Description
Creamy Panera broccoli cheese soup brings comfort straight from home kitchens to dinner tables. Rich Wisconsin cheddar and tender broccoli florets combine in a velvety blend you’ll savor with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 3 cups broccoli florets, chopped into bite-sized pieces
- 3 cups shredded sharp cheddar cheese
- 16 ounces (473 milliliters) chicken stock or broth
- 2 cups milk
Vegetable Base:
- 4 tablespoons butter, cut into chunks
- 1 yellow onion, chopped
- 2 large carrots, peeled and julienned (about 1 heaping cup)
- 2 stalks celery, sliced (about 1 heaping cup)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Thickening Agent:
- 1/4 cup all-purpose flour
Instructions
- Prepare a large pot and melt butter over medium heat, creating a fragrant base for the soup’s foundation.
- Introduce minced garlic, diced onions, julienned carrots, and sliced celery into the melted butter, seasoning with salt and pepper. Sauté until vegetables soften and release their aromatic essence, approximately 5 minutes.
- Dust the softened vegetables with flour, stirring thoroughly to coat and create a roux. Toast the flour mixture for one minute to eliminate raw flour taste.
- Slowly incorporate milk, whisking continuously to prevent lumps and ensure a silky smooth texture. Pour in chicken stock, maintaining steady stirring.
- Elevate heat to medium-high, allowing the liquid to approach a gentle bubble. Reduce temperature to a subtle simmer, cover the pot, and let the mixture develop flavors for 15 minutes.
- Gently fold chopped broccoli florets into the simmering liquid, ensuring even distribution. Continue cooking, covered, for an additional 10 minutes until broccoli reaches tender perfection.
- Remove pot from heat source and gradually introduce shredded cheddar cheese, stirring methodically to create a luxurious, velvety consistency.
- Ladle the creamy soup into warm serving vessels, offering crusty bread alongside for an indulgent dining experience.
Notes
- Customize vegetable texture by finely chopping or leaving slightly chunky depending on personal preference.
- Prevent cheese from becoming grainy by removing pot from heat before adding cheese and stirring gradually.
- Swap whole milk for lighter options like 2% or unsweetened almond milk to reduce calories without compromising creamy consistency.
- Create gluten-free version by substituting all-purpose flour with cornstarch or gluten-free flour blend during roux preparation.
- Prep Time: 10 minutes
- Cook Time: 31 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 70 mg