Description
This Broccoli Cheddar Soup (Panera Copycat) is a rich, creamy, and comforting dish that perfectly replicates the beloved Panera Bread recipe. With tender broccoli florets, melted cheddar cheese, and a velvety smooth broth, this homemade version is sure to become a new family favorite.
Ingredients
– 2 tablespoons unsalted butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 cups low-sodium vegetable or chicken broth
– 2 cups heavy cream
– 4 cups broccoli florets
– 2 cups shredded cheddar cheese, plus more for garnish
– 1 teaspoon salt
– 1/2 teaspoon black pepper
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 5-7 minutes, until the onion is translucent.
3. Pour in the vegetable or chicken broth and heavy cream. Bring the mixture to a simmer.
4. Add the broccoli florets and let the soup simmer for 15-20 minutes, or until the broccoli is tender.
5. Using an immersion blender, carefully blend the soup until it’s smooth and creamy.
6. Stir in the shredded cheddar cheese until it’s fully melted and incorporated.
7. Season with salt and black pepper to taste.
8. Serve the Broccoli Cheddar Soup hot, garnished with additional shredded cheddar cheese and a sprinkle of fresh parsley, if desired.
Notes
For a thicker consistency, you can blend a portion of the soup and then stir it back into the pot. You can also adjust the amount of cheese to your preference. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Sides
- Method: Stovetop
- Cuisine: American