Homemade Panera Broccoli Cheese Soup
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There’s something comforting about a steaming bowl of homemade soup, especially when it brings the nostalgia of your favorite café straight to your kitchen. This Panera Broccoli Cheese Soup recipe captures that essence effortlessly. Cozy, creamy, and loaded with vibrant broccoli and rich cheeses, it’s perfect for a chilly evening or an inviting family dinner. And trust me, once you try this version, you’ll find yourself making it again and again.
What Makes This Recipe Special
This recipe stands out for several reasons. First off, it’s quick and can be prepped and ready to enjoy in under 30 minutes. If you’re looking for a budget-friendly meal that doesn’t sacrifice flavor or nutrition, this broccoli cheese soup checks all the boxes. It’s hearty enough to be a meal on its own, making it a fantastic option for busy weeknights or even cozy weekends spent with loved ones.
"This soup is hands-down my favorite comfort food! It’s creamy, delicious, and always satisfies my cravings on a cold day."
Preparing Homemade Panera Broccoli Cheese Soup!
Bringing this soup to life is straightforward and rewarding. You’ll start by cooking the veggies in chicken broth until they’re tender. Then, you’ll whisk together butter and flour to create a roux, adding the broth mixture for that rich, creamy base. Finally, cheese lovers will rejoice as you blend in ladles of cheddar and asiago before garnishing with some broccoli for a gourmet touch.
What You’ll Need
Vegetables & Broth:
- 3 cups broccoli florets (chopped into bite-sized pieces; reserve 1/2 cup for later)
- 2 cups chicken broth
- 1 cup fresh carrots (shredded)
- 1 large onion (diced)
- 2 large cloves of garlic (minced)
Dairy:
- 1 heaping cup of cheddar cheese (plus extra for topping, freshly grated)
- 1 heaping cup of regular asiago cheese (freshly grated)
- 1 cup heavy cream
Seasonings & Miscellaneous:
- 4 Tbsp all-purpose flour
- 4 Tbsp butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp ground nutmeg
- 1/2 tsp cayenne pepper
- 1 tsp salt
- Black pepper to taste
Feel free to swap the chicken broth with vegetable broth for a vegetarian option or adjust the cheeses based on your taste preferences!
Step-by-Step Instructions
In a large pot, combine the chicken broth, broccoli (leave out the reserved 1/2 cup), diced onions, shredded carrots, and minced garlic. Heat over medium-high until boiling, stirring occasionally. Cook for about 7 minutes, ensuring the broccoli is tender and onions are soft. Set this mixture aside.
In a separate large pot, melt the butter over medium heat, then whisk in the flour constantly until smooth and bubbly. Remove from heat.
Gradually pour in your broth and broccoli mixture, whisking well. Slowly stir in the heavy cream and bring the mixture to low heat, uncovered, allowing it to simmer for about 10 minutes.
Add in the garlic powder, onion powder, ground nutmeg, cayenne pepper, salt, and black pepper to taste. Stir in both cheeses until they melt smoothly into the soup.
While the soup simmers on low-medium heat, place the reserved 1/2 cup of broccoli in the microwave and steam it until soft.
Serve the soup hot, garnished with the reserved steamed broccoli and extra grated cheddar cheese on top. ENJOY!
Best Ways to Enjoy It
To fully appreciate the warmth of this delicious soup, serve it with a warm, crusty loaf of bread or a fresh side salad. You might also consider pairing it with a classic grilled cheese sandwich for a comforting combo that never fails.
Keeping Leftovers Fresh
Once the soup cools down, store it in an airtight container in the fridge to keep it fresh for up to 3 days. For longer storage, consider freezing portions in freezer-safe containers. When reheating, be gentle: warm the soup on the stove over low heat and stir frequently to avoid curdling the cream.
Helpful Cooking Tips
- If you prefer a smoother texture, you can blend the soup with an immersion blender until you reach your desired consistency.
- Experimenting with your favorite herbs, such as thyme or rosemary, can add an exciting twist to the flavor profile.
Creative Twists
Feeling adventurous? Try adding cooked bacon bits for crunch, or toss in a pinch of crushed red pepper for some extra heat. You can also swap in different cheeses, like gouda or pepper jack, for a unique taste experience.
Your Questions Answered
Can I use frozen broccoli?
Yes, you can use frozen broccoli florets. Just make sure to thaw and drain excess moisture for best results.How long can I store the soup?
It can be stored in the refrigerator for up to 3 days or frozen for 2-3 months.Is this recipe suitable for make-ahead meals?
Absolutely! Just prepare the soup in advance, store it properly, and reheat when you’re ready to serve.
Now that you have a delicious and comforting recipe at your fingertips, why not treat yourself and your loved ones to this flavorful homemade Panera-style Broccoli Cheese Soup?
Panera Broccoli Cheese Soup
Ingredients
Method
- In a large pot, combine the chicken broth, broccoli (leave out the reserved 1/2 cup), diced onions, shredded carrots, and minced garlic. Heat over medium-high until boiling, stirring occasionally. Cook for about 7 minutes, ensuring the broccoli is tender and onions are soft. Set this mixture aside.
- In a separate large pot, melt the butter over medium heat, then whisk in the flour constantly until smooth and bubbly. Remove from heat.
- Gradually pour in your broth and broccoli mixture, whisking well. Slowly stir in the heavy cream and bring the mixture to low heat, uncovered, allowing it to simmer for about 10 minutes.
- Add in the garlic powder, onion powder, ground nutmeg, cayenne pepper, salt, and black pepper to taste. Stir in both cheeses until they melt smoothly into the soup.
- While the soup simmers on low-medium heat, place the reserved 1/2 cup of broccoli in the microwave and steam it until soft.
- Serve the soup hot, garnished with the reserved steamed broccoli and extra grated cheddar cheese on top. ENJOY!
