Description
Panera-style broccoli cheese soup delivers comfort in every spoonful, blending creamy Wisconsin cheddar with tender broccoli florets. Homemade goodness brings restaurant-quality warmth to your kitchen, inviting you to savor each rich, cheesy bite.
Ingredients
Scale
Main Ingredients:
- 3 cups fresh broccoli florets
- 1 12 cups shredded cheddar cheese
- 1 cup shredded carrots
- 1 medium onion, chopped
Liquid Base:
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 cup heavy cream
Seasoning and Thickeners:
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Warm butter in a spacious pot over medium heat, gently sautéing diced onions and aromatic garlic until they turn translucent and release their fragrant essence.
- Introduce broccoli florets and delicate carrot shreds into the pot, allowing them to soften and develop a tender texture for approximately 3-4 minutes.
- Pour in chicken or vegetable broth, combining with water to create a flavorful liquid base. Elevate to a rolling boil, then reduce to a gentle simmer for 10-15 minutes until broccoli reaches optimal tenderness.
- Transform the soup’s consistency using an immersion blender, methodically pureeing until achieving a silky, uniform texture. For those without an immersion blender, cautiously transfer soup in measured batches to a standard blender.
- Craft a smooth slurry by whisking flour with a portion of heavy cream, ensuring no lumps remain. Integrate this mixture into the soup, stirring consistently and allowing it to thicken for 4-5 minutes.
- Introduce remaining heavy cream and generously sprinkle sharp cheddar cheese, stirring continuously until cheese melts completely and creates a luxurious, creamy consistency. Season judiciously with salt and freshly ground pepper.
- Ladle the velvety soup into warm bowls, serving immediately to preserve its rich, comforting temperature and texture.
Notes
- Choose sharp cheddar for a more intense flavor that elevates the soup’s taste profile.
- Consider using an immersion blender for smoother blending without transferring hot liquid between containers, reducing potential mess and burn risks.
- For a healthier version, substitute half-and-half instead of heavy cream and use low-fat cheese to decrease overall calorie content.
- Make this soup vegetarian by swapping chicken broth with vegetable broth and ensuring all ingredients are plant-based.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 247 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 60 mg