Panera Broccoli Cheddar Soup (Printable Version)
A creamy blend of broccoli, cheddar, and fresh vegetables gently simmered for comfort and flavor.
# Everything You’ll Need:
→ Dairy and Fats
01 -
5 tablespoons salted butter
02 -
2 cups half and half
03 -
8 ounces shredded mild or sharp cheddar cheese (about 2 cups)
→ Vegetables
04 -
½ cup chopped yellow onion
05 -
3 cups broccoli florets, cut into bite-sized pieces
06 -
1 cup julienned carrots
→ Pantry
07 -
¼ cup all-purpose flour
08 -
1¾ cups chicken broth
09 -
1 teaspoon salt
# Steps to Cook:
01 -
Melt the butter in a large heavy-bottomed pot over medium heat. Add chopped onions and cook until they are translucent with lightly golden edges, about 4 to 5 minutes.
02 -
Stir in the all-purpose flour to form a roux. Continue stirring and cooking until the mixture reaches a peanut butter color, approximately 4 minutes.
03 -
Using a whisk, gradually add the chicken broth and half and half, whisking constantly to combine smoothly. Increase heat to medium-high and bring the mixture to a gentle simmer.
04 -
Add broccoli florets and julienned carrots to the pot. Simmer uncovered for 15 minutes, stirring every 3 to 4 minutes to prevent sticking.
05 -
Stir in salt and shredded cheddar cheese until fully melted and incorporated. Adjust seasoning with additional salt if needed. Serve warm.
# Extra Suggestions:
01 -
Heat liquids slowly when adding to prevent curdling of the half and half. Serve the soup alone or paired with bread bowls.