Copycat Panera Broccoli Cheese Soup Recipe
User Reviews
5
Copycat Panera Broccoli Cheese Soup Recipe
Description
The recipe starts by sautéing butter with diced onions, carrots, and chopped broccoli to soften the vegetables. A combination of chicken broth, milk, and heavy cream is added to build a creamy soup base. Flour is sprinkled in to thicken the mixture during gentle cooking. Finally, shredded cheddar cheese melts into the soup, adding richness and smoothness characteristic of the original Panera version.
The soup has a balanced sweetness from the carrots, subtle sharpness from the cheddar, and a velvety texture from the cream and milk. Red pepper flakes introduce a mild warmth without overpowering the delicate flavors. Cooking times adjust for vegetable size, ensuring they remain tender but not mushy.
Doubling ingredients is suggested for larger batches, and shredding your own cheese helps the soup melt more evenly. Leftovers keep well refrigerated for a few days and can be frozen for longer storage, with reheating recommended on the stovetop for best texture and flavor.
Ingredients
- ¼ cup butter unsalted
- ½ cup onion yellow or white, diced
- 1 cup carrot I used matchsticks that I cut into half inch pieces, shredded
- 2 1/2-3 cups broccoli chopped small, florets
- 1 ½ cups chicken broth
- 1 cup milk I use skim/fat free
- 1 cup heavy whipping cream
- ¼ cup all-purpose flour
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- pinch crushed red pepper flakes or more as desired
- 2 cups cheddar cheese shredded
Instructions
- In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).
- Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.
- Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!
Notes
- Shred your own cheddar cheese for smoother melting and richer soup texture.
- Store leftovers refrigerated for up to 3 days or freeze in an airtight container for up to 3 months.
- Reheat frozen soup gently on the stovetop to preserve texture and flavor.
- Doubling the recipe can accommodate larger servings as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 724 kcal
% Daily Value*
| Calories | 724kcal | 36% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 55g | 85% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 17g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 1374mg | 57% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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