Description
Skip the café line and make this Panera Broccoli Cheddar Soup at home for a warm, creamy bowl packed with tender broccoli, sweet carrots, and rich sharp cheddar. This easy recipe is perfect for lunch, easy dinner nights, cozy comfort food cravings, and meal prep, making it one of those reliable food ideas you will want for quick lunch, dinner ideas, and homemade soup nights.
Ingredients
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
2 cups half-and-half
3 cups broccoli florets, chopped small
1 cup carrots, shredded
2 cups sharp cheddar cheese, freshly shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the chopped onion and cook until soft, about 4 minutes.
3. Stir in the garlic and cook for 30 seconds.
4. Sprinkle in the flour and stir well for 1 minute to form a roux.
5. Slowly whisk in the chicken broth until smooth.
6. Pour in the half-and-half and stir until fully combined.
7. Add the chopped broccoli and shredded carrots.
8. Bring the soup to a gentle simmer and cook for 15 to 20 minutes, until the vegetables are tender.
9. Reduce the heat to low and stir in the shredded cheddar cheese a little at a time until melted.
10. Season with salt, black pepper, and paprika.
11. Serve hot.
Notes
Use freshly shredded cheddar for the smoothest melt and best flavor.
Keep the heat low when adding the cheese so the soup stays creamy and does not turn grainy.
Chop the broccoli into small pieces so it cooks evenly and is easier to scoop in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 75mg