Oh, man, nothing beats a big bowl of creamy, cheesy soup on a chilly day, right? That’s why I’m SO excited to share my recipe for **The Best Broccoli Cheese Soup Better Than Panera Copycat**! Seriously, this stuff is liquid gold. It’s got that perfect balance of rich, cheesy goodness and tender broccoli that just makes you feel all warm and fuzzy inside.
I used to be a Panera Broccoli Cheddar Soup addict. I mean, *addict*. But let’s be real, those trips add up! So, I decided to take matters into my own hands and recreate my favorite soup at home. And guess what? I think I nailed it! This copycat recipe is ridiculously easy to make, and it’s absolutely PACKED with flavor. Trust me, once you try this, you’ll never go back to the store-bought stuff. Plus, you get bragging rights for making something this delicious from scratch! I’ve been making soup for over 10 years now, and this one? This is a keeper.
Why You’ll Love This The Best Broccoli Cheese Soup Better Than Panera Copycat
Creamy and Delicious Flavor
Okay, let’s be real, the *flavor* is why you’re here, right? This broccoli cheese soup is seriously decadent. We’re talking rich, cheesy, and totally irresistible. It’s got that “mmm, I need another bite!” quality that’ll have you hooked.
Easy to Make at Home
Don’t let “homemade” scare you! This recipe is surprisingly simple. I’m all about easy recipes, and this one definitely delivers. We’re talking basic steps and ingredients you probably already have in your fridge. Score!
Better Than Panera and Saves Money
Seriously, this soup is better than Panera! And the best part? You’re saving a TON of money by making it at home. Think of all the extra lattes you can buy! Plus, you know exactly what’s going into your soup. Win-win!
Ingredients for The Best Broccoli Cheese Soup Better Than Panera Copycat
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing broccoli cheese soup. Don’t worry, it’s mostly stuff you probably already have!
- 1 tablespoon + 4 tablespoons unsalted butter, *divided* (we’ll use it at different times!)
- 1 small or medium sweet yellow onion, diced small (no big chunks!)
- 1 clove garlic, peeled and minced *finely* (garlic breath is worth it!)
- 1/4 cup all-purpose flour (this helps thicken things up!)
- 2 cups low sodium vegetable stock (chicken stock works too!)
- 2 cups half and half (makes it super creamy!)
- 2 to 3 cups broccoli florets, diced into bite size pieces (the star of the show!)
- 1 cup broccoli stems, diced into bite size pieces (optional, but I hate wasting food!)
- 2 large carrots, trimmed, peeled, and sliced into *very* thin rounds, about 1/16th inch (thin is key!)
- 3/4 teaspoon salt, or to taste (seasoning is EVERYTHING!)
- 3/4 teaspoon freshly ground black pepper, or to taste (freshly ground is best!)
- 1/2 teaspoon smoked paprika, (or regular paprika) optional and to taste (adds a little somethin’ somethin’!)
- 1/2 teaspoon dry mustard powder, optional and to taste (trust me on this one!)
- pinch cayenne pepper, optional and to taste (for a little kick!)
- 8 ounces grated extra sharp cheddar cheese, with a small amount reserved for garnishing (the cheesier, the better, right?)
How to Prepare The Best Broccoli Cheese Soup Better Than Panera Copycat: Step-by-Step Instructions
Okay, ready to get cooking? Don’t worry, I’ll walk you through it. Just follow these steps, and you’ll be enjoying a big bowl of creamy broccoli cheese soup in no time!
Sauté the Aromatics
First, grab a small saucepan. Toss in 1 tablespoon of butter, and let it melt over medium heat. Then, add your diced onion and cook until it’s translucent and *just* starting to brown – about 4 minutes. Don’t forget to stir it every now and then! Next, toss in your minced garlic and cook for about 30 seconds. Careful, garlic burns easily! Take the pan off the heat and set it aside for now. We’ll need it later!
Make the Roux
Now, for the roux! Get out your big soup pot and melt 4 tablespoons of butter over medium heat. Add the flour and cook for about 3-5 minutes, whisking *constantly*. This is important! You want a nice, thick paste. If it’s not thick enough, your soup won’t thicken later. Trust me, you want a thick roux!
Simmer the Soup Base
Slowly pour in the vegetable stock, whisking like crazy to avoid any lumps! Then, slowly add the half and half, whisking again. Bring the mixture to a simmer over low heat for about 15-20 minutes. It should reduce and thicken up a bit. Whisk it every so often to get rid of that “skin” that forms – it’s totally normal!
Add Vegetables and Seasonings
While the soup base is simmering, chop your broccoli and carrots. Once the 15-20 minutes are up, add the broccoli, carrots, and that onion-garlic mixture we set aside earlier. Now, add the salt, pepper, paprika (if you’re using it), dry mustard powder (if you’re using it), and cayenne pepper (if you want a little kick!). Stir it all together!
Melt in the Cheese
Let the soup simmer over low heat for another 20-25 minutes, until the veggies are tender and the soup has thickened some more. Don’t forget to whisk it occasionally! While it’s simmering, grate your cheddar cheese. Once the 20-25 minutes are up, add *most* of the cheese, saving a little for garnish. Stir until the cheese is melted and fully incorporated – should take less than a minute.
Serve and Garnish The Best Broccoli Cheese Soup Better Than Panera Copycat
Alright, time to eat! Ladle the soup into bowls, sprinkle with the reserved cheese, and serve immediately! I like to add a little extra pepper on top, but that’s just me. Enjoy!
Tips for The Best Broccoli Cheese Soup Better Than Panera Copycat Success
Okay, wanna make *sure* your broccoli cheese soup is a total knockout? Here are a few little secrets I’ve learned along the way. Trust me, these tips will take your soup from “good” to “OMG, this is amazing!”
First, use good cheese! Seriously, don’t skimp on the cheddar. It makes a HUGE difference. And *never* use pre-shredded cheese. It has cellulose in it, which keeps it from melting properly. Yuck! Grate it yourself – it’s worth the extra effort. Also, don’t rush the simmering process. Letting the soup simmer and thicken is key to getting that perfect creamy texture. Patience, my friend!
Ingredient Notes and Substitutions for The Best Broccoli Cheese Soup
Okay, so what if you’re missing an ingredient? Don’t panic! Here are a few easy swaps you can make. If you don’t have half and half, whole milk or even 2% will work in a pinch, but it won’t be quite as creamy. And hey, if you’re watching your fat, I’ve even used fat-free half and half, and it’s still pretty darn good! As long as you have broccoli, cheese, and some sort of milk/cream, you’re golden!
Frequently Asked Questions About The Best Broccoli Cheese Soup Better Than Panera Copycat
Got questions? I’ve got answers! Here are some of the most common questions I get asked about this amazing broccoli cheese soup. Hopefully, this clears things up!
Can I use frozen broccoli?
Absolutely! Frozen broccoli works just fine. Just make sure to thaw it completely and drain off any excess water before adding it to the soup. You might need to cook it a little longer to get it nice and tender, but it’s a great shortcut when you’re short on time!
Can I make this soup ahead of time?
Yep! This soup is actually even BETTER the next day, if you can believe it! Just let it cool completely, then store it in an airtight container in the fridge. When you’re ready to eat, gently reheat it on the stovetop or in the microwave. You might need to add a splash of milk or broth to thin it out if it’s gotten too thick.
How do I prevent the cheese from clumping?
Ah, the dreaded cheese clump! The biggest trick is to use freshly grated cheese. Pre-shredded cheese has stuff added to it that keeps it from melting smoothly. Also, don’t add the cheese until the very end, and make sure the soup isn’t boiling hot. Just a gentle simmer is perfect!
Storing and Reheating The Best Broccoli Cheese Soup
Got leftovers? Lucky you! This broccoli cheese soup keeps really well. Just let it cool down completely, then pop it in an airtight container in the fridge. It’ll be good for about 5-7 days. To reheat, I find the microwave works best (it’s less likely to separate). Just heat it in 30-second intervals, stirring in between. You might need a splash of milk to thin it out!
Nutritional Information for The Best Broccoli Cheese Soup Better Than Panera Copycat
Okay, so everyone always asks about the nutrition info. Here’s the deal: I can give you a *rough* estimate, but keep in mind that it can vary a LOT depending on the exact ingredients you use. Different brands of cheese, different types of milk… it all adds up! So, take this with a grain of salt, okay? I’m not a nutritionist, just a home cook sharing my favorite recipe!
Enjoyed The Best Broccoli Cheese Soup Better Than Panera Copycat? Leave a Comment and Rate This Recipe!
Hey, if you loved this broccoli cheese soup as much as I do, please leave a comment below and give the recipe a rating! It really helps other soup-lovers find this recipe. Thanks, and happy cooking!
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Devastatingly Good: The Best Broccoli Cheese Soup Copycat
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy this homemade broccoli cheese soup, a delicious and creamy copycat of the Panera Bread favorite. It’s easy to make and packed with flavor.
Ingredients
- 1 tablespoon + 4 tablespoons unsalted butter, divided
- 1 small or medium sweet yellow onion, diced small
- 1 clove garlic, peeled and minced finely
- 1/4 cup all purpose flour
- 2 cups low sodium vegetable stock, chicken stock may be substituted
- 2 cups half and half
- 2 to 3 cups broccoli florets, diced into bite size pieces
- 1 cup broccoli stems, diced into bite size pieces (optional)
- 2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th inch
- 3/4 teaspoon salt, or to taste
- 3/4 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon smoked paprika, (or regular paprika) optional and to taste
- 1/2 teaspoon dry mustard powder, optional and to taste
- pinch cayenne pepper, optional and to taste
- 8 ounces grated extra sharp cheddar cheese, with a small amount reserved for garnishing
Instructions
- In a small saucepan, add 1 tablespoon butter, the diced onion, and saute over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.
- Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.
- In a large heavy bottom pot add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
- Slowly add the vegetable stock, whisking constantly.
- Slowly add the half and half, whisking constantly.
- Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re incorporate the ‘skin’ that inevitably forms, this is normal.
- While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.
- Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.
- Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re incorporate the ‘skin’ that inevitably forms, this is normal.
- While soup simmers, grate the cheese. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.
- Transfer soup to bowls, garnish with reserved cheese, and serve immediately.
Notes
- Half and half: Whole milk or 2 percent milk will also work but soup won’t be as creamy. I used fat free half and half to reduce the fat amount.
- Broccoli: I used 3 cups florets and 1 cup stems. The fibrous stems are great in soups.
- Cheese: It’s important to use a high quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. Do not use pre grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well.
- Storage: Soup will keep airtight for 5 to 7 days in the fridge. I don’t recommend freezing the soup because I feel like the cheese and half and half will not do well upon thawing and soup could break, but I haven’t actually tried freezing it.
- To reheat: Reheat gently in the microwave. I find the soup is less likely to ‘break’ or separate when reheated in the micro rather than on the stovetop, but do what you think is best.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg
