Broccoli Cheddar Soup – Panera Dupe
This Broccoli Cheddar Soup is a homemade version of the creamy, comforting classic you love from Panera. It’s easy to make and perfect for pairing with a warm bread bowl for a cozy, delicious meal at home!
Broccoli Cheddar Soup has multiple flavor layers to it. Starting with the cheddar, the base of this soup is thick, smooth, and creamy. The cheddar gives it a rich and often sharp flavor. Sautéed until soft and fragrant, the onion and garlic create a savory, slightly sweet backbone that enhances the soup’s depth and balances the sharp, tangy bite of the cheddar. Broccoli and carrots are another crucial ingredient to this soup. The carrots add a natural sweetness and the broccoli gives a mild, earthy note. Together these vegetables complementing the richness of the cheddar for a well-rounded, harmonious flavor.
To get the true Panera experience, I like to serve this soup in my Homemade Bread Bowls.
FAQs
How do I store Broccoli Cheddar Soup?
Store in the refrigerator in an airtight container for up to 4-5 days. If you want to store for longer, freeze in a freezer safe container for up to 3 months. To reheat, thaw overnight in the fridge then heat on low in a saucepan.
Can I use frozen broccoli?
Yes, frozen broccoli works well, though I suggest adding it slightly later than fresh to avoid it becoming too mushy.
What is the best type of cheddar to use?
A block of high-quality sharp yellow cheddar with yield the best flavor and melt. I suggest buying a block at your local market and shredding it yourself. If you choose to buy shredded cheese, try to find one with minimal caking agents to ensure the soup has a smooth texture.
Panera Dupe: Broccoli Cheddar Soup
Ingredients
- 3 tbsp butter
- 1 white onion finely chopped
- 2 large carrots grated
- 1 broccoli crown chopped
- 2 garlic cloves minced
- 2 tbsp flour all purpose
- 4-5 cups chicken stock
- 1 cup whole milk
- ¾ cup heavy cream
- 2 cups sharp yellow cheddar freshly grated
- S&P to taste
Instructions
- In a large pot over medium-high heat, add your 3 tbsp butter. Once melted and frothy, add your minced garlic, onion, carrots and broccoli. Sauté until tender, about 10 minutes.
- Sprinkle sautéed vegetables with flour, stir until coated. While stirring, add your chicken stock and milk.
- Once combined, add in your half and half, cheddar cheese and S&P to taste. Allow soup to come together over medium heat for at least an additional 10 minutes before serving.
Made this recipe before? Leave a comment below & tag me on Instagram @shelikesmilk !
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