Description
This Panera Broccoli Cheddar Soup recipe is creamy, cheesy, and packed with tender broccoli and carrots. A cozy comfort food soup perfect for weeknight dinners or meal prep. Learn how to make it from scratch and serve it in a bread bowl for the ultimate Panera copycat.
Ingredients
2 tablespoons butter
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup carrots, shredded
1/4 cup all-purpose flour
3 cups vegetable or chicken broth
4 cups broccoli florets, chopped
2 cups half-and-half or heavy cream
2 cups sharp cheddar cheese, shredded
Salt and pepper, to taste
Instructions
1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until fragrant and translucent.
2. Sprinkle in the flour and stir constantly for 1-2 minutes to form a roux.
3. Slowly whisk in the broth, stirring to avoid lumps. Add shredded carrots and broccoli. Simmer for 15-20 minutes.
4. Lower the heat and stir in the cream. Gradually add the cheddar cheese and stir until melted and smooth.
5. Season with salt and pepper. Use an immersion blender if you want a creamier texture, blending part of the soup. Serve hot.
Notes
Use fresh broccoli for a more textured bite.
Sharp cheddar adds deeper flavor than mild cheddar.
For an extra-rich version, use heavy cream instead of half-and-half.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 95mg