If you’ve ever found yourself craving the creamy, cheesy goodness of broccoli cheddar soup from Panera, you’re not alone. It’s a comforting dish that warms the heart and satisfies the soul, but what if I told you that you can make a version that is even better at home? Yes, you heard that right! This Better Than Panera Broccoli Cheddar Soup is rich, velvety, and loaded with fresh broccoli and sharp cheddar cheese. Get ready to dive into a bowl of pure bliss that’s not only delicious but also incredibly easy to whip up in your kitchen.
Top Reasons to Make Better Than Panera Broccoli Cheddar Soup
- Homemade Goodness: Nothing beats the taste of a freshly made soup bursting with flavor.
- Customizable: You can tweak the ingredients to your liking or dietary needs.
- Quick and Easy: This soup comes together in under an hour, making it perfect for weeknight dinners.
- Comfort Food: It’s the ultimate comfort food that’s perfect for chilly days or when you need a cozy meal.
- Healthier Option: You can control the ingredients and make it healthier than store-bought versions.
The Ingredient Lineup
- 1 tablespoon unsalted butter: For sautéing the onion and adding richness.
- 1/2 medium white onion, chopped: Adds depth and flavor to the soup.
- 1/4 cup unsalted butter, melted: Used for thickening the soup.
- 1/4 cup all-purpose flour: Helps to create a creamy texture.
- 3 cups half-and-half: For that luscious and creamy base.
- 3 cups chicken stock: Provides a savory depth of flavor.
- 2 cups fresh broccoli florets: The star of the show, bringing freshness and nutrition.
- 1 cup carrots, shredded: Adds a hint of sweetness and color.
- 1/2 teaspoon nutmeg: A secret ingredient that elevates the flavor profile.
- 3 cups sharp cheddar cheese, grated: The key to cheesy perfection.
- Salt and pepper to taste: Essential for bringing all the flavors together.
What’s in the Gear List
- Large pot: For cooking the soup and combining all the ingredients.
- Whisk: To mix the flour and butter smoothly.
- Wooden spoon: For stirring the soup while it simmers.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Sharp knife and cutting board: For chopping the onion and vegetables.
The Method for Better Than Panera Broccoli Cheddar Soup
Step 1: Sauté the Onion
In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
Step 2: Make the Roux
In a separate bowl, combine 1/4 cup melted unsalted butter and 1/4 cup flour. Whisk until smooth. This roux will thicken your soup.
Step 3: Combine Ingredients
Gradually whisk in the 3 cups of half-and-half and 3 cups of chicken stock into the pot with the sautéed onion. Continue to stir until well combined.
Step 4: Add Vegetables
Stir in the fresh broccoli florets and shredded carrots. Allow the mixture to come to a gentle simmer, then reduce the heat to low.
Step 5: Season and Thicken
Add the nutmeg, salt, and pepper to taste. Then, gradually stir in the roux mixture. Allow the soup to cook for an additional 10-15 minutes, stirring occasionally, until the vegetables are tender.
Step 6: Cheese It Up!
Remove the pot from the heat and stir in the grated sharp cheddar cheese until melted and incorporated. Taste and adjust the seasoning as needed.
Step 7: Serve and Enjoy
Ladle the Better Than Panera Broccoli Cheddar Soup into bowls and serve hot. You can top it with extra cheese or fresh herbs if desired!
International Equivalents
- 1 tablespoon unsalted butter: 14 grams
- 1/4 cup unsalted butter: 56 grams
- 1/4 cup all-purpose flour: 30 grams
- 3 cups half-and-half: 720 milliliters
- 3 cups chicken stock: 720 milliliters
- 2 cups fresh broccoli florets: 150 grams
- 1 cup carrots, shredded: 100 grams
- 1/2 teaspoon nutmeg: 2 grams
- 3 cups sharp cheddar cheese: 360 grams
Notes on Ingredients
For the best flavor, use freshly grated sharp cheddar cheese instead of pre-packaged shredded cheese, as it melts better and enhances the soup’s creaminess. You can also swap the half-and-half for whole milk if you prefer a lighter version, though this will affect the creaminess slightly. Feel free to add other vegetables like cauliflower or spinach to mix things up!
Storage Pro Tips
This Better Than Panera Broccoli Cheddar Soup can be stored in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. When reheating, you may need to add a splash of stock or milk to restore its creamy consistency.
Questions People Ask
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken stock with vegetable stock, and you’re good to go!
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli florets. Just add them directly to the soup, but keep in mind that they may require a slightly shorter cooking time.
How can I make this soup spicier?
If you like a kick, consider adding a pinch of red pepper flakes or diced jalapeños when sautéing the onions.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or even a grilled cheese sandwich for a classic combo!
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The Takeaway
Creating your own version of Better Than Panera Broccoli Cheddar Soup at home not only gives you control over the ingredients but also allows you to enjoy a bowl of comfort that’s tailored to your taste. This recipe is a delightful way to indulge in a classic favorite while knowing exactly what’s in your soup. So gather your ingredients, follow the steps, and get ready to enjoy a warm, cheesy hug in a bowl! Trust me; once you try this soup, you’ll never want to go back to store-bought again. Enjoy!
Better Than Panera Broccoli Cheddar Soup
Ingredients
For the Soup:
- 1 tablespoon unsalted butter for sautéing the onion
- 1/2 medium white onion chopped
- 1/4 cup unsalted butter melted
- 1/4 cup all-purpose flour
- 3 cups half-and-half
- 3 cups chicken stock
- 2 cups fresh broccoli florets
- 1 cup carrots shredded
- 1/2 teaspoon nutmeg
- 3 cups sharp cheddar cheese grated
- Salt and pepper to taste
Instructions
Instructions:
- In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
- In a separate bowl, combine 1/4 cup melted unsalted butter and 1/4 cup flour. Whisk until smooth. This roux will thicken your soup.
- Gradually whisk in the 3 cups of half-and-half and 3 cups of chicken stock into the pot with the sautéed onion. Continue to stir until well combined.
- Stir in the fresh broccoli florets and shredded carrots. Allow the mixture to come to a gentle simmer, then reduce the heat to low.
- Add the nutmeg, salt, and pepper to taste. Then, gradually stir in the roux mixture. Allow the soup to cook for an additional 10-15 minutes, stirring occasionally, until the vegetables are tender.
- Remove the pot from the heat and stir in the grated sharp cheddar cheese until melted and incorporated. Taste and adjust the seasoning as needed.
- Ladle the Better Than Panera Broccoli Cheddar Soup into bowls and serve hot. You can top it with extra cheese or fresh herbs if desired!
Equipment
- Large Pot
- Whisk
- Wooden Spoon
- Measuring cups and spoons
- Sharp knife and cutting board
Notes
- For the best flavor, use freshly grated sharp cheddar cheese instead of pre-packaged shredded cheese.
- You can swap half-and-half for whole milk for a lighter version.
- Feel free to add other vegetables like cauliflower or spinach for variety.
