Best 2 Copycat Panera Broccoli Cheddar Soup Recipes

Indulge in the delectable flavors of Panera's Broccoli Cheddar Soup, recreated in the comfort of your own kitchen. This creamy and cheesy soup is a symphony of flavors, featuring tender broccoli florets, sharp cheddar cheese, and a medley of aromatic herbs and spices. With three variations provided in this article, you can customize the soup to your liking. The classic version stays true to Panera's original recipe, while the slow-cooker variation offers a convenient hands-off approach. For those seeking a healthier alternative, the lightened-up version reduces the fat content without compromising on taste. Whichever recipe you choose, prepare to savor a warm and comforting bowl of soup that is perfect for a cozy meal or a quick lunch.

Here are our top 2 tried and tested recipes!

PANERA BROCCOLI CHEDDAR SOUP

Panera Broccoli Cheddar Soup image

Panera Broccoli Cheese Soup is a recipe everyone will love.

Provided by Stephanie Manley

Categories Soup

Time 40m

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chopped white onions
1 cup half-and-half
16 ounces chopped broccoli (frozen)
16 ounces American cheese (Velveeta)
29 ounces low-sodium chicken broth (2 cans)
1 cup carrots (Julianne cut, or shredded)
8 ounces shredded cheddar cheese
salt and pepper to taste

Steps:

In a large saucepan, melt the butter. Stir in the flour and onions. Cook for about a minute,
Slowly add the half-and-half, about 1/4 cup at a time, whisking until thickened and smooth.
When all of the half-and-half is incorporated, add the broccoli and processed cheese.
When the cheese is completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup is well mixed and has a consistent texture.
Add the carrots and simmer for about 10 minutes.
Stir in the cheddar cheese and cook for 10 minutes more.
Season with salt and pepper to taste.
Serve when all the cheese is fully melted and blended through.

Nutrition Facts : Calories 589 kcal, Carbohydrate 16 g, Protein 29 g, Fat 46 g, SaturatedFat 27 g, Cholesterol 140 mg, Sodium 1629 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

PANERA BROCCOLI CHEESE SOUP

Panera Broccoli Cheese Soup image

Make and share this Panera Broccoli Cheese Soup recipe from Food.com.

Provided by chefnini

Categories Cheese

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli (chopped into bite size pieces)
1 cup carrot, julienned, grated
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
crusty bread or bread bowl
2 cups whole milk

Steps:

Sauté onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

Nutrition Facts : Calories 702.6, Fat 53, SaturatedFat 32.5, Cholesterol 158.3, Sodium 803.7, Carbohydrate 31.3, Fiber 3.6, Sugar 11.7, Protein 27.6

Tips:

For a smoother soup, blend it in a blender or food processor until desired consistency is reached.
If you don't have heavy cream, you can substitute milk or half-and-half.
To make the soup ahead of time, cool it completely and then store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the soup over medium heat until warmed through.
To freeze the soup, cool it completely and then transfer it to freezer-safe containers. Freeze for up to 3 months. When ready to serve, thaw the soup overnight in the refrigerator or at room temperature for several hours. Then, reheat the soup over medium heat until warmed through.
Garnish the soup with shredded cheddar cheese, crumbled bacon, or chopped green onions before serving.

Conclusion:

This copycat Panera Broccoli Cheddar Soup is a delicious and easy-to-make soup that the whole family will love. It's perfect for a quick and easy weeknight meal or a cozy weekend lunch. With its creamy texture, sharp cheddar cheese flavor, and tender broccoli florets, this soup is sure to be a hit. So next time you're craving a comforting bowl of soup, give this recipe a try!