Description
This Panera Broccoli Cheddar Soup is delightfully creamy and packed with fresh flavors. Made with broccoli, sharp cheddar cheese, and simple ingredients, it’s ideal for a quick dinner or comforting meal that satisfies any craving.
Ingredients
Scale
- 1 tablespoon butter
- 1/2 onion diced
- 1 stalk celery sliced
- 3 teaspoons minced garlic
- 1/4 cup melted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups chicken broth
- 1 teaspoon worcestershire sauce
- 1 1/2 cups broccoli florets chopped
- 1 cup carrots shredded
- 2 1/2 cups sharp cheddar cheese freshly shredded
- 1 teaspoon paprika
- salt & pepper to taste
Instructions
- Melt a tablespoon of butter in a saucepan. Add the diced onion and sliced celery, then sauté until the onion is translucent.
- Stir in the minced garlic and cook until fragrant and slightly brown, then set aside.
- In a large pot or Dutch oven, melt the additional butter over medium-low heat. Whisk in the flour and cook for about 3 minutes until golden brown.
- Gradually add milk while whisking continuously. Once combined, slowly whisk in chicken broth and Worcestershire sauce, bringing the mixture to a simmer.
- Cover the pot and let the soup base thicken for 15-20 minutes, stirring occasionally to prevent burning.
- After thickening, add the cooked onion, celery, broccoli, carrots, and paprika. Simmer for another 15 minutes, stirring occasionally.
- Stir in freshly shredded cheddar cheese gradually until melted and combined. Adjust seasoning with salt and pepper. Serve warm with extra cheese on top if desired.
Notes
For extra creaminess, consider adding a splash of heavy cream at the end.
This soup can be stored in the refrigerator for up to 3 days and reheats well on the stove.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg