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🍲 Soups & stews

Copycat Panera broccoli cheese soup

Creamy, cheesy comfort in one little pot

⏱️ Time estimate: about 30 minutes

A quick broccoli cheddar soup with tender vegetables, a creamy broth, a tiny pinch of red pepper, and lots of freshly grated cheese. It makes four comforting bowls.

Creamy broccoli cheddar soup in a bowl

Ingredients

  • 1/4 cup unsalted butter
  • 1/2 cup diced yellow or white onion
  • 1 cup shredded carrots
  • 2 1/2 to 3 cups broccoli florets, chopped small
  • 1 1/2 cups chicken broth
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • A pinch of crushed red pepper flakes, to taste
  • 2 cups freshly shredded cheddar cheese

Instructions

  1. Soften the vegetables. Melt the butter in a large pot over medium-high heat. Add the onion, carrots, and broccoli; cook, stirring now and then, for about 5 minutes, until beginning to soften.
  2. Make the creamy broth. Slowly stir in the broth, milk, and cream. Whisk in the flour, salt, pepper, and red pepper flakes until smooth.
  3. Thicken. Keep the soup over medium heat, stirring often, for 10 to 15 minutes, until thickened and the vegetables are tender.
  4. Add the cheese. Take care not to boil hard; stir in the cheddar until it melts smoothly.
  5. Serve. Taste, adjust the seasoning, and serve warm. For a smoother soup, give it a few pulses with an immersion blender before serving.

Garden note: shred your cheese from a block for the smoothest, creamiest soup. Vegetable broth works nicely if you would like a vegetarian pot.

Adapted from Shugary Sweets.