Description
If you like Panera’s Broccoli Cheese Soup you have to try this easy copycat recipe you can make at home in under an hour!
Ingredients
Units
Scale
- 5 tbsp butter, divided
- 2 large carrots, peeled and grated or sliced extremely thin
- 1 small yellow onion, finely chopped
- 1/2 teaspoon minced garlic (about 1 clove)
- 1/4 cup flour
- 3/4 tsp salt
- 3/4 teaspoon pepper
- pinch of nutmeg
- 2 cups chicken stock
- 1.5 cups heavy cream
- 3 cups fresh broccoli cuts, diced into 1/2 inch pieces
- 2 cups freshly shredded sharp cheddar, plus extra for garnish
Instructions
- In a saucepan, add 1 tablespoon of butter and cook carrots and onion over medium heat until tender and onion is translucent, about 4 minutes.
- Add garlic and cook for 30 seconds, stirring to ensure it doesn’t burn. Remove from heat.
- In a large Dutch oven, melt remaining 4 tablespoons of butter over medium heat.
- Add flour and stir to make a roux. Cook 4 minutes whisking constantly or until it thickens.
- Gradually stir in broth and heavy cream, whisking constantly.
- Simmer 20 minutes over low heat, stirring occasionally.
- Add the broccoli and saucepan carrots, onion, and garlic, along with salt, pepper and nutmeg and stir to mix. Simmer another 20 minutes.
- Add cheese and remove from heat.
- Stir until cheese is melted.
- Garnish with additional cheese if desired and serve immediately.
Notes
- use freshly grated, quality Cheddar cheese, do not use pre-shredded as it has an added powder to prevent sticking that will negatively affect the final taste and texture
- store in an airtight container up to 4 days in the refrigerator
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 335
- Sugar: 7.1 g
- Sodium: 718 mg
- Fat: 22.9 g
- Carbohydrates: 19.5 g
- Protein: 14.7 g
- Cholesterol: 65.6 mg