Description
Creamy Panera-Style Broccoli Cheddar Soup recreates the beloved café favorite with tender broccoli florets, grated carrots, and a rich, sharp cheddar cheese sauce. This thick and comforting soup is perfect for chilly days and pairs wonderfully with crusty bread or a bread bowl for an authentic experience.
Ingredients
Vegetables
- 2 cups broccoli florets, chopped
- 1/2 cup carrots, grated
- 1 small onion, diced
Dairy & Dairy Alternatives
- 3 tablespoons butter
- 2 cups half-and-half or milk
- 2 cups shredded sharp cheddar cheese
Pantry
- 3 tablespoons flour
- 2 cups chicken or vegetable broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt Butter: Melt the butter in a large pot over medium heat, preparing the base for your soup.
- Sauté Onions: Add the diced onion to the melted butter and cook until softened and translucent, about 3-5 minutes.
- Make Roux: Stir in the flour and cook for 1 minute to form a roux, which will help thicken the soup.
- Add Liquids: Gradually whisk in the chicken or vegetable broth and half-and-half or milk, continuing to whisk until the mixture is smooth and free of lumps.
- Add Vegetables: Stir in the chopped broccoli florets and grated carrots.
- Simmer: Allow the soup to simmer gently for 15 minutes, or until the vegetables are tender.
- Add Cheese: Reduce the heat to low and stir in the shredded sharp cheddar cheese until fully melted and incorporated.
- Season: Season the soup with garlic powder, salt, and black pepper to taste, stirring well to combine.
- Serve: Serve the soup hot, ideally with crusty bread or in a bread bowl for an authentic Panera-style experience.
Notes
- For a thicker soup, continue simmering for a few extra minutes until desired consistency is reached.
- Serving in a bread bowl adds a fun and authentic café-style presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
