Panera-Style Broccoli Cheddar Soup

Directions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and fragrant, about 3–4 minutes.
2. Sprinkle the flour over the onions and stir continuously for 1–2 minutes to form a roux. This will help thicken the soup.
3. Slowly whisk in the half-and-half and chicken stock, ensuring the mixture is smooth and lump-free.
4. Add the chopped broccoli and carrots to the pot. Reduce the heat to low and simmer for 20–25 minutes, or until the vegetables are tender.
5. Season the soup with salt and pepper to taste. For a smoother texture, remove about 1 cup of the soup, blend until smooth, and stir it back into the pot.
6. Return the pot to low heat and gradually add the cheddar cheese, stirring until fully melted. Avoid high heat to prevent the cheese from becoming grainy.
7. Stir in the nutmeg if using. Adjust seasoning as needed.
8. Serve warm with a slice of crusty bread or a baguette for dipping.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy

Variations & Substitutions

• Use half-and-half, whole milk, or a dairy-free alternative depending on your preference.
• Swap cheddar for a sharp white cheddar or a mix of cheddar and Gruyère for deeper flavor.
• Add cooked chicken or bacon bits for a heartier soup.
• For a vegan version, use plant-based milk, vegetable broth, and vegan cheddar.

Serving Suggestions