Better Than Panera Broccoli Cheddar Soup
This Broccoli Cheddar Soup is even better than Panera's! Creamy, cheesy, and loaded with fresh veggies, it's the ultimate comfort food.
Servings: 4 servings
Ingredients
For the Soup:
- 1 tablespoon unsalted butter for sautéing the onion
- 1/2 medium white onion chopped
- 1/4 cup unsalted butter melted
- 1/4 cup all-purpose flour
- 3 cups half-and-half
- 3 cups chicken stock
- 2 cups fresh broccoli florets
- 1 cup carrots shredded
- 1/2 teaspoon nutmeg
- 3 cups sharp cheddar cheese grated
- Salt and pepper to taste
Instructions
Instructions:
- In a large pot, melt 1 tablespoon of unsalted butter over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
- In a separate bowl, combine 1/4 cup melted unsalted butter and 1/4 cup flour. Whisk until smooth. This roux will thicken your soup.
- Gradually whisk in the 3 cups of half-and-half and 3 cups of chicken stock into the pot with the sautéed onion. Continue to stir until well combined.
- Stir in the fresh broccoli florets and shredded carrots. Allow the mixture to come to a gentle simmer, then reduce the heat to low.
- Add the nutmeg, salt, and pepper to taste. Then, gradually stir in the roux mixture. Allow the soup to cook for an additional 10-15 minutes, stirring occasionally, until the vegetables are tender.
- Remove the pot from the heat and stir in the grated sharp cheddar cheese until melted and incorporated. Taste and adjust the seasoning as needed.
- Ladle the Better Than Panera Broccoli Cheddar Soup into bowls and serve hot. You can top it with extra cheese or fresh herbs if desired!
Equipment
- Large Pot
- Whisk
- Wooden Spoon
- Measuring cups and spoons
- Sharp knife and cutting board
Notes
- For the best flavor, use freshly grated sharp cheddar cheese instead of pre-packaged shredded cheese.
- You can swap half-and-half for whole milk for a lighter version.
- Feel free to add other vegetables like cauliflower or spinach for variety.