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Panera Broccoli Cheddar Soup

A comforting and creamy copycat version of the beloved Panera Broccoli Cheddar soup, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups Fresh broccoli, chopped Substitute with frozen broccoli if needed
  • 1 cup Carrots, diced
  • 1 medium Onion, diced
Base Ingredients
  • 2 tablespoons Butter
  • 2 cups Chicken or vegetable broth Use vegetable broth for a vegetarian option.
  • 1 cup Heavy cream Can substitute half-and-half for a lighter option.
  • 2 cups Shredded cheddar cheese Experiment with different cheese varieties.
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper To taste.

Method
 

Preparation and Cooking
  1. In a large pot, melt the butter over medium heat.
  2. Add the diced onion and sauté until translucent.
  3. Stir in the chopped carrots and broccoli, cooking until they are slightly tender.
  4. Pour in the broth, letting it come to a gentle boil.
  5. Reduce heat and add cream, stirring until incorporated.
  6. Slowly add the cheddar cheese, ensuring it melts smoothly.
  7. Season with salt and pepper to taste, stirring thoroughly before serving.

Notes

Serve hot with crusty bread or a garden salad. Consider adding croutons for crunch. For a smoother texture, blend the soup before adding cheese. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.