Description
This Panera Broccoli Cheddar Soup boasts a creamy, cheesy flavor, featuring fresh broccoli, carrots, and sharp cheddar! It’s an easy and delightful comfort food option for any meal.
Ingredients
Scale
- 1 tablespoon butter
- 1/2 onion diced
- 1 stalk celery sliced
- 3 teaspoons minced garlic
- 1/4 cup melted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups chicken broth
- 1 teaspoon worcestershire sauce
- 1 1/2 cups broccoli florets chopped
- 1 cup carrots shredded
- 2 1/2 cups sharp cheddar cheese freshly shredded
- 1 teaspoon paprika
- salt & pepper to taste
Instructions
- Melt 1 tablespoon of butter in a saucepan, then add the diced onion and sliced celery. Sauté until the onion is translucent, then incorporate minced garlic and cook until fragrant.
- In a separate pot or Dutch oven over medium-low heat, combine melted butter and flour, whisking continuously for about 3 minutes.
- Gradually add milk to the roux, whisking constantly, then mix in chicken broth and Worcestershire sauce until well combined. Bring the mixture to a simmer.
- Cover the pot and let it thicken for 15-20 minutes, stirring occasionally to prevent burning. Add cooked celery, onion, chopped broccoli, and shredded carrots along with paprika. Simmer for an additional 15 minutes, stirring occasionally.
- Once the vegetables are tender, gradually stir in the freshly shredded cheddar cheese until fully combined. Adjust seasoning with salt and pepper. Serve hot, garnished with extra cheese if desired.
Notes
For a richer flavor, you can use half-and-half instead of milk.
Feel free to add additional spices or herbs like thyme or oregano for extra seasoning.
This soup can be stored in the refrigerator for up to 3 days and reheats well.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg