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Broccoli and Cheese Soup
This copycat Panera Broccoli Cheese Soup recipe is a quick lunch or easy dinner for chilly days
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 cups (approximately)
Calories: 336 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- ¼ cup salted butter
- ½ cup diced onion
- ¼ cup all-purpose flour
- 2 cups chicken broth (or use vegetable broth for a meatless option)
- 8 ounces chopped fresh broccoli florets (about 4 cups) (or substitute with 4 cups of thawed, drained frozen broccoli florets)
- 1 large carrot, peeled and coarsely grated
- Pinch of sweet paprika
- 1 teaspoon Dijon mustard
- ¼ teaspoon hot sauce (optional)
- 4 ounces Velveeta cheese, cubed
- 1 cup (about 4 ounces) grated mild cheddar cheese
- 2 cups half-and-half or heavy cream, at room temperature
- salt and pepper, to taste
- Optional garnish: chopped fresh parsley
- For serving: baguette
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook, stirring regularly, until soft (about 5 minutes). Sprinkle flour over the onion and cook, stirring constantly, for 1-2 minutes.
- Slowly whisk in the chicken broth until incorporated. Add broccoli and carrots. Cover, reduce heat to low, and simmer for 15-20 minutes, or until the broccoli is tender, stirring occasionally. Remove from heat.
- Season with salt, pepper and paprika.
- Use an immersion blender to puree a small portion of the soup, leaving plenty of visible broccoli florets and carrots in the soup for a little bit of texture.
- Return soup to very low heat; whisk in the Dijon mustard, hot sauce (if using), Velveeta, cheddar, and half-and-half. Cook, stirring regularly, until cheese is melted and soup is warmed through (about 5-7 more minutes). Do not boil. Ladle into individual bowls, garnish with fresh parsley, and serve with warm, crusty baguette.
Cup of Yum
Notes
- If you don't have an immersion blender, you can puree about 1-2 cups of the soup in a regular blender and then return it to the pot with the rest of the soup.
- For an even chunkier soup, don't use an immersion blender at all and just leave the broccoli florets whole.
- Fresh or frozen broccoli florets will work in this recipe. If using frozen broccoli, thaw and drain first.
- Use a block of cheddar that you grate yourself -- not a bag of pre-shredded cheese. The pre-shredded cheese will not melt as smoothly into the soup.
- Half-and-half or heavy cream give the soup the best rich and creamy texture. If you prefer, you can substitute with fat-free or low-fat half-and-half, or use some whole milk, but the soup won't be quite as thick.
- Do not boil the soup after you stir in the cream, or the soup may curdle.
Nutrition Information
Serving
1cup
Calories
336kcal
(17%)
Carbohydrates
15g
(5%)
Protein
13g
(26%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Cholesterol
78mg
(26%)
Sodium
838mg
(35%)
Potassium
423mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2830IU
(57%)
Vitamin C
42mg
(47%)
Calcium
360mg
(36%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6cups (approximately)
Amount Per Serving
Calories 336
% Daily Value*
| Serving | 1cup | |
| Calories | 336kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 13g | 26% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 78mg | 26% |
| Sodium | 838mg | 35% |
| Potassium | 423mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2830IU | 57% |
| Vitamin C | 42mg | 47% |
| Calcium | 360mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.