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- 4 cups fresh broccoli florets - 1 cup shredded carrots - 1/2 cup diced onion - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups shredded sharp cheddar cheese - 1/4 cup all-purpose flour - 1/2 teaspoon nutmeg - Salt and freshly ground black pepper to taste - 2 tablespoons olive oil To make your soup even better, try these add-ins: - Crumbled bacon for a smoky touch - A dash of hot sauce for heat - Chopped fresh herbs like parsley or chives - Extra cheese on top for richness - A swirl of sour cream for creaminess You will need a few key items to whip up this soup: - A large pot for cooking - A wooden spoon for stirring - An immersion blender for smoothness - Measuring cups and spoons for precision - A cutting board and knife for prep This list will help you gather everything you need for a perfect Panera Copycat Broccoli Cheddar Soup. You can find the full recipe above. To make the perfect Panera Copycat Broccoli Cheddar Soup, start with a big pot. Heat 2 tablespoons of olive oil on medium heat. When the oil is hot, add 1/2 cup of diced onion and 3 cloves of minced garlic. Cook this mix until the onion turns clear, about 3 to 4 minutes. Next, stir in 1 cup of shredded carrots and 4 cups of fresh broccoli florets. Sauté these for about 5 minutes. You want them to be slightly soft but still bright. After that, sprinkle 1/4 cup of all-purpose flour over the veggies. Stir this in well and cook for another 2 minutes. This will help thicken your soup. Now, it's time for the broth. Gradually pour in 4 cups of vegetable broth while whisking. This keeps lumps from forming. Bring the soup to a boil, then turn the heat down and let it simmer for 15 to 20 minutes. You want the broccoli to be tender. After simmering, grab an immersion blender. Blend the soup until it is smooth. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender. Just be sure to allow steam to escape. Once smooth, mix in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. Stir until the cheese melts and the soup is creamy. Season with 1/2 teaspoon of nutmeg, salt, and black pepper to taste. Let it simmer for another 5 minutes to heat through. Sautéing is key to building flavor. Start with medium heat to prevent burning. Cut your vegetables into small, even pieces. This helps them cook evenly. Don't rush the process. Let the onions become clear before adding other veggies. Stir often to keep everything cooking evenly. If things start to stick, add a splash of broth or water. This will help lift any bits off the bottom of the pot, adding more flavor to your soup. Blending can change the soup's texture. For a smooth soup, blend until it is completely creamy. If you prefer some chunks, blend only half of the soup. Then, mix it back in with the unblended portion. Always blend in batches if using a regular blender. Fill it no more than halfway. This prevents hot soup from splattering. If you want a thicker soup, blend less. For a thinner soup, add extra broth or cream after blending. Check out the full recipe for all the ingredients and steps! To boost flavor, use fresh ingredients. Fresh broccoli and carrots pack more taste. I like to add a pinch of cayenne for a gentle kick. Nutmeg adds warmth, so don’t skip it. For a richer flavor, try adding a splash of white wine. This brings out the cheese and cream nicely. Avoid overcooking the broccoli. You want it tender but not mushy. If you blend too much, the soup can become too thick. Keep an eye on the heat to prevent burning the garlic. Garlic should be soft, not brown. Lastly, taste as you go. Adjust salt and pepper to get the best flavor. To make the soup thicker, add more flour or cheese. If it’s too thick, just stir in more broth or cream. For a lighter soup, swap heavy cream with half-and-half. Remember, the type of cheese matters. Sharp cheddar adds a bold flavor, while mild cheddar can make it creamier. You can find all the ingredients and steps in the Full Recipe. {{image_2}} To make this soup gluten-free, swap out the all-purpose flour. You can use cornstarch instead. Mix two tablespoons of cornstarch with cold water. Add this mixture to the soup when you add the broth. It will help thicken your soup without gluten. For a vegan version, replace the heavy cream with coconut cream. It gives a rich taste. Use nutritional yeast instead of cheddar cheese for a cheesy flavor. You can also use vegetable broth to keep it plant-based. These swaps make the soup creamy and delicious without any animal products. Experiment with different veggies to change the flavor. You can add cauliflower for a lighter taste. Spinach or kale can boost the nutrition and flavor too. Carrots add sweetness and color, while peas give a nice pop. Mixing these can make your soup unique and exciting. For the full recipe, check out the details above. After you finish your meal, let the soup cool down. Once cool, transfer it to an airtight container. This keeps the soup fresh and tasty. Store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To reheat your Panera Copycat Broccoli Cheddar Soup, use a pot on the stove. Heat it over medium-low heat. Stir often to prevent sticking. You can also use the microwave. Heat it in short bursts, stirring in between. This way, it warms evenly. For longer storage, freeze the soup in portions. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand. It can stay good for up to three months in the freezer. To eat, thaw it in the fridge overnight before reheating. Enjoy your delicious soup anytime! Yes, you can make this soup in advance. It tastes even better the next day! Just store it in an airtight container in the fridge. When you are ready to eat, reheat it on the stove over low heat. Stir often to ensure even warming. I recommend using sharp cheddar cheese for this recipe. It adds a rich flavor that pairs well with the broccoli. You can also mix in some mild cheddar for a creamier taste. Other options include Gruyère or Monterey Jack for a twist. To make the soup thinner, add more vegetable broth or cream. Stir it well until you reach your desired consistency. If you want it thicker, mix a bit of flour with water to make a slurry. Stir that into the soup and let it simmer until it thickens. This soup lasts about 3 to 4 days in the fridge. Just ensure it is stored in an airtight container. When ready to enjoy, always check for freshness before reheating. This blog post covered how to make Panera's Broccoli Cheddar Soup at home. We discussed the key ingredients and tools you need. The step-by-step guide offers clear cooking instructions and tips. I also shared ways to adjust flavor and texture for the best results. In the end, you have options to customize your soup based on your needs. Enjoying homemade soup can be rewarding and delicious. Dive in, and make this comforting dish your own!

Panera Copycat Broccoli Cheddar Soup

Experience the comforting taste of Panera Copycat Broccoli Cheddar Soup right in your kitchen! This creamy, delicious recipe features fresh broccoli, sharp cheddar cheese, and a hint of nutmeg, making it the perfect dish for chilly days. Whether you're a seasoned chef or a beginner, this easy-to-follow guide will help you create a delightful soup in just 40 minutes. Click through to discover the full recipe and bring warmth to your table today!
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Ingredients
  

4 cups fresh broccoli florets

1 cup shredded carrots

1/2 cup diced onion

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1/4 cup all-purpose flour

1/2 teaspoon nutmeg

Salt and freshly ground black pepper to taste

2 tablespoons olive oil

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions are translucent, about 3-4 minutes.

    Stir in the carrots and broccoli florets, cooking for an additional 5 minutes until slightly tender.

      Sprinkle the flour over the vegetables and stir well to incorporate, cooking for another 2 minutes.

        Gradually pour in the vegetable broth, whisking to avoid lumps. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes, until the broccoli is tender.

          Use an immersion blender to blend the soup until smooth, then stir in the heavy cream and shredded cheddar cheese until melted and smooth.

            Season with nutmeg, salt, and pepper to taste. Allow the soup to simmer for another 5 minutes, ensuring it's heated through.

              Serve hot, garnished with additional cheese or a sprinkle of black pepper if desired.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 6