Panera Broccoli Cheddar Soup

Panera Broccoli Cheddar Soup

Here’s a copycat recipe for Panera’s Broccoli Cheddar Soup:

Ingredients:

• 1/4 cup unsalted butter
• 1/2 large onion, chopped
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 2 cups half-and-half (or a mixture of milk and heavy cream)
• 2 cups low-sodium chicken broth
• 2 cups fresh broccoli florets, chopped into small pieces
• 1 large carrot, shredded
• 2 1/2 cups sharp cheddar cheese, shredded
• Salt and pepper, to taste
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. Sauté Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent and the garlic is fragrant.
2. Add Flour: Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
3. Make Roux: Gradually whisk in the half-and-half (or milk and heavy cream) to form a roux. Continue to cook and stir until the mixture thickens.
4. Add Broth and Vegetables: Gradually add the chicken broth while stirring constantly to avoid lumps. Add the chopped broccoli and shredded carrots. Bring the mixture to a simmer and let it cook until the vegetables are tender, about 15-20 minutes.
5. Blend Soup (Optional): If you prefer a smoother texture, you can use an immersion blender to partially blend the soup, leaving some chunks of broccoli for texture. Alternatively, transfer a portion of the soup to a blender, blend, and then return it to the pot.
6. Add Cheese: Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and incorporated into the soup. Season with salt, pepper, and nutmeg (if using). Adjust seasoning to taste.
7. Serve: Ladle the Panera Broccoli Cheddar Soup into bowls and serve hot. Optionally, garnish with additional shredded cheese on top.

Enjoy your homemade Panera Broccoli Cheddar Soup! It pairs wonderfully with a crusty bread or a side salad for a complete meal.