Description
A rich and creamy copycat version of Panera’s famous Broccoli Cheddar Soup, made with fresh broccoli, shredded carrots, and sharp cheddar cheese. Perfect for a cozy meal at home.
Ingredients
- 4 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups half-and-half or whole milk
- 2 cups chicken or vegetable broth
- 3 cups broccoli florets, chopped small
- 1 cup shredded carrots
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
- 2 cups sharp cheddar cheese, shredded
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and sauté until soft, about 3–4 minutes.
- Whisk in the flour and cook for 1–2 minutes to make a roux.
- Slowly whisk in the half-and-half and broth until smooth and combined.
- Add the broccoli, shredded carrots, and nutmeg. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
- Use an immersion blender to partially blend the soup, or leave it chunky if preferred.
- Stir in the shredded cheddar cheese and mix until melted and smooth.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use freshly shredded cheddar for better melting.
- You can use milk instead of half-and-half for a lighter version.
- Soup thickens as it cools; add a splash of broth to reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
