Description
This Copycat Panera Broccoli Cheese Soup is a creamy, comforting soup that combines tender broccoli florets, shredded cheddar cheese, and a rich blend of milk and cream, perfectly seasoned for a hearty and delicious meal. Ready in just 30 minutes, this homemade version mimics the classic restaurant favorite with fresh vegetables and simple ingredients.
Ingredients
Scale
Vegetables
- 1/2 cup diced onions (yellow or white)
- 1 cup shredded carrots (cut into half-inch pieces)
- 2 1/2-3 cups broccoli florets (chopped small)
Liquids & Dairy
- 1 1/2 cups chicken broth
- 1 cup milk (skim or fat free)
- 1 cup heavy whipping cream
- 2 cups shredded cheddar cheese
Other Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Pinch of crushed red pepper flakes (or more as desired)
Instructions
- Melt Butter and Sauté Vegetables: In a large pot over medium-high heat, melt the unsalted butter. Add diced onions, shredded carrots, and chopped broccoli florets. Cook and stir occasionally for about 5 minutes or until the vegetables soften to your preference.
- Add Liquids and Thicken Soup: Gradually pour in the chicken broth, milk, and heavy cream. Sprinkle the all-purpose flour evenly over the mixture. Add kosher salt, black pepper, and a pinch of crushed red pepper flakes. Continue stirring the soup and heating it over medium heat for 10 to 15 minutes until it thickens to a creamy consistency.
- Melt Cheese and Finish Soup: Once the soup has thickened, add the shredded cheddar cheese. Stir continuously until all the cheese melts completely and the soup is smooth. Serve warm and enjoy your comforting broccoli cheese soup!
Notes
- For a thicker soup, use the full 3 cups of broccoli florets and longer cooking time for thickening.
- Adjust the amount of crushed red pepper flakes to control the spice level to your taste.
- To make it vegetarian, substitute vegetable broth for chicken broth and ensure cheese is vegetarian-friendly.
- Using skim or fat-free milk reduces calories without sacrificing creaminess due to the heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
