Panera-Style Broccoli Cheddar Soup
Panera-Style Broccoli Cheddar Soup
Ingredients
For the Soup Base
- 1/4 cup butter
- 1 white onion, diced
- 2 tablespoons minced garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 4 tablespoons all-purpose flour
For the Vegetables and Liquid
- 4 cups broccoli florets, chopped into small pieces
- 2 cups matchstick carrots
- 4 cups chicken broth
- 2 cups half & half
- 24 ounces cheddar cheese, shredded (preferably Tillamook medium cheddar)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Once melted, add the diced white onion and sauté until it becomes translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Stir in the minced garlic, paprika, nutmeg, and black pepper. Cook for another 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Add the all-purpose flour to the pot, mixing thoroughly with a whisk or spoon to create a thick paste (roux). Cook the roux for 1-2 minutes, stirring, until lightly browned.
⏱️ 2 min
- 4
Gradually pour in the chicken broth, whisking continuously to prevent lumps until the mixture is smooth. Add the chopped broccoli florets and matchstick carrots to the pot.
⏱️ 3 min
- 5
Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15 minutes, or until the vegetables are tender.
⏱️ 15 min
- 6
Remove the lid and stir in the half & half. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and the soup is smooth and creamy. Do not bring the soup to a boil after adding the cheese.
⏱️ 5 min
- 7
Taste and adjust seasonings as needed. Serve hot, optionally in homemade bread bowls.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Panera-Style Broccoli Cheddar Soup
Ingredients
For the Soup Base
- 1/4 cup butter
- 1 white onion, diced
- 2 tablespoons minced garlic
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 4 tablespoons all-purpose flour
For the Vegetables and Liquid
- 4 cups broccoli florets, chopped into small pieces
- 2 cups matchstick carrots
- 4 cups chicken broth
- 2 cups half & half
- 24 ounces cheddar cheese, shredded (preferably Tillamook medium cheddar)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Once melted, add the diced white onion and sauté until it becomes translucent, about 5-7 minutes.
⏱️ 7 min - 2
Stir in the minced garlic, paprika, nutmeg, and black pepper. Cook for another 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 3
Add the all-purpose flour to the pot, mixing thoroughly with a whisk or spoon to create a thick paste (roux). Cook the roux for 1-2 minutes, stirring, until lightly browned.
⏱️ 2 min - 4
Gradually pour in the chicken broth, whisking continuously to prevent lumps until the mixture is smooth. Add the chopped broccoli florets and matchstick carrots to the pot.
⏱️ 3 min - 5
Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 15 minutes, or until the vegetables are tender.
⏱️ 15 min - 6
Remove the lid and stir in the half & half. Gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and the soup is smooth and creamy. Do not bring the soup to a boil after adding the cheese.
⏱️ 5 min - 7
Taste and adjust seasonings as needed. Serve hot, optionally in homemade bread bowls.
⏱️ 2 min