Description
Creamy, cheesy, and packed with flavor, this homemade Broccoli Cheddar Soup tastes just like the famous version from Panera Bread. It’s an easy-to-make, restaurant-quality soup that’s perfect for a cozy dinner or entertaining.
Ingredients
– 2 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 3 cups broccoli florets, chopped into bite-sized pieces
– 2 cups shredded sharp cheddar cheese, plus more for garnish
– 1 cup heavy cream
– 1/4 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and sauté for 5-7 minutes, until softened.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Whisk in the flour and cook for 2 minutes, stirring constantly.
5. Gradually whisk in the chicken broth, making sure there are no lumps.
6. Add the chopped broccoli florets and bring the soup to a simmer. Cook for 10-12 minutes, until the broccoli is tender.
7. Reduce the heat to low and stir in the heavy cream and 2 cups of shredded cheddar cheese. Cook, stirring occasionally, until the cheese is melted and the soup is heated through, about 5 minutes.
8. Season with salt and pepper to taste.
9. Serve the Broccoli Cheddar Soup hot, garnished with additional shredded cheddar cheese and freshly chopped parsley, if desired. Enjoy with crusty bread.
Notes
– For a thicker soup, you can mash some of the broccoli florets against the side of the pot with a potato masher.
– Experiment with different cheese varieties, such as Gruyère or Parmesan, for a unique twist.
– Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: American