender when the soup is ready!
