Description
A creamy and cheesy broccoli cheddar soup recipe that tastes just like Panera’s.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 cups broccoli florets (about 1 pound)
- 4 cups chicken broth
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add broccoli florets and chicken broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10-15 minutes.
- Carefully transfer about half of the soup to a blender and blend until smooth, or use an immersion blender directly in the pot. Return pureed soup to the pot.
- Stir in milk, salt, pepper, and nutmeg. Heat gently, but do not boil.
- Gradually stir in shredded cheddar cheese until melted and smooth.
- Stir in heavy cream. Serve hot.
Notes
- For a thicker soup, use less milk or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup before adding cheese.
- You can use vegetable broth instead of chicken broth for a vegetarian option.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: broccoli cheddar soup, copycat recipe, Panera soup, cheese soup, creamy soup, vegetable soup