Description
A creamy and comforting Broccoli Cheddar Soup inspired by the famous Panera version, perfect for chilly days.
Ingredients
Scale
- 1/4 cup butter
- 1/2 medium onion, chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half cream
- 3 cups chicken stock
- 4 cups fresh broccoli florets, chopped
- 1 cup carrot, shredded
- 2 cups sharp cheddar cheese, grated
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and sauté until tender and translucent.
- Whisk in the flour and cook for 1-2 minutes until golden brown to create a roux.
- Slowly stir in the half-and-half, whisking continuously until smooth, then let it simmer and thicken.
- Gradually add the chicken stock while stirring, bringing to a gentle simmer.
- Add the chopped broccoli and shredded carrots, cooking until the broccoli is tender (15-20 minutes).
- Gradually stir in the grated cheddar cheese until melted and the soup is thick and creamy.
- Stir in the nutmeg and season with salt and black pepper to taste.
- Serve hot, garnished with additional grated cheese or cracked pepper if desired.
Notes
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat by adding a splash of chicken stock or half-and-half if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg