Description
A homemade version of the popular creamy and cheesy Panera Broccoli Cheese Soup, perfect for a comforting meal.
Ingredients
Scale
- 4 cups broccoli florets
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups half-and-half
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the flour to create a roux, cooking for 1-2 minutes to eliminate the raw flour taste.
- Gradually add the vegetable broth, stirring continuously until the mixture is smooth.
- Add the broccoli florets and bring the soup to a boil.
- Reduce the heat and let it simmer until the broccoli is tender, about 10-15 minutes.
- Stir in the half-and-half and shredded cheddar cheese. Add the garlic powder, salt, and black pepper.
- Continue to cook, stirring occasionally, until the cheese is melted and the soup is creamy, about 5 minutes.
- Serve hot in bowls, optionally garnishing with extra cheese or croutons.
Notes
This soup can be served with crusty bread or in a bread bowl. To store leftovers, cool and transfer to an airtight container; it keeps well in the fridge for 3-4 days or can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: broccoli cheese soup, copycat Panera recipe, comfort food