Copycat Panera Bread Broccoli Cheddar Cheese Soup Recipe

If you’re a fan of the iconic Panera Bread Broccoli Cheddar Soup, then you’ll love this homemade version! This easy-to-make recipe brings together all the rich, creamy flavors you know and love, with tender broccoli, sweet carrots, and the sharpness of cheddar cheese. Plus, it’s perfect for those chilly nights when you want something warm and hearty to enjoy with your family.

Ingredients You’ll Need for This Copycat Panera Bread Broccoli Cheddar Soup:

• 1/2 cup chopped onion
• 1 cup finely chopped carrots
• 4 cups finely chopped broccoli florets
• 2 cloves minced garlic
• 1/4 cup (4 tablespoons) butter
• 3 cups chicken stock
• 2 cups half-and-half
• 1/2 teaspoon salt
• 2 bay leaves
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 cup cornstarch
• 2 1/2 cups shredded cheddar cheese (white or yellow)
• Optional: cooked bacon crumbles (store-bought or homemade)
• Optional: bread bowls or crusty bread for serving

How to Make Copycat Panera Bread Broccoli Cheddar Soup:

1. Cook the Base
   In a medium pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 6-8 minutes until the onion softens and becomes translucent.
2. Add the Vegetables and Broth
   Stir in the chopped broccoli and carrots. Pour in the chicken stock and half-and-half, then season with salt, bay leaves, black pepper, and nutmeg. Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes, or until the vegetables are tender.
3. Thicken the Soup
   In a small bowl, whisk together the cornstarch with a little cold water until smooth. Stir the cornstarch mixture into the soup to thicken it. Let the soup cook for another 2-3 minutes until it thickens up and becomes bubbly.
4. Add the Cheese
   Remove the bay leaves from the soup and stir in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and smooth.
5. Serve and Enjoy
   Ladle the soup into bread bowls for a fun presentation, or serve it with crusty bread for dipping. Top with crispy bacon crumbles if desired and enjoy this cozy, creamy bowl of deliciousness!

Tips for the Best Copycat Panera Bread Broccoli Cheddar Soup:

• Customization: Add any leftover veggies or spices you have on hand for a personal twist on this soup.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit of broth or water to thin the soup if needed.

Why You’ll Love This Copycat Panera Bread Broccoli Cheddar Soup:

This soup is the perfect way to recreate the flavors of your favorite café dish right at home. It’s creamy, cheesy, and packed with nutritious broccoli, making it a great meal for the whole family. And, the option to serve it in bread bowls or with crusty bread makes it even more indulgent and satisfying. Whether you’re making it for a cozy dinner or serving it for lunch, this recipe is sure to become a household favorite.

Copycat Panera Bread Broccoli Cheddar Cheese Soup Recipe

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• Author: Maria
• Total Time: 40 minutes
• Yield: 5 1x

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Description

This Copycat Panera Bread Broccoli Cheddar Cheese Soup is a comforting classic that’s perfect for chilly nights. With tender broccoli, sweet carrots, and rich cheddar cheese, this creamy soup captures all the flavors of your favorite café while being easy to make at home. Topped with crispy bacon crumbles for an added crunch (because why not?), it’s served in adorable bread bowls or with crusty bread for dipping. Your family will love this hearty and delicious meal!

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Ingredients

• 1/2 cup chopped onion
• 1 cup finely chopped carrots
• 4 cups finely chopped broccoli florets
• 2 cloves minced garlic
• 1/4 cup (4 tablespoons) butter
• 3 cups chicken stock
• 2 cups half-and-half
• 1/2 teaspoon salt
• 2 bay leaves
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 cup cornstarch
• 2 1/2 cups shredded cheddar cheese (white or yellow)
• Optional: cooked bacon crumbles (store-bought or homemade)
• Optional: bread bowls or crusty bread for serving

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Instructions

1. In a medium pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook for about 6-8 minutes until the onion is tender and translucent.
2. Stir in the chopped broccoli and carrots. Pour in the chicken stock and half-and-half. Add the salt, bay leaves, black pepper, and nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the vegetables are tender.
3. In a small bowl, whisk together the cornstarch with a little cold water until smooth. Stir this mixture into the soup to thicken it. Cook for an additional 2-3 minutes until the soup is bubbling and thickened.
4. Remove the bay leaves from the soup and stir in the shredded cheddar cheese until melted and smooth. Feel free to mix in any cheese you have on hand, like Swiss or Gruyère, for a unique twist!
5. Ladle the soup into bread bowls for a fun presentation or serve it with hunks of crusty bread on the side. Top with crispy bacon crumbles if desired. Enjoy this rich and cheesy soup that tastes just like Panera!

Notes

• Customization: Feel free to add in any leftover vegetables or spices you have on hand to make this soup your own!
• Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if it gets too thick.

• Cook Time: 40 minutes

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