Broccoli cheese soup is a widely loved dish, cherished for its warm, creamy texture and delightful blend of savory cheddar cheese and fresh broccoli. Known for its heartiness, this soup is a go-to comfort food, especially in colder months. Among its many iterations, Panera Bread’s broccoli cheese soup stands out as a fan favorite, celebrated for its velvety consistency and bold flavors. Its widespread appeal has led to many home cooks attempting to recreate this iconic recipe, allowing them to enjoy the delicious experience of Panera’s signature soup from the comfort of their own kitchens.
History and Origin of Broccoli Cheese Soup
Broccoli cheese soup has its roots in American cuisine, evolving as a variation of cream-based vegetable soups. With the rise of dairy-rich dishes in the 20th century, combining broccoli and cheese became a popular pairing due to their complementary flavors. This rich, hearty soup gained popularity in home kitchens and restaurants alike, appealing to those who sought nutritious yet indulgent meals. Broccoli, a nutrient-dense vegetable, and cheese, a source of rich flavor, made the dish both comforting and filling, particularly in colder months when hearty soups are in demand.
Today, it remains a popular choice in many eateries, with Panera’s version being one of the most recognized and loved.
Why Make a Homemade Version of Panera’s Broccoli Cheese Soup?
Making a homemade version of Panera’s broccoli cheese soup offers several advantages. First, you gain complete control over the ingredients, allowing you to tailor the recipe to suit personal preferences or dietary needs. For example, you can adjust the fat content by choosing between whole milk, half & half, or even a non-dairy alternative. By opting for fresh, high-quality ingredients, you can create a healthier version that may be lower in sodium and free from preservatives.
In addition to health benefits, homemade soup is cost-effective. While buying the soup at Panera can be convenient, making it at home in larger quantities can save money, especially for families or those who love leftovers. Plus, the recipe is flexible and forgiving. If you’re missing an ingredient, like bell pepper or chicken broth, you can easily substitute or omit it without sacrificing flavor. This flexibility makes it easy to adapt the recipe to what’s already in your pantry, ensuring that it remains a go-to dish for busy weeknights.
Ingredients Breakdown and Their Role
- Butter or Margarine: Acts as the base for sautéing the vegetables and adds a rich, creamy flavor to the soup. The butter also helps bind the flour and vegetables to create a smooth consistency.
- Vegetables (Carrot, Celery, Bell Pepper, Onion): These vegetables provide essential flavor, texture, and nutrition. Carrots add a slight sweetness, while celery and bell peppers offer a slight crunch and enhance the overall flavor profile. Onions bring in aromatic depth and savoriness.
- Garlic: A small yet powerful addition, garlic enhances the savory elements of the soup, adding complexity and depth to the flavor. It pairs well with the cheese and broccoli.
- Wheat Flour: Used as a thickening agent, flour is added to the sautéed vegetables to help form a roux, creating the creamy texture that broccoli cheese soup is known for.
- Chicken Broth: The base liquid for the soup, chicken broth adds savory undertones and enhances the overall richness of the dish. It can be replaced with vegetable broth for a vegetarian version.
- Milk or Cream: This ingredient is essential for achieving the creamy consistency of the soup. You can use whole milk for a lighter version or half & half or whipping cream for a richer, indulgent texture.
- Broccoli: The star ingredient of the dish, broccoli not only provides essential nutrients like fiber and vitamins C and K but also brings a fresh, slightly bitter taste that balances the richness of the cheese.
- Cheddar Cheese: Cheddar cheese is responsible for the signature cheesy flavor of the soup. It melts smoothly and adds sharp, savory notes, making the soup both creamy and flavorful.
- Salt and Pepper: These essential seasonings help to balance and enhance the flavors of the soup, ensuring that the dish isn’t too bland or overwhelming.
Nutritional Benefits of Key Ingredients
Broccoli is packed with vitamins, minerals, and fiber, making it a nutrient-rich vegetable that supports immune health and digestion. It’s also a good source of antioxidants, which can help reduce inflammation. Cheddar cheese, while higher in fat, is a good source of calcium and protein. When combined with nutrient-dense vegetables like carrots, celery, and onions, this soup offers a well-rounded nutritional profile. The milk or cream adds additional calcium and vitamin D, while the chicken broth provides protein and essential electrolytes. This balance of ingredients makes broccoli cheese soup both nourishing and satisfying.
Step-by-Step Cooking Instructions
- Prepare the Vegetables
Begin by prepping the vegetables. Grate 1 carrot, chop 1 stalk of celery, 1 small bell pepper, and 1 onion. Mince 1-2 cloves of garlic. Set these aside to sauté later. Additionally, chop 3 to 4 cups of broccoli florets into bite-sized pieces. The smaller the pieces, the faster they will cook. - Sauté the Vegetables
Heat 2 to 3 tablespoons of butter or margarine in a large pot or skillet over medium heat. Once melted, add the chopped vegetables (carrot, celery, bell pepper, and onion). Sauté for about 5 minutes, stirring occasionally until the vegetables soften and the onions turn translucent. Add the minced garlic and cook for an additional 1-2 minutes to release its flavor, being careful not to burn it. - Create the Roux
Sprinkle 2 tablespoons of wheat flour over the sautéed vegetables. Stir well to ensure the flour evenly coats the vegetables. Cook this mixture for 2-3 minutes to remove the raw taste of the flour. This roux will act as a thickening agent for the soup. - Add Liquids
Gradually pour in 2 cups of hot chicken broth (or a broth substitute) and 2 cups of whole milk, half & half, or cream, depending on your preference. Stir constantly to avoid lumps and to blend the roux with the liquids. Allow the mixture to come to a gentle simmer over medium heat. - Cook the Broccoli
Add the chopped broccoli to the simmering soup. Cover the pot and cook for 15-20 minutes, stirring occasionally, until the broccoli is tender but not mushy. Lower the heat to prevent overcooking or boiling too rapidly, which can affect the soup’s texture. - Add Cheese and Season
Once the broccoli is cooked, lower the heat to prevent the cheese from curdling. Gradually stir in 1 to 2 cups of shredded cheddar cheese, ensuring it melts evenly into the soup. Taste and adjust with salt and pepper to your liking. Stir thoroughly to integrate the flavors, then serve hot.
Tips for Perfect Broccoli Cheese Soup
- Avoiding Curdling: To prevent the milk or cream from curdling, keep the heat at a low to medium level after adding dairy. Sudden changes in temperature can cause proteins in the milk to coagulate. Gradually warm the soup and avoid boiling it. Adding a tablespoon of flour to the milk before stirring it into the soup can help stabilize the mixture and prevent curdling.
- Achieving the Perfect Consistency: If your soup is too thin, you can thicken it by adding a slurry of flour and water or cornstarch mixed with cold water. Stir it in slowly while the soup simmers. For a thicker, creamier texture, reduce the liquid slightly or use a high-fat dairy like cream. You can also purée a portion of the soup with a blender and mix it back in to add creaminess.
- Cooking Broccoli to Perfection: To ensure the broccoli is cooked tender but not mushy, cut it into small, uniform pieces so they cook evenly. Add the broccoli towards the end of cooking and simmer for 15-20 minutes. Keep an eye on it and stop cooking when it is just tender to preserve the bright green color and avoid a mushy texture.
Customizing the Recipe to Suit Your Tastes
- Cheese Substitutions: While cheddar cheese is the classic choice, you can experiment with other cheeses like gouda, gruyere, or parmesan for different flavors. A blend of cheeses also works well for a more complex taste.
- Milk Alternatives: If you’re lactose intolerant or prefer non-dairy options, swap the milk or cream for almond milk, oat milk, or coconut milk. Just ensure you choose unsweetened versions for the best flavor balance.
- Adding Protein: For a heartier soup, consider adding protein like grilled chicken, crispy bacon, or diced ham. These additions can be stirred in towards the end of cooking to keep them tender and flavorful.
- Making It Vegetarian: To create a vegetarian-friendly version of the soup, replace the chicken broth with vegetable broth. This swap won’t compromise flavor but keeps the dish plant-based.
- Low-Carb or Gluten-Free Alternatives: To make the soup low-carb, skip the flour and use heavy cream to thicken the soup instead. For gluten-free variations, substitute the wheat flour with a gluten-free flour blend or cornstarch.
Variations of Broccoli Cheese Soup
- Adding Other Vegetables: For more variety, incorporate other vegetables like cauliflower, zucchini, or spinach. Cauliflower can be used to add bulk while maintaining the creamy consistency. Zucchini and spinach provide extra nutrients and color.
- Spice It Up: If you prefer a bit of heat, add a pinch of chili flakes or smoked paprika. These spices can give your soup a subtle warmth and smoky depth. You can also try ground mustard or cayenne pepper for extra flavor.
- Vegan Version: To make the soup vegan, replace the milk with plant-based alternatives like almond or coconut milk, and use vegetable broth instead of chicken broth. Vegan cheese or nutritional yeast can provide a cheesy flavor. A roux made with oil and flour or cornstarch will help thicken the soup without dairy.
How to Serve Broccoli Cheese Soup
- Serving Suggestions: Broccoli cheese soup pairs beautifully with a variety of accompaniments. Serve it in a bread bowl for a fun, hearty meal or alongside a fresh green salad for a lighter option. Adding grilled chicken on the side provides extra protein for a well-rounded meal.
- Garnishing Ideas: Top your soup with a sprinkle of extra cheddar cheese, crunchy croutons, or a handful of fresh herbs like parsley or chives. For added richness, a drizzle of cream can also be a great finishing touch.
Storing and Reheating Tips
- Storing Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you plan to freeze it, let the soup cool completely before transferring it to freezer-safe containers. Frozen soup can last for up to 3 months.
- Reheating: To reheat, thaw frozen soup in the fridge overnight if applicable. Warm it slowly on the stove over medium-low heat, stirring occasionally to prevent the cheese from separating. If the soup becomes too thick, add a splash of milk or broth to thin it out to your desired consistency. Avoid boiling, as this can cause curdling.
FAQs
Can I freeze broccoli cheese soup?
Yes, broccoli cheese soup can be frozen, but keep in mind that soups containing dairy may change in texture when thawed. To freeze, let the soup cool completely, then transfer it to airtight containers, leaving space for expansion. It can be stored in the freezer for up to 3 months. When reheating, thaw it in the refrigerator overnight and warm it slowly on the stove to avoid separation.
What cheese works best for this soup?
Cheddar cheese is the classic choice for broccoli cheese soup due to its sharp, robust flavor and creamy melt. Sharp or extra sharp cheddar works well, but you can also experiment with mild cheddar, gouda, gruyere, or a cheese blend for added depth. Avoid pre-shredded cheese, as it often contains anti-caking agents that can affect the soup’s texture.
How do I avoid curdling when adding the milk?
To prevent curdling, use whole milk or cream, as higher fat content helps stabilize the mixture. Always add the milk slowly and avoid boiling the soup after dairy is added. Keeping the heat at a low to medium level while stirring constantly will ensure a smooth, creamy texture.
Can I use frozen broccoli?
Yes, frozen broccoli can be used in this recipe. Simply add it straight to the soup without thawing. However, frozen broccoli may cook faster than fresh, so keep an eye on it to prevent overcooking.
How do I make the soup thicker?
To thicken the soup, you can either add more flour during the roux-making process or create a slurry with cornstarch and cold water. Alternatively, blending a portion of the soup and stirring it back in will also help achieve a thicker consistency.
Panera Broccoli Cheese Soup
Description
This homemade Panera Broccoli Cheese Soup recipe brings the iconic flavors of the restaurant’s beloved soup straight to your kitchen. A creamy, cheesy base loaded with tender broccoli and sautéed vegetables, this dish is perfect for a cozy lunch or dinner. The soup is rich and hearty, ideal for serving in bread bowls or alongside a crisp salad. With customizable options for different tastes and dietary needs, this recipe is not only delicious but also versatile, allowing you to tweak it to your preferences. Enjoy the warmth and comfort of this broccoli cheese soup, any time of the year.
Ingredients
- 2 tablespoons butter or margarine
- 1 grated carrot
- 1 stalk celery, chopped
- 1 small bell pepper, chopped
- 1 onion, chopped
- 2 tablespoons wheat flour
- 1 to 2 cloves garlic, minced
- 2 cups hot chicken broth
- 2 cups whole milk or half & half or whipping cream (optional)
- 3 to 4 cups broccoli, chopped
- 1 to 2 cups cheddar cheese
- to taste Salt and pepper
Instructions
- Heat 2 to 3 tablespoons of butter in a skillet.
- When the butter is ready, add the chopped vegetables; once they soften for about 5 minutes, add the chopped garlic, mix and let it soak well for 1 or 2 minutes.
- Then add the wheat flour and make sure it perfectly coats all the vegetables.
- Add the cold milk or half & half and the chicken broth (I didn’t have any, so I heated 2 cups of water with a tablespoon of Swiss knorr).
- Cut into small pieces approximately 3 to 4 cups of broccoli.
- Once we boiled what we have in the pan, add the broccoli and cook well, covering approximately 15 to 20 min.
- Once our broccoli is cooked, we add the cheese; usually, cheddar (yellow) is used, but I had this one. Lower the heat so that it is not so hot and mixes perfectly.
- Let the flavors integrate and adjust the seasoning with a bit of salt and pepper to taste, and that’s it.
- I served it this way in a cream bread with salad and grilled chicken…it is delicious.
- The recipes are just a base. I do not complicate my life in the kitchen; if I do not have something, I change it for something else, or I remove and add to my taste everything is optional.
- Previously we have diced bell pepper, grated carrot, chopped onion, and chopped celery.
Notes
- Cheese Choice: For the best results, use freshly grated cheese rather than pre-shredded. Pre-shredded cheese often contains anti-caking agents that can lead to a grainy texture when melted.
- Dairy Substitutes: If you’re avoiding dairy, you can swap out the milk or cream for plant-based alternatives like almond, oat, or coconut milk. Vegan cheese can also be used if needed.
- Broccoli Cooking Tip: If you like your broccoli to have a bit of bite, add it towards the end of cooking. If you prefer softer broccoli, add it earlier to allow more cooking time.
- Soup Consistency: If the soup is too thick for your liking, you can add a little extra milk or broth to thin it out. Conversely, if it’s too thin, blending a portion of the soup or adding a slurry of flour and water will help thicken it up.
- Make-Ahead Option: This soup can be made ahead and refrigerated for up to 3-4 days or frozen for up to 3 months. Just be sure to reheat it gently to avoid curdling or separation.
