Name: Irresistible PANERA'S BROCCOLI CHEDDAR SOUP in 40 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/4 cup butter; 1/2 medium chopped onion; 1/4 cup flour; 2 cups half-and-half cream; 2 cups low-sodium chicken stock or broth; 1/2 lb broccoli, (about 3 cups), chopped; 1 cup carrot, julienned; 1/8 teaspoon nutmeg; 8 ounces grated sharp cheddar cheese, (2 cups); salt and pepper

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Okay, so who else gets those *serious* cravings for a bowl of warm, comforting soup? Especially when it’s chilly outside? For me, it’s always Panera’s Broccoli Cheddar Soup. That stuff is like a hug in a bowl, right? But let’s be real, hitting up Panera *every* time the craving hits? My wallet cries. That’s why I had to figure out how to make a copycat version at home, and guess what? It’s SO easy and just as yummy (maybe even yummier!). Seriously, you can have a big bowl of creamy, cheesy Panera’s Broccoli Cheddar Soup ready in under 40 minutes. Trust me, you’re gonna love this!

Why You’ll Love This PANERA’S BROCCOLI CHEDDAR SOUP

Seriously, you *need* this Panera’s Broccoli Cheddar Soup recipe in your life! Why? Well, let me tell you:

Quick and Easy PANERA’S BROCCOLI CHEDDAR SOUP

I’m talking from fridge to table in under 40 minutes! The prep is super simple, and the cooking time is mostly hands-off. What’s not to love?

Creamy and Cheesy PANERA’S BROCCOLI CHEDDAR SOUP

Oh my goodness, the texture! It’s so smooth and creamy, with that perfect cheesy flavor. It’s seriously the ultimate comfort food. You’ll want to make it again and again!

Budget-Friendly PANERA’S BROCCOLI CHEDDAR SOUP

Okay, think about it: buying a bowl at Panera adds up *fast*. Making it at home? Way cheaper! You probably have some of the ingredients already. Winning!

Ingredients for PANERA’S BROCCOLI CHEDDAR SOUP

Alright, gather ’round! Here’s what you’ll need to whip up this amazing soup. You’ll want: 1/4 cup (that’s 1/2 a stick!) of unsalted butter, 1/2 a medium onion (finely chopped, please!), 1/4 cup of all-purpose flour, 2 cups of half-and-half cream, 2 cups of low-sodium chicken stock or broth, 1/2 lb of broccoli (chopped into small florets – about 3 cups), 1 cup of julienned carrot, a pinch (1/8 teaspoon) of ground nutmeg, 8 ounces of grated sharp cheddar cheese (about 2 cups), and don’t forget your salt and some freshly ground black pepper to taste!

How to Make PANERA’S BROCCOLI CHEDDAR SOUP: Step-by-Step Instructions

Okay, people, let’s get cooking! Follow these steps, and you’ll be swimming in a bowl of deliciousness in no time. Don’t worry, it’s easier than it looks!

Sauté the Aromatics

First, melt that butter in a nice big pot over medium heat. Once it’s melted and shimmery, toss in your chopped onion. Cook it until it’s soft and translucent – about 5 minutes or so. This is where the magic starts, trust me! Then, sprinkle in the flour. Cook and stir for just 1-2 minutes. This is *super* important because it cooks out the raw flour taste and helps thicken the soup later on. Don’t skip it!

Create the Creamy Base for PANERA’S BROCCOLI CHEDDAR SOUP

Now, grab your whisk! Slowly whisk in the half-and-half cream and chicken stock (or broth). Keep whisking until everything is smooth and combined. Bring the mixture to a boil, then immediately reduce the heat to medium-low. We don’t want any scorching happening!

Add Vegetables and Simmer

In goes the broccoli and carrots! Give everything a good stir, and then let it simmer over medium-low heat for about 20-25 minutes, or until the broccoli is nice and tender. You can poke a floret with a fork to check. If it goes in easily, you’re good to go!

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Blend for a Smooth Texture

This is totally optional, but I think it makes the soup *amazing*. Carefully scoop out about 1 cup of the soup and either use an immersion blender to blend it right in the pot (careful, it splatters!) or transfer it to a regular blender. If you use a regular blender, be super careful – hot liquids can explode! Blend until smooth and then pour it back into the pot. This gives the soup that perfect, creamy texture we all crave.

Finish the PANERA’S BROCCOLI CHEDDAR SOUP with Cheese

Almost there! Turn the heat down to low – *low* is key here, so the cheese doesn’t get all grainy. Add the grated cheddar cheese and stir, stir, stir until it’s all melted and smooth. If you’re feeling fancy, stir in that pinch of nutmeg. It adds a little something special! And that’s it! You’ve made your very own Panera’s Broccoli Cheddar Soup. Get ready to enjoy!

Tips for the Best PANERA’S BROCCOLI CHEDDAR SOUP

Want to take your homemade soup from “good” to “OMG this is amazing?!” Here are a few of my favorite tricks:

Choosing the Right Cheese for PANERA’S BROCCOLI CHEDDAR SOUP

Okay, cheese is key! I always go for a good sharp cheddar – it gives you that classic, bold flavor. But hey, feel free to experiment! A mild cheddar will be creamier but less flavorful. A mix of sharp and medium? Now *that’s* interesting!

Achieving the Perfect Consistency for Your PANERA’S BROCCOLI CHEDDAR SOUP

Soup too thick? No problem! Just stir in a little extra chicken broth until it reaches your desired consistency. Too thin? Simmer it for a bit longer, uncovered, to let some of the liquid evaporate. Or, blend another cup for extra creaminess!

Seasoning Your Homemade PANERA’S BROCCOLI CHEDDAR SOUP

Taste, taste, TASTE! Seriously, don’t skip this step. Add salt and pepper to your liking. But hey, if you’re feeling adventurous, try a pinch of garlic powder or onion powder. It adds a little somethin’ somethin’ that you won’t regret!

Ingredient Notes and Substitutions for PANERA’S BROCCOLI CHEDDAR SOUP

Let’s talk swaps! Sometimes you’re missing an ingredient, or maybe you just want to mix things up. No worries, I’ve got you covered.

Broccoli Substitutions

No broccoli on hand? Oops! Cauliflower works great, and honestly, you can sneak in other green veggies too. Spinach wilts down nicely, or even some chopped kale if you’re feeling healthy!

Dairy-Free PANERA’S BROCCOLI CHEDDAR SOUP Options

Okay, so this one’s a little trickier, but totally doable! Use your favorite plant-based milk (almond, soy, oat – whatever floats your boat!). And for the cheese? There are some pretty decent dairy-free cheddar shreds out there now. Just make sure they melt well!

Chicken Broth Variations

Vegetarian? No problem! Just swap out the chicken broth for vegetable broth. It’s an easy peasy swap that doesn’t change the flavor too much. You’re still gonna have an amazing soup!

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Serving Suggestions for PANERA’S BROCCOLI CHEDDAR SOUP

Okay, you’ve got this amazing soup… now what to serve it with? Here are a couple of my go-to ideas:

Bread Options

You just *gotta* have some bread with soup, right? I’m a sucker for a crusty baguette, but sourdough is amazing too. Or, for extra comfort, a grilled cheese sandwich for dipping? YES, PLEASE!

Side Salad Pairings

Want to keep things a little lighter? A simple green salad with a vinaigrette is perfect. Or, if you’re feeling a bit more decadent, a Caesar salad is always a winner. Mmm!

Storing and Reheating Your PANERA’S BROCCOLI CHEDDAR SOUP

Made a big batch of this amazing soup? Awesome! Here’s how to store and reheat it so it’s just as delicious the next day (or even the day after!).

Storage Instructions

Let the soup cool down a bit first (don’t leave it out for more than two hours, though!). Then, just pop it into an airtight container and stick it in the fridge. It’ll keep for about 3-4 days.

Reheating Instructions

You’ve got options! For the stovetop, just pour the soup into a pot and heat it over medium-low heat, stirring occasionally, until it’s nice and hot. Microwave? Go for it! Just heat it in one-minute intervals, stirring in between, until it’s warmed through. Easy peasy!

Nutritional Information for PANERA’S BROCCOLI CHEDDAR SOUP (Disclaimer)

Okay, so here’s the deal: nutrition info can vary *a lot* depending on the brands you use. So, just a heads up, these are estimates, not exact figures, okay?

Frequently Asked Questions About PANERA’S BROCCOLI CHEDDAR SOUP

Got questions? I’ve got answers! Here are some of the most common things people ask me about this amazing Panera’s Broccoli Cheddar Soup recipe:

Can I freeze PANERA’S BROCCOLI CHEDDAR SOUP?

Okay, so technically, *yes*, you can freeze it. But… the texture might change a bit. The cheese can sometimes get a little grainy when it thaws. If you’re okay with that, go for it! Just let it thaw completely in the fridge before reheating. Honestly, I usually just make a smaller batch so I don’t have leftovers to freeze!

How can I make PANERA’S BROCCOLI CHEDDAR SOUP thicker?

Easy peasy! You can whisk together a tablespoon of cornstarch with a tablespoon of cold water to make a slurry. Then, stir that into the soup while it’s simmering. Cook for a minute or two until it thickens up. Or, you know, just add more cheese! (I’m always a fan of more cheese.)

What kind of cheddar cheese is best for PANERA’S BROCCOLI CHEDDAR SOUP?

Like I said before, I’m a big fan of sharp cheddar for that bold, cheesy flavor that really shines through. But hey, it’s your soup! Experiment and see what you like best. Medium cheddar is a good middle ground if you want something a little milder.

How long does PANERA’S BROCCOLI CHEDDAR SOUP last in the fridge?

If you store it properly in an airtight container, it should be good for about 3-4 days. Just make sure it smells and looks okay before you reheat it. When in doubt, throw it out!

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Enjoy Your Homemade PANERA’S BROCCOLI CHEDDAR SOUP

Alright, you did it! You made your very own Panera’s Broccoli Cheddar Soup! Now, go grab a bowl, curl up on the couch, and enjoy! And hey, if you loved this recipe as much as I do, leave a comment below! I’d love to hear what you think. Oh, and don’t forget to rate the recipe and share it with your friends! Happy slurping!