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Panera Broccoli Cheddar Soup

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Recreate the comforting and creamy Panera Broccoli Cheddar Soup at home with this easy recipe! Made with fresh broccoli, matchstick carrots, sharp cheddar cheese, and a rich, velvety broth, this homemade version delivers the same restaurant-quality taste in just 35 minutes.

Ingredients

  • ¼ cup butter
  • ½ medium onion, chopped
  • ¼ cup all-purpose flour
  • 2 cups half-and-half cream
  • 2 cups low-sodium chicken stock or broth
  • ½ pound fresh broccoli florets, chopped into bite-sized pieces
  • 1 cup matchstick carrots
  • ⅛ teaspoon ground nutmeg (optional)
  • 8 ounces sharp cheddar cheese, grated
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Sauté the Onions:

    • In a large pot or Dutch oven, melt butter over medium heat.
    • Add chopped onions and sauté for 3-4 minutes until soft and translucent.

  2. Create the Roux:

    • Sprinkle flour over the onions and stir continuously for 1-2 minutes to cook out the raw flour taste.

  3. Add Liquids:

    • Gradually whisk in half-and-half cream and chicken stock until the mixture is smooth.
    • Bring to a gentle boil, then reduce heat to medium-low.

  4. Incorporate Vegetables:

    • Add broccoli florets and matchstick carrots to the pot.
    • Simmer for 20-25 minutes until vegetables are tender.

  5. Season the Soup:

    • Stir in ground nutmeg (if using), and season with salt and black pepper to taste.

  6. Blend for Desired Consistency (Optional):

    • For a smoother texture, use an immersion blender to puree part of the soup.
    • Alternatively, transfer a cup of soup to a blender, puree, and return to the pot.

  7. Add Cheese:

    • Reduce heat to low and stir in grated cheddar cheese gradually until melted and creamy.
    • Avoid high heat to prevent a grainy texture.

  8. Serve:

    • Ladle into bowls and garnish with additional cheddar cheese or fresh herbs, if desired.

Notes

  • Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
  • Freezing: Freeze for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
  • Reheating: Warm over medium-low heat on the stovetop, stirring occasionally. Add milk or broth if it thickens too much.
  • Variations:
    • Make it vegetarian by using vegetable broth instead of chicken stock.
    • Add a spicy kick with red pepper flakes or hot sauce.
    • Use Gruyère or white cheddar for a different cheese profile.

Find it online: https://avarecipe.com/panera-broccoli-cheddar-soup/