Panera Broccoli Cheddar Soup is a beloved comfort food known for its creamy, cheesy goodness and tender broccoli. This homemade version captures the essence of the classic Panera favorite, with a rich blend of sharp cheddar cheese, fresh broccoli, and a touch of carrots simmered in a velvety broth. It’s perfect for a cozy night in or as a hearty lunch, especially when served with a warm baguette or crusty bread for dipping. This recipe is quick and easy, making it an excellent go-to for recreating the restaurant experience at home.
Ingredients:
- 4 tbsp butter
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 2 cups chicken or vegetable broth
- 2 cups broccoli florets, chopped
- 1 large carrot, grated
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- ¼ tsp nutmeg (optional)
- Crusty bread for serving
Instructions:
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until softened, about 4-5 minutes.
- Stir in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the half-and-half and broth, stirring constantly until the mixture begins to thicken.
- Add the chopped broccoli and grated carrot to the pot, bringing the soup to a simmer. Cook for 10-15 minutes, or until the broccoli is tender.
- Gradually stir in the shredded cheddar cheese, allowing it to melt fully into the soup. Season with salt, pepper, and nutmeg if using.
- Blend the soup slightly with an immersion blender if you prefer a smoother texture, or leave it chunky for a heartier bite.
- Serve hot with crusty bread on the side for dipping. Enjoy your homemade Panera Broccoli Cheddar Soup!
