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Panera Broccoli Cheddar Soup Recipe

Panera Broccoli Cheddar Soup Recipe - Easy Meal Recipe

A cold day, the kind that begs for warmth and comfort. You stroll into your favorite café, and the rich aroma of creamy soup fills the air. You glance at the menu, and there it is; Panera’s famous broccoli cheddar soup. 
It’s that little bowl of happiness that goes perfectly with a warm, crusty bread bowl or a classic baguette. Whether you pair it with a light salad or just enjoy it on its own, this soup has earned its place in our hearts.
At this point, I can hear you asking, "Why should I make it at home?" Let’s dive into the details.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 441
Ingredients Method Notes

Ingredients
  

  • 2 cups whole milk
  • 2 cups homemade or low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 1/4 cup melted unsalted butter
  • 1/2 onion finely diced
  • 1 stalk celery, thinly sliced
  • 1 1/2 cups roughly chopped broccoli florets
  • 1 cup julienned carrots
  • 1/4 cup all-purpose flour
  • 2 1/2 cups cups shredded extra-sharp Cheddar cheese
  • Salt and freshly cracked black pepper, to taste
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder

Method
 

Step 1: Prepare the Vegetables
  1. Start by chopping your veggies. Finely dice the onion and celery. Roughly chop the broccoli into small florets and julienne the carrots. By prepping these ingredients, you set the foundation for a smooth cooking process.
Step 2: Sauté the Aromatics
  1. In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Once it's bubbling, add the diced onion and celery. Sauté them for about 5 minutes until they’re soft and fragrant. This step builds the flavor base.
Step 3: Add the Vegetables
  1. Next, toss in the chopped broccoli and julienned carrots. Stir them around for another 5 minutes. This helps break down the veggies just enough to release their flavors.
Step 4: Make the Roux
  1. In a small saucepan, melt the ¼ cup of unsalted butter over medium heat. Once melted, whisk in the flour. Keep stirring for about 2 minutes. This roux should be bubbly but not browned. This mixture will give your soup that luscious thickness.
Step 5: Add Broth and Milk
  1. Gradually whisk the chicken broth and milk into your pot of sautéed vegetables. Bring this mixture to a gentle boil, stirring occasionally.
Step 6: Incorporate the Roux
  1. Once your soup has thickened slightly, add the roux. Stir well to combine. This will give your soup an incredible creaminess.
Step 7: Add Cheese and Seasonings
  1. Stir in the shredded cheddar cheese, Dijon mustard, garlic powder, salt, and freshly cracked black pepper. Keep stirring until the cheese has melted.
Step 8: Adjust Consistency and Flavor
  1. If your soup is too thick, add a bit more chicken broth or milk to reach your desired consistency. Taste it, and adjust the salt and pepper if needed.
Step 9: Serve
  1. Ladle the soup into bowls and serve hot. Pair it with a thick slice of crusty bread or a light salad to balance the meal.

Notes

  • Use Extra Sharp Cheddar: This gives the soup a bolder flavor. Mild cheese can get lost in the mix.
  • Fresh Ingredients Matter: While frozen broccoli works, fresh produces the best texture and taste.
  • Don’t Rush the Sauté: Taking the time to sauté the onions and celery builds essential flavors.
  • Adjust Thickness Carefully: If your soup is too thick, add broth gradually until it reaches your preferred creaminess.
  • Fresh Chopped Herbs: Add a sprinkle of fresh chives or parsley for an earthy finish.