AuthorFatimaDifficultyBeginnerRecreate the magic of Panera's beloved Broccoli Cheddar Soup in your own kitchen! This creamy, cheesy soup is a comforting delight, perfect for chilly evenings or as a heartwarming meal. With its simple ingredients and easy steps, this soup is a crowd-pleaser that brings the cozy cafe experience right to your table.
Melt the butter in a Dutch oven and sauté the onions until soft. Sprinkle flour over the mixture and cook, stirring, for 1-2 minutes.
Gradually whisk in the half-and-half and chicken stock.
Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the vegetables are tender.
Season with salt and pepper. For a smoother soup, blend about 1 cup of the soup and stir it back in.
Return the soup to low heat, add the cheese, and stir until melted. Avoid high heat to prevent the soup from becoming grainy. Stir in nutmeg if desired.
Serve the soup with crusty bread for a complete meal.
Tips:
- For a vegetarian version, use vegetable broth instead of chicken stock.
- Experiment with different types of cheese for a variety of flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy the comforting taste of this Broccoli Cheddar Soup, a perfect blend of health and flavor in every spoonful!
Ingredients
Directions
Melt the butter in a Dutch oven and sauté the onions until soft. Sprinkle flour over the mixture and cook, stirring, for 1-2 minutes.
Gradually whisk in the half-and-half and chicken stock.
Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the vegetables are tender.
Season with salt and pepper. For a smoother soup, blend about 1 cup of the soup and stir it back in.
Return the soup to low heat, add the cheese, and stir until melted. Avoid high heat to prevent the soup from becoming grainy. Stir in nutmeg if desired.
Serve the soup with crusty bread for a complete meal.