Go Back
To make Copycat Panera Broccoli Cheddar Soup, gather these ingredients: - 4 cups broccoli florets, chopped - 1 cup carrots, grated - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup half-and-half - 2 cups shredded sharp cheddar cheese - 3 tablespoons unsalted butter - 3 tablespoons all-purpose flour - 1 teaspoon Dijon mustard - ½ teaspoon paprika - Salt and pepper to taste These ingredients create a creamy, savory soup that warms the soul. If you're missing an ingredient, don't worry! Here are some easy swaps: - For half-and-half, use whole milk or heavy cream. - Swap sharp cheddar with mild cheddar or Gruyère for a different taste. - Use vegetable broth or chicken broth based on your preference. - Replace fresh broccoli with frozen broccoli for convenience. - If you need a gluten-free option, use cornstarch instead of flour. These substitutes can keep your soup tasty and fun. When shopping for ingredients, look for bright, vibrant colors. Here are some tips: - Choose broccoli with firm stalks and tight florets. - For carrots, pick ones that feel smooth and are not soft. - Select onions that are dry and heavy for their size. - Smell the garlic; it should be strong and fresh, not sprouted. Fresh produce makes all the difference in flavor. Start by melting 3 tablespoons of unsalted butter in a large pot over medium heat. Once the butter is melted, add 1 medium diced onion. Cook until the onion turns clear, about 4-5 minutes. Next, stir in 2 minced garlic cloves. Cook it for another minute until you smell the garlic. Now, sprinkle in 3 tablespoons of all-purpose flour. Stir this mixture for about 2 minutes. This step makes a roux. It adds thickness to your soup. Gradually whisk in 4 cups of vegetable broth. Make sure there are no lumps. Bring the mix to a gentle simmer. Now, add 4 cups of chopped broccoli florets and 1 cup of grated carrots. If you want, save a few broccoli florets for later. Simmer everything for about 15-20 minutes. The veggies should be tender by now. Stir in 1 cup of half-and-half, 1 teaspoon of Dijon mustard, and ½ teaspoon of paprika. Mix it well to combine all the flavors. Slowly add 2 cups of shredded sharp cheddar cheese. Stir until the cheese melts and the soup is creamy. Season with salt and pepper to taste. If it’s too thick, add a little more broth or half-and-half. If you saved some broccoli florets, steam them until tender, about 3-4 minutes. Use them to garnish your soup. Use fresh broccoli for the best taste. Cut it into small pieces for quicker cooking. Be patient while melting the cheese. This step makes your soup smooth and rich. Taste your soup before serving. Adjust the seasoning to suit your palate. Do not skip the roux; it helps to thicken the soup. Avoid cooking the cheese on high heat. This can make it grainy. If your soup is too thick, add more broth or half-and-half. Lastly, do not rush the simmering time. This step allows the flavors to blend well. For the full recipe, check out the suggested link. To get the right texture, start by cooking the vegetables until they are soft. This helps create a smooth soup. If you like a creamier feel, blend a portion of the soup. You can use an immersion blender or a regular blender. Just remember to let it cool a bit before blending. For a thicker soup, add more cheese or reduce the broth. Adding a few key extras can boost the flavor. Try a splash of lemon juice for brightness. A pinch of cayenne pepper adds warmth without being too spicy. You can also mix in some fresh herbs like thyme or parsley. These will give your soup a fresh taste. Always taste your soup before serving. Adjust salt and pepper as needed. Serve your broccoli cheddar soup in a bread bowl for a fun twist. It makes the meal more filling and adds flavor. For a lighter option, pair it with a simple salad. A side of crusty bread or crackers also works well. This adds texture and makes the meal more enjoyable. Garnish with extra cheese or steamed broccoli florets for a nice touch. Check out the Full Recipe for more tips! {{image_2}} You can make this soup vegan with simple swaps. Use plant-based butter instead of regular butter. Replace half-and-half with coconut milk or cashew cream for creaminess. For cheese, use nutritional yeast or a dairy-free cheese blend. This keeps the rich taste while making it vegan-friendly. To make this soup gluten-free, swap all-purpose flour for a gluten-free blend. You can use cornstarch or arrowroot powder as a thickener instead. Just mix it with some broth before adding it to the pot. Always check labels on your broth and cheese for gluten. You can spice up your soup with a few fun additions. Try adding a pinch of cayenne for heat. Incorporate cooked potatoes for extra creaminess. You can also toss in some cooked bacon or ham for a hearty twist. Experiment with different herbs like thyme or basil for added flavor. For more details, check out the Full Recipe. To store your leftover Copycat Panera Broccoli Cheddar Soup, let it cool first. Then, pour it into airtight containers. Make sure to leave some space at the top to allow for expansion when it freezes. This soup stays fresh for about 3 to 4 days in the fridge. When you’re ready to enjoy your soup again, pour it into a pot. Heat it over medium heat. Stir often to prevent sticking. If the soup is too thick, add a splash of broth or half-and-half. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it loosely. Heat it in 30-second bursts, stirring in between. If you want to keep your soup for longer, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave about an inch of space at the top. It can stay in the freezer for up to 3 months. To thaw, move it to the fridge overnight. Then, reheat as mentioned above. This way, you can enjoy your creamy broccoli cheddar bliss any time! To make this soup, you start with butter and onions. Melt the butter in a pot over medium heat. Add the diced onion and cook until it is soft. This takes about 4-5 minutes. Then, add minced garlic for flavor. After that, sprinkle in the flour to make a roux. Stir for about 2 minutes. Next, whisk in vegetable broth gradually. Bring it to a simmer. Now, add broccoli and carrots and let them cook until soft, about 15-20 minutes. Finally, mix in half-and-half, mustard, paprika, and cheese. Stir until everything is creamy. For the full recipe, check the section above. Yes, you can use frozen broccoli. It saves time and still tastes great. Just make sure to thaw it first. This helps the broccoli cook evenly. Cut the pieces smaller if they are large. Frozen broccoli cooks faster than fresh. Keep an eye on it while simmering. You want it tender but not mushy. Broccoli cheddar soup lasts about 3-4 days in the fridge. Store it in an airtight container. Let the soup cool before sealing. This helps keep it fresh. If you want to eat it later, check for any off smells before reheating. Always reheat the soup until it is steaming hot. You can serve the soup with bread or a salad. A warm baguette pairs well. You can also try a side salad with greens. For a fun twist, serve it in a bread bowl. This adds a nice crunch and flavor. Enjoy your meal with a drink, like iced tea or lemonade. In this blog post, we explored how to make a delicious broccoli cheddar soup. We covered the key ingredients, shared tips for picking fresh produce, and provided a complete recipe. You learned about helpful substitutes, storage tips, and variations for different diets. To sum up, this soup is easy to make and fun to customize. Enjoy creating this comforting dish in your home kitchen!

Copycat Panera Broccoli Cheddar Soup

Indulge in the rich flavors of Creamy Broccoli Cheddar Bliss with this easy recipe! Packed with fresh broccoli, sharp cheddar, and a touch of garlic, this comforting soup is perfect for any meal. Discover how to make a deliciously creamy dish in just 40 minutes, ideal for weeknight dinners or a cozy gathering.
Print Recipe Pin Recipe

Ingredients
  

4 cups broccoli florets, chopped

1 cup carrots, grated

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup half-and-half

2 cups shredded sharp cheddar cheese

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 teaspoon Dijon mustard

½ teaspoon paprika

Salt and pepper to taste

Instructions
 

In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes.

    Stir in the minced garlic and cook for an additional minute, until fragrant.

      Sprinkle in the flour and stir continuously for about 2 minutes to create a roux.

        Gradually whisk in the vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.

          Add the chopped broccoli and grated carrots to the pot. Reserve a few broccoli florets for garnish if desired. Simmer for 15-20 minutes until the vegetables are tender.

            Stir in the half-and-half, followed by the Dijon mustard and paprika. Mix well.

              Gradually add the shredded cheddar cheese, stirring constantly until melted and creamy.

                Season with salt and pepper to taste. If the soup is too thick, you can add a bit more vegetable broth or half-and-half to reach desired consistency.

                  If reserved, steam the remaining broccoli florets until tender, about 3-4 minutes, for garnish.

                    Serve hot, garnished with the steamed broccoli florets or extra cheddar cheese on top.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6