Looking for a fun way to surprise your family? Take a look at this copycat broccoli cheddar soup. You will be surprised how much you love the creamy texture of this meal. Skip spending a fortune for take-out as well as the long lines and make this incredible soup at home.
- Copycat Broccoli Cheddar Soup
- Can I Use Frozen Broccoli For This Recipe?
- What Do You Serve with Broccoli Cheddar Soup?
- Can I Use Different Cheeses?
- How Long is Broccoli Soup Good For?
- Can I Freeze Panera Bread Broccoli Cheddar Soup for Later?
- How Do You Make Soup Thicker?
- Handy Kitchen Tools
- How to Make Copycat Panera Broccoli Cheese Soup
- More Soup Recipes
- 📖 Recipe
Copycat Broccoli Cheddar Soup
This soup is a copycat of Panera Bread Broccoli Cheddar Soup and tastes so similar. It's one of my family's favorite soups that we order from Panera, but because it's so expensive, I decided to make it myself. It's really easy to make, and I often serve it with a slice of really good bread.
You can make this soup as the main course for lunch or dinner. It's great for brunch, too! Also, it's a great side dish for any meal.
Can I Use Frozen Broccoli For This Recipe?
While fresh is always going to give you the best flavor, frozen can be used as well. By using frozen, it does help you save money when making this recipe as well as saves time because you do not have to cut the broccoli down, it is already done for you.
I recommend letting the broccoli thaw for 30-minutes then patting off any excess liquid before adding it to the soup. This will make sure the flavor is good and it doesn't thin out the broth too much while cooking.
What Do You Serve with Broccoli Cheddar Soup?
There are so many things that you can serve with this broccoli cheddar soup. You can serve it with good crusty bread or a side salad. You can serve this soup as part of soup and sandwiches. You can also serve it with chicken, beef or pork. A baked potato will also go great with this soup since cheddar cheese and potatoes go fantastic together.
You can top this soup with some cheese, bacon, or croutons. I have seen some people who like to even add sour cream to the top of their broccoli cheddar soup. In our house, it's often served with toasted potato bread or even some homemade cheesy garlic bread on the side for dipping into the soup.
Can I Use Different Cheeses?
While cheddar is what makes this soup a classic, you can change the cheese if you prefer. Try using sharp cheddar cheese in place of mild for just a little bit of something different. Sharp cheddar will give you a little different flavor, but will still be delicious. You can also do a combination of cheeses to make a different flavor.
In a pinch, I have used a Mexican cheese blend in this and found it turned out great. Other options could be white cheddar, gouda, gruyere, or even Colby.
How Long is Broccoli Soup Good For?
When properly stored, broccoli soup will keep for up to 5 days in the refrigerator. You will want to make sure to keep it in the refrigerator and have it stored in an airtight container. If the soup isn't stored properly, the soup will not last as long.
For best results, let the soup cool to room temperature before putting a lid on the container and placing it in the refrigerator. This prevents condensation on the inside of the container that would water down the soup.
Can I Freeze Panera Bread Broccoli Cheddar Soup for Later?
This soup is great for freezing, but you will want to make sure to keep it well sealed. The soup needs to be frozen in an airtight container or freezer bag.
For best results, freeze the soup in individual servings. I prefer to freeze the soup like this because then it is easy to take out a single serving when you want it, rather than having to take out the entire batch of soup.
When ready to eat, take the amount of soup that you want to reheat and move it to the refrigerator overnight. You can also reheat the soup from frozen. Heat the soup in a small pot or using the microwave. Do not reheat the soup in the freezer bag.
Note: When storing liquids, like soup, in any container, leave at least 1" at the top for expansion when it freezes.
How Do You Make Soup Thicker?
While this broccoli cheddar soup is really good right out of the pot, you can thicken this recipe up a little bit if you prefer. You can add more cooked broccoli that you blend in with an immersion blender. Another option is that you can make it thicker by mixing additional flour or some cornstarch into the soup in the last 10 minutes of cooking time.
Remember that the cream and cheese added will also thicken the soup. So, it is best to wait until it is done cooking to determine if it needs to thicken more before serving.
- Olive oil
- All-purpose flour
- White onion
- Chicken broth
- Heavy cream
- Black pepper
Handy Kitchen Tools
How to Make Copycat Panera Broccoli Cheese Soup
In a large Dutch oven or heavy-bottomed stockpot, heat oil over medium heat. To the oil add the onions and carrots, and saute for 2 to 3 minutes, stirring regularly.
Sprinkle the flour over the vegetables and cook for an additional 1 minute.
Add the chicken broth, broccoli, and cauliflower. Bring to a boil then reduce heat to low and continue simmering for 15 minutes, or until the carrots are fork-tender. Stir regularly.
Stir in the cream and shredded cheese.
Use an immersion blender to puree to desired consistency.
Season with salt and pepper, then serve!
More Soup Recipes
A nice bowl of soup is always a welcome addition to the menu. Delicious, often easy to prepare, and a perfect starter or meal in itself, we love soups and stews. Below are some of my favorite soup recipes to add to your menu!
- The Best Ever Cheeseburger Soup Recipe
- Dutch Oven Tortellini Soup with Sausage
- Easy Dutch Oven Cabbage Vegetable Soup
- Copycat Pasta e Fagioli Soup Dutch Oven Recipe
- Comforting Dutch Oven Vegetable Soup Recipe
- 4 tablespoon olive oil
- ½ cup white onion, chopped
- ½ cup carrots, chopped
- 4 tablespoon all-purpose flour
- 4 cups chicken broth
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- In a large Dutch oven or heavy-bottomed stockpot, heat oil over medium heat. To the oil add the onions and carrots, and saute for 2 to 3 minutes, stirring regularly.
- Sprinkle the flour over the vegetables and cook for an additional 1 minute.
- Add the chicken broth, broccoli, and cauliflower. Bring to a boil then reduce heat to low and continue simmering for 15 minutes, or until the carrots are fork-tender. Stir regularly.
- Stir in the cream and shredded cheese. Use an immersion blender to puree if desired.
- Season with salt and pepper, then serve!
Serve with crusty bread or croutons.
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Amount Per Serving: Calories: 271Total Fat: 23gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 50mgSodium: 854mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 7g