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Broccoli Cheddar Soup

This comforting Copycat Panera Broccoli Cheddar Soup combines fresh broccoli, sharp cheddar, and cream for a luscious and satisfying dish, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers, Soups
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups broccoli florets (fresh or frozen)
  • 1 cup chopped carrots
  • 1/2 cup diced onion
  • 4 cups vegetable broth
  • 1/4 cup all-purpose flour Can be substituted for gluten-free options.
  • 1 chopped bell pepper
  • to taste Salt
  • 4 tbsp butter
  • 2 cups shredded cheddar cheese Adjust to preference.
  • 1 cup heavy cream Can be substituted with half-and-half or plant-based cream for lighter option.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the onions, carrots, and bell pepper; sauté until they become soft and fragrant.
  2. Sprinkle in the flour and cook for about one minute, ensuring it blends well with the sautéed vegetables.
  3. Gradually whisk in the vegetable broth until the mixture is smooth and lump-free.
  4. Toss in the broccoli florets and bring everything to a simmer.
  5. Cook for about 10 minutes or until the broccoli is tender, contributing to the soup's texture.
  6. Stir in the heavy cream and shredded cheddar cheese until everything is melted and the soup is creamy.
  7. Season with salt to taste and serve hot, ideally with some crusty bread on the side.

Notes

This soup pairs well with salads, rustic bread, or biscuits. It keeps well in the refrigerator for 3 to 4 days and can be frozen for up to three months.