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Creamy Panera Broccoli Cheddar Soup

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4.9 from 167 reviews

A comforting and creamy broccoli cheddar soup made with fresh vegetables and sharp cheddar cheese, perfect for chilly days.

Ingredients

Scale
  • 4 cups fresh broccoli florets
  • 1 cup shredded carrots
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 2 tablespoons olive oil or butter

Instructions

  1. Prep the vegetables: Rinse the broccoli florets and cut them into small pieces. Chop the onion and mince the garlic.
  2. Sauté aromatics: In a large pot, heat olive oil or butter over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
  3. Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Incorporate carrots: Add the shredded carrots and broccoli florets to the pot. Sauté for another 5 minutes to slightly soften the vegetables.
  5. Add broth: Pour in the vegetable or chicken broth. Bring the mixture to a simmer and let it cook for about 15 minutes until the broccoli is tender.
  6. Thicken the soup: In a small bowl, mix the flour with a bit of the cream to create a slurry. Gradually whisk in the remaining cream and add to the pot. Stir well.
  7. Stir in cheese: Reduce the heat to low and sprinkle the shredded cheddar cheese into the soup, stirring until melted and creamy.
  8. Season the soup: Add salt, pepper, and nutmeg to taste. Adjust seasoning as necessary.
  9. Serve warm: Once everything is well combined and heated through, remove from the heat and prepare to serve.

Notes

Pairs well with crusty sourdough bread or a simple green salad. Freezes well for up to 2 months.

Nutrition

Find it online: https://pennykitchenz.com/creamy-broccoli-cheddar-soup-recipe-40-minutes/

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