Panera Broccoli Cheese Soup

The copycat that nails the bread-bowl favorite. This broccoli cheese soup starts the right way, with a roux: butter and flour cooked together, then whisked with half-and-half and chicken stock into a silky, thickened base that carries all that cheese without breaking.

Sharp cheddar is the move, melted in at the very end off the heat so it goes creamy and smooth rather than grainy. Steamed broccoli and carrots give it the signature texture and color.

A couple of details separate good from great: cook the roux a minute or two so it loses its raw-flour taste, and add the cheese gradually off direct heat to keep it velvety. Serve it in a bread bowl, just like the restaurant, or with crusty bread for dunking. Ham or bacon makes a tasty optional add-in.

Chef Tips

• Add the cheese off the heat, a handful at a time. Boiling melted cheese makes it grainy and stringy instead of smooth.
• Cook the roux for a minute or two before adding liquid so the soup doesn’t taste of raw flour.
• For a smoother soup, blend part of it; for chunky, leave the broccoli and carrots whole.

Variations

• Stir in cooked ham or crumbled bacon, as the recipe suggests, for a meatier bowl.
• Add a pinch of nutmeg or a dash of hot sauce for extra depth.
• Use a sharp white cheddar or a cheddar-Gruyère blend for a different cheesy note.