Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well for this recipe. Be sure to thaw it before use, and you may want to chop it into smaller pieces for more even cooking.

Can I substitute a different cheese for cheddar?

Absolutely! While cheddar contributes a classic flavor, you can experiment with cheeses like Colby Jack, Gouda, Gruyère, Swiss, or a combination for a unique twist on the traditional recipe.

Can I made this soup ahead of time?

Yes, this soup reheats well. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on stovetop or in the microwave.

How to store broccoli cheddar soup?

Let the soup shed heat or come to room temperature. Immediately transfer it to an airtight container. Cover the soup with plastic wrap or a layer of wax paper before sealing the container. This will block out air and help prevent a skin from forming on the surface. Store in the fridge for 3 to 4 days.

Is it possible to freeze broccoli cheddar soup?

Yes. This soup can be frozen. Allow it to cool to room temperature. Transfer soup to an airtight container or freezer bags, and label with the date. Freeze for up to 2 months. When ready to enjoy, thaw the soup in the fridge overnight before reheating.

Can I make this soup gluten-free?

Yes, simply use a gluten-free all-purpose flour or cornstarch as a thickening agent. Additionally, ensure that your other ingredients, such as broth, are all gluten-fee.

How can I make the soup vegetarian?

To make it vegetarian, use vegetable stock instead of chicken stock. You can also consider adding extra veggies, or a plant-based protein like tofu.

How do I prevent the cheese from becoming stringy or clumpy in the soup?

Gradually add the cheese in small batches, stirring continuously. Allow each batch to melt before adding more. Using freshly-grated cheese also helps to achieve a smoother consistency.

Broccoli Cheddar Soup | Panera Bread Copycat Recipe

Name: Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small white onion, diced; 2 cloves garlic, pressed or minced; 4 tablespoons butter; 4 tablespoons all-purpose flour; 4 cups chicken stock (or vegetable stock); 3 cups small broccoli florets, finely chopped; 1 cup shredded carrots; 1 cup heavy cream; 1/2 teaspoon paprika or turmeric (optional); 1 teaspoon kosher salt, or to taste; 1/2 teaspoon ground black pepper, or to taste; 3 cups freshly-shredded cheddar cheese, lightly packed; 6 small rounds sourdough bread, for bread bowls; Additional shredded cheddar cheese, for garnishing; Croutons, if desired

Broccoli Cheddar Soup

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5 from 9 reviews

Author: Denay DeGuzman
Total Time: 30 Minutes
Yield: 6 Servings 1x

Description

This healthy broccoli cheddar soup is a Panera Bread copycat recipe. It has a rich creamy base with chunks of fresh broccoli florets and crisp carrots. It comes together in 30 minutes!

Ingredients

Units Scale

Broccoli Cheddar Soup

1 tablespoon olive oil
1 small white onion, diced
2 cloves garlic, pressed or minced
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups chicken stock (or vegetable stock)
3 cups small broccoli florets, finely chopped
1 cup shredded carrots
1 cup heavy cream
1/2 teaspoon paprika or turmeric (optional)
1 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
3 cups freshly-shredded cheddar cheese, lightly packed

For Serving (optional)

6 small rounds sourdough bread, for bread bowls
Additional shredded cheddar cheese, for garnishing
Croutons, if desired

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Instructions

RECIPE NOTES: You can use small broccoli florets, or finely chop them up. It just depends on the final texture you desire for the soup. If using diced carrots instead of shredded carrots, sauté them with the onion in Step 1 of the recipe.

Heat a large Dutch oven or stockpot over medium heat. Add olive oil and onion. Cook 4 to 5 minutes, or until the onion is tender and fragrant.
Add garlic and butter. When the butter has melted, sprinkle flour over the top. Stir constantly for 1 minute to create a roux. Slowly pour in the chicken stock while continuing to stir. Scrape down bottom and sides of the pot to make sure all of the roux is fully incorporated.
Add broccoli and carrots to the pot. Optional: sprinkle in paprika or turmeric. Bring the soup to a gentle simmer and cook, stirring frequently, until the broccoli and carrots are tender (about 15 minutes).
For broccoli cheddar soup with a smoother texture, use an immersion blender right in the pot to puree the soup as desired (optional). Or just leave it chunky. It’s a matter of preference.
Add heavy cream and cheddar cheddar cheese to the pot. Stir until the cheese has fully melted. Season with salt and pepper to taste. Ladle the soup into bowls. If desired, garnish with more shredded cheese.

OPTIONAL: For the look and taste of Panera broccoli cheddar soup, serve it restaurant style – in small sourdough bread bowls.

Equipment

Dutch Oven

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Immersion Blender

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Silver Soup Spoons

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Notes

To make this soup even healthier: Reduce the amount of butter and flour by half. Substitute heavy cream with half-and-half. Replace regular cheddar cheese with reduced-fat cheddar cheese.

Grate the cheese by hand: Pre-shredded cheese has additives that keep the pieces from sticking together. Those additives prevent the cheese from melting smoothly and can leave this soup with a gritty texture. Whenever possible, grate cheese by hand.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Category: Soup
Method: Stovetop
Cuisine: American

Find it online: https://www.confettiandbliss.com/broccoli-cheddar-soup/