Panera Broccoli Cheddar Soup Recipe
Prep: 15 minutes
Cook: 30 minutes
Yields: 4 servings
Get ready to indulge in the creamiest, cheesiest broccoli soup of your life!
Today, we’re diving into the world of soups, and trust me, you won’t want to miss this! Imagine a rich, velvety broth packed with tender broccoli, carrots, and a blend of sharp cheddar and velvety Velveeta cheese.
It all starts with a generous pat of butter, melted to perfection in a large saucepan over medium-high heat. Add in a small onion, finely chopped, and cook until soft and translucent, stirring often, about 5 minutes.
Next, add in three tablespoons of flour, whisking constantly to avoid any lumps. Cook for 1 minute, then gradually pour in two cups of milk, whisking continuously to prevent lumps. Bring the mixture to a boil, stirring occasionally, then reduce the heat to a simmer and cook until thick and creamy, 6 to 8 minutes.
Now it’s time to add in the star of the show: a blend of sharp cheddar and velvety Velveeta cheese. Stir in 1 1/2 cups of shredded cheddar and 8 ounces of cubed Velveeta, cooking until melted and smooth.
Add in two to 2 1/2 cups of chicken stock, 1/2 cup of heavy cream, 1 cup of matchstick-cut carrots, and 3 cups of chopped broccoli. Cook until the vegetables are tender, 10 to 15 minutes, stirring occasionally.
Season with 1 1/2 tablespoons of kosher salt, 1/2 teaspoon of white pepper, and 2 teaspoons&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753–&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl’>teaspoons of hot sauce. Cook for an additional 2 minutes, then remove from heat.
Serve hot, topped with crusty bread and a sprinkle of extra cheese, if desired. This broccoli cheese soup is sure to become a new favorite!
So, what are you waiting for? Dive into this creamy, cheesy goodness and indulge in a bowl of pure comfort food bliss!
Printable Recipe
Ingredients
- 1 tablespoon butter
- 1 small onion, finely chopped
- 3 tablespoons flour
- 2 cups milk
- 1 1/2 cups shredded sharp cheddar cheese
- 8 ounces cubed Velveeta cheese
- 2 to 2 1/2 cups chicken stock
- 1/2 cup heavy cream
- 1 cup matchstick-cut carrots
- 3 cups chopped broccoli
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon white pepper
- 2 teaspoons hot sauce
Instructions
- 1. Melt a generous pat of butter in a large saucepan over medium-high heat.
- 2. Add a finely chopped small onion and cook until soft and translucent, about 5 minutes.
- 3. Stir in three tablespoons of flour, whisking constantly to avoid lumps. Cook for 1 minute.
- 4. Gradually pour in two cups of milk, whisking continuously to prevent lumps.
- 5. Bring the mixture to a boil, stirring occasionally, then reduce the heat to a simmer and cook until thick and creamy, 6 to 8 minutes.
- 6. Stir in 1 1/2 cups of shredded cheddar and 8 ounces of cubed Velveeta until melted and smooth.
- 7. Add 2 to 2 1/2 cups of chicken stock, 1/2 cup of heavy cream, 1 cup of matchstick-cut carrots, and 3 cups of chopped broccoli. Cook until the vegetables are tender, 10 to 15 minutes, stirring occasionally.
- 8. Season with 1 1/2 tablespoons of kosher salt, 1/2 teaspoon of white pepper, and 2 teaspoons of hot sauce. Cook for an additional 2 minutes, then remove from heat.
- 9. Serve hot, topped with crusty bread and a sprinkle of extra cheese, if desired.
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