Panera Copycat Broccoli Cheese Soup
A warm and comforting creamy soup filled with broccoli and cheddar cheese, reminiscent of the famous Panera Bread recipe.
Ingredients
Soup Base
- 1/4 cup butter Unsalted for better control of saltiness.
- 1/2 cup diced onion
- 1 cup shredded carrots
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 2 cups half-and-half or cream Use half-and-half for a creamier texture.
Vegetables and Seasoning
- 2 cups fresh broccoli florets Can use frozen broccoli.
- 1/2 tsp garlic powder
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper
- 1/4 tsp nutmeg Optional for added flavor.
Cheese and Garnish
- 3 cups shredded cheddar cheese Use sharp cheddar for more flavor.
- to taste croutons Optional for garnish.
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the diced onion and shredded carrots, sautéing until softened.
- Stir in the flour and cook for about 2 minutes, until the mixture is lightly browned.
Cooking
- Gradually add the vegetable broth, stirring continuously to avoid lumps. Bring to a simmer.
- Add the half-and-half or cream, and cook until the mixture is heated through.
- Stir in the broccoli florets, garlic powder, salt, black pepper, and nutmeg (if using). Allow the soup to simmer for about 20 minutes, or until the broccoli is tender.
- Remove the pot from heat, and stir in the shredded cheddar cheese until melted and fully incorporated.
Serving
- Serve hot, garnished with croutons if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.