Broccoli Cheddar Soup (Panera Bread Copycat)
Comforting and creamy broccoli cheddar soup is a fan-favorite! So easy to do, quick to make, and perfect for those cold weather evenings!
Servings: 6 servings
Calories: 550kcal
Ingredients
- 3 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ medium yellow onion chopped small
- 2 cloves garlic minced
- 2 carrots peeled and shredded by a box grater
- ¼ cup all-purpose flour
- 2 cups chicken stock
- 1 ½-2 cups half and half
- 2-3 cups frozen broccoli florets in a steamable bag partially steamed, chopped into bite-sized pieces
- 1 cup sharp (or mild) cheddar cheese grated
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- In a large soup pot, melt butter with the olive oil over medium heat. Saute the onion in the fat for 5-6 minutes, or until the onions are translucent.
- Add in flour, and whisk together to cook out the raw flour, about a minute or so. Make sure to whisk constantly so the flour doesn't stick to the bottom.
- Gradually add in chicken stock, about ¼ cup at a time, whisking constantly. It will seize up before it gets smooth, so don't worry if it looks clumpy as you whisk in the stock. Finish adding in the stock, then pour in the half and half. Whisk to combine with the chicken stock, then turn heat up to medium high until soup begins to come to a lively simmer.
- Once soup starts to bubble a little, add the partially steamed broccoli and shredded carrots to the pot. Let cook for 4-7 minutes, or until both the broccoli and carrots are completely tender. If you want a smooth soup, puree either half or the entire pot of soup in a blender before adding cheese.
- Turn heat to off, and add the sharp cheddar cheese. Stir it in well, season with salt, cayenne, and pepper to taste, then serve hot.
Nutrition
Calories: 550kcal