Broccoli Cheddar Soup (Panera Bread Copycat)
User Reviews
4.8
Broccoli Cheddar Soup (Panera Bread Copycat)
Description
This soup begins by sautéing shredded onions and carrots in butter and olive oil until translucent, then adding garlic briefly. Flour is incorporated to form a roux that thickens the soup. Gradually, chicken stock is stirred in to ensure a smooth consistency before adding frozen broccoli florets. Seasonings including kosher salt, black pepper, paprika, cayenne pepper, and optional mustard powder are added to layer flavor.
Half and half or milk enriches the soup and it is simmered until the broccoli is tender. Finally, sharp cheddar cheese is stirred in off the heat to melt smoothly without separation. The result is a creamy, rich soup with tender broccoli pieces and a mildly spiced, cheesy broth.
Broccoli Cheddar Soup works well on its own or served with crusty bread for a hearty meal. It can be a warming choice in cooler weather and a satisfying way to enjoy cooked vegetables in a creamy format.
The notes advise adding cheese gradually off the heat to prevent graininess, especially when using sharp cheddar. Incorporating American cheese can also help the cheese melt properly for a smooth texture.
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil 15 ml
- 1/2 yellow onion small diced or shredded, medium
- 2 carrot peeled and shredded
- 3 cloves garlic minced
- 1/4 cup all-purpose flour 50 g
- 2 cups chicken stock 473 ml
- 2-3 cups broccoli floret frozen
- 1 tsp black pepper freshly ground
- 2 tsp kosher salt
- 1/2 tsp mustard powder optional
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 1/2-2 cups half and half 350-473 ml or milk
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
- 1 cup cheddar cheese sharp or mild, grated, 120 g
Instructions
- In a large soup pot or Dutch oven, melt the butter with the olive oil over medium heat. Saute the shredded onions and carrots in the fat for 5-6 minutes, or until the onions are translucent. At this point add garlic and let cook for one minute.
- Add in flour, and stir with a wooden spoon or silicone spatula to cook out the raw flour, about a minute or so. Make sure to stir constantly so the flour doesn't stick to the bottom.
- Gradually add the chicken stock to your roux, about 1/4 cup at a time, mixing constantly. It will seize up before it gets smooth, so don't worry if it looks clumpy as you stir in the stock. Finish adding in the stock, then add the broccoli florets to the pot.
- Throw in the kosher salt, black pepper, cayenne pepper, mustard powder (if using), and paprika. Then add half and half or the milk of your choice. Stir well, then turn the heat up to medium-high until soup begins to come to a lively simmer.
- Let cook for 13-15 minutes, or until the broccoli florets are completely tender. If you want a smooth soup, puree either some of the soup or the entire pot of soup with an immersion blender before adding the cheese.
- Turn the heat off, and add the cheddar cheese to your soup. Stir it in until completely combined, handful by handful, then taste it (super important! Don't want bland soup, right?). Season with salt and pepper to taste, then serve hot in soup bowls.
Notes
- Add cheddar cheese gradually off the heat to avoid a grainy texture caused by overheating.
- Including some American cheese with cheddar can improve melting quality and smoothness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 202kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 28mg | 9% |
| Sodium | 436mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
