I promise with one bite of this imitator.panera breadBroccoli Cheddar Cheese Soup, you will be hooked! that very creamy Cook the broccoli, shredded carrots and a little nutmeg all together. melted cheese. This soup is delicious easy to make!
Reader’s Reviews
This recipe is absolutely amazing!!! I really like this soup. It’s easy to make, and if you follow the recipe exactly, it comes out perfect! It’s better than Panera!!
Why this soup is better than Panera
- Restaurant quality at home: Every spoonful tastes the same as Panera. A perfect combination of cheese, broccoli, and a soft cream base.
- Cozy and comfortable: It’s made with simple ingredients, all in one pot, and ready in 30 minutes.
- Picky Eater Approved: This soup is a tried and true classic that our family will always love!
Broccoli Cheddar Soup Ingredients
- Cream Substitutes: For a thicker soup, replace the half-and-half with heavy cream, or for a lighter soup, replace with whole milk.
- Shred the cheese from the block: Skip the pre-shredded ones. Freshly shredded cheese melts gently and provides a soft texture without lumps.
- broccoli:I use fresh broccoli, but if you use frozen broccoli, warm it in the microwave first and add it when the vegetables are stir-fried.
- nutmeg:Start with a small ⅛ teaspoon, then taste and add more, ⅛ teaspoon at a time.
- Vegetarian options: Make it vegetarian by using vegetable broth instead of chicken. The flavor is rich and remains savory.
- Make it Gluten Free: For the roux, use gluten-free flour or cornstarch slurry instead of all-purpose flour.
- Turn up the heat: Stir in a little cayenne or red pepper flakes for a little kick.
How to Make Broccoli Cheddar Soup
This broccoli cheese soup comes together so easily and is a great meal to make ahead and have for lunch or dinner. There are few things better on a cold day than a warm bowl of soup, home-made rolls, and a crunchy salad.
- Make a roux:Saute the onions in 1 tablespoon of melted butter and set aside. Place the melted butter and flour in a large saucepan and stir over medium heat for about 3 to 4 minutes.
- whisk:Slowly whisk in half and half of the chicken stock. Boil for about 20 minutes.
- Add vegetables:Add broccoli, carrots, and onion. Simmer broccoli and carrots over medium-low heat until tender, about 25 minutes.
- Add seasoning and cheese:Add nutmeg, salt, pepper, and sharp cheddar cheese. Melt the cheese and serve. For a smoother broccoli cheddar soup, puree in an immersion blender.
Alyssa’s Expert Tips
nutmeg: The recipe calls for ½ teaspoon nutmeg, but start small (⅛ teaspoon) and add more to taste. Nutmeg can sneak up on you. For those with sensitive skin, adding even a little too much may weaken the taste.
Broccoli Cheese Soup Slow Cooker Instructions
- Make a roux:Mix flour and butter to make a roux.
- Combine:Add all ingredients to the slow cooker, leaving out the cheese and milk.
- Cook:Cook on high for 3 to 4 hours or on low for 5 to 6 hours.
- Add dairy ingredients: About 20 minutes before the soup is ready, add milk and cheese to the slow cooker. Cook everything together for about 20 minutes. Once the cheese is all melted, you can eat it.
Copycat Panera Broccoli Cheddar Soup
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ingredient
- 1 tablespoon unsalted butter
- 1/2 middle white onion, chopped
- 1/4 cup unsalted butter, melted
- 1/4 cup all purpose flour
- 3 cup half and half
- 3 cup chicken stock
- 2 cup fresh broccoli flowers
- 1 cup carrots, shredded
- 1/2 teaspoon nut
- 3 cup sharp cheddar cheese, grated
- salt and pepper to taste
guideline
- sauté 1/2 medium white onion, to 1 tablespoon unsalted butter And set it aside. Mix the melted ingredients in a large pot. 1/4 cup unsalted butter, and 1/4 cup all-purpose flour Boil over medium heat for about 3-4 minutes.
- Whip it slowly 3 cups half and half and 3 cups chicken stock. Boil for about 20 minutes.
- add 2 cups fresh broccoli florets, 1 cup carrots,And I sautéed the onions. Simmer broccoli and carrots over medium-low heat until tender, about 25 minutes.
- add 1/2 teaspoon nutmeg, salt and pepper to tasteand 3 cups sharp cheddar cheese,. Melt the cheese and serve. If you want a smoother soup, you can puree the soup.
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Storage and reheating instructions
- In the refrigerator: Allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for 4-5 days.
- In the freezer: Once cooled, pour the soup into labeled zip-top bags and store them flat in the freezer. It lasts well for up to 1 month.
- Reheat: Place soup in pot and heat over low to medium heat for 4 to 5 minutes, or microwave, stirring every 1 to 2 minutes until heated through.
nutrition
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