Description
This Panera-style Broccoli Cheddar Soup is a rich and creamy homemade version of the classic café favorite, featuring tender broccoli florets, sharp cheddar cheese, and a luscious creamy base. Perfect for a cozy meal, this comforting soup combines fresh vegetables with a velvety cheese sauce for a deliciously satisfying dish.
Ingredients
Scale
Main Ingredients
- 4 tablespoons butter
- 1 medium onion, finely chopped
- ¼ cup all-purpose flour
- 2 cups heavy cream
- 4 cups chicken stock
- 4 cups broccoli florets, chopped into small, bite-sized pieces
- 1 cup matchstick carrots
- ½ cup celery, finely chopped
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Melt Butter: In a large pot or Dutch oven over medium heat, melt the 4 tablespoons of butter until fully melted and beginning to bubble.
- Sauté Onion, Celery, and Carrots: Add the finely chopped onion, celery, and matchstick carrots to the pot. Cook, stirring occasionally, until the vegetables become tender and the onion turns translucent, about 5-7 minutes.
- Make Roux: Sprinkle the ¼ cup all-purpose flour over the sautéed vegetables. Stir continuously for about 2 minutes to cook off the raw flour taste, creating a flavorful roux that will thicken the soup.
- Add Liquids and Broccoli: Gradually whisk in the 2 cups heavy cream and 4 cups chicken stock, ensuring no lumps form. Then add the 4 cups broccoli florets. Bring the soup to a gentle simmer.
- Simmer Soup: Reduce the heat to medium-low and let the soup simmer gently for 15-20 minutes, or until the broccoli is tender but still vibrant green.
- Blend Soup (Optional): For a smoother texture, use an immersion blender to lightly puree the soup, leaving some broccoli pieces chunky. Alternatively, leave it as is for a chunkier consistency.
- Add Cheese and Season: Stir in the 2 cups shredded sharp cheddar cheese gradually until fully melted and incorporated. Season the soup with 1 teaspoon salt and ½ teaspoon black pepper, adjusting to taste.
- Serve Hot: Once the cheese is melted and the soup is seasoned well, remove from heat and serve immediately with crusty bread or your favorite side.
Notes
- For a vegetarian version, substitute chicken stock with vegetable stock.
- If you prefer a thicker soup, reduce the stock slightly or add a bit more flour to the roux.
- Use sharp cheddar for the best flavor, but feel free to experiment with other types of cheese like Gruyère or a mild cheddar blend.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To reduce calories, you can use half-and-half instead of heavy cream, though the soup will be less rich.
Keywords: Panera Broccoli Cheddar Soup, broccoli cheddar soup recipe, creamy broccoli soup, cheddar cheese soup, homemade Panera soup