Ah, there’s nothing quite like a steaming bowl of broccoli cheddar soup on a chilly day, is there? It takes me back to cozy afternoons spent at Panera, lounging with a good book while indulging in a bowl of their delicious soup. Now, let me tell you a little secret: I figured out how to make a *Copycat Panera Broccoli Cheddar Soup* right in my own kitchen! Not only is it super simple, but it also gives you the warm fuzzies you crave, wrapped up in a creamy, cheesy embrace.
What I love about this recipe is that you can whip it up in under 45 minutes, and the flavors are just as comforting as the original! It’s an easy recipe for those who want to impress guests or just crave a cozy meal at home. Plus, you can control how cheesy it gets (and let me tell you, there’s no such thing as too much cheese in my book!). So, grab your apron and let’s get cooking!
What’s in Copycat Panera Broccoli Cheddar Soup?
Fresh Broccoli Florets: These green beauties are the star of the soup, not only adding vibrant color but delivering essential vitamins and minerals. Fresh broccoli is my preference for this recipe, but feel free to use frozen if that’s what you’ve got on hand!
Olive Oil: This healthy fat is what we use to sauté our onions and garlic, giving the soup a wonderful depth of flavor. Extra virgin has a lovely taste, but any quality olive oil will do.
Onion: A medium onion, diced, adds a sweet and savory base, perfect for every soup. I always go for yellow onions; they’re versatile and have just the right amount of sweetness.
Garlic: Is it even cooking if there’s no garlic involved? Minced garlic adds a fragrant note that elevates everything it touches. I like to be generous here!
Vegetable Broth (or Chicken Broth): This acts as the flavorful liquid foundation of the soup. I often use low-sodium broth, so I can control the salt levels better. Don’t you just love versatility?
Heavy Cream: For that dreamy, rich texture, heavy cream is what you want. If you’re looking for something lighter, you can substitute half-and-half.
Sharp Cheddar Cheese: The true essence of this soup! It’s what gives it a quintessential cheesy flavor that we’re all after. Go for a good quality sharp cheddar for the best results.
Milk: This helps balance the creaminess while keeping the soup nice and smooth. You can use any type of milk you prefer!
Dijon Mustard: Just a teaspoon of this adds an unexpected yet delightful punch of flavor that rounds out the soup beautifully.
Salt and Pepper: Always important– these two little spices bring the entire blend together! Season to taste.
All-Purpose Flour (optional): This is your thickening agent. If you want a creamy and velvety texture, this is the way to go. You can skip it for a lighter soup.
Nutmeg (optional): A pinch of nutmeg enhances the overall flavor without overwhelming the other ingredients. Trust me; it’s a secret weapon!
Is Copycat Panera Broccoli Cheddar Soup Good for You?
Well, it’s all about balance, right? This deliciously creamy soup is not the most “diet-friendly,” given its heavy cream and cheese content. However, it does pack in some health benefits!
Broccoli is a nutritional powerhouse, filled with fiber and vitamins C and K, which can aid digestion and boost your immune health. The garlic is fabulous for cardiovascular health, while the onion adds some more antioxidants to the mix.
That said, it’s important to enjoy this soup in moderation, especially if you’re keeping an eye on calorie intake or cholesterol levels due to the dairy content. You can always lighten it up with less cream or more veggies to suit your health goals!
Ingredients List
– 4 cups fresh broccoli florets
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth (or chicken broth)
– 1 cup heavy cream
– 2 cups sharp cheddar cheese, shredded
– 1 cup milk
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 2 tablespoons all-purpose flour (optional, for thickening)
– 1/4 teaspoon nutmeg (optional)
*(Serves 4-6 people)*
How to Make Copycat Panera Broccoli Cheddar Soup?
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Toss in the minced garlic and sauté for an additional minute until fragrant. Just breathe in that aroma!
2. Add the broccoli florets to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the broccoli is tender.
3. Using an immersion blender, blend the soup until smooth for a creamier texture. If you prefer it chunkier, leave some pieces as is.
4. Stir in the heavy cream and milk. If you’re aiming for a thicker soup, mix the all-purpose flour with a bit of the warm soup to form a slurry, then add it to the pot.
5. Sprinkle in the shredded cheddar cheese and Dijon mustard, and stir until the cheese is melted and everything is well combined. Season with salt, pepper, and nutmeg to taste.
6. Simmer the soup on low heat for an additional 5-10 minutes, stirring occasionally, until heated through.
7. Serve hot, garnished with additional cheddar cheese and pieces of broccoli if desired.
Serving Suggestions for a Cheesy Delight
This soup is best enjoyed with a hearty slice of crusty bread on the side or – my favorite – in a bread bowl! If you’re feeling adventurous, sprinkle a bit of red pepper flakes or hot sauce for a spicy kick. You could even throw in some cooked bacon bits for an extra indulgent twist. Who says you can’t have fun with your soup?
I can almost smell the earthy notes of broccoli and the mouthwatering aroma of melting cheese wafting through the kitchen right now! I genuinely hope you give this Copycat Panera Broccoli Cheddar Soup a try in your kitchen soon. It’s a warm hug in a bowl, and I’d love to hear what you think after you’ve indulged in it. Happy cooking, my friends! Enjoy every creamy, cheesy bite! 🥦💛
