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Copycat Panera Broccoli Cheddar Soup
Copycat Panera Broccoli Cheddar Soup

Copycat Panera Broccoli Cheddar Soup
In the heart of a bustling city, where the aroma of freshly baked bread wafts through the air and cozy cafes beckon with warmth, there exists a beloved soup that has captured the hearts and palates of many: Panera’s Broccoli Cheddar Soup.…
Copycat Panera Broccoli Cheddar Soup
Source
Ingredients:
1
Servings
  • 1
    item
     fresh broccoli florets
  • 1
    item
     sharp cheddar cheese, shredded
  • 1
    item
     butter
  • 1
    item
     flour (or alternative thickener for low-carb option)
  • 1
    item
     chicken broth
  • 1
    item
     heavy cream
  • 1
    item
     onion
  • 1
    item
     garlic
  • 1
    item
     salt, pepper, nutmeg
Copycat Panera Broccoli Cheddar Soup
Instructions:
  1. In a large pot, melt butter over medium heat, then add diced onion and minced garlic. Cook until softened and fragrant.
  2. Sprinkle flour over the cooked onion and garlic, stirring to create a roux. Cook for a few minutes to remove the raw flour taste.
  3. Gradually pour in chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer.
  4. Add fresh broccoli florets to the pot and simmer until tender but still slightly crisp.
  5. Stir in heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup.
  6. Season the soup with salt, pepper, and a pinch of nutmeg to taste.
  7. If desired, use an immersion blender to puree a portion of the soup for a smoother consistency.
  8. Serve hot, garnished with extra shredded cheddar cheese, a dollop of sour cream, and crispy bacon bits.
  • 1
    item
     fresh broccoli florets
  • 1
    item
     sharp cheddar cheese, shredded
  • 1
    item
     butter
  • 1
    item
     flour (or alternative thickener for low-carb option)
  • 1
    item
     chicken broth
  • 1
    item
     heavy cream
  • 1
    item
     onion
  • 1
    item
     garlic
  • 1
    item
     salt, pepper, nutmeg
1
Servings
0

In a large pot, melt butter over medium heat, then add diced onion and minced garlic. Cook until softened and fragrant.

Sprinkle flour over the cooked onion and garlic, stirring to create a roux. Cook for a few minutes to remove the raw flour taste.

Gradually pour in chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer.

Add fresh broccoli florets to the pot and simmer until tender but still slightly crisp.

Stir in heavy cream and shredded cheddar cheese, allowing the cheese to melt into the soup.

Season the soup with salt, pepper, and a pinch of nutmeg to taste.

If desired, use an immersion blender to puree a portion of the soup for a smoother consistency.

Serve hot, garnished with extra shredded cheddar cheese, a dollop of sour cream, and crispy bacon bits.

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