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Panera broccoli cheddar soup recipe
Milica

Panera Broccoli Cheddar Soup Recipe

Creamy, comforting, and packed with flavor, broccoli cheddar soup is the ultimate crowd-pleaser.
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Course: Main Course
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large carrot, grated
  • 4 cups fresh broccoli florets
  • 4 cups vegetable broth
  • 2 cups whole milk or your favorite plant-based alternative
  • 1 cup heavy cream optional, for extra creaminess
  • 2 ½ cups sharp cheddar cheese, shredded
  • 3 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground mustard
  • Salt and black pepper, to taste
  • A pinch of cayenne pepper optional, for a subtle kick
  • Crusty bread or croutons optional, for serving

Method
 

Prepare the Vegetables
  1. Wash and chop the broccoli into small florets for even cooking. Peel and grate the carrot, then finely dice the onion and mince the garlic. Having everything prepped will make the cooking process smoother.
Sauté Aromatics
  1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it turns translucent, about 4–5 minutes. Stir in the minced garlic and grated carrot, cooking for another 2 minutes until fragrant.
Create the Base
  1. Sprinkle the flour over the sautéed vegetables. Stir continuously for 1–2 minutes to cook out the raw flour taste. Slowly pour in the vegetable broth while whisking to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
Add the Broccoli
  1. Toss in the broccoli florets and let them simmer for about 10 minutes, or until they are tender but still vibrant green. Stir occasionally to ensure even cooking.
Blend for Creaminess (Optional)
  1. For a smooth soup, use an immersion blender to puree the mixture until it reaches your desired consistency. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot. If you prefer a chunkier texture, skip this step.
Incorporate Dairy and Spices
  1. Lower the heat to prevent curdling. Stir in the milk and, if using, the heavy cream. Add the smoked paprika, ground mustard, cayenne pepper, salt, and black pepper. Taste the soup and adjust the seasonings as needed.
Add the Cheese
  1. Gradually add the shredded cheddar cheese to the soup, stirring constantly to ensure it melts evenly. This step is crucial for achieving a velvety, rich texture. Avoid overheating, as it can cause the cheese to separate.
Serve and Enjoy
  1. Ladle the soup into bowls and top with croutons or serve alongside a slice of crusty bread. Garnish with a sprinkle of extra cheddar cheese or a dash of paprika for added flair.