Description
Enjoy a comforting bowl of Panera’s Broccoli Cheddar Soup, a creamy and cheesy blend of tender broccoli, carrots, and sharp cheddar cheese. This homemade version offers a rich and flavorful take on the classic favorite that’s perfect for cozy lunches or dinners.
Ingredients
Soup Base
- 1/4 cup butter
- 1/2 medium chopped onion
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
Vegetables
- 1/2 lb broccoli (about 3 cups), chopped into bite size pieces
- 1 cup carrot, julienned (matchstick carrots can be used)
Seasoning and Cheese
- 1/8 teaspoon nutmeg (optional but enhances flavor)
- 8 ounces grated sharp cheddar cheese (2 cups)
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent. Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1-2 minutes to form a roux and eliminate the raw flour taste.
- Add Liquids and Bring to Boil: Gradually whisk in the half-and-half cream and low-sodium chicken stock or broth. Stir continuously to avoid lumps. Bring the mixture to a boil, then reduce heat to medium to simmer.
- Cook Vegetables: Add the chopped broccoli and julienned carrots to the pot. Simmer over medium-low heat for 20-25 minutes, or until the vegetables are tender when pierced with a fork.
- Season and Blend: Season the soup with salt and pepper to your taste. For a smoother texture, remove about 1 cup of the soup, blend until smooth, then stir it back into the pot. This step is optional depending on your texture preference.
- Add Cheese and Nutmeg: Lower the heat to low and gradually stir in the grated sharp cheddar cheese until melted and fully incorporated. Be careful not to overheat, as high heat can cause the cheese to become grainy. Stir in the optional nutmeg to enhance the flavor.
- Serve: Ladle the soup into bowls and serve hot, ideally with crusty bread on the side for dipping.
Notes
- For a vegetarian version, substitute the chicken stock with vegetable broth.
- To make the soup dairy-free, use coconut milk or almond milk and omit the cheese or use a dairy-free cheddar alternative.
- Blending a portion of the soup helps achieve a creamy texture without using cream.
- Adjust seasoning gradually, as cheddar cheese adds saltiness.
- This soup reheats well and flavors deepen after a day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
