Panera Bread’s Broccoli Cheddar Soup is a beloved dish! Here’s a recipe that aims to recreate the flavors of their popular soup:
Ingredients:
- 1/4 cup unsalted butter
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups half-and-half (or substitute with milk for a lighter version)
- 2 cups chicken or vegetable broth
- 2 cups fresh broccoli florets, chopped
- 1 large carrot, grated
- 2-3 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1-2 minutes to make a roux.
- Slowly pour in the half-and-half while continuously whisking to combine it with the roux. Then add the chicken or vegetable broth, stirring until well blended.
- Add the chopped broccoli florets and grated carrot to the pot. Let the mixture simmer over medium-low heat for about 20-25 minutes or until the vegetables are tender. Stir occasionally.
- Using an immersion blender or transferring portions carefully to a blender, blend the soup partially to achieve a creamy texture while still leaving some chunks of broccoli.
- Reduce the heat to low and gradually stir in the shredded cheddar cheese until it melts and incorporates into the soup. Stir constantly to prevent the cheese from clumping.
- Season the soup with salt, pepper, and a pinch of nutmeg (if using), adjusting to taste.
- Allow the soup to simmer for a few more minutes, stirring occasionally until it reaches your desired consistency.
- Serve the Panera-style broccoli cheddar soup hot, optionally garnishing with additional shredded cheese or croutons on top.
This homemade version captures the creamy, cheesy goodness of Panera’s Broccoli Cheddar Soup and is perfect for a cozy meal at home!
