Better Than Panera Broccoli Cheese Soup
This copycat Panera Broccoli Cheese Soup recipe elevates the original with fresh, high-quality ingredients and a perfect balance of flavor and texture. It's a creamy, cheesy, and comforting soup that's easy to make at home and even better than the restaurant version.
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Cutting board
- Knife
- Whisk
- immersion blender (or regular blender)
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups chicken broth low sodium
- 2 cups milk whole milk is best for creaminess
- 1 cup heavy cream
- 4 cups broccoli florets, divided about 1 large head
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Gruyère cheese optional, but highly recommended
- ¼ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Instructions
- Melt the Butter: In a large pot or Dutch oven over medium heat, melt the butter.
- Sauté the Aromatics: Add the diced onion and cook until softened and translucent, about 5-7 minutes.
- Add the Garlic: Stir in the minced garlic and cook for another minute, until fragrant.
- Make the Roux: Sprinkle in the flour and whisk constantly until a smooth paste forms. Cook for 1-2 minutes, stirring continuously, to cook out the raw flour taste. The mixture should be slightly golden.
- Whisk in the Broth: Gradually whisk in the chicken broth, ensuring there are no lumps.
- Add the Milk and Cream: Pour in the milk and heavy cream, stirring to combine.
- Add Half the Broccoli: Add half of the broccoli florets (about 2 cups) to the pot.
- Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low and cook for 15-20 minutes, or until the broccoli is very tender.
- Blend for Creaminess: Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, but be cautious of hot liquids.
- Add the Remaining Broccoli: Stir in the remaining broccoli florets (the other 2 cups).
- Melt the Cheese: Reduce the heat to low and stir in the shredded cheddar cheese and Gruyère cheese (if using) until melted and smooth. Stir constantly to prevent the cheese from clumping.
- Season and Serve: Stir in the nutmeg, salt, and pepper to taste. Adjust seasoning as needed.
- Enjoy!: Serve hot, garnished with extra shredded cheese or a sprinkle of fresh parsley, if desired.
Notes
For best results, use high-quality cheddar and Gruyère cheese. To prevent the cheese from clumping, stir constantly while it melts. If the soup is too thick, add a little more chicken broth or milk to reach your desired consistency. You can easily adapt this recipe by adding cooked bacon, ham, or chicken for a heartier meal. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.