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Panera Broccoli Cheddar Soup

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This homemade version of Panera’s Broccoli Cheddar Soup is rich, creamy, and loaded with fresh broccoli, shredded carrots, and sharp cheddar cheese. It’s the ultimate comfort food, perfect for cold days or when you’re craving a cozy meal!

Ingredients

Scale
  • 4 tbspunsalted butter
  • 1small onion, diced
  • 2garlic cloves, minced
  • 1/4cup(30g) all-purpose flour
  • 2cups(480ml) chicken or vegetable broth
  • 2cups(480ml) half-and-half or whole milk
  • 2cups(180g) broccoli florets, chopped into small pieces
  • 1cup(80g) shredded carrots
  • 1 tspmustard powder
  • 1/2 tsppaprika
  • 1/2 tspsalt (adjust to taste)
  • 1/2 tspblack pepper
  • 2cups(200g) shredded sharp cheddar cheese
  • 1/4cup(60ml) heavy cream (optional, for extra creaminess)

Instructions

  1. Sauté the Vegetables:In a large pot, melt the butter over medium heat.Add the diced onion and sauté for 3-4 minutes, or until softened.Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  2. In a large pot, melt the butter over medium heat.
  3. Add the diced onion and sauté for 3-4 minutes, or until softened.
  4. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  5. Make the Roux:Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
  6. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
  7. Add the Broth and Milk:Slowly whisk in the chicken or vegetable broth, followed by the half-and-half or milk, stirring continuously to prevent lumps.Bring to a gentle simmer.
  8. Slowly whisk in the chicken or vegetable broth, followed by the half-and-half or milk, stirring continuously to prevent lumps.
  9. Bring to a gentle simmer.
  10. Cook the Broccoli and Carrots:Add the chopped broccoli, shredded carrots, mustard powder, paprika, salt, and black pepper.Simmer for 15-20 minutes, or until the vegetables are tender.
  11. Add the chopped broccoli, shredded carrots, mustard powder, paprika, salt, and black pepper.
  12. Simmer for 15-20 minutes, or until the vegetables are tender.
  13. Add the Cheese:Reduce the heat to low and gradually stir in the shredded cheddar cheese until fully melted and the soup is smooth.For extra creaminess, stir in the heavy cream.
  14. Reduce the heat to low and gradually stir in the shredded cheddar cheese until fully melted and the soup is smooth.
  15. For extra creaminess, stir in the heavy cream.
  16. Serve:Ladle the soup into bowls and serve hot with a side of crusty bread or in a bread bowl.
  17. Ladle the soup into bowls and serve hot with a side of crusty bread or in a bread bowl.

Notes

Make it thicker:For a thicker soup, use an immersion blender to partially blend the soup before adding the cheese.
Make it spicy:Add a dash of cayenne pepper or red pepper flakes for some heat.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Find it online: https://cosycookery.com/panera-broccoli-cheddar-soup/