Copycat Panera Broccoli Cheddar Soup
Soup season is upon us, and Copycat Panera Broccoli Cheddar Soup is one of the BEST soups ever! Cozy up under a blanket with a creamy, cheesy bowl of this delicious soup.
‘Soup season,’ as I like to call it, is the time of year when the days get shorter AND colder. It is my favorite time of year for a couple of reasons.
I love the ‘cozy’ feel of fall and winter. Covering up with a blanket in the evening with a good book or watching a good movie and……a yummy, mouthwatering bowl of soup.
The whole family loves it too……without realizing there are some excellent healthy ingredients in their bowls! 😘
This Copycat Panera Broccoli Cheddar Soup is one of my absolute favorite soups. In fact, it’s one of my favorite things on the Panera Bread menu (right up there with the Fuji Apple Salad). I even like to pair these two together 😁
It’s hearty, flavorful, wonderfully cheesy, and it makes me feel like I’m eating “healthy” because it has broccoli and carrots in it! The cheesy goodness means my kids especially love it, which is a win in my book!
Try my Healthy Turkey Rice Soup, Easy Three Bean Slow Cooker Chili, or Homemade Chicken Noodle Soup if you are a soup lover.
Ingredients Needed For Copycat Panera Broccoli Cheddar Soup Recipe
- Butter
- Onion – yellow onions seem to be the best variety for soups
- Garlic Clove
- Shredded Carrots – pick up the pre-shredded ones at the store for convenience
- Broccoli – fresh broccoli provides the freshest flavor
- All-Purpose Flour – best for the thickening agent in the soup
- Salt
- Italian Seasoning – a blend of basil, oregano, rosemary, thyme, and marjoram
- Mustard Powder – ground mustard and mustard powder are basically the same
- Paprika – made from sweet red peppers without the added heat
- Grated Cheddar Cheese – mild or sharp
- Grated Parmesan Cheese
- 35% Heavy Whipping Cream – great for soups since it does not curdle
How to Make Copycat Panera Broccoli Cheddar Soup
The process for making this delicious soup is super simple. Enjoy it with a salad and some rolls for a complete meal!
Step 1
In a stockpot or dutch oven, melt butter over medium heat.
Step 2
Add onion and garlic to melted butter and cook for 3 minutes, stirring occasionally.
Step 3
Saute the shredded carrots and broccoli for 2 – 3 minutes with the onions and garlic. Saute until broccoli is softened and wilted.
Step 4
Coat the vegetables by sprinkling them with flour and stir.
Step 5
Add the vegetable broth, and then add the seasonings and cheeses. Mix thoroughly and simmer until cheese is melted. Continue to stir occasionally.
Step 6
Slowly add heavy whipping cream and stir. Bring soup to a simmer and let the soup thicken for 3 – 5 minutes.
Step 7
If you prefer, remove some of the vegetables, place them in a blender, and puree. Return pureed vegetables in the soup before serving.
Copycat Panera Broccoli Cheddar Soup Recipe Notes And Tips
- To increase portion sizes, add 1 additional cup chicken broth, 1/2 cup heavy whipping cream and 1/2 cup milk
- If you decide to puree the vegetables, be careful not to trap heat in the blender – my method is to remove the air plug at the top and place a kitchen towel over it before blending at the lowest setting.
- Whip up a batch of homemade Italian seasoning for this recipe and to have on hand for future dishes.
Variations of Copycat Panera Broccoli Cheddar Soup To Try
- Serve this Copycat Panera Broccoli Cheddar Soup in a bread bowl. Hollow out a place in the center of the bowl and pour in the delicious, creamy soup. YUM!
- Add a few broccoli florets to the top of your bowl of soup before serving and top with a little shredded cheese.
- Top with a dollop of sour cream, green onions or croutons just before serving.
- Change up the cheese and try using Fontina, Gruyere and Swiss in place of the cheddar and/or parmesan.
FAQs
Can I use heavy whipping cream instead of 35% whipping cream?
The primary reason that 35% whipping cream is best for soup recipes is that it has a 35% fat content. That simply means that it will not curdle in soups or other dishes.
You definitely can use heavy whipping cream in this recipe. Heavy whipping cream has 36% fat content and will hold up well in soup too.
Can I freeze the Copycat Panera Broccoli Cheddar Soup?
Copycat Panera Broccoli Cheddar Soup freezes very well. It can be kept frozen for up to 2 – 3 months. Before freezing, make sure the soup has cooled completely and then placed in an air-tight, freezer-safe container in the freezer.
Be sure to leave enough room at the top of the container for the soup to expand as it freezes.
How long will my Copycat Panera Broccoli Cheddar Soup keep in the fridge?
This soup will keep in the refrigerator for up to 3 days. Allow the soup to cool completely and place in an air-tight container before putting it in the fridge.
What is the best way to reheat this soup?
One option for reheating this soup is in the microwave. Reheat for about 20 seconds at a time, stirring after every 20 seconds until you reach the desired temperature.
You can also reheat in a pot in the store. Turn heat on low and stir often until you have reached the desired temperature.
More Tasty One Dish Meals To Try
- Cowboy Pasta Salad
- Chicken Alfredo Pasta Bake
- Instant Pot Lasagna Soup
- Copycat Cheesecake Factory Chicken Bellagio
- Healthy Shrimp Fried Rice
Copycat Panera Broccoli Cheddar Soup
This copycat Panera Broccoli Cheddar soup tastes just like the "real" thing! It's super easy to make at home and packed with delicious flavor. Your kids won't even know they're eating vegetables!
Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 1 garlic clove, minced
- 1 cup shredded carrots (approx 1 large carrot)
- 3 cups chopped broccoli (approx 1 head)
- 2 tbsp all-purpose flour
- 2 cups chicken or vegetable broth
- 1 tsp salt
- 1 tsp Italian Seasoning
- 1/2 tsp mustard powder
- 1/2 tsp paprika
- 1 cup grated cheddar cheese or to taste
- 1/3 cup parmesan cheese
- 1 cup 35% heavy whipping cream
Instructions
- Place butter in a stockpot or dutch oven over medium heat.
- Once butter is hot and melted, add the onion and garlic. Cook for 3 minutes, stirring occasionally.
- Add the shredded carrots and broccoli and saute for 2-3 minutes, until broccoli is wilted and softened.
- Sprinkle in flour and stir to coat the vegetables in the flour.
- Add broth, followed by the seasonings and cheeses. Stir to combine and then let simmer until cheese is melted, stirring occasionally.
- Add heavy whipping cream and stir to combine. Allow the soup to simmer and thicken for 3-5 minutes.
Notes
Tips: If desired, remove some of the vegetables to a blender and puree. Be careful not to trap heat in the blender - my method is to remove the air plug at the top and place a kitchen towel over it before blending at the lowest setting. Return the veggies back to the soup before serving.
OR use an immersion blender.
