Skip the lines: make panera bread’s famous cheddar broccoli soup in your own kitchen

Panera Bread’s cheddar broccoli soup has become a culinary icon, captivating taste buds and warming hearts. This creamy, flavorful soup is the epitome of comfort food, perfect for a chilly day or a cozy evening in. Now, with our exclusive recipe, you can recreate this culinary masterpiece in the comfort of your own kitchen.

Ingredients:

For the Soup:

• 1/2 cup unsalted butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 2 cups heavy cream
• 1 pound broccoli florets
• 2 cups shredded cheddar cheese

For the Croutons:

• 1 loaf French bread, cut into 1-inch cubes
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions:

1. Sauté the Vegetables

In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Create the Roux

Whisk in the flour and cook for 1 minute, stirring constantly. This will create a roux, which will thicken the soup.

3. Add the Liquid

Gradually whisk in the chicken broth, milk, and heavy cream. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until thickened.

4. Incorporate the Broccoli

Add the broccoli florets to the soup and simmer for 10 minutes, or until tender.

5. Add the Cheese

Remove the soup from the heat and stir in the shredded cheddar cheese. Stir until melted and combined.

6. Make the Croutons

In a separate bowl, combine the French bread cubes, olive oil, dried oregano, salt, and pepper. Toss to coat. Spread the croutons on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until golden brown.

7. Serve and Enjoy

Ladle the creamy cheddar broccoli soup into bowls and top with the crispy croutons. Garnish with fresh parsley or chives, if desired.

Tips for Success:

• For a richer flavor, use sharp cheddar cheese.
• If you don’t have heavy cream, you can use all milk instead.
• Don’t overcook the broccoli, as it will become mushy.
• Serve the soup with a side of crusty bread for dipping.

Variations:

• Add diced carrots or celery for extra vegetables.
• Stir in cooked bacon for a smoky flavor.
• Top the soup with crumbled blue cheese for a tangy twist.

How to Store and Reheat:

• Store the soup in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the desired amount of soup in a saucepan over medium heat and warm until heated through.

Alternatives to Panera Bread’s Cheddar Broccoli Soup:

• Creamy Tomato Soup
• Creamy Spinach Soup
• Roasted Red Pepper and Gouda Soup
• Chicken and Wild Rice Soup
• French Onion Soup

Frequently Asked Questions:

Q: Can I use frozen broccoli?
A: Yes, you can use frozen broccoli florets. Just make sure to thaw them before adding them to the soup.
Q: What can I substitute for chicken broth?
A: You can use vegetable broth or water instead of chicken broth.
Q: Can I make the soup ahead of time?
A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat before serving.
Q: How do I make the soup thicker?
A: You can add more flour to the roux to thicken the soup.
Q: How do I make the soup less thick?
A: You can add more milk or cream to thin out the soup.