Panera Bread Broccoli Cheddar Soup Recipe
What sets Panera Bread's Broccoli Cheddar Soup apart from other soups is its ability to blend simple ingredients into something magical. The combination of tender broccoli, freshly cut carrots, and sharp cheddar cheese creates a harmony of textures and flavors. The creamy broth pulls it all together, offering a luxurious mouthfeel that keeps fans coming back for more.
Equipment
- large stockpot or Dutch oven
- Whisk
- Wooden spoon or spatula
- Knife and cutting board
- immersion blender
Ingredients
Fresh Vegetables
- 1 small head of broccoli chopped into bite-sized florets
- 1 large carrot julienned or grated
- 1 small yellow onion diced
Cheese and Dairy
- 2 cups of sharp cheddar cheese shredded
- 1 cup of milk whole or 2%
- 1 cup of heavy cream
- 2 tbsp unsalted butter
Broth and Seasonings
- 2 cups low-sodium chicken or vegetable broth
- 1/4 cup all-purpose flour to thicken
- 1/4 tsp nutmeg optional, for warmth
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prepare the Ingredients
- Start by getting all your ingredients ready for the soup. Wash and cut the broccoli into small pieces so they cook evenly. Chop the onion and carrot into tiny bits to make a smooth base for the soup. If you have fresh garlic, chop it up finely for extra flavor. Measure out the cheddar cheese, flour, milk, and other ingredients to make cooking easier.
Step 2: Sauté the Vegetables
- Heat a big pot over medium heat and add some butter or oil. Once it's melted, add the chopped onion and carrots. Stir them now and then until they soften and smell nice. This step makes the soup taste better by bringing out the sweetness of the vegetables.
Step 3: Create the Roux for the Base
- To make the creamy soup base, sprinkle the flour over the cooked vegetables and mix well. Let the flour cook for a few minutes to get rid of the raw taste and make the soup thick. Slowly pour in the milk and chicken broth while stirring to keep it smooth and creamy.
Step 4: Simmer and Cook the Broccoli
- Add the chopped broccoli to the pot, turn the heat to low, and let the soup cook gently. Put a lid on the pot and let it simmer until the broccoli is soft, about 15-20 minutes. This helps the flavors mix and makes the soup taste fresh and earthy.
Step 5: Blend to the Desired Consistency
- If you want a smoother soup, use a hand blender to mix it a little right in the pot. Or, you can scoop some soup into a regular blender and blend it until it’s as creamy or chunky as you like. You don’t have to blend it at all if you like a hearty, rustic soup!
Step 6: Add the Cheese and Finish
- Slowly mix in the shredded cheddar cheese while the soup is warm, so it melts into the broth. Keep stirring until the soup is thick, creamy, and full of cheesy flavor. Taste it and add salt and pepper if needed. Serve right away with extra cheese on top, some croutons, or a warm bread roll for a Panera-style meal.
Notes
This recipe is versatile and forgiving, so don’t hesitate to make it your own! Adjust the flavors to suit your taste, and remember to use fresh, high-quality ingredients for the best results. A little planning goes a long way—set out all your ingredients and tools before you begin to ensure a smooth cooking process.