Description
Creamy, comforting, and loaded with cheddar and broccoli, this homemade version of Panera’s famous soup is quick, easy, and perfect for chilly nights.
Ingredients
Fresh Broccoli Florets
Yellow Onion, diced
Garlic cloves, minced
Shredded sharp cheddar cheese
Heavy cream or half & half
Carrots, matchstick or diced
Butter
Chicken or vegetable stock
All-purpose flour
Salt
Pepper
Instructions
1. Melt butter in a heavy pot over medium heat.
2. Sauté onions and garlic until translucent (about 4 minutes).
3. Add flour to create a roux; stir constantly for 1 minute.
4. Slowly pour in the stock, stirring to avoid lumps.
5. Add carrots and broccoli; simmer uncovered until tender (about 15 minutes).
6. Stir in cream and reduce heat to low.
7. Gradually add cheese, stirring to melt evenly.
8. Season with salt and pepper to taste.
9. (Optional) Puree half the soup for a smoother consistency, then combine.
10. Serve hot in bowls or bread bowls.
Notes
You can substitute frozen broccoli or use plant-based cream.
Add chipotle powder or kimchi for a modern twist.
Serve with a crisp salad or garlic toast for a full meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 690mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Panera soup, broccoli cheddar, comfort food