Description
This delicious Panera’s Broccoli Cheddar Soup recipe delivers a warm, creamy, plant-based (cheese) experience combined with tender broccoli and smoky plant-based bacon for a comforting and flavorful meal. Perfect for chilly days or casual lunches, it balances rich textures and vibrant flavors in a savory broth.
Ingredients
Scale
Vegetables
- 2 cups fresh broccoli florets
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
Plant-Based Bacon
- 4 strips plant-based smoked bacon, chopped
Liquids & Bases
- 4 cups vegetable broth
- 1 1/2 cups plant-based milk
- 1 tbsp apple cider vinegar
Thickening Agents
- 3 tbsp all-purpose flour
- 1 tsp natural gelling agent
Cheese & Seasoning
- 1 cup grated plant-based cheddar (blend of sharp and mild if desired)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/8 tsp ground nutmeg
Instructions
- Prepare the Veggies: Start by finely chopping onions and carrots to create a flavorful base, then cut the broccoli into small florets. This preparation allows for quick cooking and ensures a balanced texture throughout the soup.
- Cook the Aromatics and Bacon: In a large pot, sauté the chopped onions, carrots, and plant-based smoked bacon over medium heat until they are soft and fragrant. This step forms the savory foundation of the soup’s flavor.
- Make the Roux: Sprinkle the flour over the cooked vegetables and bacon, stirring continuously for a few minutes to cook out the raw flour taste and to form a natural thickener that will give the soup its creamy body.
- Add Liquids and Broccoli: Slowly whisk in the vegetable broth and plant-based milk, ensuring a smooth mixture. Then add the broccoli florets and bring the soup to a gentle simmer. Let it cook until the broccoli becomes tender and all the flavors meld beautifully.
- Blend and Add Cheese: Use an immersion blender to partially purée the soup, leaving some broccoli texture. Stir in the grated plant-based cheddar and the natural gelling agent until melted thoroughly and the soup thickens to a velvety consistency.
- Finish Seasoning: Add the apple cider vinegar along with salt, black pepper, garlic powder, and a pinch of nutmeg. Stir well to combine and adjust seasoning to taste for that signature tang and warmth.
Notes
- Use fresh broccoli for optimal color and texture; frozen broccoli can be used but may alter the soup’s texture slightly.
- Simmer the soup gently at low heat to keep broccoli pieces intact and maintain their bright green color.
- Mix sharp and mild plant-based cheddar to create a deeper, layered cheesy flavor.
- Do not skip the apple cider vinegar, as it balances and brightens the richness of the soup.
- Partially blending the soup keeps a pleasing contrast between creamy base and broccoli chunks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Broccoli cheddar soup, plant-based soup, creamy broccoli soup, vegetarian soup, comforting soup
