Copycat Panera Broccoli Cheddar Soup
A rich, creamy, and comforting one-pot soup that tastes even better than the restaurant version. Perfect for chilly days and ready in just 25 minutes.
Ingredients
- 1 tbsp unsalted butter for softening onions
- 1/2 medium white onion chopped very finely
- 1/4 cup unsalted butter melted for the roux
- 1/4 cup all-purpose flour acts as a thickener
- 3 cups half-and-half adds rich dairy texture
- 3 cups chicken stock savory liquid base
- 2 cups fresh broccoli florets cut into small bites
- 1 cup carrots shredded fresh from whole carrots
- 1/2 tsp nutmeg adds hidden warmth
- 3 cups sharp cheddar cheese grated from a solid block
- salt and pepper to taste
Instructions
- Sauté 1/2 medium white onion in 1 tablespoon unsalted butter and set aside.
- In a large pot, whisk together the melted 1/4 cup unsalted butter and 1/4 cup all-purpose flour over medium heat for about 3-4 minutes to create a roux.
- Slowly whisk in 3 cups half-and-half and 3 cups chicken stock. Let it simmer for about 20 minutes.
- Add the 2 cups fresh broccoli florets, 1 cup shredded carrots, and the sautéed onions. Simmer on medium-low for about 25 minutes until the vegetables are tender.
- Stir in 1/2 teaspoon nutmeg, salt, and pepper. Add 3 cups grated sharp cheddar cheese slowly, letting it melt. Serve as is, or puree for a smoother texture.
Notes
Chef's Secret: Always grate your cheese from a block! Store-bought shredded cheese has a powdery coating that prevents smooth melting. Also, don't skip the nutmeg—it's the secret to that authentic restaurant flavor.