Follow these steps to make a creamy, cheesy broccoli cheddar soup that rivals your favorite Panera bowl.
- Sauté vegetables: In a large pot, melt butter over medium heat. Add chopped onion and celery, and sauté until softened, about 5 minutes.
- Make the roux: Sprinkle flour over the vegetables and stir continuously for 1–2 minutes until lightly golden.
- Add liquids: Slowly pour in chicken stock and heavy cream while whisking to prevent lumps. Bring to a simmer.
- Add vegetables: Stir in broccoli florets and matchstick carrots. Simmer until vegetables are tender, about 10–12 minutes.
- Add cheese: Reduce heat to low and stir in shredded cheddar cheese until melted and smooth.
- Season: Add salt and black pepper to taste. Adjust seasoning as needed.
- Blend (optional): For a smoother texture, use an immersion blender to partially puree the soup, leaving some broccoli pieces for texture.
- Serve: Ladle into bowls and garnish with extra shredded cheddar or croutons if desired.
Serving and Storage:
Serve this soup hot, ideally with crusty bread or in a bread bowl for a classic Panera-style presentation. It makes a hearty lunch or dinner, especially on colder days.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently over low heat to avoid separating the cream. You can also freeze the soup for up to 2 months, but cheese texture may change slightly upon thawing.
Tips:
- Use freshly grated cheddar for smoother melting and better flavor.
- Do not overcook the broccoli; it should stay bright green and slightly tender.
- For a thicker soup, allow it to simmer longer to reduce; for thinner, add extra stock or cream.
- Partial blending gives a creamy texture without losing the bite of the broccoli.
- Season gradually; cheese adds saltiness, so taste before adding more.
Conclusion:
This Broccoli Cheddar Soup recipe delivers the rich, cheesy, and comforting flavors you love from Panera at home. With tender vegetables, creamy texture, and sharp cheddar, it’s perfect for warming up any day of the week. Quick enough for a weekday meal but special enough for entertaining, this soup is a reliable favorite.
FAQ:
Can I use frozen broccoli?
Yes, frozen broccoli works well. Add it directly to the simmering soup and cook until tender.
Can I make this vegetarian?
Substitute chicken stock with vegetable stock.
Can I make this soup ahead of time?
Yes, it stores well in the fridge for 3–4 days. Reheat gently.
Why is my soup grainy?
Cheese can become grainy if boiled. Add cheese at low heat after vegetables are tender.
Can I use a different cheese?
Sharp cheddar gives the classic flavor, but mild cheddar or a mix with Gruyère can be used for variation.