Better Than Panera Broccoli Cheddar Soup
If you’ve ever found yourself craving the creamy, cheesy goodness of broccoli cheddar soup from Panera, you’re not alone. It’s a comforting dish that warms the heart and satisfies the soul, but what if I told you that you can make a version that is even better at home? Yes, you heard that right! This…
Servings: 10 servings
Ingredients
Ingredients
- 1 tablespoonunsalted butter
- 1/2 mediumwhite onion chopped
- 1/4 cupunsalted butter melted
- 1/4 cupall purpose flour
- 3 cupshalf-and-half
- 3 cupschicken stock
- 2 cupsfresh broccoli florets
- 1 cupcarrots shredded
- 1/2 teaspoonnutmeg
- 3 cupssharp cheddar cheese grated
- salt and pepper to taste
Instructions
Instructions
- Melt 1 tablespoon unsalted butter in a skillet over medium heat. Add the 1/2 medium white onion, chopped, and sauté until softened and translucent, about 4–5 minutes. Remove the onion from the skillet and set aside.
- In a large pot, melt the 1/4 cup unsalted butter over medium heat. Add the 1/4 cup all purpose flour and whisk constantly to form a roux; cook for about 3–4 minutes until lightly golden and fragrant.
- Slowly whisk in the 3 cups half-and-half, then whisk in the 3 cups chicken stock. Bring the mixture to a gentle simmer, reduce heat to medium-low, and simmer for about 20 minutes, stirring occasionally.
- Add the 2 cups fresh broccoli florets, 1 cup shredded carrots, and the sautéed onion to the pot. Keep the heat at medium-low and simmer for about 25 minutes, or until the broccoli and carrots are tender.
- Stir in the 1/2 teaspoon nutmeg and season with salt and pepper to taste.
- Remove the pot from the heat or reduce to very low. Gradually add the 3 cups grated sharp cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth.
- Taste and adjust seasoning if needed. If you prefer a smoother texture, puree the soup with an immersion blender or in batches in a regular blender, then reheat gently and serve.
Equipment
- Skillet
- Large Pot
- Whisk
- immersion blender
- Blender
Notes
In the refrigerator:Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for 4–5 days.
In the freezer:Once cooled, pour the soup into a labeled ziplock bag and lay it flat in the freezer. It keeps well for up to 1 month.
Reheating:Warm the soup in a saucepan over low to medium heat for 4–5 minutes, or microwave in 1–2 minute increments, stirring between each until heated through.
In the freezer:Once cooled, pour the soup into a labeled ziplock bag and lay it flat in the freezer. It keeps well for up to 1 month.
Reheating:Warm the soup in a saucepan over low to medium heat for 4–5 minutes, or microwave in 1–2 minute increments, stirring between each until heated through.