broccoli cheese panera soup recipe

Written BySheba G Updated On
broccoli cheese panera soup recipe
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The Best broccoli cheese panera soup recipe

I’m so excited to share with you my favorite broccoli cheese soup recipe, straight from Panera Bread. This creamy and delicious soup is a staple in our household, and I’m sure it will become a favorite in yours too. I first tried this recipe at a Panera Bread cafe, and I was immediately hooked on the rich and velvety texture, combined with the perfect balance of flavors.

The best part? It’s incredibly easy to make at home, with just a few simple ingredients and no special equipment required. As a busy mom of three, I need recipes that are not only tasty but also quick and easy to prepare.

This broccoli cheese soup fits the bill perfectly – it’s ready in under 30 minutes, and it’s a great way to get my kids to eat their greens (yes, even my picky eaters love it!) The key to making this recipe is using high-quality ingredients, especially the cheese. I like to use a combination of cheddar and parmesan for the best flavor.

One of the things I love about this recipe is how versatile it is. You can serve it as a main course, or as a side dish – it’s perfect for potlucks, parties, or even just a cozy night in with the family. And don’t even get me started on the leftovers – this soup freezes beautifully, so you can enjoy it all week long.

If you’re looking for a healthy twist on traditional soups, you’ll be happy to know that this broccoli cheese soup is packed with nutrients. Broccoli is one of the healthiest vegetables you can eat, rich in vitamins and antioxidants. And by using low-fat cheese and cream, we can keep the calorie count down while still enjoying that creamy texture.

Broccoli Cheese Panera Soup

Broccoli Cheese Panera Soup

4.9 from 1725 votes

A creamy, comforting soup packed with broccoli and cheese. This recipe captures the essence of the popular Panera Bread soup, perfect for a cozy meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 cups broccoli florets
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp flour
2 cups vegetable broth
2 cups milk
2 cups shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder

👨‍🍳Directions

1Heat butter in a large pot over medium heat.
2Add onion, carrots, and garlic.
3Cook until onions are translucent and carrots are softened, about 5-7 minutes.
4Stir frequently to prevent burning.
5Add broccoli florets to the pot.
6Cook for 3-4 minutes, stirring occasionally, until the broccoli turns bright green.
7Add flour to the pot and stir to combine.
8Cook for 1-2 minutes, stirring constantly.
9Gradually pour in the vegetable broth and milk, stirring continuously to prevent lumps from forming.
10Bring the mixture to a boil.
11Reduce heat to low and let it simmer for 15-20 minutes, or until the broccoli is tender.
12Remove the pot from heat.
13Use an immersion blender to blend the soup until smooth.
14If you do not have an immersion blender, carefully transfer the soup to a blender, blend until smooth, and then return it to the pot.
15Add the shredded cheddar cheese, salt, black pepper, paprika, garlic powder, and onion powder.
16Stir until the cheese is fully melted and the soup is well combined.
17Taste and adjust seasoning if necessary.
18Return the pot to low heat and let the soup simmer for an additional 5 minutes.
19Ensure the soup is hot and the flavors are well combined.
20Serve the soup hot with crusty bread or a side salad.

🔧Equipment

Large pot
Wooden spoon
Blender

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 18g

📝Notes

Tips: For a smoother soup, blend until very smooth. For a chunkier soup, blend only partially. You can add more or less cheese depending on your preference. To make this soup vegan, substitute the cheese with a vegan alternative and use plant-based milk.

This broccoli cheese panera soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or something easy to serve at your next family gathering.

It’s perfect for potlucks or parties because it’s easy to transport and serves a crowd.

Plus, it freezes beautifully so you can enjoy leftovers all week long.

❓ Frequently Asked Questions About Broccoli Cheese Panera Soup

Q: What kind of cheese should I use in this recipe?

For the best flavor, I recommend using a combination of cheddar and parmesan cheese. You can adjust the proportions to your liking – if you prefer a stronger cheddar flavor, use more of that.

Q: Can I make this recipe without an immersion blender?

Yes! If you don’t have an immersion blender, you can simply transfer the soup to a regular blender or food processor after it’s cooled slightly. Be careful when blending hot liquids!

Q: Is this soup suitable for vegetarians?

This broccoli cheese soup is completely vegetarian-friendly – just be sure to check your broth for any animal-derived ingredients.

Q: How do I store leftover soup?

You can store leftover soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. When reheating, simply add some milk or cream to thin out the soup if needed.

Q: Can I add other ingredients to customize this recipe?

Of course! Feel free to add diced ham or bacon for extra protein, or some cooked chicken for extra flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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