How to Cook the Best Panera Broccoli Cheddar Soup

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a creamy texture, while milk is more budget-friendly.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor, while processed cheese is often cheaper.

Melt 4 tablespoons of unsalted butter in a large saucepan over medium to medium-low heat.

Add 1 cup each of chopped onions and chopped celery to the melted butter and stir.

Cook the onions and celery for about 5 to 6 minutes until they soften, seasoning with a little salt and pepper.

Stir in 4 tablespoons of flour and combine it into the butter to make a roux, cooking for a couple of minutes without burning it.

Whisk in 2 cups of chicken stock and bring it to a simmer.

Once simmering, add 2 cups of half-and-half and let it come to a simmer again.

Add the chopped broccoli and shredded carrots, stirring them in.

If the mixture gets too thick, add a little more half-and-half and bring it back to a simmer.

Cover and cook on very low heat for about 20 minutes.

After 20 minutes, carefully remove the lid and add 2 cups of grated sharp cheddar cheese, stirring until melted.

If the broccoli is not finely chopped, use an immersion blender or regular blender to process it to your desired consistency.

Add 1/4 teaspoon of nutmeg and 1/4 teaspoon of granulated garlic for flavor, and adjust pepper to taste.

If the soup is not as thick as desired, make a roux with more butter and flour and add it in.

Turn off the heat, cover the pot, and let it sit for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens