Description
Learn how to make a delicious copycat version of Panera’s Broccoli Cheddar Soup at home with this easy recipe. Creamy and comforting, it’s perfect for a cozy meal any day of the week.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken or vegetable broth
- 2 cups half-and-half
- 3 cups fresh broccoli florets (chopped small)
- 1 cup matchstick carrots or grated carrots
- 1/2 cup celery (diced)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar cheese (shredded)
Broth Base:
Soup:
Instructions
- Prepare the Broth Base: In a large pot, melt butter over medium heat. Add diced onion, cook until soft. Stir in garlic, then flour to form a roux. Slowly whisk in broth and half-and-half until smooth.
- Cook the Soup: Add broccoli, carrots, celery, salt, pepper, and nutmeg. Simmer for 15-20 minutes until vegetables are tender and soup thickens.
- Finish the Soup: Remove from heat, stir in cheddar cheese until melted. Blend for a smoother texture if desired.
- Serve: Enjoy hot with bread or in a bread bowl for a Panera-style experience.
Notes
- Use freshly shredded cheese for best results
- For a thinner soup, add more broth or milk
- Soup reheats well and can be frozen for up to 2 months
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 70 mg
