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Copycat Panera Bread™ Broccoli Cheddar Soup

Macheesmo Recipe by
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Copycat Panera Bread™ Broccoli Cheddar Soup
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 6
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Copycat Panera Bread™ Broccoli Cheddar Soup

A homemade version of the very popular Panera Bread™ broccoli cheddar soup.

Ingredients

1/4
cup butter
1
white onion, diced
1/4
cup all-purpose flour
2
cups cream
2
cups Progresso™ beef-flavored or chicken broth
1
pound broccoli florets and stems, chopped
1
large carrot, chopped
8
ounces cheddar cheese, grated
Salt and pepper
Pillsbury™ refrigerated crescent rolls, for serving

Directions

  • 1 In a large, sturdy pot, melt butter on stovetop over medium heat. Add onion and sauté until translucent, about 4-5 minutes. Stir flour into the onion mixture and continue to cook for a minute or two to form a roux.
  • 2 Gradually whisk cream and broth into the mixture, adding slowly so clumps don’t form. Add chopped broccoli and carrots to the pot. Bring the soup to a slight simmer, cover, and continue simmering for 20 minutes until broccoli and carrots are tender.
  • 3 Use an immersion (stick) blender to blend the soup in the pot until it’s mostly smooth. (Blending it is an optional step, but does make it creamier.)
  • 4 Add cheddar cheese to the soup and season with salt and pepper. Keep warm until ready to serve. Serve with Pillsbury crescent rolls for dipping.
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Step By Step  

Copycat Panera Bread™ Broccoli Cheddar Soup

As prepared by Macheesmo,

Next time you get that soup craving, just make it at home.

 

If there’s one soup I crave as we get closer to fall, it’s a good broccoli cheddar soup. For some reason the combination of creamy broth, fresh broccoli and cheddar cheese really hits home for me. I have zero problem making an entire meal out of a soup like this.


One place that makes a very good broccoli cheddar soup is Panera Bread™—it’s one of my favorite things on their menu. So of course, I had to try recreating it at home. I don’t know exactly how they make it, but this from-scratch version is pretty darn close! If you’re a fellow fan of Panera’s broccoli cheddar soup, you’ll want to make this all season long.


Grab a spoon and dig in!

broccoli cheddar soup

Obviously, to make a broccoli cheddar soup, you need a lot of broccoli. Use fresh broccoli for this and be sure to peel and use the stems as well as the florets. The stems have a lot of flavor and it’s a shame to just toss them.


broccoli cheddar soup

To start the soup, melt some butter in a large pot over medium heat and add a diced onion. Cook until the onion turns translucent, just a few minutes.

 

broccoli cheddar soup

Then add the flour to the pot and stir it together to form a roux. This will make the final soup really nice and thick.

 

broccoli cheddar soup

Next, whisk in the cream and broth slowly to avoid forming lumps. The broth might seem a little thin now, but it will thicken as it cooks. Once all the liquid is whisked in, add in the all the broccoli and carrots. (Yes, carrots! They add a little sweetness to the soup. Don’t skip them!)


Bring soup to a very light simmer and turn your heat down to low to avoid burning the soup. Cover and let it simmer or about 20 minutes, stirring occasionally to make sure it doesn’t burn.

 

broccoli cheddar soup

This was my soup after simmering. It already smelled great!

 

broccoli cheddar soup

Next, break out your trusty immersion blender to puree the soup right in the pot. Personally, I like to blend my soup so it’s nice and smooth, but you could leave it chunky if you want. You can also do half and half so you still have some chunks. It’s your call!


Whether or not you blend, taste your soup at this point and season it with salt and pepper until you get the flavor that’s just right for you. It’ll probably need a good pinch of both. Then add all the cheddar cheese!


I like to serve this soup with a side bread like Pillsbury Crescent rolls for dipping (okay, and cleaning out the bowl).
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Nutrition Information 
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