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

Scale

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.