Description
A creamy, comforting soup made with fresh broccoli, carrots, and sharp cheddar cheese in a rich, velvety broth. This homemade version recreates the famous Panera Bread favorite with simple ingredients and deep cheesy flavor.
Ingredients
Soup Ingredients
- 4 tablespoons butter
- 1 small onion, finely chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 2 cups chicken broth (or vegetable broth for vegetarian option)
- 2 cups broccoli florets, chopped
- 1 cup shredded carrots
- 2 cups sharp cheddar cheese, shredded (freshly shredded recommended)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt Butter: Melt the butter in a large pot over medium heat until completely melted and slightly bubbling.
- Sauté Onions: Add the finely chopped onion to the melted butter and cook, stirring occasionally, until the onion becomes soft and translucent, about 3-5 minutes.
- Create Roux: Stir in the all-purpose flour and cook for about 1 to 2 minutes to form a roux, which will help thicken the soup later. Stir continuously to prevent burning.
- Add Liquids: Slowly whisk in the half-and-half and chicken broth gradually to avoid lumps, continuing to whisk until the mixture is smooth and well combined.
- Add Vegetables and Simmer: Stir in the chopped broccoli florets and shredded carrots. Bring the soup to a gentle simmer and cook for 15 to 20 minutes, or until the vegetables are tender and cooked through.
- Add Cheese: Reduce the heat to low. Stir in the shredded sharp cheddar cheese gradually until it completely melts into the soup, creating a rich and velvety texture.
- Season Soup: Season with salt and black pepper to taste, adjusting seasoning as needed.
- Serve: Serve the soup warm, optionally accompanied by crusty bread or served in a bread bowl for an authentic Panera-style experience.
Notes
- For a thicker soup, add an extra tablespoon or two of flour when making the roux.
- For a smoother texture, partially blend the soup with an immersion blender before adding the cheese.
- Use freshly shredded sharp cheddar cheese for the best melting and flavor.
- Vegetarian option: substitute chicken broth with vegetable broth.
- This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
