BETTER THAN PANERA SOUP – easymealstoprep

I’ll never forget the first time I tasted broccoli cheese soup; it was a chilly autumn day, and the creamy, cheesy goodness was like a warm hug in a bowl. It instantly became my ultimate comfort food. Over the years, I’ve tried countless versions, always chasing that perfect balance of flavor and texture. Today, I’m ecstatic to share with you my absolute best Copycat Panera Broccoli Cheese Soup Recipe, a creation so delicious, so comforting, it’s sure to become a staple in your home, delivering warmth and joy with every spoonful!

The Quest for the Perfect Broccoli Cheese Soup

Let’s be honest, folks. Who hasn’t craved a big, steaming bowl of Panera’s Broccoli Cheese Soup? It’s the perfect quick lunch, a cozy dinner, or a delightful side dish. But what if you could make it even better at home? And what if it was easier than you ever imagined?

That’s exactly what we’re going to do today. We’re not just replicating the Panera version; we’re elevating it. We’re using fresh, high-quality ingredients and proven techniques to create a soup that’s creamier, cheesier, and bursting with even more broccoli goodness. Get ready to ditch the drive-thru and embrace the joy of homemade comfort!

Why This Recipe Works

What sets this Copycat Panera Broccoli Cheese Soup Recipe apart? It all comes down to a few key factors:

• The Right Cheese: We’re using a blend of sharp cheddar and a touch of Gruyère for maximum flavor complexity.
• Perfect Broccoli Texture: Some broccoli is blended for creaminess, while some remains in florets for delightful texture.
• A Velvety Smooth Base: A simple roux ensures a perfectly thickened and luscious soup base.
• The Secret Ingredient: A pinch of nutmeg adds a subtle warmth that elevates the entire flavor profile.

Copycat Panera Broccoli Cheese Soup Recipe

Alright, are you ready to get cooking? Let’s do this!

Ingredients:

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth (low sodium)
• 2 cups milk (whole milk is best for creaminess)
• 1 cup heavy cream
• 4 cups broccoli florets, divided (about 1 large head)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Gruyère cheese (optional, but highly recommended)
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste

Instructions:

1. Melt the Butter: In a large pot or Dutch oven over medium heat, melt the butter. The aroma is already starting to build!
2. Sauté the Aromatics: Add the diced onion and cook until softened and translucent, about 5-7 minutes. Don’t rush this step; softening the onion brings out its sweetness.
3. Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, or it will become bitter.
4. Make the Roux: Sprinkle in the flour and whisk constantly until a smooth paste forms. This is the roux that will thicken our soup. Cook for 1-2 minutes, stirring continuously, to cook out the raw flour taste. The mixture should be slightly golden.
5. Whisk in the Broth: Gradually whisk in the chicken broth, ensuring there are no lumps. This is crucial for a smooth soup base.
6. Add the Milk and Cream: Pour in the milk and heavy cream, stirring to combine. The mixture will look thin at first, but don’t worry, it will thicken as it simmers.
7. Add Half the Broccoli: Add half of the broccoli florets (about 2 cups) to the pot.
8. Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low and cook for 15-20 minutes, or until the broccoli is very tender. The broccoli should be easily pierced with a fork.
9. Blend for Creaminess: Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, but be cautious of hot liquids.
10. Add the Remaining Broccoli: Stir in the remaining broccoli florets (the other 2 cups). This adds texture to the soup.
11. Melt the Cheese: Reduce the heat to low and stir in the shredded cheddar cheese and Gruyère cheese (if using) until melted and smooth. Stir constantly to prevent the cheese from clumping.
12. Season and Serve: Stir in the nutmeg, salt, and pepper to taste. Adjust seasoning as needed. Taste and adjust!
13. Enjoy!: Serve hot, garnished with extra shredded cheese or a sprinkle of fresh parsley, if desired.

Success Tips for the Best Broccoli Cheese Soup

Want to ensure your Copycat Panera Broccoli Cheese Soup is absolutely perfect? Here are my top tips:

• Don’t Overcook the Broccoli: Overcooked broccoli becomes mushy and loses its vibrant green color. Aim for tender-crisp perfection.
• Use High-Quality Cheese: The cheese is a star ingredient, so splurge on good-quality cheddar and Gruyère. The flavor difference is significant.
• Adjust the Thickness: If the soup is too thick, add a little more chicken broth or milk. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
• Spice it Up: For a little kick, add a pinch of red pepper flakes or a dash of hot sauce.
• Make it Vegetarian: Easily make this recipe vegetarian by using vegetable broth instead of chicken broth.

Variations to Make It Your Own

The beauty of homemade soup is the ability to customize it to your liking. Here are a few fun variations to try:

• Add Some Protein: Stir in cooked and crumbled bacon, shredded chicken, or diced ham for a heartier soup.
• Get Creative with Veggies: Add diced carrots, celery, or potatoes for extra nutrients and flavor.
• Make it Spicy: Add a diced jalapeño or a pinch of cayenne pepper for a spicy kick.
• Go Gluten-Free: Use a gluten-free all-purpose flour blend or cornstarch to thicken the soup.

Serving Suggestions

This Copycat Panera Broccoli Cheese Soup is delicious on its own, but it’s even better with a few accompaniments:

• Crusty Bread: Serve with a slice of crusty bread or a grilled cheese sandwich for dipping.
• Salad: Pair with a fresh green salad for a light and balanced meal.
• Crackers: Offer a variety of crackers for a satisfying crunch.

Make-Ahead & Storage Instructions

Good news! This soup can be made ahead of time and stored for later. This makes it perfect for busy weeknights or meal prepping.

• Make-Ahead: Prepare the soup up to 2-3 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: While you *can* freeze broccoli cheese soup, the texture may change slightly. The cheese can sometimes become grainy after thawing. If you do freeze it, allow it to thaw completely in the refrigerator before reheating. Stir well before serving.

Level Up Your Soup Game

Once you’ve mastered this broccoli cheese soup, why not explore other delicious soup recipes? If you’re looking for another comforting classic, you absolutely have to try this CHICKEN DUMPLING SOUP; it’s pure comfort in a bowl! If you have extra tomatoes on hand, ROASTED TOMATO SOUP is bursting with flavor. This CREAMY TORTELLINI SOUP is a simple, family-friendly option, or for a kick try CAJUN CHICKEN SOUP HEAVEN. For the potato fans, SAUSAGE POTATO CHOWDER has the hearty texture that hits the spot.

Conclusion

There you have it! My absolute best Copycat Panera Broccoli Cheese Soup recipe, ready for you to create in your own kitchen. I truly believe this will become a new family favorite. It’s creamy, cheesy, comforting, and packed with flavor. So grab your ingredients, put on some music, and let’s get cooking! I promise you, you won’t be disappointed. This soup is not just a meal; it’s an experience. Enjoy every single spoonful!

Better Than Panera Broccoli Cheese Soup

Amelia

This copycat Panera Broccoli Cheese Soup recipe elevates the original with fresh, high-quality ingredients and a perfect balance of flavor and texture. It’s a creamy, cheesy, and comforting soup that’s easy to make at home and even better than the restaurant version.

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 6

Calories 400 kcal

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth low sodium
• 2 cups milk whole milk is best for creaminess
• 1 cup heavy cream
• 4 cups broccoli florets, divided about 1 large head
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Gruyère cheese optional, but highly recommended
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste

• Melt the Butter: In a large pot or Dutch oven over medium heat, melt the butter.

• Sauté the Aromatics: Add the diced onion and cook until softened and translucent, about 5-7 minutes.

• Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant.

• Make the Roux: Sprinkle in the flour and whisk constantly until a smooth paste forms. Cook for 1-2 minutes, stirring continuously, to cook out the raw flour taste. The mixture should be slightly golden.

• Whisk in the Broth: Gradually whisk in the chicken broth, ensuring there are no lumps.

• Add the Milk and Cream: Pour in the milk and heavy cream, stirring to combine.

• Add Half the Broccoli: Add half of the broccoli florets (about 2 cups) to the pot.

• Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low and cook for 15-20 minutes, or until the broccoli is very tender.

• Blend for Creaminess: Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, but be cautious of hot liquids.

• Add the Remaining Broccoli: Stir in the remaining broccoli florets (the other 2 cups).

• Melt the Cheese: Reduce the heat to low and stir in the shredded cheddar cheese and Gruyère cheese (if using) until melted and smooth. Stir constantly to prevent the cheese from clumping.

• Season and Serve: Stir in the nutmeg, salt, and pepper to taste. Adjust seasoning as needed.

• Enjoy!: Serve hot, garnished with extra shredded cheese or a sprinkle of fresh parsley, if desired.

For best results, use high-quality cheddar and Gruyère cheese. To prevent the cheese from clumping, stir constantly while it melts. If the soup is too thick, add a little more chicken broth or milk to reach your desired consistency. You can easily adapt this recipe by adding cooked bacon, ham, or chicken for a heartier meal. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.