When I tried this recipe for copycat Panera broccoli cheddar soup I knew I had found the one I was looking for! It has a perfectly creamy and cheesy sauce that coats every veggie and makes you want to come back for just another scoop—over and over again! Plus, it comes together easily, making it the perfect recipe for first time soup makers.
I’ve served this to my family more times than I can count now, and they always love it. Especially when we serve it in crusty bread bowls. If you love Panera’s broccoli cheddar soup—or just any cheesy dish—you’ve got to try this recipe!
1 tablespoon melted butter
1⁄2 medium chopped onion
1⁄4 cup melted butter
1⁄4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1⁄2 lb fresh broccoli (chopped into bite size pieces)
1 cup carrot, julienned
1⁄4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes. Add the broccoli, carrots and onions.
Cook over low heat 20-25 minutes.
Add salt and pepper. Can be pureed in a blender but I don’t. Return to heat and add cheese. Stir in nutmeg.
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Quick tip: If you like your veggies a little softer precook them before adding to the soup—to do this easily and mess-free roast them on a foil lined baking sheet.
Photo attribution and recipe courtesy of: Foodgasm Recipes.