I recently whipped up this cheesy broccoli soup and it’s a game-changer. The creamy broth, perfectly seasoned veggies, and melted sharp cheddar create a rich, comforting bowl of goodness that reminds me of home-cooked love. Every spoonful feels like a mini escape to cozy nights and relaxed vibes. Enjoy every sip!

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I recently started experimenting with this Copycat Panera Broccoli Cheese Soup recipe and it quickly became one of my go-to dinners. The soup is ready in less than 30 minutes and is loaded with nutritional benefits.

I begin by melting 3 tablespoons unsalted butter in a pot and then stirring in 3 tablespoons all purpose flour to build a thick, satisfying base. I add a small yellow onion, diced, and a garlic clove minced to boost the flavor.

Mixing in 2 cups low sodium chicken broth and 2 cups whole milk creates a creamy liquid that carries the veggies well. Next come 3 cups chopped broccoli florets and one large peeled, diced carrot which give the dish a good dose of vitamins.

Finally, I stir in 1 cup shredded sharp cheddar cheese and season with salt and pepper. This easy, comforting recipe is perfect for a family dinner or a potluck dish.

Why I Like this Recipe

I really like this recipe because it gives me that warm, cozy feel every time I eat it, like a big comforting hug on a chilly day. I also love how quick and easy it is to make, so even on days when i’m in a rush i can still have something tasty and homemade. The mix of healthy broccoli and carrots with that melty cheddar cheese is super awesome – it makes the soup feel both nutritious and indulgent at the same time. Plus, every time i make it, i kinda remember those perfect family dinners from my childhood, which always puts me in a really good mood.

Ingredients

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Broccoli: Fresh and crunchy, full of fiber and vitamins that boost overall health.
Cheddar Cheese: Rich and savory, adds creaminess along with protein and intense flavor.
It’s really yummy.
Chicken Broth: Gives a hearty base; low sodium makes it a better choice for a lighter feel.
Carrot: Sweet little veggie that brings extra color, fiber and a touch of natural sweetness.
Whole Milk: Creates a smooth, rich texture while offering natural protein and creaminess.
Butter: Provides a buttery, rich taste and helps form a nice, thick roux for consistency.
Onion & Garlic: Adds depth and aroma, transforming the soup into a flavor-packed treat.
Flour: Helps thicken the soup and merges flavors into a smooth, comforting consistency.

Ingredient Quantities

3 tablespoons unsalted butter

3 tablespoons all purpose flour

1 small yellow onion, diced

1 garlic clove, minced

2 cups low sodium chicken broth

2 cups whole milk

3 cups chopped broccoli florets (you can include some stems if you want)

1 large carrot, peeled and diced

1 cup shredded sharp cheddar cheese

Salt and pepper to taste

How to Make this

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1. Melt the butter over medium heat in a large pot until it’s foamy.

2. Stir in the flour and mix constantly for about 1 minute until the mixture lightly turns golden.

3. Add the diced yellow onion and minced garlic to the pot and cook ’em until the onion gets soft and a bit translucent.

4. Slowly whisk in the chicken broth and whole milk, making sure there are no lumps.

5. Bring the soup to a gentle simmer, stirring often so nothing sticks to the bottom.

6. Toss in the chopped broccoli and diced carrot, along with a pinch of salt and plenty of pepper.

7. Cover the pot and let it simmer for about 10-15 minutes until the veggies are tender but not mushy.

8. Remove the pot from the heat then slowly stir in the shredded sharp cheddar cheese, letting it melt smoothly into the soup.

9. Give it a good stir to combine all the flavors together, and taste to see if you need more salt or pepper.

10. Serve the soup hot and enjoy this comforting bowl of cheesy broccoli goodness!

Equipment Needed

1. Large pot with a lid
2. Whisk
3. Wooden spoon
4. Measuring cups
5. Measuring spoons
6. Cutting board
7. Chef’s knife
8. Ladle

FAQ

Question: Can I substitute the chicken broth with vegetable broth?
Answer: Yeah you can substitute it if youre looking for a vegetarian twist, just keep in mind it might change the overall flavor a bit.

Question: How many servings does this soup make?
Answer: This recipe normally makes about 4 to 6 servings, perfect for a small family meal or leftovers.

Question: Can I use a different type of cheese in place of sharp cheddar?
Answer: Sure, you can try using Monterey Jack or even a mix of cheeses, but sharp cheddar gives it that strong, tangy kick.

Question: Should I add the broccoli at the beginning or later in the cooking process?
Answer: Its best to add the broccoli after the roux is made and the milk is added, so it cooks evenly without turning mushy.

Question: How do I adjust the thickness if the soup is too thick or runny?
Answer: If its too thick, add a splash more broth or milk, if too runny, let it simmer a bit longer, stirring constantly.

Copycat Panera Broccoli Cheese Soup Recipe Substitutions and Variations

If you dont have unsalted butter, you might try using margarine or even a light coconut oil for a different but tasty twist.
Instead of whole milk you can use half-and-half or a mix of heavy cream and water to keep that creamy texture without going overboard.
Try swapping out the low sodium chicken broth with a good quality vegetable broth if you want a lighter or even vegetarian version.
If you a dont have all purpose flour on hand, a gluten-free all purpose blend could work pretty well as a substitute.
For sharp cheddar cheese if you’re feeling adventurous, you could go with pepper jack cheese to add a bit of a spicy kick.

Pro Tips

1. When making the roux, keep an eye on it so it turns a light golden color without getting burnt, cuz overcooked flour can make the soup taste bitter.
2. Slowly add the broth and milk and whisk constantly – this helps avoid those nasty lumps and makes the soup extra smooth.
3. If you can, stir the pot often while simmering so the veggies cook evenly and nothing sticks to the bottom, which could burn the soup.
4. Remove the pot from the heat before adding the cheese so it melts evenly and doesn’t clump or turn gritty in the soup.