Description
This Panera-style Broccoli Cheddar Soup is creamy, cheesy, and packed with fresh vegetables. Perfect for a cozy lunch or dinner, it delivers rich cheddar flavor with tender broccoli in every comforting spoonful.
Ingredients
Scale
- 1 small yellow onion, chopped
- 4 cups fresh broccoli, chopped
- 1 cup matchstick carrots
- 1 stalk celery, sliced thin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups chicken broth or vegetable broth
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- 3 cups sharp cheddar cheese, shredded
- Scallions for garnish
Instructions
- In a large pot, melt butter over medium heat and sauté chopped onion, carrots, and celery until soft, about 5 minutes.
- Add flour and stir constantly for 1-2 minutes to form a roux.
- Gradually whisk in chicken or vegetable broth, ensuring there are no lumps.
- Add chopped broccoli, salt, and pepper. Simmer for 10-15 minutes until broccoli is tender.
- Reduce heat to low and stir in milk. Heat until warmed through but not boiling.
- Add shredded cheddar cheese gradually, stirring until fully melted and smooth.
- Optional: Use an immersion blender to puree part or all of the soup for a smoother texture.
- Serve hot, garnished with chopped scallions.
Notes
- Use sharp cheddar for the best flavor; mild cheddar can be substituted but flavor will be less pronounced.
- For a smoother texture, blend the soup partially or fully with an immersion blender.
- Adjust salt and pepper to taste.
- Can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg