Panera’s Broccoli Cheddar Soup

As the colder weather settles in, there’s nothing quite like a comforting, warm soup to anticipate at dinnertime. This homemade version of Panera Bread’s broccoli cheese soup is simply divine and truly hits the spot. Trust me, it’s the ultimate broccoli cheese soup experience. For an extra indulgence, consider serving it in a bread bowl, or pair it with some delectable dinner rolls.

How to Make Broccoli Cheese Soup?

This broccoli cheese soup is effortlessly prepared and makes for a convenient meal that you can prepare in advance and enjoy for lunch or dinner.

1. Make a Roux: Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot, whisk together the melted butter and flour over medium heat for about 1 to 2 minutes.
2. Whisk: Slowly whisk in the half and half and chicken stock. Let it simmer and bring the mixture to a boil before reducing the heat to medium.
3. Add Vegetables: Add the broccoli, carrots, and onions. Let them simmer on medium-low for about 20 to 25 minutes until the broccoli and carrots are tender.
4. Add Seasonings and Cheese: Add salt, pepper, and sharp cheddar cheese. Let the cheese melt, and then serve. For a smoother soup, puree the soup.

Types of Cheese:

Certainly! You have the flexibility to experiment with various types of cheese in this recipe, depending on your personal taste.

Here are a few options that you might consider:

1. Cheddar Cheese
2. Colby Jack Cheese
3. Swiss Cheese
4. American Cheese
5. White Cheddar Cheese
6. Velveeta Cheese
7. Parmesan Cheese

Variations and Substitutions:

This homemade version of Panera Bread’s Broccoli Cheese Soup is incredibly tasty, and you can easily customize it to suit your preferences.

1. Fresh or Frozen Broccoli: Fresh broccoli is preferred, but frozen broccoli will also work. Frozen tends to cook faster because it is already blanched.
2. Change the Broth: If you want to make this recipe vegetarian or don’t have chicken broth, vegetable broth also works well.
3. Want some heat? Add in a pinch of cayenne or red pepper flakes to the broccoli cheese soup recipe.
4. Cream Substitute: You can substitute the half and half for heavy cream or even whole milk. Heavy cream will make the soup a bit thicker, and whole milk will make it a bit thinner.
5. Shred Cheese from the Block: Pre-shredded cheese has a coating on it that makes it more difficult to melt. When you shred your cheese directly from the block, it gives the soup a very creamy and smooth consistency with no lumps.

How to store?

1. In the Refrigerator: After allowing your soup to cool, transfer it into an airtight container and store it in the refrigerator. It should stay fresh for 4 to 5 days.
2. In the Freezer: Let the soup cool and pour it into a ziplock bag. Label it with the date and lay the soup flat in the freezer. It will last about one month.
3. Reheating: To warm up your broccoli cheese soup, simply heat it gently in a saucepan over low to medium heat for approximately 4 to 5 minutes. Alternatively, you can microwave it in short intervals of 1 to 2 minutes, stirring gradually after each interval until it reaches the desired temperature.

Serve it with Bread:

Pair your scrumptious broccoli cheese soup with any of these bread options for a delightful meal, especially ideal for chilly, wintry days.

1. Miracle No Knead Bread
2. Homemade Cornbread
3. 1-Hour Rolls
4. Copycat Olive Garden Breadsticks