Copycat Panera Broccoli Cheese Soup
Creamy, cheesy and loaded with broccoli. It comes together fast which makes it perfect for a busy weeknight meal.
Servings 4
Calories 625kcal
Equipment
Ingredients
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 2 celery stalks diced
- 3 cloves garlic minced
- 3 cups broccoli florets cut small
- 2 cups chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 teaspoon nutmeg
- 3 cups sharp cheddar cheese
- salt and pepper to taste
Instructions
- In a large pot over medium heat, melt butter. Add in onions, celery, carrots, and garlic cook to soften about 5 minutes.
- Whisk in flour and cook another 30 seconds.
- Add in chicken stock, milk, heavy cream, and broccoli and whisk until combined. Simmer on medium-low until thickened about 8-10 minutes, stirring occasionally.
- Once thickened turn off the heat and add in the cheese and nutmeg. Whisk until melted and smooth.
- Let stand for 5-10 minutes to cool and the soup will thicken more.
- Serve with crispy bread slices or crackers.
Video
Notes
I use whole milk and heavy cream, but you could use half and half if you want.
Always shred your own cheese. Pre-shredded cheeses contain potato starch and don't melt as nicely.
Serve this homemade broccoli cheddar soup with some crusty bread like Ciabatta Garlic Bread, breadsticks, or some homemade Artisan Bread.
You can freeze any leftovers in freezable containers if desired.
Nutrition
Serving: 4Servings | Calories: 625kcal | Carbohydrates: 26g | Protein: 31g | Fat: 68g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 201mg | Sodium: 715mg | Potassium: 715mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5387IU | Vitamin C: 62mg | Calcium: 835mg | Iron: 1mg