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Broccoli Cheese Soup (Copycat Panera)

 

Broccoli Cheese Soup (Copycat Panera)

It’s been very cold and actually snowing here in the Portland area which has the kids home from school and me wanting to make comfort food. My kids love the broccoli cheese soup from Panera so when I stumbled upon this copycat recipe from Damn Delicious, I decided to give it a try. The soup is very quick and simple to make and tasted cheesy and delicious. I paired this broccoli cheese soup with freshly baked bread and a green salad which made a tasty meal my whole family enjoyed. My kids and I ate the leftover soup for lunch today and it was even more flavorful.

Broccoli Cheese Soup (Copycat Panera)

How to Make Broccoli Cheese Soup (Copycat Panera)

Heat the butter in a large Dutch oven over medium heat. Add the onion and celery then cook, stirring occasionally, until softened, about 4-5 minutes. Add the minced garlic then cook, stirring constantly for 1 minute. Whisk in the flour until lightly browned, about 2 minutes.

Very slowly whisk in the chicken broth, milk, and heavy cream. then cook, whisking constantly until well incorporated, about 2 minutes. Add the broccoli and shredded carrot; stir until well combined. Bring to a near boil then reduce to simmer and cook until the broccoli is tender 8-10 minutes.

Puree some of the soup with an immersion blender, if desired. Gradually add the shredded sharp cheddar while whisking, until completely melted. Taste and season with sea salt and freshly cracked pepper, to taste. Serve with extra cheese, if desired. Enjoy.

Broccoli Cheese Soup (Copycat Panera)

Broccoli Cheese Soup (Copycat Panera)

Broccoli Cheese Soup (Copycat Panera)

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking / Original by Damn Delicious

Ingredients

  • 4 tbsp butter
  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 3 cloves of garlic, minced
  • 4 tbsp flour
  • 2 cups chicken broth (vegetable broth if you want it vegetarian)
  • 2 cups whole milk
  • ½ cup heavy cream
  • 16 oz broccoli florets, chopped (about 2 1/2 cups)
  • ¼ cup shredded carrot (or 1 carrot, julienned)
  • 2 cups sharp cheddar, shredded
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Heat the butter in a large Dutch oven over medium heat. 
  • Add the onion and celery then cook, stirring occasionally, until softened, about 4-5 minutes. 
  • Add the minced garlic then cook, stirring constantly for 1 minute. 
  • Whisk in the flour until lightly browned, about 2 minutes. 
  • Very slowly whisk in the chicken broth, milk, and heavy cream. then cook, whisking constantly until well incorporated, about 2 minutes. 
  • Add the broccoli and shredded carrot; stir until well combined. Bring to a near boil then reduce to simmer and cook until the broccoli is tender 8-10 minutes. 
  • Puree some of the soup with an immersion blender, if desired. 
  • Gradually add the shredded sharp cheddar while whisking, until completely melted. Taste and season with sea salt and freshly cracked pepper, to taste. 
  • Serve with extra cheese, if desired. Enjoy.
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6 Comments

  1. Broccoli is my husbands favourite vegetable. Happy March, Diane

  2. This was delicious, so looking forward to the leftovers for lunch this week.