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Panera Broccoli Cheddar Soup

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Panera Broccoli Cheddar Soup is a creamy, cheesy comfort dish loaded with broccoli and carrots, perfect for cozy meals at home. This easy one-pot recipe delivers the same rich flavor as the restaurant version.

Ingredients

  • 4 tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth (or vegetable broth)
  • 2 cups half-and-half (or 1 cup milk + 1 cup heavy cream)
  • 3 cups broccoli florets, chopped
  • 1 cup shredded carrots
  • 2 cups shredded sharp cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg (optional)

Instructions

  1. In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions and garlic, and sauté until softened.
  2. Stir in the flour and cook for 1–2 minutes to form a roux.
  3. Slowly whisk in the chicken broth, followed by the half-and-half, stirring constantly until smooth.
  4. Add the chopped broccoli and shredded carrots. Bring to a simmer.
  5. Reduce the heat, cover, and simmer for 15–20 minutes until the vegetables are tender.
  6. Use an immersion blender to partially blend the soup for a smoother texture, or leave it chunky if preferred.
  7. Stir in shredded cheddar cheese until melted and fully incorporated.
  8. Season with salt, pepper, and a pinch of nutmeg, if using.
  9. Serve hot with crusty bread or in a bread bowl.

Notes

  • Use freshly grated cheese for smoother melting.
  • Frozen broccoli can be used—no need to thaw.
  • To make gluten-free, substitute with gluten-free flour or cornstarch slurry.
  • For a lighter version, use milk instead of half-and-half.
  • Let soup cool before storing or freezing to maintain texture.

Nutrition

Find it online: https://thefamilycooking.com/panera-broccoli-cheddar-soup/