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Copycat Panera Bread's Broccoli Cheese Soup
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- #49903
This clone of Panera Bread's broccoli cheese soup is one of our more popular recipes. It's a thick, rich soup made with fresh broccoli and lots of tasty Cheddar cheese. Try it today and see how close you can get to the version from Panera!
serves/makes:
ready in:
30-60 minutes
30-60 minutes
209 reviews
26 comments
ingredients
1/3 cup butter
1/2 medium onion, chopped
1/4 cup flour
2 cups half and half
2 cups chicken stock
1/2 pound fresh broccoli, cut in florets
1 cup peeled and shredded carrots
salt and pepper, to taste
8 ounces freshly grated sharp cheddar cheese
1/4 teaspoon ground nutmeg
directions
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until soft.
Sprinkle the flour over the butter and onion in the saucepan. Stir to incorporate into the butter. Cook, stirring, for 3-5 minutes.
While stirring, slowly add the half and half and whisk with a wire whisk until smooth.
Continue to stir and add the chicken stock. Bring the soup to a simmer and let cook at a simmer for 20 minutes.
Add the broccoli and carrots to the soup and let cook for 20 minutes or until the vegetables are tender and the soup as thickened. Season the soup with salt and pepper to taste.
Add the soup, in batches if needed, to a blender. Process until smooth. Return the processed soup to the saucepan and heat gently over low heat. Add the grated cheese and cook, stirring constantly, until the cheese melts. Do not melt the cheese over higher heat or it may separate or become grainy.
Sprinkle the soup with the nutmeg then serve immediately.
common recipe questions
Can I substitute something else for the nutmeg?
The nutmeg adds a unique flavor to the soup. You can try using similar spices such as mace, allspice, or ground ginger. Start out with a pinch or two and add more as needed.
Can I use regular milk instead of half and half?
You can, but keep in mind it won't be as creamy. Whole milk will work the best as a substitute. Anything lower in fat will definitely make the soup thinner and less rich.
How can I prevent the cheese from becoming grainy when melting it into the soup?
To prevent the cheese from becoming grainy, melt it into the soup over low heat, stirring constantly. Avoid high heat, as it can cause the cheese to separate. Also make sure to use freshly grated cheese, not pre-shredded. Pre-shredded cheese contains starch to keep it from sticking together in the package which also inhibits the cheese from melting properly.
What if I don't have a blender?
You can use a food processor or immersion (stick) blender, if you have either of those. Otherwise you can try mashing the vegetables with a potato masher but they will still remain a bit chunky.
Can I make this soup ahead of time and reheat it later?
Yes, you can make this soup ahead of time and reheat it gently on very low heat on the stove or in the microwave but it may separate a bit. Add a little extra liquid if it thickens too much upon reheating.
Can I use frozen broccoli?
Frozen broccoli can be used but keep in mind it won't contain as much flavor as fresh. You also need to make sure it is thawed and very well drained otherwise it could make the soup watery.
The soup turned out bland, why?
If you used the exact ingredients, it shouldn't be bland.
Make sure to use chicken STOCK, which is more flavorful than broth. If you use chicken broth, try adding some bouillon granules to add more flavor.
Use fresh broccoli. Broccoli that is wilted or woody won't have as much flavor.
Use freshly grated sharp Cheddar cheese. Sharp cheddar has more flavor than medium or mild.
Use salted butter. Unless a recipe calls for unsalted butter, assume you need salted butter.
nutrition data
588 calories, 48 grams fat, 20 grams carbohydrates, 21 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
February 6, 2019
So good
For those of you who find this soup rather bland, I totally agree with you. Try the following: Use a nice large head of fresh broccoli. Peel the stalk, chop, prep the florets and put 1/2 aside. Add to pot as per recipe. Use 1 tbs. of fresh minced Rosemary. Use Sea Salt. Do NOT add any dairy at this point, just the broth. When all is very tender, puree. Add the small florets and cook until tender. Substitute 1 can evaporated milk & 1/2 c. water for half & half. Simmer. When florets are tender, stir in 1/2 c. heavy cream. Very slowly and gently stir in quality sharp Cheddar Cheese until melted. DO NOT BOIL. Don't use the Nutmeg. If soup is too thick, thin with chicken broth.
July 31, 2018
Mmmmmm
August 8, 2017
Excellent recipe. For those who experience "gritty"in their soup here is "a" reason. Well aged cheeses produce crystals of calcium. These are not generally used for cooking smooth sauces but it's hard to get the real flavor of the aged cheddar without good aged cheese.
To keep your cheese from curdling when adding it to your base, remove your pan from the burner and let it sit for a minute or two, then s-l-o-w-l-y add your cheese stirring after each addition. Cheese will curdle when added to liquid that is just too hot for it to melt correctly. I learned this from a Wisconsin Cheese maker a long time ago and it has never failed me. It's the correct way to add cheese to any base, even the beloved Mac & Cheese, or any cheese sauce you're making. Nothing worse than curdled cheese sauce.
May 20, 2017
Excellent cheddar broccoli soup. Only the people that don't know how to cook have complaints. Pre grated cheese has wood fiber in it to keep it from clumping. Sharp cheddar is required not mild or medium or it will be blander. Frozen broccoli is tasteless. It's too thick? Put some milk in it. If you don't follow the direction you have nothing to complain about. I have never eaten Panera's soup so I can't tell you if this is identical or close but it is damn good!
April 5, 2017
It was great but a little gritty. What did I do wrong?
Make sure you're using freshly shredded cheese, not the pre-shredded packaged stuff.
February 5, 2017
Absolutely Delicious. This is the 3rd time I am making this recipe. I do not purée the broccoli and I fry bacon and crumble into the soup when adding the broccoli.
September 9, 2016
Great recipe, thank you. Only opted to not puree the vegetables. Turned out great!
I made this soup and it was very bland. I followed the instructions but my soup did not have any flavor. I used packaged shredded cheese and frozen broccoli, is that why.
My guess would be yes. Try it with fresh broccoli as the recipe specifies.
January 12, 2016
Not exactly sure what to rate this as I think I had really good soup before I followed he puree instructions. It really became a disappointment then. I am going to make this again but will NOT puree it.
November 24, 2015
This is fantastic! Everyone loved it! Sadly, no leftovers. I just diced up the broccoli after it cooked awhile. No need to puree. yummy
November 16, 2015
This is missing something (spice), not much flavor.
September 15, 2015
I just made this and it was really good! I love Panera's soup and this tastes like a fresher version. If you follow the Trim Healthy Mama eating lifestyle I think this qualifies as an S meal. The only things I did differently was use equal amounts of heavy whipping cream and 2% milk in place of half and half and I also didn't use quite as much cheese or nutmeg.
February 23, 2015
Loved this soup! Easy to made, hearty and delicious. I sauteed onions in butter flavored spread in large sauce pot, and added the roux to it. Used twice the broccoli and half the cheddar for a lower calorie yet wonderful version. Enjoy!
February 4, 2015
OMG...All I have to do now is add cheddar to this recipe. I'm a first timer here. Recipe seems alright; I cook a lot of thick sauces but never make soup; mom's dep't. My broccoli is almost soft and then I'll add cheddar - a little bit at a time until "I" say, "when!" Excellent recipe...I can already tell it's gonna be spot on. DO NOT RUSH THE RUE (ROUX) AND TAKE YOUR TIME...dairy stuff involved. Btw, a little country music and a glass of wine I'm diggin BUT not like the snow here!!! - VEGGIES ARE TENDER NOW INSIDE MY SOUP; Going to add cheddar...mmm mmm GREAT! - All Im gonna add tmro (bad snowy roads now) is moooooooore cheddar...to taste.
January 30, 2015
Leave out the carrot. I never used carrot. No need. I have been making this for years. Have it perfected. I just spend several minutes whisking continuously to make the rue.. a few more minutes extra for larger servings. Slowly pour in more half and half as you go. I do follow the recipe exactly, except there is no need to blend anything with a processor at all. I toss in cheddar and a little pepper jack. Tiny bit of nutmeg. Creamy, amazing, perfection.
January 1, 2015
Very good...I used part half and half and part 1% milk, and added a little cauliflower and celery, less nutmeg than this calls for (I went by taste), a little cayenne pepper sauce. I used a hand blender and partially pureed it, as I like some small chunks. Great with a glass of Chardonnay and some crusty bread!
November 17, 2014
Absolutely FANTASTIC and tasted EXACTLY like Panera's! I doubled, but followed the recipe exactly other than the end. I had chopped up the broccoli into very small pieces - and decided not to run it through the food processor but serve as is. We like the little pieces of broccoli in it. Can't wait to have it for lunch again today! :) Thank you for this recipe!
November 7, 2014
This recipe was absolutely terrible. Not even close to Panera's. All I tasted was mostly carrot and it wasn't thick at all.
Some people say that this soup is too thick, so I wonder if maybe you didn't cook it long enough or maybe the roux wasn't right? I hope you'll try it again as it's clearly a popular recipe here and most people have great luck with it!
October 28, 2014
I have mad e this a few times but if I need to make it ahead, would I stop before the cheese is added? I need to make it today and reheat it tomorrow, so I'm just wondering. Any suggestions? Thanks so much! my family LOVES it
September 18, 2014
Love this recipe! We've been making it weekly
August 19, 2014
I have been making this for years. Loved it and is a treat that the kids gobbled up. I double the recipe and freeze extra, reheat on stove top. I do not blend it. I like the bigger chunks of broccoli and I chop the carrots not julienne. I had also added sautéed cubed potatoes to bulk it up into more of a meal. Although I have now gone low carb and grain free... I will be trying to make a roux with almond flour tonight and no potatoes.
March 9, 2014
sooo good! i subbed veggie stock, and used cinnamin instead of nutmeg,, and had no onions so i subbed with garlic! sooooo good aven better than paneras!!!
February 18, 2014
Perfect for the snowy winter weather we've been having!
February 16, 2014
I agree that the texture when made as directed isn't quite like paneras version but the flavor and ingredients is dead on. will be making this again soon.
January 30, 2014
The broccoli cheddar soup at Panera is my 12 y/o nieces favorite. Since it's not always convenient to run there when we want the soup, I was very happy to find this recipe. I'm even happier to rate it a 5 & say how very much we love it! This is the 2nd time I've made it & this time I doubled the recipe. I didn't use the nutmeg, only b/c I keep forgetting to buy it. I'm not sure why some are saying it is tasteless.... it's wonderful & tastes like Panera's. I probably cooked my roux a bit longer than it suggests but that's just laziness & lack of the discipline on my part to follow directions exactly. Maybe that imparts more flavor, who knows. I highly suggest this recipe. (oh I use an immersion blender & I left some bigger pieces of broccoli this time).
January 28, 2014
Delicious! Tastes so similar and is just what you crave on a cold winter's night. I'll leave in the half and half when I want to splurge, but will probably switch to skim milk because I want to make this regularly (have my second pot cooking on the stove right now!).
January 25, 2014
Have used this recipe several times. We love the flavor. It does resemble Panera's Broccoli Cheese soup. I puree most of the veggies, leaving some a little chunky. I love the tip about cooking the veggies in chicken broth before adding to soup. Great time saver. Thanks for giving us this recipe.
January 19, 2014
I made this for the first time with great expectations in mind. I normally make no changes to a recipe when preparing it for the first time. However, I had read many reviews that complained of "curdling" or other issues so I made a few modifications. First, when making the roux, I chose to add the chicken stock first instead of the half and half. I then added the half and half, onions, carrots and frozen broccoli (12 oz). I stirred quite frequently and never let the soup come above a simmer in order to keep from curdling. I removed about half of the broccoli mixture and pureed in my food processor and then returned to pot. Added in the cheese and I felt that it wasn't quite there yet, so I added another cup. Presto! It was fabulous and my daughter said that it was as good as Panera's. Thank you for sharing this recipe.
January 12, 2014
Just finished making this.......amazing!!!!! Didn't bother to purée since we love those big chunks of broccoli....didn't need to salt, enough coming from the cheese and broth.....perfect for a wintry N.Y. day.....thanks!
January 11, 2014
Excellent recipe! I don't know if it's like Panera (never eaten there) but it is a delicious broccoli soup regardless.
January 5, 2014
Very good! I suggest simmering the veggies in the chicken stock ahead to eliminate the second simmering. Otherwise it was perfect!!!
December 31, 2013
I made his recipe for New Years eve and I and my husband think it is even better than Panera's version. I eliminated the nutmeg and didnt purée. I doubled the recipe and used 8 oz. of Cabot seriously sharp cheddar and 8oz. Of the regular sharp orange cheddar. Absolutely amazing.
December 21, 2013
Like others have said, I only puree half of it to keep some chunks of broccoli. Fantastic!
December 17, 2013
This turned out pretty good; even better than the first time. I've made it twice now. This time I didn't julienne the carrots just diced them. 4 medium sized carrots. Added a bit more broccoli and flour. I found there wasnt enough flavor the first time so I put in 1/2 tsp of nutmeg, 1/4 tsp cayenne pepper, 2 tsp parsley flakes. Next time I will try with a bit of minced garlic. Ending up added even more salt and pepper in my bowl. Used medium cheddar cheese which I grated right into the bowl. I would suggest leaving some chunks of broccoli aside from the purée after cooking to give it more texture.
December 12, 2013
WOW! This was so good! Perfect for this cold weather we've been having. If I have to be trapped indoors then this is the way to go :)
December 1, 2013
I really liked it but would suggest not pureeing ALL the broccoli.Leave some nice hearty pieces. It'll make it less pasty and more soupy.
November 30, 2013
This is so delicious! It tastes pretty close to Panera but the texture is a bit different. Doesn't matter though, it's so delicious you won't care. The calories are kinda high so it's not an every day meal choice for me but I will definitely be making it again, probably sooner rather than later.
What is half and half?
It's a common American ingredient (basically half milk and half cream). I believe a decent substitute is light or single cream.
November 23, 2013
My 8 year old daughter and I made this and it was exactly like Panera's soup. She loved it:) Next time am gonna double the batch. Awesome recipe!!!
November 21, 2013
Fabulous recipe!! I puréed the veggies before I added them so I didn't have to blend at the end. Just as delicious!
November 4, 2013
So much like panera! Rich and yummy! Perfect for cold winter nights!
October 8, 2013
Delicious soup! I did omit the carrots and used a little more onion just because I like the oniony flavor more. I only had mild cheddar on hand so that's what I used instead of the sharp chedder.
September 3, 2013
This was a very good recipe! I did cringe when I saw the calories (588 a serving!) so I substituted 2% milk for the half and half, added more broccoli and, used low fat cheese. I think this probably got the calories down to closer to 350-400. The result was a thicker rich tasting and delicious soup that was devoured by my family!
July 29, 2013
This is a great soup! I've never had Panera's but regardless, if you want a really awesome broccoli cheese soup then this is it.
July 11, 2013
I just made this and have to say it is exactly like Panera's! WOW!
July 2, 2013
This recipe is exactly like Panera's which is my all time favorite soup - EVER! I could eat this soup every day.
March 12, 2013
This is perfect!! LOVE this recipe, and it totally tastes like Panera's! I multiplied the batch by 4 and made a stock pot full of soup, delicious! I highly recommend this, and it doesn't even cost much to make.
February 19, 2013
Just made this for lunch. So Good!
February 15, 2013
This recipe was great. The flavor was great. But when I read the part about blending everything up I decided not to. I think not blending it made it much better. My kids loved it too. Thanks for the recipe.
[edited by CDKitchen]
February 10, 2013
Made this for a baby shower and they all went crazy! It was fantastic. I used extra sharp cheddar (so tasty) and I chopped the broccoli very fine so it cooked perfectly in the soup within a few minutes. I made the roux after I put the half and half and broth in. That way I could control it and stir it better. (The first time I did it as per the directions and I had an issue with it sticking and "balling up".) No salt needed if you use swanson's broth (already salty) but did add pepper for taste. Thank you all for your comments - they are so helpful when we attempt thing like this.
I am a brocolli cheddar soup in a bread bowl, junky! I can't wait to make it on my own. I hope I have all the ingredents since there's a noreaster on the way!
February 1, 2013
This turned out FANTASTIC! I didn't blend it since I, too, enjoy the chunks of broccoli. I chopped the broccoli into bite sized pieces. I julienned the carrots so they were very thin. Added 4 cloves of garlic with the onion (gotta have garlic)! I did end up adding about 1/2 cup of extra broth before adding the cheese because it was a bit too thick. Added just a dash of nutmeg, not the whole 1/4 tsp. This really does taste like Panera's! We devoured it and I think I'm gonna have a hard time NOT making it at least once a week!
January 1, 2013
This was our New Years Day lunch, along with a grilled cheese and bacon sandwich which was also inspired by Panera Bread. Yummy beginning to 2013!
December 20, 2012
I was looking dor a broccoli cheese soup recipe and this is the first one i ran across. I made this soup as submitted minus the carrots and nutmeg. It turned out excellent and i would not change a thing!
November 12, 2012
I followed the recipe to the T and then ate a bowl. I thought it was too sweet and I added a little more salt than my liking by accident. It was pretty thick (like alfredo) so after I ate it, I added some milk. Next time I think I'll cut back on the carrots due to the sweetness and maybe add a half to 3/4 cup of milk to make it more the consistency of Panara. Also, I'll add just a dash of the nutmeg instead of the whole 1/4 t. Other than that, I think this could be pretty darn close!
November 11, 2012
I used 1 1/2 cups of evaporated milk, and a half cup of milk, one can of chicken broth and a spoonful of flour. Then i chopped up about 3 fresh heads of broccoli and shredded a large peeled carrot. I boiled the broccoli and carrots together in one pot until they were tender. In another pot i low boiled the milks, broth and flower until all the flour was well blended then I melted Velveeta cheese (16 oz) chopped up in this pot. Then I drained the broccoli and carrots and mixed then into the other pot and brought to a boil. After I brought it to a boil I let i simmer on low heat until it thickened and it was almost ready then i poured the portions into the bowls and sprinkled shredded cheddar cheese on top and it was delicious!!! My family loved it next time they said to add a little ham to it!! so were going to try this next time! Good luck. :)
October 23, 2012
This is pretty good. It did come very close to the real panera soup.
October 8, 2012
I made this yesterday and it was amazing, just like Panera!! I already entered a review but forgot some key info... I made a few changes based on what I had on hand, they are as follows: less carrot and onion than called for (only by a bit), used 14 oz frozen florets, let simmer between steps for longer than called for (think it made it a bit creamier), didn't have half and half so I subbed out with 1C heavy whipping cream and 1C 2% milk, and opted to use 8oz shredded Velveeta PLUS a little over half a cup shredded mild cheddar (since I was using frozen florets, I wanted to make sure that there was enough creamy, cheesy consistency when the broccoli softened). I also did not blend, which I'm guessing could be where some people got the "grainy" texture (blended veggies possibly?) I will try blending half next time, my BF does not have a blender so it wasn't an option. I can't believe how much this tasted like Panera.. my boyfriend had THREE bowls!! (He doesn't have to watch calories, thankfully, cause this is loaaaded!) Definitely a cheat-day meal, rich and creamy and super cheesy. My boyfriend said "I'm happy you didn't blend it, the broccoli makes it taste and look like like it's healthy" LOL.
October 7, 2012
I just finished making this and have already begun texting pictures and raves to friends and family- it's delicious & tastes just like panera. I made a few changes (based on what I had on hand), they are as follows: didn't have half & half so I subbed with 1C 2% milk & 1C heavy cream, used 14 oz bag frozen florets that I let "thaw" on the counter for about 10-15 mins, a little less carrot & onion than called for, and didn't blend it since my bf does not have a blender. It turned out seriously amazing, I can't wait to try it blended next time!!
I followed this recipe to a T tonight and it was AWFUL. It was really grainy and the nutmeg was overpowering. I was so disappointed. It looked beautiful but tasted awful!
I loved this recipe before I put the broccoli in. Not only did I put in slightly less broccoli then I was suppose to but I even cooked the broccoli before I put it in the soup and it turned out to have a VERY strong broccoli taste. I would definitely make this soup again, just not with broccoli. The reason why I love Panera breads broccoli and cheddar soup is because the broccoli taste is not overwhelming.
For me this recipie turned out more like baby food than soup. I may have messed up somewhere but for me this soup was too thick.
July 12, 2012
I am a Panera broccoli soup addict. When I saw this recipe online and all the great reviews I had to try....and so glad I did!! This recipe is absolutely delicious. I high recommend it! I can finally give my wallet a break from all the Panera visits I make :-D
will certantly try however panera bread has chunks of broccili in there soup. I will not puree...plus love the chunks of broccoli.
May 24, 2012
My girlfriend and I cooked this last night, it was amazing! I added a little over a teaspoon of minced garlic when you add the vegetables, and skipped the nutmeg at the end. Otherwise, I followed the directions. I highly recommend you try this recipe!
April 17, 2012
Hey this is Gorjusgirl and i love this recipe fone was trippin so i came to this site for my fave recipe
April 9, 2012
Loved this recipe! I added a spoon of crushed garlic when sautee'ing the onions. I also substituted milk for h&h. It was great even with the variations.
April 6, 2012
I have made this soup so much that the recipe I printed is all beat up...so I came to print a new one....and just had to write a review....THIS IS THE BEST BROCCOLI CHEESE SOUP EVER !! If you are looking...look no further...this is delicious ..the only changes I made were I used 1 cup milk and 1 cup half and half..it was still very creamy..instead of blender..I used an immersion blender for a couple of times....leave a little whole broccoli..and big shredded the carrots... so easier...enjoy!
March 22, 2012
LOVED this recipe! If you're not a salt lover(like me) I suggest adding the salt AFTER adding the cheese! It was waaaayyy to salty. I fixed it with adding more milk. It was DELISH! Sooo yummy! My boyfriend made "mmMMmm" noises the whole time eating!
March 21, 2012
It was alright. I'm not a big salt person,so I would definitely add the cheese first,THEN add salt to taste. I had to add milk to even out the saltiness!
March 7, 2012
Better than panera! I did sub the half and half with skim milk and velveeta 2% for the cheese. It was great and slightly less guilty with the changes. Kids ate it up. Will make again!
March 6, 2012
I don't usually comment about recipes I try, but this is a recipe for everyone's cookbook! I followed the directions but had to substitute evaporated milk for the half and half and put about 3/4ths of the it in the blender, leaving a few chunks, but not many. The taste was excellent! Like others, I found the soup a little bit thicker than I like, so added a cup of milk at the end. It was really, REALLY good. I will be holding onto this recipe and adding it to my favorites. THANK YOU!!! :)
March 6, 2012
I thought this was an absolutely delicious recipe and I will be making it again. I did tweak it a bit to fit my vegetarian diet. Instead of the chicken broth, I did vegetable. I also substituted skim milk for the half-and-half, I am sure this made it a lot healthier. I thought it still tasted great and was not lacking anything. I also opted to not blend it.
March 3, 2012
Soup was great. Question - I bought a huge bag of broccoli (3 lbs) so I had to estimate the "1/2 pound" for the recipe. Can anyone tell me the equivalent in cups of 1/2 pound? That would be more helpful than the weight.
February 26, 2012
Easy and delicious. I doubled the batch to feed seven of us. It worked.
January 22, 2012
Loved this soup! My husband didn't like the carrots, but I did. I used evaporated milk instead of the half and half, broth instead of stock, and didn't blend the mixture.
January 22, 2012
Great soup. It does take a full hour, so I am not sure where the 30 minutes came from, unless you prep ahead. I do like chunky soup, so the second time I made this, I didn't use the blender step. I did chop the carrots and broccoli smaller. I have done this soup several times. It really is amazing.
January 2, 2012
Love this soup, I too like the broccoli not blended, i also use milk and h&h, and always double batch, it tastes good the next day, and pretty healthy.
December 20, 2011
This recipe is better than Panera Bread's. Family loved it, including 2 teen boys. I didn't have chicken stock on hand, but used chicken broth with 2 tsp granule chicken bouillon to boost flavor. I doubled the recipe. Otherwise, followed as written. I would recommend using the blender -- perfect consistency! I served it with a choice of crusty bread or turkey club paninis. Will absolutely make again!
December 5, 2011
Great tasting soup but did not taste like Panera's recipe. I used sharp cheese, which gave it an edge that Panera's does not have, so maybe that is the difference. The soup was missing something when I completed the recipe so I added some tabasco and some dijon, two ingredients in Panera's soup.
November 13, 2011
its delicious but i didnt put it in the blender just cut the broccoli really small to save time.i also let it sit a while to make the soup thick.it refrigerated well and i was able to eat it the next day. <33333333 :)
November 8, 2011
This soup is BETTER than paneras!! Really easy to make and fairly cheap! I Always double the recipe so I can share it with family members who are also in love with this soup. I add a little extra sharp cheddar than the recipe asks for to make it a little more cheesy. I do not purée the soup and it turns out great! It also refrigerates really well!
October 17, 2011
This soup was very good. I actually only used one cup half and half and used one cup of Whole milk, to make it a little lighter. Also, I used an immersion blender instead of a regular blender.
October 16, 2011
Really fabulous soup - I personally like the nutmeg, but I did find it a bit thick, so I added a cup of milk at the end to thin it out just a little. I don't cook much, and I found this easy to make. I followed the recipe exactly other than adding the milk at the end. Delicious on a chilly autumn afternoon!
September 30, 2011
I thought this was great! All five of us (including the 2 year old) loved it. I did add a clove of minced garlic with the onions. I also made the roux along with the onions instead of in a separate pot (it would work either way). I didn't cook the base for the full 20 minutes before adding the veggies (it's unnecessary, but would be fine to do, as well). I cut the broccoli up VERY small so i didn't need to puree (although it would have been great, I just didn't want that extra step this evening). I added cheese slowly, but found that the full 1/2 lb. was the right amount. I put just the smallest dash of nutmeg in and almost regretted it. Cooked it a few more minutes and it was fine, but I'll leave it out next time (I love nutmeg and do use it in alfredo, etc.). I have had the Panera version and this is a great substitute. Thanks for a great recipe!
July 26, 2011
The soup is delish!!! I thought it was very easy to make. The only thing I would change is maybe using 1/2 the amount of nutmeg as I am not a big nutmeg fan. Other than that 5 STARS!!!
July 15, 2011
I've recently come to love the soup at Panera, but not the price. I really enjoyed the soup but made will make some improvements the next time I make it. I cooked it on to high of a heat and it became a little gritty. I didn't puree any of the ingredients and it came out nice. I don't think I will add so much cheese the next time I make it either. Overall a very good soup that I will be making again.
May 23, 2011
This was great until I added the nutmeg-yuck! Next time I'll skip it. Otherwise it was very yummy. I tasted before adding it to see what difference it made and was dissapointed.
May 21, 2011
An excellent recipe that truly tastes exactly like the Panera Bread soup. A bit time-consuming with the pureeing and all, but totally worth the effort. Definitely not a weeknight recipe, though. Warmed up well the next day for leftovers.
March 31, 2011
Delish! But on a technical note, a roux is the butter + flour mix that is cooked until the desired color of brown, not butter + flour + liquid...
March 21, 2011
I come from Europe where soups are not thick as they are here in the US. This was the first time I made this kind of soup and it turned out perfect! The broccoli-cheddar soup at panera is one of my favorites, so I was thrilled when mine turned out even better. I skipped the blending step as I like to see the vegetables in my soup. I gave this recipe 4 stars because I think the 8 oz of cheese is too much - it was very good, but too thick and cheesy for my taste.
February 6, 2011
i add rice to this recipe, and it is delicious! it also adds a bit of substance (since everything is blended the rice gives it something special). i cook the rice first of course, so it wont absorb the soup (it's thick enough already). it's a wonderful addition i highly recommend trying
February 5, 2011
i've made this recipe several times, basically following the recipe as is. it tastes wonderful and my boys love it (which is hard to come by) i've used half milk before, 1 tsp onion powder instead of a real onion, and other variations and it all turns out great. i use a little salt and a lot of pepper to add some extra kick. the nutmeg is a must. love it!
February 1, 2011
My family and I think this soup is delicious although somewhat time consuming. I used a hand held blender which really made it easier instead of putting it into a blender in batches. It worked out really well. My children love it and they are quite the critic. :)
January 24, 2011
This thick, rich soup is delicious--I double it so that it makes 8 servings. I get requests to make it by my vegetarian friends so they can enjoy it. The only step I hate is the putting it in the blender in batches, but that can't be helped.
January 22, 2011
It becoming one of my favorite receipes... I tried it with half&half or milk, with white flour or whole wheat... & it was all awsome!! dijon mustard & the nutmeg are diffinitly a must to have that great taste...
January 20, 2011
Great recipe---easy to prepare. Will def. Add less cheese next time as I doubled recipe and was way too thick! Add less mustard or not at all.
January 18, 2011
I am a newlywed and am just now learning how to cook. This recipe was easy and it turned out delicious! My husband and I LOVE Panera's soup and this recipe comes very close. Will def have to try making it with dijon mustard and hot sauce next time!
January 17, 2011
All I can say is WOW. I am 12 an I made this all by myself! The Directions are great and easy to follow and the finished product (masterpiece i should say!)is amazing!!! It tastes EXACTLY like the one at Panera's that my sister and I are addicted to!! Overall very happy with recipe an will DEFINITLY make tgis again, and again, and again!
January 9, 2011
We stopped eating this soup at Panera, when we realized that it was not vegetarian. I just made this soup using vegetable stock and it came out awesome. I eyeballed the cheese (extra sharp cheddar), and added spicy brown mustard.
January 8, 2011
I was looking for a true homemade not"home assembled" recipe for broccoli cheese soup. I came upon this one and it sounded just what I was looking for. My daughters just loved it! This website always seems to have such great recipes!
January 5, 2011
Both my husband and myself rate this soup as fantastic. I did not blend it but left veggies in small pieces and even then it was great.
January 4, 2011
Put me in the De-lish category! I opted to saute the shredded carrot with the onions, let them caramelize just a bit, melted the butter, added the flour, & made the roux right in the pot. Used 1 can chicken broth and made up the difference to 4cups with milk. Took only about 15 minutes to thicken. (Note to those with watery soup--roux in milk needs to BOIL to thicken). I had leftover cooked broccoli. I added half, and about 2/3 of the cheese, and pureed it all with an immersion blender. Soup was a little thick, so I added milk to my desired consistency. I did add the hot sauce and the Dijon, and used the remainder of the cheese to sprinkle on the soup when serving--however I think it would have worked fine without. Other suggestions to those with watery soup: Use BUTTER--not margarine, or any butter substitute. Do NOT use frozen broccoli. Do NOT use American, Velveeta, part-skim or processed cheese. Use less broth and more milk. Use condensed milk for part of the milk. Puree after you add the cheese. If all else fails, make a bit of roux on the side(equal parts butter and flour, whisk till light brown), add a little soup to make it pourable, add to the soup and return to a boil till soup thickens.
December 31, 2010
I am vegetarian so I replaced the chicken broth with vegetable stock and the half and half with skim milk because I am not a big fan of heavier cream. I have to say it was wonderful. I have tried many broccoli soup recipes and this is number one by far!
December 30, 2010
My husband and I loved this soup. It was very rich, creamy and d-lish. You could replace some or all of the half and half with milk and still get a very nice soup but with less fat/calories. I sauted onions in a soup pot and left them in when I made the roux so I had less to clean up.
December 28, 2010
this was so delicious i would recommend it to anyone its sooo good
December 17, 2010
It was GREAT i loved it and my husband commented on it also. I am always afraid to try new dishes but it is def. in our favorites box now. Thx
December 15, 2010
This soup was awesome.
December 12, 2010
Does anybody have any suggestions for those of us that did end up with watery soup but really didn't want it to be?? I would really like to try again! I am not that great of a cook, but I don't know what it is that caused it to be watery. :(
December 10, 2010
After all the reviews I thought this would be great and it just wasnt. I havent had Paneras so nothing to compare it to, but I have had many different broccoli and cheese recipes, including gourmet resturants. I honestly think it was the cheese that ruined it. I tasted it right before I added it, and it was delicious(I did do all the suggestions on here with the mustard, hot sauce, only pureed 1/2, and I also added some spices). I love sharp cheddar and cheese in general, but I think a milder cheddar would have done better because it was way over powering. It also completly changed the consistancy to a very thick gooey cheesey, not even soup like at all. If I were to redo it I think I would have halfed the cheese and used mild. I have a 6 person family, 3 liked or loved it, 3 hated it.
does anyone know the calories in this soup
I agree with previous users in that you can leave the onions in the roux and easily substitute milk for half & half.. I quadrupled the recipe for a crowd and the broccoli took way too long to cook. Be sure to chop it fine first; live and learn...but it does taste great.
December 1, 2010
This was really good. I did make a few minor changes: sauteed the onions in the entire amount of butter, then added the flour and made the roux with the onions in the pot. I used skim milk instead of half & half, and used half shredded cheddar and half American cheese to commensate for the creaminess lost by using skim instead of half & half. I also opted to not puree the soup at all, just chopped the broccoli into bite size pieces, let it cook for about 10 min in the soup, and served. I also shredded two carrots, which added a nice bit of color and texture. It was a huge hit. And warmed up great for lunch today! :)
November 20, 2010
IMHO, the recipe was "OMG GOOD!" before I added the Dijon and Frank's Hot Sauce. I think those ingredients, especially the Frank's, took away from the richness. Next time, I won't add them. However, the slightest bit of nutmeg (not more than a scant pinch) was a very nice "what is that?" spice note that was a compliment to the soup. I seem to be hypersensitive to the taste of cinnamon and nutmeg, so I always tread lightly when adding those spices. I ended up salting it a little. Ya never know how loud the salt in cheddar is going to speak. I made everything in one pot -- my Le Creuset 4-qt. soup pot -- on a gas stove turned to its lowest setting after adding the veggies. Makes clean-up quicker than using a separate pan to saute. I was able to puree the mixture right in the pot with a hand blender. That let me control how much blending I wanted to do without have to decant part of it. Note on substitutions: I used frozen broccoli (because that's what I had on hand), but reserved about a cup of it to put in near the end, just before the cheese. That way it retained a bit of crunch. I also used 2 cups 2% milk instead of half-and-half (though I might have if I'd had it on hand). It was certainly creamy enough. If we weren't already having so many rich items on the Thanksgiving table, I'd take this to share with my family. I'll certainly make it again!!
November 18, 2010
I made this for my family tonight and when i told them what i was cooking they were shock ( they are meat & potato people )they all seemed so suprised that they loved it. It was also so simple which is good because i just started to recently cook! great recipe *thumbs up* :D
November 10, 2010
Very good however missing just a little something. Well worth cooking again especially in cold weather.
November 7, 2010
I was very disappointed after reading all of the great reviews. The soup was flat and left a great deal to be desired in the taste department.
I am planning to make this for the first time tonight.. and I just wanted to comment on some people saying their consistency didnt come out right.. I'm not positive until I make it myself, but it sounds like perhaps they used preshredded cheese (which has additional ingredients to prevent caking) or they didnt add it slow and steady and stir constantly.. we shall see tonight!
November 1, 2010
Tried it Saturday night for a Halloween party and everyone loved it. I decided not to use the nutmeg and it was still fantastic. Everyone at my party was wanting to know when I will be making it again. Try it it is great. Note: First time soup makers: Do not put the lid on the pot while it is cooking with the half and half because it will boil over.
October 23, 2010
it was really good... next time and from now on i would add more cheese
October 20, 2010
This is identical to Paneras soup. It is very thick so keep that in mind, but I made it and even my baby loved it!
October 16, 2010
In 2010, this is not anywhere near how the Panera Broccoli Cheese Soup is (maybe it was years ago??) This is a good tasting recipe, but not the same at all. The Panera soup is not pureed. This recipe is posted on many sites, too. Also, the instructions really do not make sense either. There is no reason to cook the onions then set aside. You can add your flour to the onions mixture with the added butter. Also no reason to simmer the half and half and stock for 20 minutes before adding the veggies? This does not improve the flavor at all. Add your veggies right away and all it needs is 20 minutes. This soup turns out a lot thicker than the Panera soup so I will add more broth next time.
October 15, 2010
I liked this recipe.I gave it only a 3 bit I think it was more like a 3.75 only because the soup turned out really thick. I did put in extra stock to remedy that. After that it tasted excellent! My only concern is how rich the soup is. I plan to make this soup tomorrow . I will slightly change the recipe by using only 1 cup of half & half and 1 cup of a low fat milk. As usual I will use only low sodium chicken broth.
October 13, 2010
This soup was delicious! I wanted to make it vegetarian and cut back on the calories so I used vegetable stock instead of chicken and skim milk instead of half and half, and it still came out creamy. I also skipped puree-ing (I like it chunkier, probably also put in a little extra broccoli) and skipped nutmeg on other reviewers' suggestions, and added a little extra black pepper and garlic powder. Will definitely make this again!
October 10, 2010
This soup was sooooo yummy!!! It tasted exactly like Panera Soup. Took a little time to make it but it was worth every minute!!!!!
October 7, 2010
Tasted just like Panera's. My kids ate so much, my husband didn't even get any! It's the only recipe I will use from now on.
September 27, 2010
We loved this soup! I made enough for 8 servings for the 3 of us and we barely have leftovers. I chopped the broccoli into bitesized pieces, then let them cook until tender. We like chunkier soup so I took out 2 cups of the soup and blended it with the onions, then added it back into the big pot. My husband doesn't like a lot of cheese in the soup so only used 1/4 cup of cheese and put extra on the table. I also served it with rifridgerator crescent rolls that I baked flat (not rolled up.) I sprinkled a little bit of cheese on them too. It was awesome! Rouxs can be hard to do but if you cook it slowly it works just perfectly. The soup was delicious! Definatly our new favorite.
May 28, 2010
I've not eaten at Panara's, but this soup was da' Bomb! Like most of you I tweaked it to suit my pallet. The Pepper Jack sounds like an awesome twist and I'll have to try that next time. My changes: I used 2% milk not half-n-half, added a sprinkle of garlic powder, and grated the veggies so it's not creamy or chunky but thick. I served it over penne pasta like pesto.
April 23, 2010
Hi i loved this recipe and Guess what? I got my husband to eat broccoli yea, that's a big deal trust me..I changed the cheese instead I used 1/4 cup Parmesan cheese shavings 1/4cup freshly grated Asiago cheese.
April 21, 2010
I followed the recipe to the "T". It was too thick and pureeing in the blender, made it too frothy, like a mousse! There were no chunks of carrots and broccoli. I say take ½ the soup and blend it and the other ½ leave on the stove, so it resembles Paneras broccoli/cheese soup! I've never had the soup from Panera. My wife has. She said it was nothing like Paneras. I added another can of chicken broth and chunks of broccoli and she said it then was similar to the soup.
I never make comments but-my family and I LOVED this recipe. I substituted milk for half of the cream and added a small amount of dijon mustard as suggested by one of the comments. Also pulsed only half of the broccoli in the food processor leaving some of the chunks of broccoli for texture. YUM!!!
February 18, 2010
I followed the directions, but my soup turned out thicker than I would have liked. I put the lightly cooked broccoli & carrots in my food processor for only 3 surges, but the broccoli was too fine and it was a little green. I will chop them before I cook them next time, and see if that helps. I felt it was way too rich, and will change the half&half to milk or maybe rice milk. I had to use a mix of cheeses, instead of only cheddar, but think the cheddar would have been better. It was a good soup, but not quite the real thing. I will try again!
February 16, 2010
Great soup! We substituted half the cheese with pepper jack cheese. Good flavor!
February 15, 2010
I substituted 1.75 cups skim milk and .25 cup goat cheese for the whole milk. I just wisked the two together and added as it said. It turned out great! Definitely will make this again; especially if the broccoli in the fridge goes limp and I don't want to use it for anything else.
February 14, 2010
Honestly a great recipe. It tasted great, had a good consistency, and the ingredients were good! The only difference I can see from this soup with Panera's is that the broccoli was in a bit bigger chunks (*in Panera's soup), as well as the julienned carrots were also in longer strips*. Unless my mother (yes, she cooked for my lady and I, lol) didn't follow the instructions quite right. Also, could have maybe used a tad more cheese. For just a broccoli and cheese soup though, the recipe was incredible!! But for Panera's copy-cat maybe just a tad bit of work but nothing horrible. Served with some french bread you could honestly barely tell the difference taste-wise. magnificent recipe!
(NB This is a resubmission to the above since this site doesn't support Unicode) This recipe is very good but VERY rich---read uber comfort food. Still there are a few adjustments we made that did not compromise the integrity of the soup: * onion: 1 (yellow) onion instead of 1/2 an onion * butter: we used less that 1/4 cup and the recipe was fine * half-and-half: we cut this way down to 1c half-and-half, and 1c whole milk. It can be cut down even further in my opinion. * chicken stock: 3+ (salted, fyi) * carrots: I took a shortcut and just used shredded carrots Overall, this soup was fantastic, and is one to repeat.
February 3, 2010
Got total mixed reviews with this. My teen daughters said it was great...then each only ate one very small bowl. I thought it was fine but WAY too rich! I had indigestion for hours afterward! My husband, who usually takes leftovers for lunch, poured the extra out. Enough said there.... It had a very good taste just as it was done....didn't reheat very well. My girls really like the Panera soup....I'd say this was a fair substitute (in small amounts) but not anywhere near as good. Just too, too rich for me.
January 30, 2010
This soup is AWESOME ! Fairly easy to make and it tastes great even without altering the receipe by adding the dijon mustard and hot sauce.
I have found a few recipes for this soup and I do not like any of them. I have improvised to come up with something that I like. For instance, I do not like the half-and-half; it is too rich and upset my stomach. Instead, I used 2% low fat milk and chicken broth. I also used margarine instead of butter to sauté the onions. I did not like using 1/4 cup of fat, so I blended the flour with milk and added to the onions. I tried the sharp cheese and it was ok. Velveeta melts better so I used both. Haven't tried the dijon mustard and hot sauce, yet. May try it the next time I prepare the soup.
For all of those who thought the soup was grainy, it's probably because the heat was too high and the cheese separated. It's also important to add the cheese very gradually so that it incorporates smoothly. I am making this recipe tonight for my daughter in-law who loves it at Panera. Thank you for all of your comments - esp. those that talked about the extra secret ingredients. :)
January 8, 2010
this is a delish recipe but with 50 grams of fat per serving(yes i said 50 g) I couldn't go with the half and half. i used 1% milk and it was still wonderful.
January 4, 2010
This is delicious! I'm vegetarian, and was once told at Panera that this soup was vegetarian (which it's not) but I fell in love! I was a little worried about switching the chicken stock with vegetable, but it's still delicious! I did make one change. When I added the 8 oz. of cheese, I could barely taste it. So I added about 4 more oz. and it was perfect! That's the only problem I had with the soup, and it's easily fixed! Definitely recommend.
December 28, 2009
We made this soup for Chrismas Eve dinner and really liked it. However, we aren't a big fan of carrots so we substituted them for mushrooms which gave the soup a wonderfully rich flavor. This soup is great for a chilly night at home.
December 8, 2009
This is probably the closest you can get to the Panera soup! I kept it thick though, not putinng it through the blender. I actually took a potato masher and mashed up the broccoli a bit and it was just as good. Very yummy, will make again soon!
December 6, 2009
My son 12y made this because he loves panera's soup I made the bread,when he said I am adding nutmeg I said to him you are ruining it he did it any way it came out better than panera's
November 25, 2009
i dont know what i did wrong but the taste was right but the texture was wrong...it was like the flour didn't blend in properly or the half n half cooked wrong. i'll try it again but i hope it doesnt come out like yesterday.
November 12, 2009
This recipe is great. Easy to make and delicious. I used skim milk instead of 1/2 and 1/2 to cut some of the calories and fat. Whenever I use a roux I always use FF milk. I also used an immersion blender so I didn't need to wait for it to cool. I would also leave some chunks of broccoli next time. I've got bread rising for the bread bowls I am serving the soup in for dinner tonight. Thanks for a great recipe.
October 28, 2009
The reason I'm giving 4 stars instead of 5 is because it wasn't "quite right" as is, I read the reviews below and decided to take the advice to add dijon mustard and hot sauce. After I did that, it was incredible!! A definite must. My husband is a picky soup eater and he loved this with the mustard and hot sauce! I definitely recommend..again..add some dijon mustard (not too much) and some hot sauce.
October 25, 2009
I've made this soup probably a dozen times in the last 2 years, with slight adjustments each time after trying the original recipe. It's very good as written, but it's better with the dijon mustard, hot sauce and pureeing only half of the soup so it leaves some veggie chunks for texture. To save calories we use fat free half and half, plus reduced fat cheddar. Still tastes great without the extra fat. Family favorite :0)
October 22, 2009
flavor is there, i would not blend the next time i make it, when you blend it gives it a funny texture
October 19, 2009
I found this recipe after I got tired of paying the $4 at Panera Bread so frequently. It was off the chain chain!!! I did not change anything, it came out perfect. I use the sharp cheese mixed with cheddar and some Velveeta..
October 19, 2009
Made this last night. Doesnt taste exactly like panera and consistency is all wrong. did add the Dijon and hot sauce, made it tastier. However next time i think i'll add about another cup of chicken stock to thin out the soup a bit. Oh and only add about 1/4 tsp of dijon. I added 1/2tsp and it was way too much.
October 17, 2009
Made the soup last night. It turn out great. Next time I will not puree veggie. I like them chunky. My 1 year old couldn't get enough, she kept wanting more. Perfect!!!
October 17, 2009
This was the first time I'd ever made a broccoli-cheddar soup. Typically, I find that I need to make my own tweaks to recipes, mostly when it comes to seasoning, but this turned out so well! My meat-loving husband even thought it was great. A definite keeper.
October 12, 2009
This soup is fantastic!! I was wondering if you could substitute fat free half and half? I've tried to cut calories with alfredo sauce in the past and unfortunately it was noticeable. Thanks.
October 9, 2009
The soup was very good. I skipped the puree part, because I like the vegetables to be a little chunky. I'll definitely try the hot sauce next time. The texture was a little off though. Like it wasn't smooth enough. I'm not sure how to fix that though.
September 18, 2009
Does anyone know if you can freeze the leftovers?
Tonight was about the 5th time I've made this recipe and it was the BEST ever! I accidentally used cornmeal mix instead of flour -it works! I also used better than bullion and water for the broth and added onion powder and minced garlic (no nutmeg). I only cooked for 10 minutes before adding the broccoli florets. (I use more broccoli but no carrots.) I cooked for 30 minutes stirring occasionally with a whisk. At the end of 30 minutes, the florets broke up perfectly when I stirred in the cheese. It was so yummy.
August 2, 2009
Amazing! We followed the recipe to a tee and it was wonderfully delicious. We wouldn't change a thing! Delish, for sure!
July 21, 2009
Absolutely fabulous. I would give it a "2" for difficulty rating, not a "3" as listed.
3 difficulty level means "average" cooking skill needed to make
June 20, 2009
Great recipe! My 3 year old and 4 year old helped me with it. I ate so much of it, I wanted it for breakfast the next morning. It wasn't exactly like the panera bread broccoli cheese soup, but I loved it anyway. I left out the nutmeg, because I didn't have any in the house.
April 23, 2009
I am a 16 year old girl and I made this delicious soup without any difficulty. If it is watery and bland, you definitely made it wrong! Maybe my tastebuds are underdeveloped but my mom said it was really good so I think it is too! :) But I'd definitely say that the servings are tiny so if you want to make a lot including leftovers, make sure you enter a bigger serving size amount. All in all, a great recipe, tastes just like Panera!
April 10, 2009
A bit bland as written, but extra onion and some garlic did the trick. I also used some Guyere that I had leftover along with the Cheddar. Very yum.
March 22, 2009
I agree completely with only pureeing half of the soup. It was SOOO delicious. Tasted almost exactly like Panera's.
This is a great recipe very similar to the real soup some changes I think should be made are using whole milk with cornstarch mixed in, this will cut down the sweetness from the glucose and galactose found in creams. Also up the flour and butter to make more roux and mix the onions with the roux. Add more cheddar and reduce the nutmeg. My changes come from a similar recipe found on panera breads web site. Broccoli Cheddar Soup For 6 servings 5 Tbsp Butter 1 Med Onion 1/2 Cup Flour 4 Cups Chicken Broth 2 Tbsp Cornstarch mixed in 4 Cups Whole Milk 3/4 Lb Broccoli 1 1/2 Cups Carrots Julienned 16 oz Sharp Cheddar Salt + Pepper + Nutmeg to Taste Follow the same basic cooking methods mentioned in this recipe.
February 17, 2009
I'm not much of a cook and have never made soup, so was stunned when this turned out fantastic. Like others mentioned, I chopped my broccoli instead of pureeing (love the chunks) and added a bit of hot sauce and dijon. It turned out thick, chunky, and delicious.
February 15, 2009
AWESOME!! Taste so much like Paneras soup -couldn't tell the difference. Did not puree soup- just cut broccoli and carrots into smaller pieces. Bought a loaf of sour dough bread to go with it. Loved it. Thanks
February 15, 2009
I used 2% Milk and added a little more flour for the thickness. I also did a quick food processor whirl on the Carrots and half the broccoli before adding it to the pot and then added the rest of the broccoli. In the end I did not blend it (I wanted some chunks and to avoid the blender mess) This was SUPER easy to make! Hubby and I LOVED it!
February 13, 2009
Didn't like the texture at all. After reading the comment from the girl who used to work there, I think it needs plain old Velveeta, not cheddar.
February 6, 2009
What a great soup. I made this soup before , using different recipes, but this is the winner:-)) Everybody loved it in my family. Also very easy to make, I just have to comment that next time I'll only blend half of it, and the other half I'll leave chunky. Just the way we like it, everybody's taste is different.
I'm a dummy. It's "florets" not flowerets, as I wrote in my previous review. Also, I added a tiny pinch of cayenne to give it a bit of a kick. When adding the cheese by handfuls, make sure the stove is on very low and the soup does not come to a boil.
February 4, 2009
This soup tastes better than Panera's. I used fat-free half and half, and it still tasted rich and delicious. I diced two or three carrots, cut the broccoli into small flowerets, and didn't pureee the soup--too much trouble. Add the cheese in small handfuls and stir until melted. This reheats beautifully.
February 1, 2009
This is indeed an excellent recipe. I overdid it on the dijon though, and now it is a bit overpowering. I added about a tablespoon. It was better before I added too much dijon.
I tried to make this soup, and the soup came out with a grady texture, however the taste is pretty good.. I followed the instructions, any suggestions??
January 26, 2009
absolutely fabulous! even if you are a terrible cook, which i am, its great. i am sure i messed up a few times, but it still tastes exellent!
January 22, 2009
I use a can of CHEDDAR CHEESE SOUP for this recipe in leui of the shredded cheese. Cheaper, melts better, and reheats fine the next day (not stringy).
January 15, 2009
I LOVE this recipe. It tastes just like the real deal. I have made it quite a few times now and figured out how to fix the consistency - someone had posted about that - I use my wand mixer (the kind with the flat blade) right in the pot. That way you still get some broccoli chunks in with the thick, yummy soup. My very picky 9 yo daughter requests this soup all the time.
January 15, 2009
I LOVE this recipe. It tastes just like the real deal. I have made it quite a few times now and figured out how to fix the consistency - someone had posted about that - I use my wand mixer (the kind with the flat blade) right in the pot. That way you still get some broccoli chunks in with the thick, yummy soup. My very picky 9 yo daughter requests this soup all the time.
January 10, 2009
It was good but it did not taste like the Panera soup. I followed the recipe to the letter and the only ingredient I did not add was the nutmeg. It's hard to believe that would make such a difference. Also next time I will not puree and keep it in chunks for a better consistency.
I really like this soup, though I also cut calories by using fat free half & half, and lower fat margarine (Smart Balance) to make the roux, and it still makes a wonderful product. I have had it at Panera and think this is very comparable. I will not puree all the veggies next time as I think chunks of broccoli will be nice as well as visually pleasing. Glad I found this recipe, thank you to whomever submitted it!
December 17, 2008
delish!! i make this very often, but don't puree the soup-leave broccoli in large pieces.
November 25, 2008
This soup is amazing! I didn't have sharp cheddar, so I used all we had in the fridge (ie American). And I like it a bit chunkier too, so instead of blending the soup while warm (which sounded kind of strange)... I chopped the broccoli up before hand instead. It was easy to make, and tasted just like the soup at Panera Bread!
November 6, 2008
this soup was very creamy and easy to make. the nutmeg was a little much though, i even added less than the recipe called for. so, if you're not a big fan of nutmeg, hold back, the flavor of it is very noticeable. otherwise a pleasing soup.
November 6, 2008
fantastic,smooth,creamy and delicious. I have never had panarea's soup. but by daughters have. they said this soup was even better. I did take the advise of others and added 1 1/2 tsp mustard, gray puppon and about a tsp of franks hot sauce. Also my wife who does not care for broccoli soup said this was fantastic. Thanks for the recipe.
November 1, 2008
I loved this recipe! I didn't have any carrots on hand, but it was still good. I made my hubby a pot without onions (his preference) and I added cayenne pepper (ground) and a splash of white wine. YUM!!! My broccoli was kind of crunchy, I think I should have pre-cooked it, or simmered longer than 25 min. I loved the thickness of this soup.
October 15, 2008
This was sooo delicious! So close to Panera's!! I tweaked a few things. I instead, used 1 whole med onion, 1 clove of garlic, smashed the broccoli up into fine pieces instead of pureeing, added a few shakes of Tabasco. OMGosh! The only thing missing was the slice of miche French bread I usually have with it -- which I will next time! Oh, yeah, I added up the cost to make this recipe, and it was under $5 for a serving of four. Can beat it!
August 26, 2008
I have made this recipe twice now. It was fairly easy to do and also very good. My husband said it wasn't exactly like Panera but it was really close. He loves it so much he wanted me to make it again the next day. And for those of you who somehow put in the chicken stock first instead of the half and half... it's ok. I did it the second time and just kept cooking it and it turned out the same. Just add the h&h when it says to add the broth. It worked out well.
Panera Bread's broccoli/cheddar soup is my absolute favorite. Tried this copycat recipe today and was not impressed. This tastes nothing like the soup I have at Panera's. I don't know what the rest of you are eating...
How would you improve it to taste more like Panera's? More information in your review would help other cooks.
i have not made this recipe but i have worked at paneara bread. one day i was curious and looked at the ingredients that are on the box the soup come in, and there is no cheddar cheese in it. they use american cheese. i noticed that some of the people leaving comments mentioned that it doesn't reheat well and that is probably why.
June 24, 2008
Definitely loved the flavor- next time I will not puree though; I like it a little bit chunkier. Also less nutmeg next time, a little much for my taste buds.
May 19, 2008
No "tweaks" were necessary for this recipe. We like our soups chunky so I omitted the blender & puree part of the recipe and used a hand held stick blender for a few seconds while the soup was still in the pot. Yumm-O!!
Can someone tell me how much dijon mustard and hot sauce to use in this recipe?
April 6, 2008
Really GREAT! I followed the recipe and did add some of the extras that were recommended, like the Dijon Mustard and the Hot Sauce (Frank's). I only had Honey Mustard available, so I used that, but cut back on the amount. Next time I make this, I will cut back a bit on the nutmeg. I made the recipe for 6 people and the nutmeg for the 4 serving would have been enough.
March 25, 2008
this soup is REALLY good actually reminds me more of ruby tuesday's brocolli and cheese soup which is GREAT also.
March 22, 2008
Just made this for an impromptu get together this afternoon. Made a triple batch and it was fabulous. Had leftovers for dinner. I also would only puree half the veggies next time. My kids love broccoli and would have preferred larger pieces.
March 10, 2008
This was very tasty but the proportions are incorrect. I made the recipe to serve 8 people and it barely served 4 of us so keep this in mind if you are planning on feeding your whole family as a meal. I had wanted to have left overs and had none left over.
February 20, 2008
Recipe is okay. Does not reheat well as a leftover.
February 10, 2008
This recipe was pretty good, not as good as the original though! Next time I think I'll add more stock so it's not so thick, add more carrots and broccoli. I also think I'll do what someone else suggested and only puree half. I like it to be a bit chunkier. Worth a try!
February 9, 2008
Hit the spot! Even my toddlers love it! I dont puree, I just chop the onions and broccoli up more finely...also..I like my soup a bit thicker so I added more rue. Very easy to make.
February 5, 2008
This was wonderful, I doubled the cheese because I was making it for kids and if they taste too much broccoli they won't eat it.
January 31, 2008
This turned out great. I would chop up the broccoli some BEFORE even putting it in the pot. I nixed the carrots and nutmeg. Dropped too much cheese by mistake but still tasted great. Perfect consistency. Thanks for posting!
January 25, 2008
I have no idea how Panera's recipe is supposed to taste, but my sister in law and I made this soup. Everyone loved it, and my family is notoriously hard to please all at once. Great recipe.
January 18, 2008
I don't think this recipe was at all like the soup I had at Panera's in Roanoke, VA. This recipe made the soup too thick!! Yuck. The soup in the store was more broth-y and that's why I liked it. Yes, I added and added more chicken stock, but it didn't help much. Glad you all like it.
January 15, 2008
I got rave reviews with this one! Followed the recipe almost to the letter, except I pureed all the onion and only 1/2 of the broccoli and carrots, per recommendation of another reviewer. I cannot tell you how well received this was by 12 people for the holidays! Thanks for it.
January 14, 2008
AMAZING!!! This is by far the best BC Soup I have ever had....and I made it! I took ALL of the previous advice....I added the hot sauce and dijon, blended only half, and cut back on the nutmeg. My honey is on his way home now, and I am THRILLED to have it waiting for him. I was at P@nara yesterday and got 2 of their bread bowls to serve it in. I hope he doesn't think I faked it and got take out!
January 5, 2008
This soup is great. Not sure that I have had the one from Panarea before, but my family really liked this recipe.
January 5, 2008
I just went online to look for a broccoli cheese soup recipe that I had seen on another website and found this one. All I have to say is WOW!!!! If I could rate this higher than 5..I would. It was fantastic. I used 8 onces of Velveeta Light instead of the shredded cheddar and I added 1/2 Tbs of onion powder. This will be a staple at all of our football parties. If you make it and it comes out watery..then you didn't make it right. It was favorful, thick and creamy! Fantastic!!!!
January 1, 2008
I made this soup for dinner tonight and my husband and I thoroughly enjoyed it. I thought it tasted quite similar to Panera's version until I added the nutmeg...I will omit that next time I make it. I didn't use the blender, either--just kept the chunks. I also made a loaf of beer bread to go with it and it was a fabulous combo.
December 30, 2007
This soup is fantastic.
December 28, 2007
I LOVE this recipe! It's a bit timely--letting everything simmer, then cooling before putting into the blender-but it's worth it. I doubled this and everyone who tried it loved it. Will make it again and try freezing it next time.
December 27, 2007
I made this soup with Cabot's 75% fat free white cheddar and it was still very creamy and rich. Omitted the carrots and replaced the onions with shallots and steamed the broccoli first Used a hand blender to blend the shallots thoroughly, then added the broccoli leaving the last handful a bit chunky. Would be good with cauliflower in it, too.
December 20, 2007
I made this soup for a school luncheon and all the staff raved about it. It was easy to make and so yummy. I did change a few things though after reading a few of the comments. I cooked the broccoli first in the steamer and put 3/4 in the chopper for a few quick pulses and them added it to the soup. It was not green as one review had stated.I omitted the nutmeg. It didnt need it. Definitely worth a try and the effort. I made this soup in 30 minutes!
December 9, 2007
I made this last night for some guests we were having and it came out delicious! Everyone (including my 12 year old who doesn't like cream soups) loved it. I changed it to 8 servings and didn't use a blender but a handheld puree wand. It was much easier than having to take it out and put it into a blender. The only thing I don't understand is why the carrots need to be julienned when it all is getting pureed anyhow. I will skip that step next time.
December 6, 2007
THANK YOU SO MUCH FOR THIS RECIPE!EXACT SOUP THAT I HAD AT PANERA AND I ALSO MAKE THE ROLLS TO WITH IT.JUST DELICIOUS...
i just made this soup and it was great. it tasted just like panera soup. i would reccomend this soup recipe to anyone who loves the broccoli cheese soup from there.
December 2, 2007
I just made this last night, and it was great! I also added some red potato- just to give it an extra something. While cooking, I also added (above the chicken stock {which by the way- Kitchen Basics has the best stock} and the half n' half, a little milk- which was needed). The Dijon mustard and hot sauce definitely gives it that color and kick- but don't add too much! Also the nutmeg is the spice that I can never remember- but is essential. I put the soup in a rosemary/potato bread bowl- that I got from a great bread store, and it was great! Loved it! The key is to let it simmer, and next time I will take out some broccoli and add it after I puree the rest. I love this soup!
November 25, 2007
This soup is GREAT! It's fast, easy, tasty and a really good way to use up left-over broccoli! Perfect for a cold evening with some crusty bread.
November 18, 2007
Just made this for dinner and it's gone. Kids asked me to make it every night. I recommand making a double batch. Very easy and was wonderful!!!
November 9, 2007
Then you didn't make it right. This is an awesome recipe!
November 4, 2007
It didn't taste anything like Panera Bread's soup. It was watery and flavorless.
October 14, 2007
Excellent!! I left out the nutmeg.
October 2, 2007
Soup was great! I didn't have half and half so i used whole milk instead and still was delish!! So milk does work too. I didn't puree mine.. I love the chunks! I found it very inexpensive to make.
July 16, 2007
Ok WOW, this recipe is so amazing like my whole family was stunned. They thought it was better than Panera, and I thought it tasted almost exactly like it.. we will definitely be making this awesome recipe again. My mom and I made 1-1/2 of the recipe since there are 5 adults but it still made 8 servings with a little bit more for tomorrow's lunch. We bought Land-O-Lakes Fat Free Half & Half and used lower sodium chicken broth so it wasn't THAT bad for us. I also did listen to other reviewers and added about a tablespoon of dijon mustard and a few dashes of Franks Red Hot just before I pureed HALF the the broccoli chunks. I only added 1/2 tsp. of freshly grated nutmeg because I was too worried that the potent flavor would overpower the soup, but it was perfect. I can't wait to make this again.. HIGHLY RECOMMENDED!!!
June 24, 2007
This recipe is awesome!! My Mother in law and i eat a paneras like 2 or 3 times a week and this recipe is just like the soup at paneras.. I just love it..My husband isnt to crazy about soup but he loved this one....Just make sure you dont put to much broccoli in it...i did it the first time i made it and lets just say i had green soup..but it was still really good...
February 20, 2007
The soup was very good. I also added some dijon mustard and some hot souce. As someone already mentioned, I would not pure this next time. Just chopp up the broccoli. I tried making this at home to save some money but at the end it came out to almost the same thing plus my work. Good soup tho.
February 11, 2007
Great receipe. I took a while to come together, but when it was done, I thought I was at the store. Take your time, it needs time not to get away from you, and you'll be rewarded. Frank's hot sauce doesn't make it spicy, but adds an interesting dimension. Now we have to find out how to make the french bread to go with this soup!
December 14, 2006
This is a fantastic recipe! I just made it today and I need to make it again tomorrow because it's all gone. I only pureed half because I like the chunky texture the veggies bring to it. I also added the dijon and hot sauce that was recommended and it definitely gave it that extra something.
December 9, 2006
This is about as close as you can get to the Panera soup! We LOVED it. I might not put in as much nutmeg & I will try adding hot sauce & dijon mustard next time.
This recipe is right on the money! Thanks CDKitchen. I've looked everywhere for a less expensive alternative to Panera. Next time I'll try the dijon and Hot sauce as other review suggested, though I can't imagine it being any better than this!
November 13, 2006
Flavor was very good, however the texture was not quite right. I couldn't quite get it, and blending didn't make the soup smooth at all. Next time I think I'll chunk up the broccoli with a knife rather than blend it all together.
October 12, 2006
Loved it! I actually just had Panera's soup the night before I got online to search for it. I then made it a couple of days later and it was perfect-o!! I couldn't believe how it tasted just like the real thing!! This is one to stay in my recipe box.
August 27, 2006
VERY DELICIOUS!! I added two ingredients to make it taste even more like Panera's soup. They were: Dijon mustard and hot sauce. Just a lttle of each to give it extra flavor! If you look at this soup on their site it list the ingredients, all kinds of crap in it but at the end of the list it does say hot sauce and dijon mustard. I ate sooo much of it, Mmm! Even my hubby liked it. :)
May 1, 2006
This is it!!! If you are looking for a perfect "copy cat" recipe then you've found it. Easy to make and just awesome!!!