Description
Rich, creamy, and packed with cheesy goodness, thisCopycat Panera Bread Broccoli Cheese Soupis the ultimate comfort food. Made with fresh broccoli, sharp cheddar, and a velvety broth, it’s a homemade classic that rivals the restaurant version!
Ingredients
Scale
- 4 tablespoonsbutter(cut into chunks)
- 2cloves garlic(minced)
- 1yellow onion(chopped)
- 2large carrots(peeled and julienned, about1heaping cup)
- 2stalks celery(sliced, about1heaping cup)
- ½ teaspoonsalt
- ½ teaspoonblack pepper
- ¼ cupall-purpose flour
- 2 cupsmilk
- 16 ounceschicken stock or broth
- 3 cupsbroccoli florets
- 3 cupsshredded sharp cheddar cheese
Instructions
- In aDutch ovenor large pot, melt the butter overmedium heat.
- Addgarlic, onions, carrots, celery, salt, and pepper. Sauté for about5 minutesuntil soft and fragrant.
- Sprinkle the flour over the sautéed vegetables and stir to coat evenly.
- Cook for1 minute, stirring constantly to remove the raw flour taste.
- Graduallyadd the milk, stirring continuously to prevent lumps.
- Pour in thechicken stockand turn the heat tomedium-high.
- Once the mixturestarts to bubble, reduce the heat tomedium-low, cover, andsimmer for 15 minutes, stirring occasionally.
- Add thebroccoli floretsand continue simmering, covered, for another10 minutes, until tender.
- Remove the pot from heat and stir in theshredded cheddar cheese.
- Stir until the cheese is fully melted and the soup is creamy.
- Ladle into bowls and serve hot.
- Pair withcrusty breador serve in abread bowlfor the ultimate experience!
Notes
For a smoother texture: Blend half the soup using an immersion blender before adding the cheese.
For extra richness: Usehalf-and-halfinstead of milk.
Vegetarian version: Swap chicken stock forvegetable broth.
Thicker soup?Add an extra½ cup shredded cheeseor1 tablespoon cornstarch mixed with 2 tablespoons water.