Description
This Panera Broccoli Cheddar Soup copycat is a creamy, cheesy, and comforting soup loaded with tender broccoli and vegetables. Perfect for cozy nights and quick meals at home.
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 2 cups half-and-half or whole milk
- 2 cups chicken or vegetable broth
- 3 cups broccoli florets (fresh or frozen)
- 1 cup shredded carrots
- 1 stalk celery, diced (optional)
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
- Croutons, or green onions for topping (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until soft and fragrant, about 3–4 minutes.
- Stir in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the milk and broth, stirring constantly until smooth.
- Add the broccoli, carrots, and celery. Simmer over low heat for 20–25 minutes until vegetables are tender.
- Use an immersion blender to blend the soup partially or fully, depending on desired texture.
- Lower the heat and gradually stir in the shredded cheddar cheese. Stir until melted and smooth.
- Season with salt, pepper, and a pinch of nutmeg if using.
- Serve hot, topped with croutons, or green onions if desired.
Notes
Use milk instead of cream for a lighter version.Add a splash of hot sauce for a little kick.Stir in cooked potatoes or cauliflower for extra bulk.Use gluten-free flour for a gluten-free option.Top with croutons, or green onions for added texture.-Don’t boil the soup after adding cheese to avoid a grainy texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
