Copycat Our take on the Panera Bread Broccoli Cheddar Soup
Copycat Panera broccoli cheddar soup
Our take on Panera's broccoli cheddar soup: tiny florets and shredded carrot in a thick, velvety half-and-half and sharp cheddar base, done in 20 minutes.
- Prep
- 6 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 490 kcal
Ingredients
Method
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring, until soft and translucent. Cut the broccoli into small florets while it cooks.
Sprinkle in the flour and stir constantly for 1 minute so the raw taste cooks out without browning.
Slowly whisk in the broth, then the half-and-half, until smooth. Turn the heat to medium-high and bring to a gentle simmer, whisking often so it doesn't catch.
Add the broccoli, carrot, nutmeg, 1/2 tsp salt and a few grinds of pepper. Simmer gently, stirring now and then, until the broccoli is tender and the soup has thickened.
Turn the heat to low. Add the cheddar a handful at a time, stirring until each addition melts before adding the next. Don't let it boil once the cheese is in or it can turn grainy.
For the thick, chunky texture of the original, mash some of the broccoli in the pot with a potato masher. Taste for salt and pepper and serve.
Tips
- Shred the cheddar yourself: preshredded cheese is coated with anti-caking starch that makes the soup gritty.
- What makes it taste like the original is a properly sharp cheddar, a hint of nutmeg and mashing part of the broccoli. A dash of hot sauce or Dijon mustard sharpens the cheese flavor further.
- It's not vegetarian with chicken broth, and many cheddars use animal rennet. Use vegetable broth and a cheddar labeled vegetarian if that matters to you.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
