Panera's Broccoli Cheddar Soup
Creamy, cheesy, and loaded with veggies, this broccoli cheddar soup is the ultimate comfort food—ready in no time!
Foto: Once Upon a Chef
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, (finely chopped (1 heaping cup))
- 3 cloves garlic, (minced)
- 1 cup shredded carrots ((optional))
- ¼ cup all-purpose flour
- 4 cups chicken broth
- ½ lb broccoli florets, (cut into bite-sized pieces (about 4 cups))
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- 1 cup heavy cream
- 2 cups (8 oz) shredded sharp cheddar cheese, (plus more for serving if desired)
Steps
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In large soup pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened and translucent, about 3 minutes. Add the garlic and carrots (if using) and cook 1 minute more. Do not brown.
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Add the flour and cook, stirring constantly, for 1 minute. Gradually add the chicken broth, whisking constantly. Add the broccoli, salt, pepper, and nutmeg and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes.
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Add the cream and bring back to a simmer, uncovered. Gradually stir in the cheese until completely melted. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and top with more cheese, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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