Description
Panera broccoli cheddar soup brings classic comfort to home kitchens with creamy, cheesy goodness. Hearty ingredients and simple preparation make this restaurant-inspired recipe a delightful winter meal you can enjoy without leaving home.
Ingredients
Scale
- 2 cups (180 grams) broccoli florets, chopped into small pieces
- 1 cup (80 grams) shredded carrots
- 2 cups (200 grams) shredded sharp cheddar cheese
- 2 cups (480 ml) chicken or vegetable broth
- 2 cups (480 ml) half-and-half or whole milk
- ¼ cup (60 ml) heavy cream (optional, for extra creaminess)
- 4 tbsps unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- ¼ cup (30 grams) all-purpose flour
- 1 tsp mustard powder
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
Instructions
- Foundation Creation: Melt butter in a large pot over medium heat, sautéing onions until they become translucent and tender.
- Aromatic Enhancement: Add garlic and cook briefly, releasing its fragrant notes into the butter-onion base.
- Thickening Process: Sprinkle flour over the vegetables, whisking thoroughly to create a smooth roux that eliminates raw flour flavor and provides structural integrity to the soup.
- Liquid Integration: Pour chicken broth and half-and-half into the pot, whisking continuously to develop a uniform, silky liquid base without any lumps.
- Vegetable Infusion: Introduce chopped broccoli, shredded carrots, mustard powder, paprika, salt, and black pepper, allowing ingredients to meld together during a gentle 15-20 minute simmer.
- Cheese Transformation: Reduce heat and gradually fold in cheddar cheese, stirring until completely melted and creating a luxuriously smooth, creamy consistency.
- Final Touch: Stir in heavy cream for additional richness, then ladle the soup into serving bowls or a hollowed bread bowl for an elegant presentation.
Notes
- Prevent Lumpy Roux: Whisk flour consistently and vigorously to eliminate raw flour taste and ensure a smooth base for the soup.
- Control Cheese Melting: Reduce heat to lowest setting when adding cheese, stirring gradually to prevent separation and maintain creamy consistency.
- Vegetable Texture Management: Chop broccoli and carrots into uniform, bite-sized pieces to ensure even cooking and balanced texture throughout the soup.
- Dairy Sensitivity Adaptation: Substitute half-and-half with lactose-free milk and use dairy-free cheese alternatives for those with lactose intolerance or dairy restrictions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 556
- Sugar: 5 g
- Sodium: 797 mg
- Fat: 42 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 96 mg