This Panera Broccoli Cheddar Soup is a perfect copycat of the version at Panera Bread – it's a delicious, creamy soup that also freezes well.

Step 1 Heat butter in a large pot over med-high heat. Add onion, celery and carrot, sauteing for 5 minutes until veggies are tender.

Step 2  Add in garlic and salt & pepper, stirring for 30 seconds. Whisk in flour, tossing veggies to coat, then slowly whisk in milk and chicken broth.

Step 3  Bring to a boil, then add broccoli. Allow soup to cook for 8-10 minutes until broccoli is tender, stirring often.

Step 4  Remove from heat, then whisk in cheese until fully melted and combined. Serve and enjoy!

Storing and Reheating Any leftovers you may have will keep in the refrigerator for about 3 days in an air-tight container.To reheat the soup on the stovetop, keep the temperature low and stir often so it doesn’t scorch on the bottom. To reheat it in the microwave, put it into a microwave safe bowl and start by reheating it for one minute, stir, and then heat for 30-second intervals until it is as hot as you want it.

Freezing this Soup Be sure to let the soup sit until it completely cools to room temperature. Allowing the soup to cool before you freeze it helps prevent condensation from forming in the container, which can thin the soup when you reheat it. Pour the cooled soup into a large freezer-safe container or several smaller freezer bags. Store the soup in the freezer for a maximum of two months. You can then reheat from frozen in the microwave, or defrost in the fridge overnight.