Everyone knows that Panera Bread makes some of the most delicious broccoli cheese soup around, but did you know that you can make a homemade version that tastes just as good? With the right ingredients and cooking techniques, you can create your own Copycat Panera Broccoli Cheese Soup that will rival the original. It’s time to enjoy Panera deliciousness from the comfort of your own kitchen!
This soup is a delicious and easy-to-make meal that will have your family asking for seconds. With ingredients that are usually already in your kitchen and are also easy to find, this soup can provide comfort in a time when it’s needed most. Not only does it taste like Panera’s original, but it is also a budget-friendly way to feed your family. This copycat recipe is an impressive dish to make and, best of all, will have those around your dinner table feeling like they’re eating in a five-star restaurant.
What is Copycat Panera Broccoli Cheese Soup?
Copycat Panera Broccoli Cheese Soup is a delicious, creamy, cheesy soup made with fresh broccoli, sharp cheddar cheese and heavy cream. It’s easy to make and can be served as a main course or as a side dish. The cheese and cream give it a rich, comforting flavor, while the broccoli adds a savory, earthy note.
Ingredients
- Broccoli
- Carrots
- Cheddar cheese
- Chicken broth
- Butter
- Onions
- Heavy cream
- All-purpose flour
- Salt
- Pepper
How to make Copycat Panera Broccoli Cheese Soup
Melt butter in a large Dutch oven over medium heat. Add the onion and cook until softened and light gold. Add the garlic and sauté for another minute.
Add flour and whisk until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to low and simmer for about 20 minutes until the broccoli and carrots are cooked through.
Stir in heavy cream and cheddar cheese and simmer for another 5 minutes. Serve hot with Joanna Gaines’ French bread and enjoy!
Tools For This Recipe
(Amazon affiliate links)- These are the tools I use when making this recipe!
- Le Creuset Cast Iron Dutch Oven –Enameled cast iron delivers superior heat distribution and retention, plus it’s easy to clean.
- Silicone Mixing Spoon–The perfect spoons to keep your nonstick pans scratch free.
MORE DELICIOUS RECIPES TO TRY
Joanna Gaines BiscuitsGrandma’s Peanut Butter CookiesSweet and Sour ChickenParsley Buttered PotatoesSeasoned Pretzels
Copycat Panera Broccoli Cheese Soup
Ingredients
- 4 tablespoons butter
- 1/2 medium onion diced
- 2-3 teaspoons garlic powder
- 4 tablespoon all-purpose flour
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 3 cups broccoli florets
- 2 large carrots julienned
- 2 cups heavy cream
- 2 cups shredded cheddar cheese
Instructions
- Melt butter in a large Dutch oven over medium heat. Add the onion and cook until softened and light gold. Add the garlic and sauté for another minute.
- Add flour and whisk until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to low and simmer for about 20 minutes until the broccoli and carrots are cooked through.
- Stir in heavy cream and cheddar cheese and simmer for another 5 minutes.
- Serve hot with a crusty French bread and enjoy!
