Description
Indulge in the cozy, creamy goodness of this homemade Broccoli Cheddar Soup (Panera Copycat). With tender broccoli florets, a rich and velvety cheese sauce, and the perfect blend of seasonings, this 30-minute recipe captures the beloved flavor of the Panera Bread classic.
Ingredients
– 2 tablespoons unsalted butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 2 cups broccoli florets, chopped into bite-size pieces
– 2 cups shredded sharp cheddar cheese
– 1 cup heavy cream
– 1 teaspoon dried thyme
– 1/2 teaspoon ground mustard
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
Instructions
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and minced garlic. Sauté for 3-5 minutes, until the onion is translucent.
3. Pour in the chicken broth and add the chopped broccoli florets. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes, until the broccoli is tender.
4. Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy.
5. Stir in the shredded cheddar cheese, heavy cream, dried thyme, ground mustard, and cayenne pepper. Season with salt and black pepper to taste.
6. Return the pot to low heat and cook, stirring occasionally, until the cheese is fully melted and the soup is heated through, about 5-7 minutes.
7. Serve the Broccoli Cheddar Soup (Panera Copycat) hot, garnished with extra shredded cheese, croutons, or fresh herbs if desired. Enjoy!
Notes
For a thicker soup, let the pureed mixture simmer for a few extra minutes before adding the cheese and cream. You can also blend a portion of the soup instead of pureeing the entire batch for a chunkier texture. Refrigerate any leftovers in an airtight container for up to 4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: American