Description
This copycat Panera Broccoli Cheddar Soup recipe is a creamy, cheesy delight that replicates the beloved restaurant classic perfectly at home. It combines tender broccoli, carrots, celery, and sharp Cheddar cheese in a rich, smooth base, making it an affordable and satisfying comfort food option that your whole family will love.
Ingredients
Vegetables
- ½ onion, chopped
- 1 ½ cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery, thinly sliced
Base and Thickener
- 1 tablespoon butter
- ¼ cup melted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups chicken stock
Cheese and Seasonings
- 2 ½ cups shredded sharp Cheddar cheese
- salt and ground black pepper to taste
Instructions
- Prepare the Onion: Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, until tender and translucent, about 5 minutes. Remove from heat and set aside.
- Make the Roux: In a large saucepan over medium-low heat, whisk together ¼ cup melted butter and ¼ cup all-purpose flour. Continue whisking and cooking for 3 to 4 minutes to cook out the raw flour taste, adding 1 to 2 tablespoons of milk if necessary to prevent burning.
- Add Liquids: Gradually whisk in 2 cups of milk, stirring constantly to keep the mixture smooth. Then stir in 2 cups of chicken stock. Bring the mixture to a gentle simmer, allowing it to thicken for about 15 to 20 minutes.
- Cook the Vegetables: Add the chopped broccoli, carrots, celery, and sautéed onion to the thickened mixture. Simmer until the vegetables are tender, about 10 to 15 minutes.
- Incorporate Cheese and Season: Stir in 2 ½ cups of shredded sharp Cheddar cheese until fully melted and the soup is creamy. Season with salt and ground black pepper to taste before serving.
Notes
- For a smoother texture, use an immersion blender to puree part of the soup after adding the vegetables.
- Use low-fat milk and reduced-fat cheese for a lighter version.
- To make it vegetarian, substitute vegetable broth for chicken stock.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- For extra flavor, add a pinch of nutmeg or a dash of hot sauce before serving.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
