Panera Bread's Broccoli Cheddar Soup is a beloved comfort food for many. Its creamy texture and sharp cheddar flavor make it a popular choice year-round. While the exact recipe remains a closely guarded secret, we can create a delicious approximation that captures the essence of this iconic soup. This recipe focuses on achieving that signature rich, cheesy flavor and smooth, creamy consistency.
What Makes Panera's Broccoli Cheddar Soup So Special?
Panera's soup stands out due to several factors: the quality of ingredients used, the precise blending technique resulting in a velvety smooth texture, and the perfect balance of sharp cheddar cheese and subtly sweet broccoli. Replicating this requires attention to detail, but the results are well worth the effort.
Panera Bread Broccoli Cheddar Soup Recipe (Homemade Version)
This recipe yields approximately 6 servings.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large head broccoli, cut into florets
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 2 cups milk (whole milk recommended for creaminess)
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- 1/4 teaspoon white pepper
- 1/4 teaspoon nutmeg
- Salt to taste
Instructions:
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Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Cook Broccoli: Add the broccoli florets to the pot and cook for about 5-7 minutes, stirring occasionally, until slightly tender-crisp.
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Simmer in Broth: Pour in the vegetable broth and bring to a simmer. Reduce heat and cook for about 10-15 minutes, or until the broccoli is very tender.
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Blend for Creamy Texture: Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Be cautious when blending hot liquids.
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Stir in Cheese and Cream: Return the blended soup to the pot. Stir in the shredded cheddar cheese, heavy cream, white pepper, and nutmeg. Cook over low heat, stirring constantly, until the cheese is melted and the soup is creamy.
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Season and Serve: Season with salt to taste. Serve hot, garnished with extra shredded cheddar cheese, a sprinkle of fresh chives or a swirl of cream if desired.
Frequently Asked Questions (FAQs)
Can I use frozen broccoli?
Yes, you can absolutely use frozen broccoli. Just add it directly to the pot with the broth and increase the simmering time slightly until it's fully cooked and tender.
What kind of cheese is best for this soup?
Sharp cheddar cheese is traditional and provides the best flavor profile for this recipe. However, you can experiment with other cheeses like a blend of cheddar and Gruyere for a slightly more sophisticated taste.
How can I make the soup thicker?
If your soup is too thin, you can simmer it uncovered for a few minutes to reduce the liquid. Alternatively, you can stir in a tablespoon or two of cornstarch mixed with a little cold water to thicken it.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, provided you use gluten-free vegetable broth. Always check the labels of your ingredients to be certain.
This recipe offers a delicious and satisfying take on Panera Bread's famous Broccoli Cheddar Soup. While it may not be identical to the restaurant version, it captures the heart and soul of the dish, providing a comforting and flavorful meal you can enjoy at home. Remember to adjust seasonings to your personal preference for the perfect bowl of homemade goodness!
