Description
A creamy and comforting copycat version of Panera’s Broccoli Cheddar Soup, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon butter
- 0.5 onion, chopped
- 0.25 cup melted butter
- 0.25 cup flour
- 2 cups milk
- 2 cups chicken stock
- 1.5 cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery, thinly sliced
- 2.5 cups shredded sharp Cheddar cheese
- Salt and ground black pepper to taste
Instructions
- Gather all your ingredients and get ready to create some kitchen magic.
- Melt 1 tablespoon of butter in a skillet over medium-high heat. Toss in the chopped onion and cook until tender and translucent, about 5 minutes, then set aside.
- In a large saucepan, whisk together 1/4 cup of melted butter and flour over medium-low heat for about 3 to 4 minutes, adding milk if needed.
- Gradually pour in the milk, whisking constantly, and stir in the chicken stock. Bring to a gentle simmer.
- Allow the mixture to thicken for about 15 to 20 minutes, stirring occasionally.
- Add in the broccoli, carrots, celery, and sautéed onions. Simmer until the veggies are tender, roughly 10 to 15 minutes.
- Stir in the shredded Cheddar cheese until it melts. Season with salt and pepper to taste before serving.
Notes
Serve with crusty bread for dipping. If you have leftovers, store in airtight containers in the fridge for 3-4 days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg