Easy Fall Broccoli Cheddar Soup (Panera Copycat)

This Broccoli Cheddar Soup is warm, creamy, and comforting—perfect for cool autumn evenings. It’s a simple recipe that tastes just as delicious as the one from Panera Bread, and you can make it right at home with minimal ingredients. Ready in less than an hour, it’s the perfect bowl of comfort food!

Ingredients:

6 cups of broccoli (fresh or frozen)
1 cup onion, finely chopped

2 cups shredded carrots (if you don’t have shredded, you can use whole carrots, peeled and grated)
Garlic powder, pepper, salt (to taste, adjust based on your preference)
3 cups chicken broth (low-sodium or regular)

1 cup chicken broth mixed with 1/4 cup cornstarch (this is to help thicken the soup)
2 cups heavy cream (for that rich, creamy texture)
16 oz sharp cheddar cheese, shredded (use a good quality cheddar for the best flavor)

Directions:

1. Prep the Veggies:

Chop the broccoli into bite-sized florets. If using fresh broccoli, you’ll want to remove the stems and cut the florets into manageable pieces.
Chop the onion into small pieces, making sure it’s finely diced so it will cook down easily in the soup.
Grate or shred the carrots. If you’re using whole carrots, simply peel and then grate them using a box grater or a food processor for convenience.

Tip: To save time, you can use pre-chopped or frozen broccoli and pre-shredded carrots.

2. Cook the Onion and Carrots:

In a large soup pot, heat a little oil or butter over medium heat.
Add the chopped onion and cook for about 3-4 minutes, stirring occasionally, until it becomes soft and translucent.

Add the shredded carrots to the pot and cook for another 2 minutes, stirring occasionally to combine the flavors.

3. Add the Broccoli and Broth:

Pour in the 6 cups of broccoli (fresh or frozen) and 3 cups of chicken broth.
Bring to a boil, then reduce the heat and simmer for about 10 minutes or until the broccoli is tender. If you like your broccoli more tender, you can cook it a little longer.

Tip: If you want a smooth texture, you can use an immersion blender after the soup simmers to puree some of the vegetables, or you can blend the soup in batches in a regular blender.

4. Thicken the Soup:

In a separate bowl, mix together 1 cup of chicken broth and 1/4 cup of cornstarch. Stir until the cornstarch is fully dissolved.
Add this mixture to the soup, stirring constantly to prevent any lumps from forming. Allow the soup to simmer for an additional 3-4 minutes, until it thickens up slightly.

5. Add the Cream and Cheese:

Once the soup has thickened, pour in the 2 cups of heavy cream. Stir to combine, creating a creamy, luscious base for the soup.
Add the shredded sharp cheddar cheese and stir until the cheese is fully melted and the soup is smooth.
Season to taste with garlic powder, pepper, and salt. Start with about 1/2 teaspoon of garlic powder, and adjust the salt and pepper based on your taste preferences.

Tip: For extra flavor, you can add a pinch of paprika or cayenne pepper for a mild heat or smokiness.

6. Serve and Enjoy:

Once everything is well-mixed and the soup is hot, remove it from the heat.
Serve the soup in bowls, and garnish with extra shredded cheese or croutons for a crunchy texture.

Tip: You can also serve the soup with a side of warm bread or a grilled cheese sandwich for a complete, cozy meal!

Q&A Section:

Q: Can I use frozen broccoli instead of fresh?

A: Yes, you can use frozen broccoli instead of fresh. Frozen broccoli is often pre-cooked, so it will soften faster and save you some prep time. Just make sure to check the package for any additional seasoning or ingredients and adjust accordingly.

Q: Can I use other types of cheese?

A: While sharp cheddar gives the soup its iconic flavor, you can experiment with other cheeses such as mild cheddar, Monterey Jack, or even Gruyère for a different taste. Just be mindful that different cheeses will melt differently and impact the final texture.

Q: Can I make this soup dairy-free?

A: Yes! To make this soup dairy-free, substitute the heavy cream with coconut milk or a plant-based cream. Use a dairy-free cheese alternative like vegan cheddar or nutritional yeast for that cheesy flavor.

Q: Can I freeze this soup?

A: Yes, you can freeze the soup! Allow it to cool completely, then store it in an airtight container. It should last in the freezer for up to 3 months. When reheating, you might need to add a little more broth or cream to bring the consistency back to its creamy state.

Q: Can I add other vegetables to the soup?

A: Absolutely! You can add potatoes, celery, or even spinach to make the soup heartier. Just be sure to adjust the cooking time so that all the vegetables are tender.

Benefits of Broccoli Cheddar Soup:

Packed with Nutrients:
- Broccoli is a great source of vitamins C and K, folate, and fiber, all of which are important for maintaining healthy immune and digestive systems.
- The carrots provide an excellent dose of beta-carotene (which turns into vitamin A in the body), promoting good vision and immune health.

Rich and Comforting:
- The cheddar cheese and heavy cream create a rich, creamy texture that feels indulgent and comforting, especially on chilly fall nights. It’s like a warm hug in a bowl.
Protein and Calcium:
- The combination of cheddar cheese and chicken broth provides a good amount of protein and calcium, both of which are essential for strong bones and muscles.
Easy to Make:
- This soup is simple and quick to make, especially for busy weeknights. It’s perfect for meal prepping or serving a family-friendly dinner.

Customizable:
- You can easily adjust the soup to your liking by adding or substituting vegetables, changing the type of cheese, or adding extra seasonings to suit your flavor preferences.

This Broccoli Cheddar Soup is a wonderful fall recipe that can easily become a household favorite. It’s creamy, comforting, and bursting with flavor, making it the perfect dish to warm you up when the weather turns cooler. Enjoy! 🍲🍁