Name: Creamy Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 5 Tbsp unsalted butter, divided; 1/2 medium yellow onion, diced; 1 clove garlic, minced; 4 Tbsp all-purpose flour; 2 cups half and half; 3 cups low sodium chicken broth (or vegetable broth); 4 cups broccoli florets, chopped into small pieces; 2 large carrots, julienned or shredded; Salt and black pepper, to taste; 1/4 tsp ground nutmeg (optional); 2 cups shredded sharp cheddar cheese

Description

A rich and creamy copycat version of Panera’s Broccoli Cheese Soup that comes together in just 30 minutes. Perfect for a quick and comforting meal, it’s loaded with fresh broccoli, carrots, and sharp cheddar cheese.

Ingredients

5 Tbsp unsalted butter, divided
1/2 medium yellow onion, diced
1 clove garlic, minced
4 Tbsp all-purpose flour
2 cups half and half
3 cups low sodium chicken broth (or vegetable broth)
4 cups broccoli florets, chopped into small pieces
2 large carrots, julienned or shredded
Salt and black pepper, to taste
1/4 tsp ground nutmeg (optional)
2 cups shredded sharp cheddar cheese

Cook Mode Prevent your screen from going dark

Instructions

In a large pot over medium heat, melt 1 tablespoon of butter and sauté the diced onion until translucent, about 3-4 minutes. Add garlic and sauté another 30 seconds.
Add remaining 4 tablespoons of butter to the pot. Once melted, whisk in the flour to make a roux. Cook for 1-2 minutes, whisking constantly.
Gradually whisk in the half and half, then the chicken broth until smooth.
Add broccoli and carrots to the pot. Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
Season with salt, pepper, and nutmeg if using. Use an immersion blender to puree part of the soup for a creamier texture, or leave it chunky if preferred.
Reduce heat to low and slowly stir in the shredded cheddar cheese until melted and fully incorporated.
Serve hot with crusty bread or in a bread bowl if desired.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth.
Use freshly shredded cheese for best melting and texture—pre-shredded cheese contains anti-caking agents that may affect creaminess.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing is not recommended due to dairy content which may separate upon reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 415
Sugar: 6g
Sodium: 650mg
Fat: 33g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 16g
Fiber: 2g
Protein: 13g
Cholesterol: 95mg