Description
This Panera-style Broccoli Cheddar Soup is creamy, cheesy, and packed with fresh vegetables. Perfect for a cozy lunch or dinner, it delivers rich cheddar flavor with tender broccoli in every comforting spoonful.
Ingredients
- 1 small yellow onion, chopped
- 4 cups fresh broccoli, chopped
- 1 cup matchstick carrots
- 1 stalk celery, sliced thin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups chicken broth or vegetable broth
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- 3 cups sharp cheddar cheese, shredded
- Scallions for garnish
Instructions
1. In a large pot, melt butter over medium heat and sauté chopped onion, carrots, and celery until soft, about 5 minutes.
2. Add flour and stir constantly for 1–2 minutes to form a roux.
3. Gradually whisk in chicken or vegetable broth, ensuring there are no lumps.
4. Add chopped broccoli, salt, and pepper. Simmer for 10–15 minutes until broccoli is tender.
5. Reduce heat to low and stir in milk. Heat until warmed through but not boiling.
6. Add shredded cheddar cheese gradually, stirring until fully melted and smooth.
7. Optional: Use an immersion blender to puree part or all of the soup for a smoother texture.
8. Serve hot, garnished with chopped scallions.
Notes
Use sharp cheddar for the best flavor; mild cheddar will create a less intense taste.
To create a smoother soup, blend part or all with an immersion blender.
Adjust salt and pepper to taste depending on the saltiness of your broth and cheese.
Store leftovers in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cheese.