Panera Broccoli Cheddar Soup Recipe
Here is an easy copycat panera recipe Broccoli cheddar Soup. This Broccoli and Cheese soup recipe is easy to make at home.
Servings: 6
Ingredients
- 1 tablespoon melted butter
- ½ medium onion chopped
- ¼ cup melted butter
- ¼ cup all purpose flour
- 2 cups heavy cream
- 2 cups chicken broth
- ½ lb fresh broccoli (chopped into bite size pieces)
- 1 carrot (peeled and shredded0.
- ¼ teaspoon nutmeg
- 8 ounces grated sharp cheddar cheese
- salt and pepper to taste
Instructions
- In a large pot, sauté the onion in 1 tablespoon melted butter until onions are soft. Add in the flour and 1/4 cup melted butter.
- Stir with the onions over medium heat for about 3-4 minutes until the mixture thickens.
- Slowly whisk in the heavy cream and chicken broth.
- Add the broccoli and carrots. Simmer, covered on medium-low for about 25 minutes until the broccoli and carrots are tender.
- Add nutmeg, salt, pepper and sharp cheddar cheese. Let the cheese melt and then serve.
- Enjoy!
Video
Notes
For a smoother soup, you can puree this soup with an immersion blender or regular blender.
Refrigerate the leftovers in an air tight container for up to 4-5 days.
I used fresh chopped broccoli for this recipe but you can use a bag of frozen broccoli instead.
Nutrition
Calories: 386kcal | Carbohydrates: 13g | Protein: 14g | Fat: 32g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 659mg | Potassium: 379mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2895IU | Vitamin C: 41mg | Calcium: 389mg | Iron: 1mg
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