Description
This Panera-style Broccoli Cheddar Soup is a creamy, comforting classic that's packed with fresh broccoli, sharp cheddar cheese, and a hint of nutmeg for depth of flavor. Perfect as a hearty lunch or dinner, this homemade recipe mimics the beloved restaurant favorite, delivering rich, cheesy goodness in under 40 minutes.
Ingredients
Main Ingredients
- 1/4 cup butter
- 1/2 medium onion, chopped
- 1/4 cup flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- 1/2 lb broccoli (about 3 cups), chopped into bite size pieces
- 1 cup carrot, julienned or matchstick style
- 1/8 teaspoon nutmeg (optional)
- 8 ounces grated sharp cheddar cheese (about 2 cups)
- Salt and pepper to taste
Instructions
- Sauté Onions: Melt the butter in a large pot over medium heat. Add the chopped onions and sauté until they become soft and translucent, about 5-7 minutes. This step builds the flavor base for the soup.
- Add Flour: Sprinkle the flour over the onion and butter mixture. Stir constantly and cook for 1-2 minutes to create a roux, which will thicken the soup and eliminate any raw flour taste.
- Incorporate Liquids: Slowly whisk in the half-and-half and chicken stock to the roux mixture. Bring the mixture to a boil, then reduce the heat to medium to allow gentle simmering.
- Cook Vegetables: Add the chopped broccoli and julienned carrots to the pot. Simmer over medium-low heat for 20-25 minutes, or until the vegetables are tender and cooked through.
- Season and Blend: Season the soup with salt and pepper to taste. For a smoother texture, blend about 1 cup of the soup using an immersion blender or in batches with a countertop blender, then stir it back into the pot.
- Add Cheese and Nutmeg: Reduce the heat to low and stir in the grated sharp cheddar cheese gently until melted. Be careful to keep the heat low to prevent the cheese from becoming grainy. Add the optional nutmeg for an additional layer of flavor and stir to combine.
- Serve: Ladle the soup into bowls and serve hot, ideally with crusty bread on the side for dipping and added texture.
Notes
- Using low-sodium chicken stock allows better control of the soup’s saltiness.
- Half-and-half can be substituted with whole milk for a lighter version, but the soup will be less creamy.
- For a vegetarian version, substitute chicken stock with vegetable broth.
- Do not overheat the soup after adding cheese to avoid grainy texture.
- Blending part of the soup adds creaminess while keeping some texture from the vegetables intact.
- The optional nutmeg enhances the flavor but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
