Description
Warm up with a comforting bowl of copycat Panera broccoli cheddar soup that offers a rich blend of creamy cheese and fresh broccoli. This easy-to-make recipe combines vibrant vegetables and sharp cheddar for a hearty dish perfect for chilly evenings or casual gatherings. Ready in under an hour, each spoonful brings nostalgia and warmth, making it an instant favorite.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 cup shredded sharp cheddar cheese
- 1 medium onion, diced
- 1 cup carrots, thinly sliced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing and chopping the broccoli into small florets, dicing the onion, and slicing the carrots.
- In a large pot over medium heat, melt the butter. Sauté the onions and carrots until softened (about 5 minutes).
- Add broccoli florets and broth; bring to a gentle simmer for about 10 minutes until vegetables are tender.
- Blend part of the soup for a creamy texture using an immersion blender or transfer to a regular blender.
- Reduce heat to low; stir in heavy cream and shredded cheddar until melted and well combined.
- Season with salt and pepper to taste before serving hot with crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 730mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: For added nutrition, substitute some vegetables like spinach or kale. Experiment with different cheese types; a blend of sharp and mild cheddar works wonderfully. Store leftovers in an airtight container for up to three days in the fridge or freeze for up to three months.