Description
A rich, velvety homemade broccoli cheddar soup inspired by Panera Bread’s favorite. This comforting and cheesy soup combines fresh broccoli, sharp cheddar, and creamy half-and-half for a delicious meal perfect for any day.
Ingredients
Soup Base
- 4 tbsp butter
- ½ cup chopped onion
- ¼ cup flour
- 2 cups half-and-half
- 2 cups chicken broth
Vegetables
- 3 cups broccoli florets, chopped
- 1 cup julienned carrots
Cheese & Seasoning
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Sauté Onions: In a large pot, melt the butter over medium heat, then add the chopped onions. Cook until the onions are soft and translucent, about 3-4 minutes, stirring occasionally to prevent burning.
- Make Roux: Stir in the flour and continue to cook for about 1 minute to eliminate the raw flour taste. This will help thicken the soup.
- Add Liquids: Gradually whisk in the chicken broth and half-and-half, ensuring there are no lumps. Bring the mixture to a gentle simmer.
- Cook Vegetables: Add the chopped broccoli florets and julienned carrots to the pot. Allow the soup to simmer for approximately 15 minutes, or until the vegetables are tender but not mushy.
- Melt Cheese: Reduce the heat to low and stir in the shredded sharp cheddar cheese until fully melted and the soup is smooth. Season with salt and pepper to taste.
Notes
- Use extra-sharp cheddar cheese to achieve the authentic Panera flavor.
- For a restaurant-style presentation, serve the soup in hollowed-out bread bowls.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
