This Panera-Style Broccoli Cheese Soup is a comforting and creamy dish that's perfect for a cozy night in. Loaded with fresh broccoli, shredded carrots, and a blend of cheddar cheese, this soup is both hearty and satisfying. The richness of heavy cream combined with the depth of flavor from sautéed onions and garlic makes this soup an irresistible treat. Whether you're looking for a quick lunch or a warm dinner, this broccoli cheese soup is sure to hit the spot. Serve it with a slice of crusty bread or in a bread bowl for a true Panera experience at home!
Panera-Style Broccoli Cheese Soup is a rich and comforting dish that brings the flavors of your favorite café to your kitchen. With a velvety smooth texture and the perfect blend of cheese and broccoli, this soup is ideal for cozy meals at home.
INGREDIENTS
- Chicken or vegetable broth: 4 cups, for the soup base.
- Water: 1 cup, to thin the broth and balance the richness.
- Fresh broccoli florets: 3 cups, providing the main vegetable component.
- Shredded carrots: 1 cup, adding sweetness and color.
- Onion: 1 medium, chopped, to enhance the soup's flavor.
- Garlic: 2 cloves, minced, for an aromatic base.
- Heavy cream: 1 cup, for a creamy and rich texture.
- Shredded cheddar cheese: 1 ½ cups, giving the soup its cheesy goodness.
- All-purpose flour: ¼ cup, to thicken the soup.
- Butter: 2 tablespoons, for sautéing the vegetables.
- Salt and pepper: To taste, for seasoning.
INSTRUCTIONS
- Step 1:
- In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, cooking until translucent.
- Step 2:
- Stir in broccoli florets and shredded carrots. Cook for a few minutes until they start to soften.
- Step 3:
- Pour in chicken or vegetable broth and water. Bring to a boil, then reduce heat and simmer until broccoli is tender (about 10-15 minutes).
- Step 4:
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer soup in batches to a blender and blend until smooth.
- Step 5:
- In a small bowl, whisk together flour and a little of the heavy cream to create a slurry. Stir this into the soup and cook for 5 minutes until slightly thickened.
- Step 6:
- Stir in the remaining heavy cream and shredded cheddar cheese. Cook until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Step 7:
- Ladle soup into bowls and enjoy hot!
Serving and Storage Tips
- Serve this soup with a slice of crusty bread or in a bread bowl for an authentic Panera experience at home.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if needed.
Helpful Notes
- If you prefer a chunkier soup, blend only half of the soup and leave the rest with the broccoli florets intact.
- For a vegetarian option, use vegetable broth instead of chicken broth.
Tips from Well-Known Chefs
- Chef Ina Garten recommends grating your own cheese for better melting and flavor.
- Chef Gordon Ramsay suggests adding a pinch of nutmeg to enhance the richness of the cheese.